need pizza help

JohnB · January 2009

My fiancee gave me a large BGE for xmas. Also, she's a vegetarian, so I'd like to be able to make some stuff for her, specifically pizzas.

Most of the pizza recipes I've found on this site look to be variants on traditional American style pies. We spent a couple weeks in Florence a few years ago and really loved the pizzas. In case anyone hasn't had a traditional Italian pizza they tend to have thin, cracker-like crusts and a lot less toppings and sauce. A typical 12" pie over there would have a thin coating of sauce, maybe 4 or 5 slices of real mozzarella and some fresh basil leaves. I think they cook these at a very high temp for only 4 or 5 minutes.

Anyway, if anyone has a link or suggestions I'd really appreciate it.

thanks in advance,

John

PWise · January 2009

I would also like a recipe for an italian-style thin and crunchy pizza dough, if anyone has one and care to post it?

AZRP · January 2009

Here is how I do them, probably more the American style though. -RP
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=565484&catid=1

reelgem · January 2009

I know what you're saying. We were in Rome, Florence and Venice and the pizzas in Florence were amazing. I would love to get their pizza dough recipe, also the sauce.

reelgem · January 2009

I haven't tried your pizza dough recipe but it definitely on the top of my pizza recipes to try. I just have such a tough time with pizza dough. How are u at tossing? Maybe a pizza tossing 101 in OKC. Now that would be fun. Definitely a Kodak moment. Hee hee.

JohnB · January 2009

here's a link for the traditional style:

http://www.fornobravo.com/pizza/pizza_recipe.html

Those pizzas look like the real thing. If you follow the link to their ovens they suggest a cooking temp of 700+F. I guess that's why they take so little time to cook.

Can a BGE hold that temp when you have to open the dome to put the pizza in?

AZRP · January 2009

Basically I suck at tossing, I can do it but I get flour all over me and the kitchen. -RP

AZRP · January 2009

Here is a Batali recipe that sounds like what you're looking for. -RP
http://www.foodnetwork.com/recipes/mario-batali/classic-pizza-napolitana-recipe/index.html

reelgem · January 2009

That's 1/2 the fun. Tell Kim to take some pics and post them next time. :laugh:

reelgem · January 2009

Wine in pizza dough???? Hmmmmm, that's a new one.

PWise · January 2009

i agree, never heard of wine in pizza dough... might as well give it a try

fishlessman · January 2009

my biggest suggestion with high temp pizza cooks is to be careful, the bands get loose at temps around 900 and the dome could slip out. you need those temps to make that pizza. heres a link to how i make a basil pizza
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=411252

reelgem · January 2009

Let me know how it turns out.

JohnB · January 2009

what about 700-800F?

Hot Stuff · January 2009

Try this website, and also search pizza on You Tube

http://www.pizzamaking.com/pizza_recipes.html

Hot Stuff · January 2009

Here's another good one (caution: internet forums are addictive)

http://www.pizzamaking.com/forum/index.php

fishlessman · January 2009

it will work, but the hotter you go the less chance the dough has to rise during the cook, 900 degrees gets you into the 4 minute cook range. these cooks will melt your gasket, i havent used a gasket in a long time now so be aware of that if you choose to cook at these temps. also it may be best to get some more experience with the egg before attempting this, lots can happen, big flashbacks, spring bands loosening, gaskets melting, you dont want to try and grab a hot dome thats falling out. anyways, heres a link that points you in the right direction
http://www.varasanos.com/PizzaRecipe.htm
stike does a thin crust that may be easier for the first few cooks using a screen, lower temps, and cooking the crust a little before adding toppings, the results are different but the pizza will still be good. be aware there are a lot of different ways to cook a pizza and everyone has a method that works for them for the style pizza they like. pizza off the egg is just plain good once you get past burning the crust, start with the easy techniques first and make adjustments til you find what you like. i like all the pizzas so i use different techniques all the time , thing to watch for is to see how someones pizza looks to you and if its something your shooting for find out how they did it and why they did it that way, for instance i dont like cornmeal on the crust so i use flour, the resolt using just a stone is different from using parchment paper in regards to how moisture gets pulled out to make it crisp but still chewy, lots of little things to watch for.

JohnB · January 2009

wow -- I don't really have any interest in losing my gasket or dome (sound like something Groucho Marx must have said). What is the highest temp that the gaskets will tolerate?

Dixieland Delights · January 2009

Pizza Margherita on the Cooks Illustrated site is exactly what you are looking for. I keep the temp around 500 for an hour before putting the pizza in for a 5 minute bake. Thin, Crispy and, though I have never been there, my wife, who has, says it is very authentic.

For a real treat crack an egg on the pie right before you put it on the stone...unbelievable flavor combination.

I would post a pic but I gotta save it for the "pizza throw down" tomorrow.

need pizza help

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