BringBackFergy

I could have busted through those play toys in a flash but didn't want to inflict too much damage on your ride.

Dalton doesn't get sacked...ever.

I'm sensing you giving advice in this thread and I don't like it one bit.

Agree. Glad we have Jack.

My kinda TBD post. Always fun talking football with you at the opener. You, Mrags and Flutie Flakes need to trade those kitty-wagons in and get a real truck. #toyotatundra #officialtruckofbuffalobills

That kid has a great stache for 16 years old.

So Jack needs a hat trick on opening night to keep pace with McDavid? !@#$

How long before women are asked to take a knee on Sundays to bring awareness to this issue?

Davey Crockett has been dead for years.

*calling 911*

General announcement to TBD members: Is there a way to block mead107?...or at least get an order of protection?

LOL. I just finished a really great pizza with the dough Gugny was talking about, olive oil, thin red onion, tomatoes, oregano, parm cheese and anchovies (like Wooderson talked about above). Then put oven to 440 and it came out really really good. But the pizza stone is a great idea and will get one. As for you - I still cant believe you are getting a slice on the side just because your wife is gluten intolerant. You, sir, are very shallow!! 😃

Deal!! Good hints. Will look into a pizza stone. Thanks brother.

I just bought one of those yesterday and was planning on using it tonight or tomorrow...that's what precipitated this thread. I tried the regular Hannaford brand and it's always just OK...hoping to find one that I really like or make my own. Will report back.

Lucky man!

But you're still getting a "slice" on the side?

Another woman? Just because your wife has a gluten intolerance doesn't mean you need to get a slice on the side.

Does pizza dough freeze well? (assuming I make a batch of five or six dough balls) I've only ever made enough dough for two pizzas.

Yes, we use the Hannaford brand dough a lot and it's ok...the grill method probably makes the store bought dough better. Still hoping to try and make an easy pizza dough at home though I'm finding that's the case as well. Most dough recipes require mixing dough in Kitchen Aid, knead the dough for 15 mins, let it rest two hours, then punch it down, knead it again, lay it in pan, let it rise a second time....after three hours and six beers I forgot what the hell I was making in the first place.

This sounds great...I'd add anchovies too (love em)

I think you're right. I've made complex pizza sauces with garlic, onion, oregano, basil, paste, etc....simmer for three hours, blah, blah, blah....but it is just ok. I can't imagine a pizzeria going through all that trouble for sauce...they must do something real simple. So yeah, tomato paste and some oil might be the perfect simple solution with a few dashes of spices.

Russ Brandon included Bills games for Syracuse in his last contract...it was a deal breaker.

Like many of you, I love pizza. This thread isn't about your favorite take out pizza. If any of you make pizza a lot at home, what are some secrets, recipes, methods? Here's a few questions I have: Making a good, quick crust that is tasty, crusty. I've tried all kinds of recipes but haven't found one that blows me away. Have any? Sauce - I would love to find a real simple pizza sauce recipe (have a tried a few but the jar/bottle sauce just isn't the same as from a pizzeria). Cheese - We've used real mozzarella, provolone, a mixture of the two...not sure what favorite is but provolone is a nice cheese to use. Any other secrets? We put a light layer of olive oil on the sheet before putting the dough on and it makes the bottom crusty but there may be other methods...super hot over (450) or medium oven (350). This actually looks like a good idea...pizza in a cast iron pan

Albany NY gets the 0-4 Giants....smh

Interesting. I'm curious to know if Lehner had been successful in just 50% more of his shootouts, would it have changed our playoff picture last year? Kind of a tough stat to figure out considering who the opponent was and then recalculating points from those games. I understand what Shrader said above, but one on one's do play a part in the overall point totals and success of the team as a whole.