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Pizza 3 ways. (Pics)

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grege345
grege345 Posts: 3,515
in EggHead Forum
1st. White pizza with five cheeses, oregano, olive oil, and fresh garlic. image

2nd. Margarita pizza. Pretty cut and dry. Family favorite.
image

3rd. Don't laugh but it's a boboli thin crust dough with mozzarella and pepperoni. Had a lot of boboli growin up and wanted to try. It was excellent. Ez and fast! It was swmbo favorite. The white was my favorite. image

Have a good weekend everyone. Dam I love this shiner.
LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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Comments

  • Miked125
    Miked125 Posts: 481
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    Nice pizzas, they look great!
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  • Ospreydog
    Ospreydog Posts: 103
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    Very nice.
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  • johnkitchens
    johnkitchens Posts: 5,227
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    They look great!


    Louisville, GA - 2 Large BGE's
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  • Carolina Q
    Carolina Q Posts: 14,831
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    I like the combos (well, except the boboli crust :) ). What temp did you use and how high up in the dome?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • grege345
    grege345 Posts: 3,515
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    @Carolina Q 450 dome was the temp. I use a ceramic grill works swing grate so its pretty high in the dome. I'd say about as high as you can get and still have the lid shut.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Carolina Q
    Carolina Q Posts: 14,831
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    Hmm, I'm thinking another 100° would help brown up the crust and toppings some. That high and with an air gap under the stone, I'm guessing the bottom wasn't in danger of burning?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • grege345
    grege345 Posts: 3,515
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    Bottom never burns but your pa ably right about add100 degrees to brown up a little better. Duly noted
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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