Pizza Night

Clay Q · October 2010

Ooops, dough got away on me. :ohmy:

That's ok 'cause this pizza dough was groovin to the jazz of Grover Washington Jr. while baking in a hot egg. Brick oven egging and jazz. My reward; Crispy thin crust Nouveau pizza, good stuff man.

Baked 6, here are a few pics.

Fat and happy at home.
Cheers!

Mickey · October 2010

That is good looking pie!
What dough did you use?

AZRP · October 2010

Absolutely beautiful Clay, great pics too. -RP

elzbth · October 2010

Geez, they sure look good! I've got to buy a pizza stone - I'm missing out, big time! :laugh:

eenie meenie · October 2010

I'd be fat and happy too, if I ate that pizza!

:laugh: :woohoo: It looks perfect.

Thanks for the laugh Clay, I thought I was the only one to go off and leave my dough unattended, only to come back and find "the Blob". :woohoo:

Clay Q · October 2010

My own, just eyeballed it. Turned out to be the best pizza dough. It's an overnighter, re-fed the dough this morning and it got all nice and happy. Almost got away on me and we had a good laugh. I hope to be able to make it again.

Bash · October 2010

Clay, that's some of the best looking pies I've seen posted. Nice job. Dough shot cracked me up.

Clay Q · October 2010

Yeah, went over to my son's house, dropped off a saw, stopped at the hardware store then the food market and when I got home went straight to the bowl to check. The dough almost got away. :pinch:
Not this time. :silly:
Best pizza I ever ate.
Thanks.

Clay Q · October 2010

Thanks man.

Clay Q · October 2010

I used the plate setter legs up, then grid, then egg feet and pizza stone sitting on the feet.
The pizza stone works great.

Hawg Fan · October 2010

Great looking pizzas. I really like the thin crust, but haven't found a recipe that excites me yet.

Terry

cookn biker · October 2010

Clay, Keep those baking pictures coming!! I love them and it will soon get me doing them.
Thanks!!

Mr. & Mrs Potatohead · October 2010

Nice looking eats!!!
WE msy be doing pies tomorrow, if the weather holds.... Thanks for the grea inspiration!!

Clay Q · October 2010

Thanks. When I got home and saw the bowl I said "Holy Smokes".

This dough just turned out the best, made a great crust. Guess I should let the dough crawl again the next time I make pizza. :cheer:

KenHawk · October 2010

What temp were you cooking them at?
Any sugar in that dough recipe?

Ross in Ventura · October 2010

Nice pies Clay

Ross

RU Eggsperienced · October 2010

Looks Great - Crust looks so crispy!

Large Marge · October 2010

nice! I really like the random shaped crusts

yankeefan · October 2010

Cooked perfectly, never been able to do that....what set up do you use, like to try it....

thanks,
howard

Clay Q · October 2010

Easy setup; Plate setter legs up, grid, egg feet then pizza stone on feet--- used feet to get a little extra height in the dome.
Temp. 550 degrees, clean burning lump with egg pre-heated.-started the fire about an hour before baking.
Use two pieces of parchment paper roll out the dough. Rub a little shortening on the top parchment so the dough will not stick after rolling out thin. Trim bottom parchment around the pie with scissors after rolling and then build pizza. No tomato sauce used on these pizza's, focused on simple toppings and the flavor of a delicious crust.

If I can do it, you can do it.

Thanks yankeefan, have a great day.

Clay Q · October 2010

550 degrees. Yes there is sugar in the dough, I like the dough a little sweet, more flavorful this way for pizza in my opinion.

yankeefan · October 2010

Thanks for the directions, will try it next time....sauce has been the issue for me as the pizza middle has too much sauce and cheese so the dough underneath that area doesn't seem to firm up well, hense a slice has to be eaten by fork and knife.....

Thanks again,
Howard

Pizza Night

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