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  1. 03-17-2013, 10:45 AM #81
    Guy LaDouche
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    Preheat your oven to 500 degrees. Use convection bake option if you have it. If your oven maxes at 450 that's fine too.
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  2. 03-17-2013, 10:46 AM #82
    FranciscoTheMan
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    Quote Originally Posted by Guy LaDouche View Post
    Thanks doll...Just ignore the haters that don't know how to boil an egg...
    Exactly. Rock on with your bad self.
    Quote Originally Posted by Splash View Post
    Cock
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  3. 03-17-2013, 10:47 AM #83
    Guy LaDouche
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    Dough is all stretched and should fill pretty much the whole pan. Taste your sauce and stir, check if it needs more salt:


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  4. 03-17-2013, 10:48 AM #84
    nazdrowie
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    Quote Originally Posted by Sternac View Post
    he is a leafs' fan so you might have a shot
    stop it

    Quote Originally Posted by FranciscoTheMan View Post
    oh yes I did

    Quote Originally Posted by Guy LaDouche View Post
    Looks good Naz! Bet it was delicious this morning with some coffee!
    thanks, Guy

    Quote Originally Posted by FranciscoTheMan View Post
    Naz went to gridman's home???
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  5. 03-17-2013, 10:49 AM #85
    FranciscoTheMan
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    Quote Originally Posted by Mack View Post
    Guy knows Italian.
    Guy LaDouche > Guy "Fieri"
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    Cock
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  6. 03-17-2013, 10:49 AM #86
    Bye You!
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    Quote Originally Posted by Guy LaDouche View Post
    Keep working the dough. If its tough, wait a minute and work it again. Use your palm to to gently press and stretch:


    it's almost as if he worked in a pit-zaria or something.
    <a href=http://i1109.photobucket.com/albums/h433/byeyou/hater.png target=_blank>http://i1109.photobucket.com/albums/...eyou/hater.png</a>Photography's a joke. Anyone can be a photographer. You do your scary great pictures because you're a professional. I'll take my stupid...automatic camera...take pictures and we'll see if people can tell the difference. - HS, 2-1-02
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  7. 03-17-2013, 10:50 AM #87
    FranciscoTheMan
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    Quote Originally Posted by nazdrowie View Post

    oh yes I did





    Oh no you di-int! :removesgianthoopearrings:
    Quote Originally Posted by Splash View Post
    Cock
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  8. 03-17-2013, 10:51 AM #88
    Guy LaDouche
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    Poke your entire dough with a fork, up and down in columns so it doesn't bubble up when cooking:


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  9. 03-17-2013, 10:51 AM #89
    FranciscoTheMan
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    Quote Originally Posted by Sternac View Post
    he is a leafs' fan so you might have a shot
    This may be the greatest picture of all time.
    Quote Originally Posted by Splash View Post
    Cock
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  10. 03-17-2013, 10:52 AM #90
    nazdrowie
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  11. 03-17-2013, 10:52 AM #91
    FranciscoTheMan
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    Quote Originally Posted by Guy LaDouche View Post
    Poke your entire dough with a fork, up and down in columns so it doesn't bubble up when cooking:


    The pros call it "docking".
    Quote Originally Posted by Splash View Post
    Cock
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  12. 03-17-2013, 10:52 AM #92
    Guy LaDouche
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    Put your dough on the bottom rack of your oven. DO NOT add sauce yet! Cook 8 to ten minutes till golden brown:


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  13. 03-17-2013, 10:53 AM #93
    FranciscoTheMan
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    Quote Originally Posted by nazdrowie View Post
    Quote Originally Posted by Splash View Post
    Cock
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  14. 03-17-2013, 10:53 AM #94
    Guy LaDouche
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    now we start with the cheese you mozzarella fans!
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  15. 03-17-2013, 10:53 AM #95
    Bye You!
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    wont the wax paper catch fire?
    <a href=http://i1109.photobucket.com/albums/h433/byeyou/hater.png target=_blank>http://i1109.photobucket.com/albums/...eyou/hater.png</a>Photography's a joke. Anyone can be a photographer. You do your scary great pictures because you're a professional. I'll take my stupid...automatic camera...take pictures and we'll see if people can tell the difference. - HS, 2-1-02
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  16. 03-17-2013, 10:54 AM #96
    doughhead63
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    Quote Originally Posted by Bye You! View Post
    wont the wax paper catch fire?
    It's parchment...and it works great
    Quote Originally Posted by garypagetwo View Post
    dough you fucking suck and dawg hates your guts
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  17. 03-17-2013, 10:54 AM #97
    PullMyFinger
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    Quote Originally Posted by Guy LaDouche View Post
    now we start with the cheese you mozzarella fans!
    buffalo
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  18. 03-17-2013, 10:54 AM #98
    Guy LaDouche
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    While the dough is baking slice your fresh mozzarella in thin slices:


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  19. 03-17-2013, 10:55 AM #99
    Guy LaDouche
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    Quote Originally Posted by Bye You! View Post
    wont the wax paper catch fire?
    wax paper...lol rookie
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  20. 03-17-2013, 10:55 AM #100
    doughhead63
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    Fuck me, this is looking great...
    Quote Originally Posted by garypagetwo View Post
    dough you fucking suck and dawg hates your guts
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