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Zippylip Pizza

QuadzillaQuadzilla Posts: 40
edited 10:24PM in EggHead Forum
I finally got around to making Zippylip's new pizza dough. I am very happy with my results for the first try.

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Thanks to Zippylip for taking the time to put the directions together.

Comments

  • Carolina QCarolina Q Posts: 10,042
    I love the look of that pie!! Great char!!! What temp did you use?

    Somehow I missed the "new" dough recipe. Can you please post the link?


    I will not eat oysters. I want my food dead. Not sick, not wounded... dead.

                                                      Woody Allen

    Michael 
    Central Connecticut 

  • QuadzillaQuadzilla Posts: 40
    Here is link to Zipplylips method - http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=987401&catid=1#

    It is based on this but, much easier to follow - http://www.varasanos.com/PizzaRecipe.htm

    I baked pies at 650* for 6 minutes. I have tried to make pies using various other methods and never made anything better than average. I thought these were great and pretty easy to make. I just need to get better at moving the pies from the peel to the grill;)
  • Carolina QCarolina Q Posts: 10,042
    THANKS!! Try a bit of semolina on the peel next time. Shouldn't need much. Like ball bearings on the peel. As you're building the pie, shake it from time to time to make sure it doesn't stick.


    I will not eat oysters. I want my food dead. Not sick, not wounded... dead.

                                                      Woody Allen

    Michael 
    Central Connecticut 

  • You really should use cornmeal on your pizza peel in order to easily get the dough off it.
  • Photo EggPhoto Egg Posts: 5,014
    Way to go. Looks great.
    I used the wrong flour on my attempt Friday night but thanks to all the help I'm stocked with the right stuff for another try mid week.
    Thank you,
    Darian

    Galveston Texas
  • Carolina QCarolina Q Posts: 10,042
    I used to use corn meal, until I discovered semolina. Great stuff! Give it a try.


    I will not eat oysters. I want my food dead. Not sick, not wounded... dead.

                                                      Woody Allen

    Michael 
    Central Connecticut 

  • QuadzillaQuadzilla Posts: 40
    I used cornmeal and it worked fine. I just managed to turn circular pies into ovals when I was shaking the peel to avoid sticking. I'll try the semolina next time but, I am not sure it will be enough to compensate for my clumsiness. :)
  • QuadzillaQuadzilla Posts: 40
    @photo egg - I made another batch today as well for Tuesday night. Please post pics!
  • loco_engrloco_engr Posts: 3,673
    No problemo with Parchment paper! ;)
  • Carolina QCarolina Q Posts: 10,042
    You can also build the pie on parchment paper (no cornmeal or semolina needed) and just slide the whole thing onto the stone. After a couple of minutes, pull the paper out from under the pie and let it finish cooking. Then use the peel to remove the pie. I haven't had much luck with that method, but others swear by it.

    Either way, my pies are never round! :laugh:


    I will not eat oysters. I want my food dead. Not sick, not wounded... dead.

                                                      Woody Allen

    Michael 
    Central Connecticut 

  • Carolina QCarolina Q Posts: 10,042
    I type too slow. Or too much! :laugh:


    I will not eat oysters. I want my food dead. Not sick, not wounded... dead.

                                                      Woody Allen

    Michael 
    Central Connecticut 

  • phar71phar71 Posts: 44
    Thanks for sharing. I love that style Za and cant wait to try. I live in Atlanta and eat at Varassanos often, and love it.
  • Mr HollowayMr Holloway Posts: 2,034
    Really good looking crust
    Still working on mine :angry: :laugh:

    Shane
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