Random Jabber Jibber thread

qwizoking

qwizoking

Well-Known Member
Pshhh..
Yo you ain't even ballin till you weigh your monopoly money

Peasants still count that shit








I roll .6-7gram personal blunts everytime I smoke.. I like the minis..
But my fav flavors are summer twist, island madness and sticky sweet.. They're are some others I'll smoke though. My strwberry from og raskal in a strawberry swisher.. Can't beat that shit

So idk why blunts are for hs.. I put dank in an
 
bu$hleaguer

bu$hleaguer

Well-Known Member
StonedFarmer said:
@bu$hleaguer

I make thing crust pizza a lot with a neopolitan style

Is it normal to be so almoa floppy at the one end.

Please I kjoe your penis is not quite the hardest but i need help.

I feel the crust. And dough are perfectly coom but its so saggy.

God damn and i troed to make that non sexual

Edit. It looks magnifecent
Click to expand...
You probably stretched the dough too thin in one spot, or put too much sauce on it and it glopped that one part of the crust down, making it soggy. Those would be my first two thoughts. Remember sauce slides inwards, so leave the very center of the pie with a thinner layer than the crusts.

Higher temps will make it crispier too, but it's all about the ratio of dough to sauce to cheese to temp.

Too little sauce will dry out and taste kinda heavy, too much sauce will stay soppy but taste sweeter, too high a temp will make your dough uncooked under the sauce but crisp the dough on the stone, too low a temp just plain sucks. Remember less is always more on a pizza with regards to any toppings.
 
StonedFarmer

StonedFarmer

Well-Known Member
bu$hleaguer said:
You probably stretched the dough too thin in one spot, or put too much sauce on it and it glopped that one part of the crust down, making it soggy. Those would be my first two thoughts. Remember sauce slides inwards, so leave the very center of the pie with a thinner layer than the crusts.

Higher temps will make it crispier too, but it's all about the ratio of dough to sauce to cheese to temp.

Too little sauce will dry out and taste kinda heavy, too much sauce will stay soppy but taste sweeter, too high a temp will make your dough uncooked under the sauce but crisp the dough on the stone, too low a temp just plain sucks. Remember less is always more on a pizza with regards to any toppings.
Click to expand...
I kinds solved it with a stone heated for an hour and only broiling.

Will try ur tips.

Im available to accept anal as a oayment fri-sun

Thanka so much dude.

Can i be a prep cook for u

Edit: your explanation explains alot.

Will updatewith new pics. Still at bar
 
You must log in or register to reply here.
Top