Saturday dinner

onedbguru

Tonight it was pizza and wings. First, I gotta say that these were the best wings I think I have ever had. The recipe came out of my new Cook's Country magazine.  You basically coat the wings with flour and spices, then cook indirect  (475 dome) for 30 minutes, then brush on oil (and/or hot sauce/vinegar) to completely coat  and cook until crisp (another 15-20 minutes).  Eggselent!!!! (they went too fast before getting a picture of them).  Then 4 various pepperoni /sausage /onion /mushroom /grn.pepper  topped pizzas.  And the pizza dough was from Roberta's Pizza shop somewhere in Brooklyn and so far like it the best of all the dough recipes we have tried.  The paper under the pies is Reynolds parchment/foil (p on one side foil on the other - can only find it at Target in our area)

UncleBilly

Pizzas look great!  I've never heard of the parchment/foil combo, does that work any differently than standard parchment paper?  (i.e. Does the foil offer better protection for the crust from cooking too fast?)

onedbguru

UncleBilly said:

Pizzas look great!  I've never heard of the parchment/foil combo, does that work any differently than standard parchment paper?  (i.e. Does the foil offer better protection for the crust from cooking too fast?)

Yes, I find that it doesn't get quite as dark as using regular parchment or none at all- until I want it too. I will typically pull it out for the last 30 seconds or so just to get that final crispiness. 

B747crew

Is this pizza done on your XL .. PS legs up

onedbguru

yes. XL with PLS LU, grid, firebricks, PZS
(on a side note, I don't believe I have ever (8+yrs) had PLS LD) 

Dyal_SC

Lookin good!!