new stone

henapple · October 2012

Just picked up a new pizza stone. I've had several folks share recipes. What about store bought? Also my dealer had a tri level rack I've never seen. $70.not a great pic.

vidalia1 · October 2012

If i do not make my own dough we buy Pepe's Pizza dough from Super Wal Mart. It is in the frozen bread section and is in plastic bags. It is a great dough and makes great thin crust pizzas...

Instead of the tri-level rack I would suggest looking at www.ceramicgrillsrore.com

for some great BGE Eggcessories...Tom makes top quality products with fast delivery...

Mickey · October 2012

We like very thin crisp crust and now use tortilla 100% of the time. Several size for what ever you like.

henapple · October 2012

Mickey said:
We like very thin crisp crust and now use tortilla 100% of the time. Several size for what ever you like.

I'll try that...interesting. Thanks.

scooter759 · October 2012

I looked at that multi level rack at my BGE dealer the other day. IMHO, it does not look that functional. Limited space between tiers unless you take the middle one out. Only advantage I see for that thing is you can easily spin the food while cooking.

We lean towards thin crust pizza's here too. We have a small store here in Mankato called Chips Steaks. They sell 14" frozen thin pizza crusts. They thaw in about 15 min. We have to buy 80 at a time for about $50. But for us it's usually not a problem to split that with other eggheads here, we each take about 20 and alternate coordinating the buys. I've also noticed the one of the regional grocery stores here (Cub Foods) now carries a two pack of thin pizza crust similar to the frozen ones we get but they are in the pasta sauces aisle, similar to Boboli.

scooter759 · October 2012

Mickey said:

We like very thin crisp crust and now use tortilla 100% of the time. Several size for what ever you like.

Hey Mickey, they were doing a taste on these at Central Market one day back when we lived in SA. Give em a try.

THREE CHEESE FAUX-CACCIA<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

4 Oz Straveccio

8 Oz Blue Cheese

16 Oz Gouda

4 Roma Tomatoes, thinly sliced

6 Flour Tortillas

Olive Oil

Oregano

Toast/grill tortillas on a griddle or skillet until hardened to brittle stage. Brush top side of tortillas with olive oil. Add sliced tomatoes and cheeses. Sprinkle with oregano and cook indirect 15-18 minutes @350 degrees.

Notes:

Straveccio is kind of hard to find here. It tastes like a more pungent form of parmesan, if you can’t find straveccio, improvise.

Make sure tortillas are hardened to brittle, otherwise the tomatoes will make them soggy.

We have also thrown on a variety of meats, salami, prosciutto, chorizo. It’s all good.

Skiddymarker · October 2012

henapple said:

We like very thin crisp crust and now use tortilla 100% of the time. Several size for what ever you like.
I'll try that...interesting. Thanks.

We have done this for some time, Kids call them "chipychangas". Try with left over choizo, just sliced it up and used a store bought salsa with mozza or jack cheese. The good news is you can do them in a toaster oven if you want. Kids love to make their own. Recently, mango peach salsa has been the favorite with leftover chicken chunks.

Philicious · October 2012

I have that rack and it is nice. It does have some limitations, but is adjustable. I mainly use mine when I cook pulled chicken because I can cook a lot of chicken at once. Having seen the other adjustable racks out there, I would suggest you get one of those.

henapple · October 2012

The one from BGE

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