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Pizza Tonight!!! Newbie Getting Better!

NucmanNucman Posts: 59
edited November -1 in EggHead Forum
This was another attempt at pizza. Glad to say that things are improving in the world of homemade pizza making . Can't wait to try AZRP's recipe next time.

Once again, I guess I went a little overboard with the pix.

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This one was especially for my six yr. old son.
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That's it! As I said before, can't wait to mix up some of AZRP's recipe soon to give it a try.


Happy Eggin'!
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Comments

  • :P lookin'lip-smaking good
    didn't look like za was soggy with all thoughs fresh veggies--always a worry (and a problem in oven) so we've been limiting amount of toppings. What has your experience been? Thanks B)
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  • Where did you fin the recipe??I need to try a pizza and need a good recipe.
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  • BrocBroc Posts: 1,398
    There's no such thing as Overboard!

    Lookin' great! :woohoo:


    ~ B
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  • NucmanNucman Posts: 59
    Definitely not soggy enough to complain about! Although the one w/o the veggies was definitely more crispy. I like the veggies. I will give up a little crispiness in return for the veggies! Next time, I will try some mushrooms and olives. The Roma tomatoes are the best! I will NEVER cook another pizza i the kitchen oven again!!!
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  • NucmanNucman Posts: 59
    I actually got the dough tip from Bayouegger. It's a slightly modified version of a recipe from Emeril's website for Rosemary Focaccia Bread. Here's the link:

    http://www.emerils.com/recipe/5908/Rosemary-Focaccia

    Follow the recipe as directed until the dough has doubled in size. Please make sure to add the 1 Tablespoon of chopped fresh Rosemary when you add the flour to the recipe. I use King Arthur Bread Flour. After the dough has risen to double it's size, I punch it down then divide it into 4 equal parts. I take one of the pieces and flatten it out into a disc with my fingers and then stretch it into a 12" pizza crust. The pieces I don't use, I wrap with plastic wrap and put into the fridge. When I want to use it, I take it out a couple of hours in advance so that it will come to room temp and then I flatten it out into a disc with my fingers from the center outward then stretch it out into a 12" pizza crust. Top with your favorite toppings and bake on the BGE @ 500* for 15 minutes on a pre-heated pizza stone on the platesetter with legs down.
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  • GunnarGunnar Posts: 2,010
    I said the same thing about never cooking pizza inside.....you've been bit!
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  • reelgemreelgem Posts: 4,256
    Great looking pizzas!! Can't ever have too many pics!!
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  • Love all the picts. Good looking pie. B)
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