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Vodka Style Pizza

Hey all!

Got carried away with my pizza cook today and figured I would take photos. My wife makes a vodka style sauce with fresh lump hot Italian sausage, so logically, on the pizza it went! The dough was made earlier this week using Kenji's recipe from Serious Eats.
Thoughts on temp? I cooked at ~550, with a decent outcome, but did the same last week at ~750, and almost destroyed the crust.

Either way, pizza off the egg rocks! Thanks for reading!

-ed
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Comments

  • TjcoleyTjcoley Posts: 3,422
    Looks great in addition to the fresh mozzarella, what cheese did you use?
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • eddieproeddiepro Posts: 42
    Fresh ricotta and store bought mozzarella. Fresh mozzarella is so damn expensive around here, almost $8 a ball...
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  • TjcoleyTjcoley Posts: 3,422
    Nice melt on the cheese. Ricotta looks like it worked well. Thought it was fresh mozzarella, but looks darn good.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • eddieproeddiepro Posts: 42
    @tjcoley Thank you. It was delicious!
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  • GriffinGriffin Posts: 6,965
    Looks good. Which on of Kenji's recipes did you use?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • eddieproeddiepro Posts: 42
    @Griffin Basic Neapolitan... On the serious eats website
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  • paqmanpaqman Posts: 1,677
    Why do you say it was "decent"? It looks great! What were you looking for?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • GriffinGriffin Posts: 6,965
    I'll have to try that one. I've done his New York style one and really liked the results.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • eddieproeddiepro Posts: 42
    @paqman thank you for the props! SWMBO thinks that I am overly critical of my own cooking, which is probably true. I was looking for a little more crust rise and topping char, there's always next time!
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  • paqmanpaqman Posts: 1,677
    Topping char - The only way to achieve that is to raise the stone as high as you can in the dome while still allowing airflow.

    Crust rise - I looked at the recipe you used. The ingredients and ratio are the same as the recipe I use. However, in my opinion, the resting times are way too long. I let my dough rest at room temperature for a max of 2 hours and then it goes in the fridge (for up to 5-6 days) or gets user immediately. If using after being placed in the fridge, I let it rest for about 30 minutes at room temperature (after shaping).

    I'll post the exact steps when I am in front of my computer.

    Do you have a stand mixer?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • eddieproeddiepro Posts: 42
    @paqman Yes, I have tried raising more, however with the XL stone, there is little room as is. As for rise, this was an older dough that just refused to cooperate earlier in the week, so back in the fridge it went. It was respectable for what it was.

    I will try decreasing the rest time to see what my results can be.

    I love my KitchenAid
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  • paqmanpaqman Posts: 1,677
    You want to use the dough while it is still rising before it peaks. After 2 hours at room temperature it should have doubled in size. You can then "punch" it down and portion it. You can use some right away, shape it and let it rest about 30 minutes before baking. The rest can be stored in the fridge for a few days.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • eddieproeddiepro Posts: 42
    Cool will give it a try!
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