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NY style pizza crusts on egg! (PICs)

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waruwaru
waruwaru Posts: 45
edited November -1 in EggHead Forum
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<p />I've been reading the Pizza Making forum, and thought I would give Tom Lehmann's crust a try (see link below for recipes). Couldn't find King Arthur Sir Lancelot flour around here, so used King Arthur's Bread Flour + some vital wheat glutten instead. Started last night, so I let the dough rested on counter overnight, instead of wait 24-48 hours in the fridge.[p]One of them was topped with half pepperoni + onion + mozzarela-cheese, and the other half Elder Ward's pulled-pork + sauce-B + onions + Mexican-4-cheese-mix. The other one had pork-sausages + tomato + clam + onions + mozzarela-cheese.[p]TomLehmannDough.jpg[p]Uncooked-PepperoniPulledPorkPizza.jpg[p]Uncooked-SausageTomatoClamPizza.jpg[p]I think my BGE therometer might be on the fritz, the temperature is about 450-500. Both of them cooked for about 11-12 minutes (one after another). Both of the 14-inch pizzas came out well. I think I pressed down too much when I made my pizzas on the pizza screen, so both of them stuck a little after cook. Next time I will brush with some EVOO first. I think I liked the spicy pulled pork pizza the best![p]BGE-fire.jpg[p]Post-PepperoniPulledPork.jpg[p]Post-SausageTomatoClamPizza.jpg[p]Post-CrustBottom.jpg[p]Post-CrusStructure.jpg[p]
[ul][li]Tom Lehmann's NY Style Pizza using Pete-zza's formula[/ul]
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