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Pizza again...

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Basscat
Basscat Posts: 803
edited November -1 in EggHead Forum
Yes, the butts and briskets are amazing, but I still can't get over the fact that I went out to get a smoker and ended up with a wood-fired pizza oven as well..............[p]Before...
P3060019.jpg[p]And After.....
P3060020.jpg

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  • TRex
    TRex Posts: 2,714
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    Basscat,[p]Looks great! In particular, I notice that your toppings are cooked very well and looks like your crust is still in good shape. Tell us about times and temps, please. I'm planning on doing pizza again this week, and I like collecting historical data on pizza cooks to help me perfect the "art."[p]Thanks![p]TRex
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  • Basscat
    Basscat Posts: 803
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    TRex,
    Started at about 600, before putting it on, then went down to about 500 for most of the cooking time, about 20 minutes, maybe a little more, I watched the pizza closer than the clock. This on a medium with platesetter and 12" pizza stone. Did a second one, and the crust got done faster, but not too fast as the topped browned nicely, though not as dark as the first. I'm sticking with the 5-600, maybe a little higher to start, for next time, as this is the best crust I have done so far. Here's the other one, pesto sauce, sun dried tomatoes, and mushrooms (not as pretty, but mighty good!).....
    P3060023.jpg
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  • WooDoggies
    WooDoggies Posts: 2,390
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    Basscat,[p]Now that's a perfectly browned pizza.... which dough recipe are you using? Thanks.[p]John
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  • ranger ray
    ranger ray Posts: 812
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    Basscat, funny who that works.... i bought an egg with the main intent of using it as a pizza oven...

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  • TRex
    TRex Posts: 2,714
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    Yeah, that was going to be my second question.[p]
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  • Basscat
    Basscat Posts: 803
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    WooDoggies,
    I used Alton Brown's, from the Good Eats episode "Pizza, Pizza", just do a search on foodtv.com. Let it rise in the refrigerator for about 24 hours, and it worked out well.
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