We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin
and Ground Beef Acorn Squash
recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
So I have cooked pizza four times now and its always been pretty good.I've used AP flour and the martha stewart basic dough recipie that I saw on here awhile back.My problem is the pizza toppings do not cook enough as we generally like the toppings charred almost like put under a oven broiler for a minute or two.I usually cook at 500-525 for about 8-10 minutes atop the adj rig extender so i'm as high in the dome as I can get.How do I get a a crispy crust and toppings that are cooked a little more without burning the pie??? Lower temp for longer or do I need different four and increase the temp?? Usually we top with chesse ,pepperoni,mushroom,onion and green pepper.
Hows ya gettin' on, me ol cock?
Kippens.Newfoundland and Labrador. (Canada).