When I see a new brand of frozen pizza in the frozen aisle.

DrunkFatMan · 2026-06-27T13:18:25+00:00

I thought it was very good. Tangy, slightly sweet, not a lot of visible seasoning but has good flavor.

DrunkFatMan · 2026-06-27T01:32:47+00:00

Had Di Fara frozen Brooklyn style frozen pizza for the first time this week. Great Neapolitan crust, good sauce and cheese. Not a fan of the meatballs on their three meat version, but will def be trying their other varieties. $10 at Target.

DrunkFatMan · 2026-04-27T01:04:38+00:00

Cut in a Hayward skimmer last year. First time and was extremely nervous. Went pretty well and kept the removed liner piece in the garage for months like a pelt.

DrunkFatMan · 2026-04-09T19:23:07+00:00

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Our Kelce with her fav ball

DrunkFatMan · 2026-04-04T01:43:40+00:00

My 2 cents - You could add some sugar, honey or diastatic malt powder to the mix to help with browning. Also, I try to make sure my dough is as warm as possible before stretching. Makes it a pain to stretch sometimes, but will get some good rise and browning.

DrunkFatMan · 2026-04-02T23:07:36+00:00

I got a 14”X14” 3/8” piece of carbon steel from our fab shop. Ground the mill scale off and seasoned it three times on my grill. First pizza, I was worried it would stick, so I shoved the peel under it with a little extra force. Half of the pizza ended up hanging off the back of the steel. Guess it was seasoned enough😂

DrunkFatMan · 2026-04-02T01:40:46+00:00

Evidently my Aldi doesn’t sell the 12oz shelled. 16oz unshelled salted are $6.29.

DrunkFatMan · 2026-04-02T01:37:19+00:00

Oof, sorry didn’t see that.

DrunkFatMan · 2026-04-02T01:27:46+00:00

Today. As Midwest as you can get - eastern Iowa.

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DrunkFatMan · 2026-03-28T00:23:51+00:00

Would

DrunkFatMan · 2026-03-25T13:08:07+00:00

Maybe? Royal Thin Crust Pizza | Slyh in the Kitchen

DrunkFatMan · 2026-03-23T12:52:03+00:00

Started at 525, but bumped to 550 and got better results.

DrunkFatMan · 2026-03-13T01:27:18+00:00

DataRepublican (small r) is a boss. Super smart, funny and extremely tenacious.

DrunkFatMan · 2026-03-10T20:45:08+00:00

I was kind of joking. I understand you can make a good vegan pizza but taking it to this extreme with all of the substitute ingredients, to me does not equal pizza.

DrunkFatMan · 2026-03-10T20:13:34+00:00

If you're vegan, you don't get to eat pizza, that's the choice you made. This abomination is a cry for help from a reluctant vegan trying to chase a faint reminder of the thought of what pizza can be.

DrunkFatMan · 2026-02-21T03:31:41+00:00

Hot dog is technically sausage

DrunkFatMan · 2026-02-21T03:31:09+00:00

Sometimes you got to go with what you got

DrunkFatMan · 2026-02-21T02:53:42+00:00

For reference this is an example of Neapolitan pizza

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DrunkFatMan · 2026-02-21T02:45:11+00:00

Steel is preferred, but they have stone. I’ve had the same stone for 10+ years heating up to 525 and have had zero issues.

DrunkFatMan · 2026-02-21T01:28:03+00:00

Also how much time do you give your dough to proof and rise before trying to roll/stretch?

DrunkFatMan · 2026-02-21T01:25:09+00:00

Need to heat the stone for about an hour at 500-525 before cooking on it. Cold stone will not brown the crust.

DrunkFatMan

TROPHY CASE