Last Night's Pizza and Bread

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