Cast Iron Pizza During Beers

[svnmag]

Apologies if repeat thread:

 

[svnmag]

The dough and skillet is the point. I'm thinking water could be replaced with warm stout or ale and reducing the yeast a bit. The rest of the shit would come from Prego, Hormel and Kraft.

 

[Slappy]

That's an awful lot of work she did for a meatless pile of cheese bread.

 

[svnmag]

Post #2.

 

[svnmag]

UPDATE TO SOOTHE BREATHLESS ANTICIPATION AND DRY ALL THE PANTIES:

After some reading I would only use beer as a flavoring "enhancement". I would start with a 60 water 40 beer cut.

That is all.