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You have to love Pizza on the Egg
BobS
Posts: 2,485
You really have to love ceramics for making fine pizza.
I started with dough made yesterday and held overnight in the refrigerator. These are 400 gram dough balls at 60% hydration using 50/50 Caputo Antimo and Caputo Rinforzato.
One of the pies was made with a white sauce based on shallots, garlic, thyme, S&P and heavy cream.
To this I added, sauteed mushrooms, grilled Italian sausage and a three cheese blend (mozza, provolone, white cheddar).
The second pie was plain ol' pepperoni.
These were cooked right at 650.
I started with dough made yesterday and held overnight in the refrigerator. These are 400 gram dough balls at 60% hydration using 50/50 Caputo Antimo and Caputo Rinforzato.
One of the pies was made with a white sauce based on shallots, garlic, thyme, S&P and heavy cream.
To this I added, sauteed mushrooms, grilled Italian sausage and a three cheese blend (mozza, provolone, white cheddar).
The second pie was plain ol' pepperoni.
These were cooked right at 650.
Comments
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Those pies look great. Especially the "plain ol' pepperoni".
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What do you have your pizza stone set on? It looks pretty raised above the plate setter but maybe it's just the photo angle?Egging on two larges + 36" Blackstone griddle
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BobS wrote:...400 gram dough balls at 60% hydration using 50/50 Caputo Antimo and Caputo Rinforzato.
Great-looking pies!_____________"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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Angela wrote:What do you have your pizza stone set on? It looks pretty raised above the plate setter but maybe it's just the photo angle?
I use copper pipe fittings to push the pizza stone up into the dome.
These total three inches.
If I was going to do it over again, I would buy pipe and cut it. -
Botch wrote:BobS wrote:...400 gram dough balls at 60% hydration using 50/50 Caputo Antimo and Caputo Rinforzato.
Great-looking pies!
I have a few posts over there, but I am not a regular. -
My wife makes an awesome gluten-free pizza crust (is posted in the recipes) due to her having Celiac Disease.
I use plate setter with legs up and one of these:
on the grate to cook on because we usually cook 2 pizzas in succession and these were a lot cheaper than stones (I think about $15 at target).
How long do you cook at 650F?
Anyone know a way to cook 2 pizzas at the same time. I Don't currently have a grate extender but it is on my short-list of things to buy. -
Looks awesome
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dsmith wrote:My wife makes an awesome gluten-free pizza crust (is posted in the recipes) due to her having Celiac Disease.
I use plate setter with legs up and one of these:
on the grate to cook on because we usually cook 2 pizzas in succession and these were a lot cheaper than stones (I think about $15 at target).
How long do you cook at 650F?
Anyone know a way to cook 2 pizzas at the same time. I Don't currently have a grate extender but it is on my short-list of things to buy.
I take the daisy wheel off the top and look down with a flashlight. At those temps it does not take long and the temp of the stone can be different than the outlet, so you want to watch things. The first one took a almost 4 minutes and the second one was a little over done at 3.
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