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Catagory One Pizza

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Cpt'n Cook
Cpt'n Cook Posts: 1,917
edited November -1 in EggHead Forum
This pizza was made during the heart of a raging hurricane Earle right here in central MA. No lie.
DSC_0081.jpg
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  • Carolina Q
    Carolina Q Posts: 14,831
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    So... it's okay to cook on the egg in the rain? How is it in a blizzard? :lol:

    Nuthin' here - no wind and just a light drizzle. Hope it's minor in Mass.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Cpt'n Cook
    Cpt'n Cook Posts: 1,917
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    I don't think it even filled up my rain barrels :laugh:
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Well, the pizza looks tasty, rain or no rain.

    I just got some 00 flour and am going to see what I can do with it this weekend. Not the usual recommended stuff, but all I could find in what's left of Hartford's Little Italy.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Large Marge
    Large Marge Posts: 404
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    like the charred cheese & roni- looks tasty
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
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    Michael, I picked up some off-brand 00 Italian flour too, not Caputo.

    I'm not going to open it just yet. So please let us know how you like working with it.

    You're going to use 80%-20% bread flour, right?

    Judy
    Judy in San Diego
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  • Carolina Q
    Carolina Q Posts: 14,831
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    hahaha! I'm supposed to do that? I have no idea! :lol:

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • thechief96
    thechief96 Posts: 1,908
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    I bet you could even do it during a catagory 2. Looks very good.
    Dave San Jose, CA The Duke of Loney
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  • h20egg
    h20egg Posts: 168
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    Curious as to how you're getting the nice char on the top. I get to 550, wait a good 45 minutes to heat stone, and after about 9-10 minutes the crust is starting to brown, getting nice color on bottom. The TOP is done, but I think if I wanted to get your nice char here and there it would burn the bottom and exposed crust.
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