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white pie

JodyMoJodyMo Posts: 46
edited 10:58PM in EggHead Forum
After making a total of 6 pizzas over the last few weeks, I tried making a white pie last night. I'm tellin' ya it was the best ever! I think I like it better than pizza! Pizza crust, brushed with olive oil, then sprinkled with 2 cloves of pressed garlic, parmesean, romano, and mozzerella cheese, sliced roma tomatoes, and onion. I'll be makin' more of these for sure.[p]Also, I have a long fork that I can reach down through the top of the egg and bust bubbles in the crust as they form. It's also nice to be able to see it cook without opening the top. The Egg rules.

Comments

  • JodyMo,[p]White pizza is our favorite. In fact, we often just top ours with cheese and garlic.[p]I never thought about using a long fork to pop blisters in the crust. Excellent idea!

  • JodyMo,
    This sounds great. Could you please elaborate about the temps and set up. I have been a bit sheepish to cook pizza yet, but it sounds like a must!

  • JodyMoJodyMo Posts: 46
    Seth Howard,
    I have had great luck with a plate setter/pizza stone combination. Let the stone preheat for a few minutes. Cook at 650. Sprinkle a little cornmeal on the stone to aid in sliding it off.[p]I have a longer explanation on a more recent post- subject line : FIRST 3 COOKS[p]Seth, this really is a must-try.
    My first attempt sucked, but they have gotten exponentially better with every try. I have a couple of recipes on my site.[p]Good Luck
    JodyMo

    [ul][li]Jody's Pizza Page[/ul]
  • JodyMo,
    Did you make your Pizza peel?
    Seth

  • JodyMoJodyMo Posts: 46
    Seth Howard,
    No - I bought it. About $10.
    I saw a website, which I can't find now, where a guy made one out of masonite. The trick is something flat. I was tempted to try to slide one off of my pizza pan, but the lip would mess it up. You use the peel to build the pizza on. A small investment, but I think it was worth it.
    JodyMo

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