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Tonights Za!

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TomM24
TomM24 Posts: 1,366
edited November -1 in EggHead Forum
The raws AZRP dough, Boboli sauce, Whole Milk Mozzarella, and Egged Buckboard Pork Loin.
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The shaped dough. It is much easier to work with if its aged at least a day.
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Ready for the Egg. Added some pine nuts at the last minute.
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The final product.Cooked at 500 for 14 minutes with a spin at 7.
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The underside. I added some corn meal to the parchment paper before I placed the dough on it. I think it added some flavor.

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It was a nice combo with the nuts and the bacon :)
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Comments

  • Zippylip
    Zippylip Posts: 4,768
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    Tom, beautiful job with the dough, I aged mine 4 days this time (made too much Saturday so bagged it till today :laugh: ), was good - love your granite too, & the bricks, great kitchen
    happy in the hut
    West Chester Pennsylvania
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  • TomM24
    TomM24 Posts: 1,366
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    Marc:

    Thanks the wife picked out everything in the kitchen it has a very Tuscan atmosphere
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  • Firetruck
    Firetruck Posts: 2,679
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    Pizza looks great Tom. The crust looks perfectly done.
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  • Zippylip
    Zippylip Posts: 4,768
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    :laugh: :laugh: she must be my wife's sister... I had no say in the kitchen (& here all this time I thought it was my room :huh: )
    happy in the hut
    West Chester Pennsylvania
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  • R&R Futures Trader
    R&R Futures Trader Posts: 111
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    Looks to be a great job on the egg. Now if we could only taste the message!
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  • AZRP
    AZRP Posts: 10,116
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    Pie looks awesome, was it as good as it looks? Now we need to work on the sauce. Do you have a food processor? If so, put 2 or 3 garlic cloves in with 1/4 tsp fennel seeds and process. Add one large can of plum tomatoes (san marzano or Italian style) without the juice, 1 tsp dried oregano, 1/2 tsp chile flakes, 6 good sized fresh basil leafs, salt, and pepper and process just enough to leave a little bit of chunk to the tomatoes. Use this fresh, no cooking other than when it is on the pie. You will like. -RP
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  • Bash
    Bash Posts: 1,011
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    We've kinda settled into Wednesday pizza night. Every week, the kids say the pizza is the best ever! :lol:

    I tried some artichoke hearts on mine tonight - yum.

    Richard
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  • Eggtucky
    Eggtucky Posts: 2,746
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    Tom you've become a ZaMeister! Great lookin pie and photos! Nice!
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  • TomM24
    TomM24 Posts: 1,366
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    Randy:

    This was my best pie so far. We have few different size food processors so I printed out your recipe and I'll give it a go soon. I have had almost no problems with your dough recipe except the one day when I tried to use it the same day it was a little elastic and kept streching back. If I waited a least a day I had no problems. This was the first one that went 4 days in the frig and it was the best.
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  • vidalia1
    vidalia1 Posts: 7,092
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    Glad to see you adding pine nuts...they are really good on pizzas...great looking pie :P
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