cazzy's 1st Pizza Night!

cazzy · December 2012

Since I now have a stand mixer, we finally had Pizza Night at cazzy's house. Overall, I would call it a success!! :) As with any cook though, I learned a lot and look forward to my next pizza cook.

Dough - http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf

Sauce - Cento Crushed Tomatos + a lil basil, garlic and oregano

Cheese - Packaged mozzarella (used on Hawaiian) & Galbani Mozzarella Fresca

Meat toppings - Boar's Head Canadian Bacon and Pepperoni

Lesson's learned

More cheese
Less sauce
Stick with fresh mozzarella
Find the perfect pepperoni

The best tasting pie "to me" by far. Of course, toppings are always a personal preference.

nolaegghead · December 2012

They look great, you nailed the crust. Say goodbye to any atkins diet you might have been on.... ;)

The Cen-Tex Smoker · December 2012

nice Caz. great looking pies

Mighty_Quinn · December 2012

I agree...nice work. Crust looks like you've done it before!

cazzy · December 2012

Mighty_Quinn said:
I agree...nice work. Crust looks like you've done it before!

I worked at cici's pizza for 4 years when I was kid so that helped a lil bit. I wouldn't call that real pizza but I've made over a thousand pies in my life time and used to prep dough too.

Lemme see, I think the dough recipe was something like this:

2 oz yeast
4 oz salt
6 oz sugar
16 oz olive oil
5 lbs 85 degree water

Add water to ingredients then mix with a whisk. Next add 55 lbs flour.

Just in case y'all have a Hobart and need to make a lot of dough. Lmao

cspearce2 · December 2012

Looks awesome

SmokinDAWG82 · December 2012

Looks good to me!

Austin Egghead · December 2012

Awesome. When you start doing delivery let me know =D>

Village Idiot · December 2012

Way to go, Caz !!! I'm thinking you need to do a repeat in Salado.

cazzy · December 2012

Austin Egghead said:
Awesome. When you start doing delivery let me know =D>

Lol, we're a long way from that! It was fun though and I have 6 more dough balls in the fridge for tomorrow. Good times!

cazzy · December 2012

Village Idiot said:
Way to go, Caz !!! I'm thinking you need to do a repeat in Salado.

We will see, I have to be completely satisfied with my product. Good thing there is plenty of time to practice.

I've been thinking about my menu quite a bit for Salado and pizza was never really a consideration. I may go traditional BBQ since I noticed the focus was "lemme show all the crazy stuff that can be made on the egg" during last year's Fest.

Village Idiot · December 2012

Well, if you do your wings again, any complaints won't be coming from me. :)

cazzy · December 2012

I may pull a Gary and have several different menu items. If I go the Wilson route, one of my courses will definitely be my wings. :D

jfm0830 · December 2012

Outstanding. Those pizzas and the crust look excellent. I would have a hard time deciding which pizza to have-probably have to take one for the team and try each one . ;)

cazzy · December 2012

jfm0830 said:
Outstanding. Those pizzas and the crust look excellent. I would have a hard time deciding which pizza to have-probably have to take one for the team and try each one . ;)

That's what I did! ;)

Skiddymarker · December 2012

Great pies Cazzy. With results like this why did you wait so long?

Love the ham and pineapple (us west coast Canucks don't call it Canadian bacon).

Austin Egghead · December 2012

cazzy, I like to do "non traditional" cooks at fest. I want to show case the versatility of the egg. Several people have come back to me and thanked me for saying the baked goodies were what sold the spouse on buying the egg. My favorite question is "Why doesn't the pie have a smoke taste"?

This year I am thinking of doing chilaquiles or breakfast migas at Salado this year.

cazzy · December 2012

Austin Egghead said:
cazzy, I like to do "non traditional" cooks at fest. I want to show case the versatility of the egg. Several people have come back to me and thanked me for saying the baked goodies were what sold the spouse on buying the egg. My favorite question is "Why doesn't the pie have a smoke taste"?
This year I am thinking of doing chilaquiles or breakfast migas at Salado this year.

I hear ya. That's definitely the vibe I got at Salado. However, with the majority of folks using your approach, I wouldn't mind showing some folks how a egg can cook things better than their current rig.

cazzy · December 2012

Great pies Cazzy. With results like this why did you wait so long?

Love the ham and pineapple (us west coast Canucks don't call it Canadian bacon).

Barely got a stand mixer and didn't want to make it by hand.

The ham and pineapple was my least favorite and that's mainly because that pie was for the wife. The combo just doesn't do it for me.

TUTTLE871 · December 2012

Looks incredible. The Fornobravo Dough recipe is by far the best I have found. I have a friend who owns a wood fire brick oven and does catering for pizza, and he was the one who introduced me to that website.

You are right about less sauce, just enough to cover.

travisstrick · December 2012

Looks good caz. I still haven't made my own dough.

cazzy · December 2012

travisstrick said:

Looks good caz. I still haven't made my own dough.

Get er done bro...very easy and beats any of the chain pizza joints. Had another pizza night tonight but only managed to snap one pic.

Cheese with olive oil and dried basil:

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