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Pizza... HELP!!!

Unknown
Unknown
edited November -0001 in EggHead Forum
I have been TRING to do some pizzas on my egg and have some questions :-)
Does anyone use pizza screens?
Peels wood or metal?
Also any good dough recipes or is spins the best?[p]Thanks so much...[p]EggerinMO
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Comments

  • Unknown
    Unknown
    EggeronMO,
    Here is a link to our very own "The Naked Whiz's" pizza page. Hope it might help.[p]Cheers,
    Bordello
    [ul][li]The Naked Whiz's pizza page (I hope, LOL)[/ul]
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  • Wise One
    Wise One Posts: 2,645
    EggeronMO, while Spin's is definitely excellent, I have found that the Martha White (or store brand if you can find it) package pizza dough is pretty good. It's simple - 1/2 cup water, a little oil, mix with a fork and wait 5 minutes. Makes a good 12" pizza. I also mix a few herbs in with the dough (basil, oregano, marjoram and thyme) to give it an even better taste. These are cheap - usually around $0.45 but I have found them 3/$1.00 so I stock up then. I do not use a screen but what I do use is the Reynolds Non-stick foil. I use a platesetter with a pizza stone. I place the foil on the pizza pan before I spread the dough and then make the pizza. I then pull the entire pizza onto the pizza stone with the foil underneath. 15 minutes at 550 and the pizza is done. I have also found that if I cut the temp to 450, get rid of the pizza stone and let it cook for 22 minutes, I get a crispier crust. The only problem I have now is that my wife never wants to go out for pizza.

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  • Chuck
    Chuck Posts: 812
    pizza4.jpg
    <p />EggeronMO,[p]The link is to the dough recipe I use for pizza. Photo is a chicken margarita pizza. There is also a recipes for stromboli and garlic knots in the link.[p]Chuck

    [ul][li]Pizza[/ul]
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  • Unknown
    Unknown
    EggeronMO,[p]A very timely question. Cook's Illustrated just reviewed peels to try to determine, once and for all, which was better - wood or metal. The results were..................drum roll please.....................! It depends. Pros and cons for both. The peel they recommended was the Super Peel. [p]I think you need to be a paying member of their site to read the review in their "Equipmnet Corner." Also, can read their results in the March/April issue of Cook's, which is still out on the news stands.[p]Gary
    [ul][li]super peel[/ul]
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