John Page Posted June 23, 2012 Share Posted June 23, 2012 Has anyone noticed that tempering temp and pizza cooking temp are virtually the same? Pulled the first double duty on the oven last night. Great results on both John Not all those who wander are lost. -J.R.R. Tolkien-Shards of the Dark Age- my blog-Nine Worlds Workshop--Last Apocalypse Forge- Link to comment Share on other sites More sharing options...
ZebDeming Posted June 23, 2012 Share Posted June 23, 2012 Hmmmm, while it's true, I seriously doubt my wife would even let me near the kitchen oven with anything from the garage Zeb Link to comment Share on other sites More sharing options...
McAhron Posted June 23, 2012 Share Posted June 23, 2012 I find the third hour really dries out the pie;) N'T McAhron Sqwaukin Vulture Verrinder "to create is to make art" TREMBLING EARTH KNIFE WORKS (website coming soon) Link to comment Share on other sites More sharing options...
Andrew C. Posted June 23, 2012 Share Posted June 23, 2012 I find that pizza can coincide with almost anything in the genre of awesome. Those Italians sure knew what they were doing.. He that will a good edge win must forge thick, and grind thin. -Colin Sampson Link to comment Share on other sites More sharing options...
Tyler Miller Posted June 24, 2012 Share Posted June 24, 2012 I cook my pizza 250-450 degrees hotter than I've tempered any knife. The comparison does raise questions about heat-work and its effect on steel, though.... Link to comment Share on other sites More sharing options...
matt venier Posted June 26, 2012 Share Posted June 26, 2012 I find the pizza comes out WAY too greasy.....oh yeah I temper in oil! Matt There's no kissaki like an O-kissaki!http://www.venierdesign.com/Venier_Design_Inc./Welcome.html Link to comment Share on other sites More sharing options...
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