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Discover the Legends of Pizza
| Search found 7 matches |
| Author | Message |
|---|---|
 Topic: Pizza Rustica |
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| broval Replies: 12 Views: 13075 |
 Forum: Comments Posted: Sat Dec 09, 2006 12:49 pm Subject: Canadian vs Hawaiian |
| hello Albert and friends
saw a question on your site, but cant find it today, maybe am old post? It was a question about two types of pizza and the difference here is the answer to that The popula ... |
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| Topic: Springy dough |
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| broval Replies: 9 Views: 18063 |
Forum: Your favorite dough secrets Posted: Sat Aug 26, 2006 7:44 pm Subject: Springy dough |
| dough recipee sounds fine, let it sit a while to room temp, take it out of plastic bag, roll it out, spin it. Put it on corn meal sprinkled paddled, dress it, (smile at it) and slide it into your ove ... | |
| Topic: intro-hello everyone, pleased to be accepted by your group |
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| broval Replies: 2 Views: 7433 |
Forum: Introductions Posted: Mon Aug 21, 2006 11:16 am Subject: intro-hello everyone, pleased to be accepted by your group |
| Hello Pappa Don,
pizza business where do I start thank God for the age of the web internet for quick answers and reading material 
long hours, hot temperatures, thereputic loss of weight due to ... |
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| Topic: intro-hello everyone, pleased to be accepted by your group |
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| broval Replies: 2 Views: 7433 |
Forum: Introductions Posted: Sat Aug 19, 2006 12:28 pm Subject: intro-hello everyone, pleased to be accepted by your group |
| from Hamilton/Toronto Canada. Pizza cafe owner. Love to chat about our shared love of pizza and service of the respected customer
thank you jeff |
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| Topic: crust and sauce |
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| broval Replies: 10 Views: 63694 |
Forum: Is it the Crust or is it the Sauce? Posted: Tue Jul 04, 2006 4:46 pm Subject: crust and sauce |
| picture indicates, crust well done, not spun maybe, too hot at back of oven
our oven is always 550 degrees for 2 hrs proir to cooking I put pepperoni on bottom (first topping always) then it too dos ... |
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| Topic: dough |
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| broval Replies: 7 Views: 10804 |
Forum: Dough Problems Posted: Mon Jul 03, 2006 6:52 pm Subject: dough |
| thk u for taking time to answer my dough inquriery | |
| Topic: dough |
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| broval Replies: 7 Views: 10804 |
Forum: Dough Problems Posted: Thu Jun 29, 2006 1:19 pm Subject: dough |
| dough question
for comeercial dough, pizza, is it necessary to add sugar, if so, why? thank you jeff from Hamilton I have tried both ways and sugar seems to help fresh yeast activate please e ... |
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