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Made Pizza

ks8829

By ks8829,
in The Grill Room

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Note: This thread is 4913 days old. We appreciate that you found this thread instead of starting a new one, but if you plan to post here please make sure it's still relevant. If not, please start a new topic. Thank you!

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ks8829 Great Member

ks8829

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I tried corn meal but it would burn, start to smell and smoke

Titleist 910 D2 9.5 Driver
Titleist 910 F15 & 21 degree fairway wood
Titleist 910 hybrid 24 degree
Mizuno Mp33 5 - PW
52/1056/1160/5

"Yonex ADX Blade putter, odyssey two ball blade putter, both  33"

ProV-1

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nhwoj Established Member

nhwoj

Tonights version....I use corn meal myself..

Great, now I have to clean the drool off my keyboard.

In the  Strata Bag:

3 Wood:  XL

Irons: 4-5:  AP1; 6-PW:  XL

Wedges:  Tour Grind, 52°/60°

Putter:  White Hot XG #9

Balls:  Mojo

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Valleygolfer Super Member

Valleygolfer

Great, now I have to clean the drool off my keyboard.

You are only 2 hours away from me, I am playing My. Washington course Sunday......$30 including cart for NH residents....maybe a slice could be saved....

"My ball is on top of a rock in the hazard, do I get some sort of relief?"

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  • 4 weeks later...
ks8829 Great Member

ks8829

  • Author
I started using parchment paper between the pizza stone and pizza and it works well to slide the pizza on and remove. I am also starting to roll the dough thinner for a New York style pizza, my family likes it

Titleist 910 D2 9.5 Driver
Titleist 910 F15 & 21 degree fairway wood
Titleist 910 hybrid 24 degree
Mizuno Mp33 5 - PW
52/1056/1160/5

"Yonex ADX Blade putter, odyssey two ball blade putter, both  33"

ProV-1

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Note: This thread is 4913 days old. We appreciate that you found this thread instead of starting a new one, but if you plan to post here please make sure it's still relevant. If not, please start a new topic. Thank you!

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