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Pulled Pork Pizza = AMAZING!!!! Round 2

NightwingXPNightwingXP Posts: 436
edited March 2012 in EggHead Forum
Ok well I went round 2 on the pulled pork pizza since I had some left. ( I apologize boatbum but I just couldn't do the mustard
:-O) And this one turned out VERY good. This was last night and I tossed the PP with some BBQ sauce and the mix of the BBQ sauce with the tomato sauce made for a killer good flavor. I layered provolone on top and then sprinkled a little motz on that with parmesan and sweet basil to finish off with. THIS was a very good pizza. They are continuing to get better !! Crust was a little blacker than that last. Temp was about 550 and I was happy with that but would have been nice to have a little more browning on top. We learn!!!
Only 3 things in life matter. Family, Steelers and my BGE!!

Comments

  • Mighty_QuinnMighty_Quinn Posts: 1,878
    How high up in the dome are you cooking pizzas? Higher=better cheese browning. We can't really do it with the egg, but a lot good coal or wood oven pizza places will do what's called "hot topping" the pie, which is using the peel to lift the pizza off the oven floor just before its done and hold it up the roof of the oven to use that radiant heat to brown the toppings. If you cook as high in the dome as possible, you get the same affect.
  • NightwingXPNightwingXP Posts: 436
    That's good to know Quinn. I am pretty much 1/2" above the felt line. I could try some bricks to raise my Woo and get it a little higher......hmmmmm. Thanks MQ appreciate it

    :-?
    Only 3 things in life matter. Family, Steelers and my BGE!!
  • boatbumboatbum Posts: 1,273

    I am telling ya - the mustard is painless ....   so add's to the flavor profile - most bbq sauces have mustard to some degree.  you would love it...

    lol

    thats a degree of creativity Vi might appreciate...

     

    Cookin in Texas
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