Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

my latest pizza

Hungry CelesteHungry Celeste Posts: 530
edited November -1 in EggHead Forum
Caputo 00 flour crust, 65% hydration, long cold ferment & then frozen for a couple weeks, defrosted at room temp then stretched onto parchment; topped w/tomato puree, mini pepperonis, fresh mozz, parmesan, capers, basil, & red pepper flakes. Cooked at 650 on a stone atop firebricks, atop the plate setter. Delicious, but the bottom could have been a bit more charred & the top less so.
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