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Fathers Day pizza

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20stone
20stone Posts: 1,961
edited June 2017 in EggHead Forum
We banged out five pies yesterday, most of which got pics.  I appreciate all of the setup tips from threads here on the forum.

The crust
Having become a sourdough snob, I followed the sourdough levain recipe from the Forkish book, though I backed down a little on the hydration (to 65%) because he pushes the handling limits in pursuit of perfection, and I just don't have that much game yet.

The setup
LBGE + AR
Pizza stone on the bottom grate
Pizza stone on top of the little egg footies on top of the top grate
600F

The pies

Indian spices sauce (tumeric, etc.), okra (from the garden), spinach, buffalo mozz





Anchovies, kalamata olives, buff moz, shallots, arugala, parm



Homemade coppa, cherry tomatoes, shallots, mushrooms, buff mozz, basil (from the garden) (the favorite, by a nose)



Homemade pancetta, cherry tomatoes, shallots, parm.... then covered with a schmere of burrata/red pepper flake/EVOO mix (not pictured because it was too p0rnographic) 



(now only 16 stone)

Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location

Austin, TX
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Comments

  • 20stone
    20stone Posts: 1,961
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    Two other things:
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 18,731
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    The anchovy/olive/arugula pie gets my vote. 

    I've been thinking of taking a stab at sourdough pizza dough, so thanks for the link. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Hans61
    Hans61 Posts: 3,901
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    Nice!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • 20stone
    20stone Posts: 1,961
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    caliking said:
    I've been thinking of taking a stab at sourdough pizza dough, so thanks for the link. 
    I would say that it is totally worth the effort.  In this case, I went against my normal approach and started way in advance.  I started the levain on Thurs AM, made dough Thurs PM, cut into balls and into the fridge Fri AM and cooked Sun PM.

    I could have gone a day or two later, but the fridge time apparently does some good.

    One beef with the Forkish recipe - He has you mix up 500 g of levain, but the recipe only uses 180 g (or 200, in my case, since my kitchen is cold).  WTF am I supposed to do with the other 300 g (waffles are an excellent choice). 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
    · Share on FacebookShare on Twitter

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