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First Pizza
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reccitron
Posts: 176
I’ve cooked a bunch of different things on my large egg since I bought it last December. I finally tried a pizza. The dough and sauce were both homemade. I didn’t get fancy with the toppings since I was trying to master the dough, sauce and egg first. Everything came out great. Here are pictures of the first 2.
Comments
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Veeeeerrrrry nice pie. Drool on eggers. Smiles to you.
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Looks delicious! How did you cook --what temp and set up? I have found after much trial and error that simple is best....
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looks perfect to me, i like the little cups of greese in the ronisfukahwee maineyou can lead a fish to water but you can not make him drink it
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I used the adjustable rig. I cooked the pizza on a pizza stone on the top cross bars. I also had another pizza stone for indirect on the cross bars right below. I cooked between 500 and 550.
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fishlessman wrote:looks perfect to me, i like the little cups of greese in the ronis
I like a little grease but the pepperoni created a little too much for me. Next time I'll cut back on the amount of pepperoni and add other toppings. -
reccitron wrote:I used the adjustable rig. I cooked the pizza on a pizza stone on the top cross bars. I also had another pizza stone for indirect on the cross bars right below. I cooked between 500 and 550.
I also used parchment paper to get the pizza on the stone. -
ive heard that if you nuke it first on papertowels it will be less greasy, but i like it full of grease with slightly burnt crunchy edges. :laugh:fukahwee maineyou can lead a fish to water but you can not make him drink it
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Thats a great looking pizza! What kind of cheese did you use?
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It was roughly 2/3 mozzarella and 1/3 Vermont white cheddar. Both were grated right before shaping the dough.
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I've never tried the white cheddar...may give it a try this weekend.
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I got the idea from Bev Collins. She has a pizza making dvd that someone here on the forums mentioned a few months ago.
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The white cheddar was ok. I'll probably try different combinations next time.
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I pretty much stick with Fontina cheese now. It's mellow and creamy, and imported is best. A smoked cheese is also great on pizza.
I had a goat cheese, wild mushroom, garlic, and spinach pizza at a local pizzeria this week--it's a winner!
Judy
San DiegoJudy in San Diego -
Great looking pizzas! Looks like you've got it mastered. Were you happy with the dough and sauce?
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Yeah, the dough and sauce came out real good. My girlfriend and her brother kept talking about how good it was.
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Nuke the ronis a little before putting on the pizza...dry with towel...
they get a little crispier that way too, which I like. -
i keep forgetting to suggest that when you use pepperoni, you can blot the grease off the top with a paper towel after grilling. Dries it right up.
Judy
San DiegoJudy in San Diego
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