pics of my best pizza made

fyrcat · January 2007

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...YUMMYond pizza after it came out of the egg...YUMMY <a href="http://photobucket.com/" target="_blank"><img src="http://i126.

UGAVET · January 2007

fyrcat,
Those look awesome.

Frozen Chosen · January 2007

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?

Unknown · January 2007

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

fyrcat · January 2007

darnocYW,the recipe reads for the yeast 1/4 tsp, and for salt 1 1/4 tsp....

fyrcat · January 2007

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....

fyrcat · January 2007

Frozen Chosen,I got the recipe from the New York Times, I have posted it on the recipe section here is the link: http://www.biggreenegg.com/recipes/newRecipes/baking0455.htm

Darnoc · January 2007

fyrcat,
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.

bbqbeth · January 2007

darnoc,
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.
enjoy

fyrcat · January 2007

darnoc,
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....

pics of my best pizza made

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