{"id":623,"date":"2009-05-11T10:23:02","date_gmt":"2009-05-11T17:23:02","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=623"},"modified":"2009-06-05T19:52:23","modified_gmt":"2009-06-06T02:52:23","slug":"pizza-discussion-forum","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2009\/05\/11\/pizza-discussion-forum\/","title":{"rendered":"Pizza discussion forum"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/05\/pizza.jpg\" alt=\"pizza.jpg\" \/><\/p>\n<p>(photo by Mark Luinenburg)<\/p>\n<p>Some of our blog readers have noticed that we have lots of summertime posts and discussions on <a href=\"https:\/\/artisanbreadinfive.com\/?p=237\" target=\"_blank\">outdoor-grilled pizza<\/a> and even <a href=\"https:\/\/artisanbreadinfive.com\/?p=248\" target=\"_blank\">desserts<\/a>, and <a href=\"https:\/\/artisanbreadinfive.com\/?p=267\" target=\"_blank\">pastries<\/a><a href=\"https:\/\/artisanbreadinfive.com\/?p=267\"><\/a>, but we&#8217;ve never posted on baking pizza the old-fashioned way.\u00a0 As summer comes upon us, believe me, there&#8217;ll be more and more that we do outside on the gas grill <a style=\"border: medium none  ! important; margin: 0px ! important\" href=\"https:\/\/www.amazon.com\/gp\/product\/B001H1GWSA?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B001H1GWSA\" target=\"_blank\">(I like the Weber grills for that, available at Amazon).<\/a><\/p>\n<p>One thing I have to share:\u00a0 Amazon has dropped the price on the Old Stone Oven pizza stone:\u00a0 <a href=\"https:\/\/www.amazon.com\/Old-Stone-Oven-14-Inch-16-Inch\/dp\/B0000E1FDA?&amp;camp=212361&amp;linkCode=wey&amp;tag=arbrinfimiada-20&amp;creative=380725\" target=\"_blank\">Click here to order<\/a>.<\/p>\n<p>So before it gets hot, let&#8217;s talk about indoor-baked pizza.\u00a0 Our lean doughs make great pizza bases, and nicely tolerate a pre-heated stone up to 550 degrees F.\u00a0 Use lots of flour and roll it out to 1\/8-inch thick and you cannot miss (be patient).\u00a0 What kinds of pizzas are people making?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(photo by Mark Luinenburg) Some of our blog readers have noticed that we have lots of summertime posts and discussions on outdoor-grilled pizza and even desserts, and pastries, but we&#8217;ve never posted on baking pizza the old-fashioned way.\u00a0 As summer comes upon us, believe me, there&#8217;ll be more and more that we do outside on [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5],"tags":[18,645],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - 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