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One of the best pizzas I ever made:
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keepervodeflame
Posts: 353
Fresh sliced Mission Fig, shreded prosciutto, goat cheese, fresh shredded moz, shredded basil, shaved red onion, balsamic reduction drizzle.
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Looks great, that crust sure looks good.Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
Looks awesome, one of our favorites. We add a thin layer of fig preserves as the base and arugula along with the other toppings.
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Very nice =D>
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What you eatin?? Cause I can easily tackle that.
Great jobXL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars -- Gallatin, TN
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer -
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Great pie!
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My original pizza flour was Gold Medal Better for Bread, I recently switched to King Arthur Bread flour and the quality and taste of my crusts improved greatly. I believe the King Arthur has a higher protein / gluten count. As I live in the mountains, getting quality pizza dough flour is almost impossible. I kinda of have to go with what's available. I am looking for King Arthur lancelot, and can't find it . Does anyone know who carries it?
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Picture perfect my friend!
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Order it from them online. Other sites carry it as well.keepervodeflame said:My original pizza flour was Gold Medal Better for Bread, I recently switched to King Arthur Bread flour and the quality and taste of my crusts improved greatly. I believe the King Arthur has a higher protein / gluten count. As I live in the mountains, getting quality pizza dough flour is almost impossible. I kinda of have to go with what's available. I am looking for King Arthur lancelot, and can't find it . Does anyone know who carries it?
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Will you please come cook for me?XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
NiceKind Regards...Papa CPeachtree City, GA2-XLBG's E...Webber 22" kettle, Retired Gas GrillRoll Tide!!!
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I live in a large metro area and have not seen Sir Lancelot at local stores. KA bread flour works well for pizza. Ordering flour can be expensive compared to purchasing local. One option to consider is to order Vital Wheat Gluten from King Arthur (or you may be able to find it locally) and add it to your flour.keepervodeflame said:My original pizza flour was Gold Medal Better for Bread, I recently switched to King Arthur Bread flour and the quality and taste of my crusts improved greatly. I believe the King Arthur has a higher protein / gluten count. As I live in the mountains, getting quality pizza dough flour is almost impossible. I kinda of have to go with what's available. I am looking for King Arthur lancelot, and can't find it . Does anyone know who carries it?Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Cook time?
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