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Yet another Mighty_Quinn Pizza thread...
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Mighty_Quinn
Posts: 1,878
here is tonight's go at it...homemade crust with just yeast (sourdough starter, no commercial yeast), bread flour, water, and salt. 1st is sausage, olives, fresh mozz......2nd is sausage, olives, mushrooms, pine nuts, fresh mozz and then half artichoke, half caramelized onions. they were done at 800* and took less than 4 minutes to finish...one of my better pizza nights!
Comments
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That was just good enough to call me over ]Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Texas might be a little far Mickey.....how bout I send you some delivery?
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That looks so good, I wrote a song and put it on a video for you.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Nice one VI \m/
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MQ those pizzas look simply amazing! Think I need to fire more up on my end and do some more of them!!
Only 3 things in life matter. Family, Steelers and my BGE!! -
Pizzas look great, trying mine for first time tomorrow.
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Thanks guys...pizzas might be my favorite thing to cook on the Egg...probably my standby cook if I were posting in that thread! Best advice I can give for your first one Bakeman would be whatever temp you go with, heat up the stone for a while so it is good and hot. I let mine heat up as the egg comes up to temp and then hold that for 20 or 30 minutes to get the stone hot. Good luck! Post results...
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I will MQ looking forward to the challenge
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Bakeman- The preheating the stone advice I gave above goes for indirect setup. Some cook with just a single stone direct, but raised up in the dome (I haven't tried this way yet, but want to). If you do that, I'm not so sure how long to preheat the stone...I would think that eventually, the radiant heat from the lump would make the stone too hot and burn your crust. Maybe someone who cooks pizza that way can advise...
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I plan on doing plate setter legs down then a raised pizza stone on top of plate setter does that sound about right.
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People seem split on legs up or down on plate setter...your setup will work. I don't have one...i use the adjustable rig with a 16" stone on top of it, a little over 2" above the felt and a 13" stone either down in the spider or on the bottom level of AR.
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Ok MQ thanks for the info, will post Pictures of cook.
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I'd call that a grand slam home run MQ. Looks great! We need to start doing some pizzas again.
Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
Those look really good! Reminds me that my dough will be ready for pizza tonight.
Maumelle, Arkansas -
Pizza looks good!Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com
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