goose pizza

Animal Eater · January 2003

<p />The is a shot of an egged pizza that I made with the goose leftovers (see post above). I started by smoking the left over goose pieces for a couple hours over apple wood then I braised the goose pieces in red wine with a little brown sugar until they were fall-apart-tender. Joining the smoked and braised goose pieces were halved red flame grapes, shaved red onion, asiago and mozzarella cheeses and a underneath it all was a creamy béchamel sauce. [p]My egg completes me.[p]

Puj · January 2003

Animal Eater,[p]That looks like a very well (meaning good looking) baked crust. How'd the bottom turn out?[p]Puj

MickeyT · January 2003

Animal Eater,[p]Hands down the best pizza picture I have seen yet. Hats off to ya.[p]What creativity on ingredients.[p]Mick

Animal Eater · January 2003

Puj,[p]Bottom was nice. I used a pizza stone on the top grate and a terra cotta (sp) dish on the bottom grate as a buffer. 350 dome, I think.

Puj · January 2003

Animal Eater,[p]350°F dome for a pizza that size and crust thickness puts the bake time at 25 to 35 minutes; just my guess. How much time did it take to bake the pie?[p]Puj

Animal Eater · January 2003

Puj,
No clue dude, sorry. I don't really time stuff... I guess I should for referance. I do my pies using a visual inspection only.

Puj · January 2003

Animal Eater,[p]Ok. I was just curious.[p]I keep raising the temp on my pizzas. I'm a thin crust, high burn pizza baker - six to seven minutes for a 14" thin crust pie at 680°F to 720°F. I keep shooting for the highest dome temp possible with pizza and the kiln shelf setup.[p]Puj

goose pizza

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