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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Thread: Guy's Margarita Pizza thread....
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03-17-2013, 10:45 AM #81Maverick
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03-17-2013, 10:46 AM #82Hates These Cans
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Exactly. Rock on with your bad self.
Originally Posted by Guy LaDouche
"In nonsense is strength."
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03-17-2013, 10:47 AM #83Maverick
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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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03-17-2013, 10:48 AM #84Sultan of Sweat
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stop it Originally Posted by Sternac
he is a leafs' fan so you might have a shot
oh yes I did Originally Posted by FranciscoTheMan
thanks, Guy Originally Posted by Guy LaDouche
Originally Posted by FranciscoTheMan
Naz went to gridman's home???
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03-17-2013, 10:49 AM #85Hates These Cans
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Guy LaDouche > Guy "Fieri" Originally Posted by Mack
Guy knows Italian."In nonsense is strength."
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03-17-2013, 10:49 AM #86DS Supporter
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it's almost as if he worked in a pit-zaria or something. Originally Posted by Guy LaDouche
Keep working the dough. If its tough, wait a minute and work it again. Use your palm to to gently press and stretch:
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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03-17-2013, 10:50 AM #87Hates These Cans
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Oh no you di-int! :removesgianthoopearrings: Originally Posted by nazdrowie
oh yes I did
"In nonsense is strength."
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03-17-2013, 10:51 AM #88Maverick
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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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03-17-2013, 10:51 AM #89Hates These Cans
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This may be the greatest picture of all time. Originally Posted by Sternac
he is a leafs' fan so you might have a shot
"In nonsense is strength."
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03-17-2013, 10:52 AM #90Sultan of Sweat
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03-17-2013, 10:52 AM #91Hates These Cans
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The pros call it "docking". Originally Posted by Guy LaDouche
Poke your entire dough with a fork, up and down in columns so it doesn't bubble up when cooking:
"In nonsense is strength."
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03-17-2013, 10:52 AM #92Maverick
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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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03-17-2013, 10:53 AM #93Hates These Cans
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Originally Posted by nazdrowie
"In nonsense is strength."
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03-17-2013, 10:53 AM #94Maverick
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now we start with the cheese you mozzarella fans!
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03-17-2013, 10:53 AM #95DS Supporter
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wont the wax paper catch fire?
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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03-17-2013, 10:54 AM #96DS Supporter
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It's parchment...and it works great Originally Posted by Bye You!
Originally Posted by garypagetwo
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03-17-2013, 10:54 AM #97Maverick
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Originally Posted by Guy LaDouche
buffalo 
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03-17-2013, 10:54 AM #98Maverick
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While the dough is baking slice your fresh mozzarella in thin slices:
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03-17-2013, 10:55 AM #99Maverick
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wax paper...lol rookie Originally Posted by Bye You!
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03-17-2013, 10:55 AM #100DS Supporter
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Fuck me, this is looking great...
Originally Posted by garypagetwo
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