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Old 25th April 2011, 01:35 AM   #351
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I did that, once when I was young
me and mate were pretty drunk, and hungry
wanted something to eat
but we were also sleepy
next morning we woke up to a house full of smoke
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Old 25th April 2011, 09:34 AM   #352
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A case of carbon deficiency (or forgot where he left the Norit).
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Old 25th April 2011, 03:23 PM   #353
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Is that active carbon?
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Old 28th April 2011, 11:56 PM   #354
tinitus is offline tinitus  Europe
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turkey
ahh, I love this thread
I can say it tasted good without having to prove it
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Old 29th April 2011, 11:33 AM   #355
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The XYL had a presentation which went late, so cooked this up with some spares from the fridge:
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Old 29th April 2011, 12:01 PM   #356
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That looks quite nice. What sort of dough was used? High temp baking? Pizza stone?

(we are extremely geeky about our pizza)
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Old 29th April 2011, 12:13 PM   #357
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I can't quite figure out how to make pizza on the "clean" cycle of the oven so it was only 500F.

The dough was just Pillsbury bread flour and Fleishman's yeast, a little bit of kosher salt. No artisanal nuttin' Sorry to dissapoint.
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Old 29th April 2011, 12:23 PM   #358
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I suppose you use electrolytic coupling caps. Sniff.

It takes some oven modification (probably illegal) to get the temp up. You can either bypass the interlock and use "clean" or fool with the temperature sensor to alter its transfer characteristic using parallel resistors- that throws off the calibration of the temp indicator, so you have to derive a conversion chart. But the sacrifice is a small one, at least for the True Pizza Geek.
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Old 29th April 2011, 04:17 PM   #359
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Quote:
Originally Posted by SY View Post
I suppose you use electrolytic coupling caps. Sniff.

It takes some oven modification (probably illegal) to get the temp up. You can either bypass the interlock and use "clean" or fool with the temperature sensor to alter its transfer characteristic using parallel resistors- that throws off the calibration of the temp indicator, so you have to derive a conversion chart. But the sacrifice is a small one, at least for the True Pizza Geek.
Ah -- then of course you would need to stand by. Close by!
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Old 29th April 2011, 04:28 PM   #360
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Indeed. For a true Neapolitan pizza, cooking time is 1.5 minutes, and the pizza has to be turned/moved at least once. Not much time to go outside for a smoke.
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