Some of my best pizza ever!

BobS

I made some of my best pies ever!

The dough was made from Caputo 00 flour with 70% hydration.

The other change was to add some length to the spacers between my plate setter and pizza stone (went from 2-3") to push the top of the pie closer to the dome to get a more even cook.

I did have some problems getting all the temp I wanted (maxed at 550), but I think I that was because I have gone too long between cleaning my Egg. There seems there is plenty of space between the edge of the pizza stone and the walls of the Egg.

I am letting the lump burn out so I can get a good clean before the next cook.

Anyway, I started with a favorite that is topped with a layer of EVOO, garlic and fresh rosemary, followed by fig jam, prosciutto, and Gorgonzola.

Here we are after putting on the EVOO mix and the fig jam.



Ready for the grill.



All cooked up.



The second pie was pepperoni topped with a mix of mozzarella, aged provolone, and extra sharp white cheddar.



Here is the bottom of the second one. I'd like it a little darker, but it had great crunch and flavor.

Mainegg

very nice! they do get enough ash in the back to block things so the temp does not rise as much. I have found that I just clean the egg well the night we are doing pizza and no trouble

WWSis

Wow, looks really good, nice job!

2Fategghead

Great job they look real good. :P

RU Eggsperienced

Gotta love it. Great job..

bobbyb

Looks great! What do you use for a 3" spacer?

bobbyb

Looks great! What do you use for a 3" spacer?

BobS

bobbyb wrote:

Looks great! What do you use for a 3" spacer?

I bought some copper pipe couplings. The first ones were 1 1/4" couplings as shown below.



Today I bought some 1 1/4 X 1" couplings and when the slide together, they make 3" total.

Chief Chef

They look great. The extraspace may have
kept your pizza stone a little cooler and so the pie bottom did not brown up as much as you wanted.

bobbyb

Thanks! To the HW store on Monday.

fire egger

great lookin' pie, Bob

PattyO

I use 1/2" L shaped spacers. Platesetter legs down, spacers, baking stone, pizza. Easy. L shaped spacers don't roll off the stone. I use the same setup for baking bread, always very successful.

wkygriller

looks really great .

Florida Grillin Girl

Nice, Bob. The one with the proscuitto looks marvelous - better than the pizza place, that's for sure.

BobS

I did not realize how much I had been neglecting my grills in the cold weather!

I went out to clean the Large this morning and everything was burned to ash or very small pieces, but I could not get all the ash through the fire grate, because the area below was completely full! When I pulled it apart there were nice little pyramid mounds below each of the holes in the side.

This is the first time I have cleaned my small BGE and it was kind of a pain in the butt. I love the grill, but I think that they should consider making the bottom vent larger, just to make it easier to clean. I do not think it would have any material impact on the ability to control temperature.

eenie meenie

Bob, nice selection of pizza toppings and that is a beautiful crust!