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More Pizza ! today's Demo Cook

SmokinGuitarPlayerSmokinGuitarPlayer Posts: 697
edited November -1 in EggHead Forum
For our regular Saturday Demo Cook at the store today , we had a bunch of pizza stuff leftover from my experiments all week so ...why not Pizza again! We are really busy with "guests" (read customers) at this time of year on weekends but we had enough hands on "deck" to get things baked and served and tasted.

First we have 2 Neopolitan pies, Caputo flour, traditional dough recipe (no oil,sugar, etc) . One pie plain, one with mushrooms.

dome temp for these was 650 ... stone measured 760 degrees when the pies went on. Baked in around 3 to 4 minutes to perfection.

Other pies are a focaccia bianca (using only one of our rubs and EVOO for a topping) and a "white pizza" using dough with very high hydration, mozz , mushrooms and onions.

All in all another great demo cook and the customers, of course, gobbled all the food up in no time.











  • AZRPAZRP Posts: 10,116
    Great looking crusts Fred. -RP
  • Thanks ...I'm starting to get a handle on this "pizza thing". Heck, today we didn't even fry ANY gaskets!
  • ;) what was your set up?
    Fried #1 gasket with platesetter feet down :pinch: on hi temp za cook
    Think the #2 gasket just "wore out" :woohoo:
    nice lookin crust -- you make??
  • BashBash Posts: 1,011
    Great looking pies, Fred.

    I still haven't been able to get consistent on my pizzas. Yours look perfect!
  • I use the "typical" setup .. platesetter legs down with the 3 ceramic feet and stone on top. I know it frys gaskets, believe me I know but after testing a bunch of different setups , more than you could guess, I always come back to this setup.

    dough was "typical" "traditional" vera napoletana dough .. caputo flour 59% hydration, no sugar or oil.

  • thanks is sometimes hard to get them right on the Egg. We always use a IR thermo to monitor / check the stone temp because the longer it's in there in teh hot egg with the fire below, the hotter and hotter it gets and then you start frying /burning/scorching the crusts .trust me I have burned a ton of them. Controlling the stone temp seems to be the tricky part.
  • ViennaJackViennaJack Posts: 357
    Wow Fred - one of these weekends I'm going to have to make a pilgrimage up to Shillington...
  • BoatmanBoatman Posts: 854
    Man, great looking pizza. Gotta get down to your store B)
  • Yes, make the pilgrimage ! Yesterday (Sat) we had folks from Maryland, New Jersey and Ohio! Last week, Virginia and Canada. If you come on Saturday good chance of good food off the Egg or maybe a demo.
  • Stop by anytime! If you can let us know you're coming so we can roll out the carpet. :laugh:
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