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Author Topic: Chef Lar's Pizza Crust  (Read 4776 times)
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Chef Lar
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« Reply #25 on: February 03, 2010, 02:50:28 PM »
Might be a good time to try making Chef Lar's pizza crust this weekend. Several members have already made it with continued success. 2thumbsup Good thing for the kids to get their hands in without making too much of a mess. And it tastes good too.
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« Reply #26 on: February 03, 2010, 02:51:48 PM »
that sounds good . can you freeze that crust after it is made. Huh
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Chef Lar
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« Reply #27 on: February 03, 2010, 02:58:10 PM »
Sure can. Brush it with a little oil and bake it at the same temp. It won't take near as long. Let it rest and cool. Ideally you would want to wrap it in a brown paper bag or butcher paper, then plastic and into the freezer. Bring it out before your ready for it, say half an hour to thaw, and you're reday to go. Wink
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If it takes a chicken and a half a day and a half to lay an egg and a half, how long would it take for a squirrel with a wodden leg to kick the seeds out of a dill pickle? Think about it, or not.
tattoo
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« Reply #28 on: February 03, 2010, 02:59:12 PM »
Thanks buddie .
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CRABGUY
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« Reply #29 on: November 01, 2010, 03:52:10 PM »
http://www.pizzamaking.com/
THE BOSS HAS A PIZZA SITE TOO
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Ronster
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« Reply #30 on: November 05, 2010, 05:54:26 PM »
Is there a secret link through the crab pizza recipe here that lets you in the supporting members section on the pizza site?
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CRABGUY
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« Reply #31 on: November 05, 2010, 09:28:49 PM »
NOPE, SORRY
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« Reply #32 on: November 06, 2010, 08:49:50 AM »
Quote from: CRABGUY on November 01, 2010, 03:52:10 PM
http://www.pizzamaking.com/
THE BOSS HAS A PIZZA SITE TOO
And....   http://pitcooking.com/  Grin
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« Reply #33 on: November 06, 2010, 09:13:46 AM »
 laugh
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