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pics of my best pizza made

fyrcatfyrcat Posts: 41
edited 12:29AM in EggHead Forum
Showing the no knead 1/2 whole wheat,1/2 white dough(I have posted the recipe under breads). It is fairly wet,but is easy to spread on parchment paper with wet hands to make 2 pizzas. I heated up my xtra large egg with my 3/4" fibrament stone. Plate setter upside down,with grill on top,and stone on top of that. Fresh lump,after 45 minutes,the egg's thermometer is off the chart. Using my Raytek F-MT6 lazer thermometer the stone registered around 615 deg. Took 5-6 minutes to cook,charred the parchment,but not the crust. Nice chewy texture,added some goat cheese to second pizza after it came out of the egg...YUMMYP1140141.jpgond pizza after it came out of the egg...YUMMYP1140144.jpgP1140145.jpgP1140146.jpg<a href=""; target="_blank"><img src="http://i126.


  • UGAVETUGAVET Posts: 577
    Those look awesome.

  • fyrcat,
    The dough looks too wet to bake at 600F. How long did it cook, and was it done throughout? Interesting. Where did you get the recipe?

  • fyrcat,
    Does the formula read 1 1/4 plus 1/4 tsp yeast?

  • fyrcatfyrcat Posts: 41
    darnocYW,the recipe reads for the yeast 1/4 tsp, and for salt 1 1/4 tsp....

  • fyrcatfyrcat Posts: 41
    Frozen Chosen,the dough is wet....thats where the parchment paper, and wet hands come in to play. I did not prebake the dough,just placed my tomatoes that I reduced thick with garlic and fresh basil lightly on top. Then whole milk mozzeralla, and cooked hot italian sausage. My stone registered 600 deg with my lazer thermometer,my green egg thermometer was stuck at above 750. It only took 6 minutes to cook. Yes it was cooked all the way thru with a wonderful crunch to bottom and chew to sides of pizza....

  • fyrcatfyrcat Posts: 41
    Frozen Chosen,I got the recipe from the New York Times, I have posted it on the recipe section here is the link:

  • DarnocDarnoc Posts: 2,661
    Thank you.There was a blank space on the salt line.Pie looked great will have to try.I am a pizza nut with dough recipies.I normally use more yeast than what you call for.

  • bbqbethbbqbeth Posts: 178
    try Spin's in the recipe section..that was the first pizza i ever did homemade. and on the egg. back in 97'ish...seemed weird to do a pizza on a grill..but then the ceramic thing 'hearth baked' hit me in the head...duh..
    go for it. yum!
    and keep your dough recipes strong.. and here.

  • fyrcatfyrcat Posts: 41
    you can also add 1/4 cup olive oil to the flour at the beginning as well if you like. I have not seen much a difference with or with out. Post pics when you make your pizza....

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