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Second Attempt at Pizza
calracefan
Posts: 606
Here are the results from my second attempt at Pizza. No photos from first attempt last night (so it didn't happen) failure ! Tonite was much better !
Ova B.
Fulton MO
Fulton MO
Comments
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looks good how'd it tasteLarge Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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This one very good, the first one last night had an odd after taste. I think it may have been caused by my egg "burning clean from the high heat". Tonite after last nights attempt it was much cleaner so no odd taste. I also made 3 personal pizza's from store bought crust which also tuned out well .
Ova B.
Fulton MO -
Looks good, congrats!Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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So what temp and for how long?
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This one was only about 475 F for about 7 to 8 minutes, spun it around once half way through. I hadn't read anything about burning the egg clean before pizza but it seems to have improved the pizza taste a bunch ! Crust is from the recipe shared on this forum a while back, Antimo OO flour, water , yeast and salt. Sat in the refrigerator for 2 days, very good,but a warning the dough is very sticky !
Ova B.
Fulton MO -
looks great! May have to do some pizza this weekend.....
"You are who you are when nobody is looking"
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This one was only about 475 F for about 7 to 8 minutes, spun it around once half way through. I hadn't read anything about burning the egg clean before pizza but it seems to have improved the pizza taste a bunch ! Crust is from the recipe shared on this forum a while back, Antimo OO flour, water , yeast and salt. Sat in the refrigerator for 2 days, very good,but a warning the dough is very sticky !
If you're using caputo you can knock the hydration down as far as 56%. That would really help to alleviate some of the stickiness.XL BGE -
Wet dough will not stick to wet fingers. This is good to know when removing the dough from the original mixing container. I like to keep a bowl of water nearby when manipulating the dough.chuff said:
If you're using caputo you can knock the hydration down as far as 56%. That would really help to alleviate some of the stickiness.calracefan said:This one was only about 475 F for about 7 to 8 minutes, spun it around once half way through. I hadn't read anything about burning the egg clean before pizza but it seems to have improved the pizza taste a bunch ! Crust is from the recipe shared on this forum a while back, Antimo OO flour, water , yeast and salt. Sat in the refrigerator for 2 days, very good,but a warning the dough is very sticky !
Sprinkling the dough and work surface with flour will prevent stickiness when shaping it.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
This is very true, and I definitely prefer wet hands to oiled hands.
Wet dough will not stick to wet fingers. This is good to know when removing the dough from the original mixing container. I like to keep a bowl of water nearby when manipulating the dough. Sprinkling the dough and work surface with flour will prevent stickiness when shaping it.This one was only about 475 F for about 7 to 8 minutes, spun it around once half way through. I hadn't read anything about burning the egg clean before pizza but it seems to have improved the pizza taste a bunch ! Crust is from the recipe shared on this forum a while back, Antimo OO flour, water , yeast and salt. Sat in the refrigerator for 2 days, very good,but a warning the dough is very sticky !
If you're using caputo you can knock the hydration down as far as 56%. That would really help to alleviate some of the stickiness.XL BGE
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