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Pizza Appreciation Thread


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Prosciutto, asparagus, mozzarella is the controversial plate there. 

 

It is no knead dough that you can prep a batch of and use for whatever for a couple weeks. 

 

Used the last of it last night with soon olives only to have with soup.PXL_20220510_211724337.thumb.jpg.25b4e58058ad6afeb960ec03b3d5ca7a.jpg

It's good.

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18 hours ago, Deine Mudder said:

 

That is the best this thread has seen in a while 👌

Little Scilian owned spot - they have a bakery, ice cream and pizzeria, all homemade.

 

It was pretty damn good, a little oily but fold that bitch up and eat it.

 

Smacked. 

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Not true for all varieties of peppers but it is for many, including bell peppers.  Some need that time to achieve max heat or sweetness.  As for cost, yeah, they can get away with that.  But you also have to figure that a green pepper is harvested earlier, and that peppers of other colors took a longer time to grow and used more resources as they did, so they cost more.

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