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Pizza, It Has Become A Regular Thing

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CPARKTX
CPARKTX Posts: 2,095
in EggHead Forum
Pretty much have pizza down pat now, and it is part of the regular rotation. Overnight dough recipe. New favorite: pistachio, prosciutto, garlic, olive oil, mozzarella, pecorino. 


LBGE & SBGE.  Central Texas.  
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  • Hawg Fan
    Hawg Fan Posts: 1,517
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    Nice looking pies.  Your latest fav sounds interesting for sure.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • texaswig
    texaswig Posts: 2,682
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    Looks like you got it down. I need to make pizza more often. Maybe mine would look better. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • RRP
    RRP Posts: 25,898
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    Looking professional! 
    Re-gasketing America one yard at a time.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Janell just made our dough for tomorrow night. We didn't have oo flour or even enough AP so she threw a little wheat flour in there with it and made a few mods with yeast and water to see if we cant get it right on the fly. That always works at 1 am after a few glasses of wine right? I'll let you know how it works out
    Keepin' It Weird in The ATX FBTX
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  • Carolina Q
    Carolina Q Posts: 14,831
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    CPARKTX said:
    Pretty much have pizza down pat now...
    Yeah, I'd say. =) Those look great! Every one of them!! I especially like the lightly browned crust. I didn't think I would - until I tried one!

    I'd never heard of a pistachio pizza until I read about the signature pie of Chris Bianco's Pizzeria Bianco in Phoenix. It's called the "Rosa" and has unsalted pistachios, red onions, rosemary, evoo and Parmigiano-Reggiano.  This is one of his (pic from a newspaper)...


    I tried one once...

    but overdid the pistachios. Still good though. Give it a try.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • CPARKTX
    CPARKTX Posts: 2,095
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    @Carolina Q thanks for the tip, I'll have to try that one!
    LBGE & SBGE.  Central Texas.  
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  • YukonRon
    YukonRon Posts: 16,989
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    I am starving. Love the cooks.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • vb4677
    vb4677 Posts: 686
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    @CPARKTX
    Would love to see your overnight dough recipe!

    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • Grillmagic
    Grillmagic Posts: 1,600
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    These look Awesome!
    Charlotte, Michigan XL BGE
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  • danv23
    danv23 Posts: 953
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    Can you post your dough recipe? Looks wonderful.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • SciAggie
    SciAggie Posts: 6,481
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    Those pies look great. I love it when I see somone post a cook and it pushes me to cook the same thing. I too like making pizzas, but we don't make them weekly. It's more like once a month or so. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • bhedges1987
    bhedges1987 Posts: 3,201
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    Man, that looks fantastic 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • Hans61
    Hans61 Posts: 3,901
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    Very circular dough! Nice!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • blind99
    blind99 Posts: 4,971
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    Nice pies!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • CPARKTX
    CPARKTX Posts: 2,095
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    @vb4677 I use the recipe from Flour Water Salt Yeast (great book),  but I skip the autolayse. 
    LBGE & SBGE.  Central Texas.  
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  • CPARKTX
    CPARKTX Posts: 2,095
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    @danv23 I use the recipe from FWSY, highly recommended the book. Excellent follow up book on pizzas that is also good. 
    LBGE & SBGE.  Central Texas.  
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  • fljoemon
    fljoemon Posts: 757
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    Here's the recipe online: http://www.saucemagazine.com/blog/?p=24007
    LBGE & Mini
    Orlando, FL
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