Red/White Pizza's

SSN686

Morning All:[p]This Saturday was pizza night. The wife made the dough using her bread-maker (turned out excellent), two pies ready to go.[p][p]We decided to make them half red sauce, half white sauce. On mine I used the Boboli packaged sauce (with a squirt of GFW's BBQ sauce) and Alfredo sauce, shown here with a sprinkling of cheese.[p][p]Next was added the meats: ham, pulled pork, chicken, pepperoni and mild sausage (I'm not a veggie eater)[p][p]Add more cheese and then on the Egg at about 500-520F[p][p]About 12 minutes later the finished product![p][p][p]The wife's also turned out nicely.[p][p]All things considered, it was by far our best pizza efforts so far. Now to be able to duplicate it next time :-)[p]Have a GREAT day!
Jay[p]

TRex

SSN686,[p]Those pies look great. Hey, can you explain your setup on the Egg? I can't really tell from the picture but something looks different.[p]Thanks![p]TRex

SSN686

Morning TRex:[p]Just the platesetter (feet down) with a pizza stone on top. No grill/grid. HTH.[p]Jay

Essex County

SSN686,
Your pizza looks fantastic! I cooked pizza last night as well. Similar setup: platesetter with feet down, cast iron pizza pan on that, no grid. I cooked at about 450-475. This was a bit lower than I've cooked pizza in the past because I have had a problem with burnt crust. This time the crust came out really well on the bottom but the top didn't brown up like yours. Toppings (cheese, proscuitto, green onion, roasted pepper and tomato) were cooked fine but the top crust was a tad gummy. Not a bad effort but I'd give it a B+.[p]Any thoughts regarding adjustments for the next attempt?[p]Thanks,[p]Paul

mad max beyond eggdome

SSN686,
dang, that is some of the best lookin pizza pictures i've seen yet. ... we may need to start a new thread for best pizza pictures (we've done best flames, best tables, etc. in the past). .. .

fishlessman

SSN686,
looks great, could you send me a recipe for the crust, will be doing pizza all week, want to try all styles

1044

fishlessman,
Noooo! Post it here, please!
Howard B.

Clay Q

SSN686,
Great looking photo's. I also use the perforated pizza pans. They make it easy to pull pizza and put on another without the pizza falling apart.

Clay Q

Essex County,
Try perforated aluminum pizza pans, elimnate the cast iron- too hot at 500+ degrees for bread- and see if the crust and the toppings are done at the same time. The cold pans going on the pizza stone slow the baking of the bottom crust and allows the top to brown sufficiently.[p]

SSN686

Morning Essex County:[p]I agree with Clay Q about the aluminum pans and most of the time don't have any problem with both crust and toppings beign done at the same time. Have never tried a cast iron pan, but do know these work well.[p]Have a GREAT day!
Jay[p]

Bobby-Q

SSN686,
That is Beautifamous!!

SSN686

Morning fishlessman:[p]This recipe is specifically for an Oster Breadmaker so I don't know how it would work not being prepared in the breadmaker, however, here it 'tis.[p]1 cup plus 2 tablespoons of water
2 tablespoons of olive oil
3 cups "Better for Bread" flour (Gold Medal was listed, but we used Pillsbury)
1 teaspoon sugar
1 teaspoon salt[p]2-1/2 teaspoons bread machine yeast[p]Place items in breadmaker in order listed, select the #9 setting (Dough) takes about 1.5 hours.[p]Remove from breadmaker, separate into two balls, spread on pizza pan (makes two 12" pizzas)[p]Good luck.[p]Have a GREAT day!
Jay[p]

fishlessman

SSN686,
i can work that, thanks, and do you oil the perforated pan first or just put the dough directly on it

SSN686

fishlessman,
Oil the pan