Pizza Night

butert · January 2015

Tonight I made a pizza on by Egg. I wanted to make my own dough and used this recipe, Olive Oil Pizza Dough.pdf (Thanks @cookinbob) It started out as a disaster, I could not roll the dough out very well. I gave up on that and just threw the toppings on thinking it would be terrible. It turned out pretty good, I was happy with it. I stabilized the egg between 525 & 550 and cooked it roughly 6" above the felt line.

I started the pizza out on parchment paper. Once it was on the Egg for about five minutes I took it off and removed the parchment paper and placed it back on my stone to brown the bottom. Not sure if that step is necessary or not?

I left it on another 5-6 minutes then took it off. It turned out great, some smoky taste but not overwhelming.

With some left over dough i'm going to try and make sausage cheese bread tomorrow in my dutch oven.

theyolksonyou · January 2015

Round is over rated. Nice za.

butert · January 2015

Thanks @theyolksonyou

bluebird66 · January 2015

Great looking pizza.

jtcBoynton · January 2015

Looks good. It may be easier to handle if you cut the parchment closer to the size of the pizza. You should be able to pull the parchment a bit sooner, around two minutes. No need to remove the pizza from the stone to take the parchment off. Just pull it out from under the pizza. Think of the trick of the table cloth being pulled out from under place settings. I am never brave enough to just pull the parchment (don't want my pizza flying on to the ground!). I use one hand to hold the pizza from sliding as I pull the parchment. The pizza will cook fine if you leave the parchment for the full cook. However, the exposed parchment can burn at those temps. Burned paper ash is not my favorite pizza topping.

butert · January 2015

Lol thanks for the advice @jtcBoynton. I had some paper ash flying around, lucky none landed onto of the pie!

moo4me · January 2015

Well done, Great looking pie!

SkinnyV · January 2015

Solid B-)

Cookinbob · January 2015

Za looks good to me:-) if the dough is hard to roll, let it relax for a few minutes and try again. It should be easier. also, that's a big piece of parchment under your pie! More paper to burn. Use only what you need! I leave mine on for the whole cook.

mitch2264 · January 2015

Looks good from here! The last one we did was good, but it looked like a bunch of drunks rolled it out...oh, wait.

butert · February 2015

Did another pie tonight, half was sausage, cheese, shrooms, red peppers, and red onions. On the other half we had BBQ sauce, chicken, cheese, and red onion. They turned out great!

Pizza Night

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