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[–] luckyguy 0 points 3 points (+3|-0) ago 

Very pretty kitchen aid. I like it.

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[–] jambo [S] 0 points 2 points (+2|-0) ago 

Thank you, I just got it this year and it is a dream of a machine to work with :)

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[–] jobes 0 points 3 points (+3|-0) ago 

Looks delicious! Mail me a piece next time :)

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[–] jambo [S] 0 points 3 points (+3|-0) ago 

Yes for sure I'll send you a slice of botulism, absolutely :D

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[–] toats 0 points 3 points (+3|-0) ago 

Goddamn those pizzas look amazing! How were they?

I want pizza now...

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[–] jambo [S] 0 points 1 points (+1|-0) ago 

Oh hey :D

Yes they were delicious :) One was red onion, red capsicum and diced tomato with mild sopressa (including large slices of peppercorns, it was a dry fermented sausage) on a bbq sauce base and the other one was just diced tomato with a little homegrown basil on one side on tomato. Both topped with a mild grated Colby.

Go make yourself some :D I don't even have a pizza stone, just crank the oven up as high as it can go.

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[–] Fambida 0 points 2 points (+2|-0) ago 

If your oven is electric and has a self cleaning cycle, you can use that to achieve a much higher baking temperature for your pizza. You might have to disable a safety latch, but 3 minutes with a dremel will handle that fine.

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[–] Ex-Redditor 0 points 3 points (+3|-0) ago 

If you put the herb called Dill in your dough. It will be called Dilldough!

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[–] jambo [S] 0 points 3 points (+3|-0) ago 

Yes it would be :D

I'm tempted to do that, what sort of toppings do you reckon? Maybe some smoked salmon and cream cheese? Or something with chicken?

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[–] Ex-Redditor 0 points 3 points (+3|-0) ago 

smoked salmon, goats cheese capers on top of a pizza sauce. Make the dough thin and crispy. After cooking sprinkle lightly with olive oil.

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[–] luckyguy 0 points 2 points (+2|-0) ago 

Maybe some slices of black pudding.

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[–] Frenchgeek 0 points 1 points (+1|-0) ago  (edited ago)

I do it differently :
I first let the yeast "wake up" in a little warm water ( about body temperature ) for 15 minutes. In the meantime I mix up flour, salt and some olive oil and only then do I add the yeast+water.

It seem to need far less yeast that way, and the results I get are more consistent.