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Timmah!

Just Another Nice Pizza

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10 hours ago, Timmah! said:

If you were paying attention to the surrounding ingredients in some of those pics, you would see the makings of a home-made cheesecake on-deck.

On the edge of the sink?

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3 hours ago, VHS2 said:

On the edge of the sink?

Yes, VHS.  The eggs, milk & cinnamon graham crackers are in view.  What I have sitting on the other counter are the rest of the ingredients: 1 1/2 of sugar, 4 packages of cream cheese, & 1 cup of sour cream.  The key to making the cheese cake creamy is letting the dairy ingredients come to room temperature for an hour or so before combining them.  It allows the proteins to form longer chains, which is what provides the creaminess to the cake/custard.  If one were to add cold eggs, or cold milk or sour cream, the batter would curdle and no longer have a creamy consistency.

Edited by Timmah!

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@Timmah!How are you cooking your pizza? Just on the rack in an oven....or are you using a pizza stone? I am looking into building an outdoor kitchen on back of my house...and am considering adding a wood fired pizza oven to it. I could eat pizza 7 days a week.

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1 hour ago, Tron said:

@Timmah!How are you cooking your pizza? Just on the rack in an oven....or are you using a pizza stone? I am looking into building an outdoor kitchen on back of my house...and am considering adding a wood fired pizza oven to it. I could eat pizza 7 days a week.

If I want the bottom to be softer, I use a pizza screen.  If I want a crisp bottom, I use a stone.  Good luck with your build!  If you want to add great flavor to your pizza, buy this culture & keep it going in your fridge;  it's really very easy to maintain:  https://www.sourdo.com/cultures/italian-cultures-includes-two/

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5 hours ago, Timmah! said:

Yes, VHS.  The eggs, milk & cinnamon graham crackers are in view.  What I have sitting on the other counter are the rest of the ingredients: 1 1/2 of sugar, 4 packages of cream cheese, & 1 cup of sour cream.  The key to making the cheese cake creamy is letting the dairy ingredients come to room temperature for an hour or so before combining them.  It allows the proteins to form longer chains, which is what provides the creaminess to the cake/custard.  If one were to add cold eggs, or cold milk or sour cream, the batter would curdle and no longer have a creamy consistency.

Yummy!

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