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Pizza getting better every time!

smoloneysmoloney Posts: 30
edited March 2012 in EggHead Forum
Modified my dough a bit and jacked the temp up another 100 and came out pretty darn good 

Comments

  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Looks really good...what is that setup you're using under the bottom stone?
  • gerhardkgerhardk Posts: 895
    Maybe you need to get into the business.

    Gerhard
  • Doc_EggertonDoc_Eggerton Posts: 5,060
    That looks fantastic.


    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • smoloneysmoloney Posts: 30
    @mighty Quinn had a friend of mine make it for me out of some stainless steel I acquired, I cant adjust anything but it gets me 2-3/4" into the dome for pizza and 2-1/4" for everything else when i may want to. Also has an old grill grate welded to the bottom to hold a water pan. Using it for a turkey this weekend. Thanks for all the nice comments!
  • GrannyX4GrannyX4 Posts: 1,476
    Smoloney, what is your modified dough? Pizza looks great.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • mikey5874mikey5874 Posts: 86
    That's a pretty cool setup.
  • smoloneysmoloney Posts: 30
    @granny I make soft pretzels all the time so I modified alton browns soft pretzel recipe, olive oil in place of butter, self rising on place of high gluten flour then added about 1/4 cup extra water, the pizza shown was about 2/3 of the mixture as i like mine thicker. The key is not to need the dough a whole lot or it will get tough do to developing the gluten. 
  • GrannyX4GrannyX4 Posts: 1,476
    That sounds awesome and I would never thought to go in that direction. Self rising must mean that you don't use yeast??? Thanks.....
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • RebellabRebellab Posts: 43
    @granny I make soft pretzels all the time so I modified alton browns soft pretzel recipe, olive oil in place of butter, self rising on place of high gluten flour then added about 1/4 cup extra water, the pizza shown was about 2/3 of the mixture as i like mine thicker. The key is not to need the dough a whole lot or it will get tough do to developing the gluten. 
    Alton Brown is the coolest. 

    Nice Pizza!
    LBGE South Dakota
  • smoloneysmoloney Posts: 30
    @ granny nope still use yeast comes out awesome, @rebellab Alton is the best everything i make os his has been good

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