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Last Night's Pizza and Bread
mkc
Posts: 540
Pizza Friday as always for us, with a neat residual heat artisan bread
Pizza Ingredients
Skin dressed with garlic/herb oil and sauce, on the cookie sheet I use as a peel
Pizza done
Made a ring of artisan dough, let it rise on semolina-coated parchment, dust heavily with flour
Cut the wreath petals and pull outwards
Ready to bake
After 30 minutes of residual pizza heat
Pizza was baked at 475F. I form the skin on my silicone pizza mat (dusted with semolina) which is exactly the diameter of the Egg pizza stone and start the bake on that. After a couple of minutes I slide the cookie sheet peel between the pizza and the mat and pull the mat out with tongs so the pizza does most of the baking directly on the stone.
Bread went on and we closed down the Egg. It was 375 when I pulled the loaf 30 minutes later.
I will say that the bread directions are for 450 for 30 minutes, so using residual heat doesn't get it as golden brown, but it still works great as the finished internal temperature is above 190F. I did cut the parchment before baking so it was just bigger than the wreath and wouldn't extend past the edges of the pizza stone, but left the parchment for the entire bake (didn't want to create a sudden Egg temperature drop by opening it).
Michelle
Pizza Ingredients
Skin dressed with garlic/herb oil and sauce, on the cookie sheet I use as a peel
Pizza done
Made a ring of artisan dough, let it rise on semolina-coated parchment, dust heavily with flour
Cut the wreath petals and pull outwards
Ready to bake
After 30 minutes of residual pizza heat
Pizza was baked at 475F. I form the skin on my silicone pizza mat (dusted with semolina) which is exactly the diameter of the Egg pizza stone and start the bake on that. After a couple of minutes I slide the cookie sheet peel between the pizza and the mat and pull the mat out with tongs so the pizza does most of the baking directly on the stone.
Bread went on and we closed down the Egg. It was 375 when I pulled the loaf 30 minutes later.
I will say that the bread directions are for 450 for 30 minutes, so using residual heat doesn't get it as golden brown, but it still works great as the finished internal temperature is above 190F. I did cut the parchment before baking so it was just bigger than the wreath and wouldn't extend past the edges of the pizza stone, but left the parchment for the entire bake (didn't want to create a sudden Egg temperature drop by opening it).
Michelle
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0 • Off Topic Disagree Agree Likehappy eggin
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0 • Off Topic Disagree Agree LikeYou use the same technique, but alternate the leaf directions, starting with something baguette-shaped to make a pain d'epi.
I think it's a neat way to make dinner rolls for a festive occasion (or when you want to impress your friends
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