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You have to love Pizza on the Egg

BobSBobS Posts: 2,485
edited 8:18AM in EggHead Forum
You really have to love ceramics for making fine pizza.

I started with dough made yesterday and held overnight in the refrigerator. These are 400 gram dough balls at 60% hydration using 50/50 Caputo Antimo and Caputo Rinforzato.

12-06-11Pizza1.jpg

One of the pies was made with a white sauce based on shallots, garlic, thyme, S&P and heavy cream.

12-06-11Pizza2.jpg

12-06-11Pizza3.jpg

To this I added, sauteed mushrooms, grilled Italian sausage and a three cheese blend (mozza, provolone, white cheddar).

12-06-11Pizza4.jpg

12-06-11Pizza5.jpg

The second pie was plain ol' pepperoni.

12-06-11Pizza7.jpg

These were cooked right at 650.

Comments

  • Le Oeuf VertLe Oeuf Vert Posts: 512
    Those pies look great. Especially the "plain ol' pepperoni".
  • AngelaAngela Posts: 543
    What do you have your pizza stone set on? It looks pretty raised above the plate setter but maybe it's just the photo angle?
    Egging on two larges + 36" Blackstone griddle
  • BotchBotch Posts: 6,185
    BobS wrote:
    ...400 gram dough balls at 60% hydration using 50/50 Caputo Antimo and Caputo Rinforzato.
    Ah, someone who speaks my language! Do you post over at www.pizzamaking.com? I've been learning a lot there, and haven't yet tried pizza on my new Egg but will be soon.
    Great-looking pies!
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • BobSBobS Posts: 2,485
    Angela wrote:
    What do you have your pizza stone set on? It looks pretty raised above the plate setter but maybe it's just the photo angle?

    I use copper pipe fittings to push the pizza stone up into the dome.

    13-02-11Spacers.jpg

    These total three inches.

    If I was going to do it over again, I would buy pipe and cut it.
  • BobSBobS Posts: 2,485
    Botch wrote:
    BobS wrote:
    ...400 gram dough balls at 60% hydration using 50/50 Caputo Antimo and Caputo Rinforzato.
    Ah, someone who speaks my language! Do you post over at www.pizzamaking.com? I've been learning a lot there, and haven't yet tried pizza on my new Egg but will be soon.
    Great-looking pies!

    I have a few posts over there, but I am not a regular.
  • dsmithdsmith Posts: 147
    My wife makes an awesome gluten-free pizza crust (is posted in the recipes) due to her having Celiac Disease.

    I use plate setter with legs up and one of these:

    IMAG0091.jpg

    on the grate to cook on because we usually cook 2 pizzas in succession and these were a lot cheaper than stones (I think about $15 at target).

    How long do you cook at 650F?

    Anyone know a way to cook 2 pizzas at the same time. I Don't currently have a grate extender but it is on my short-list of things to buy.
  • BBQRBBQR Posts: 68
    Looks awesome
  • BobSBobS Posts: 2,485
    dsmith wrote:
    My wife makes an awesome gluten-free pizza crust (is posted in the recipes) due to her having Celiac Disease.

    I use plate setter with legs up and one of these:

    IMAG0091.jpg

    on the grate to cook on because we usually cook 2 pizzas in succession and these were a lot cheaper than stones (I think about $15 at target).

    How long do you cook at 650F?

    Anyone know a way to cook 2 pizzas at the same time. I Don't currently have a grate extender but it is on my short-list of things to buy.

    I take the daisy wheel off the top and look down with a flashlight. At those temps it does not take long and the temp of the stone can be different than the outlet, so you want to watch things. The first one took a almost 4 minutes and the second one was a little over done at 3.
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