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Pizza Question

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Comments

  • bosborne
    bosborne Posts: 1
    Very good ideas here. I've been making pizza in the oven, think I'll switch to my Egg (medium). One thing I don't like about the pizza in the oven so far is that it is _hard_. I want it to be chewier, but not soggy, of course. Any thoughts on this? Am I just overcooking it? Or should I make a dough with more water? Or ...?
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    More water in the dough, higher gluten flour, or higher cooking temps may all help. Change one variable at a time to see what works for you.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • gerhardk
    gerhardk Posts: 942
    To get crust to be chewy you will need to add a fat of some sort to the dough, I use olive oil, butter, margarine... will all help. Gerhard
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Fat in the dough is not necessary. It can help, but good gluten development will do the job.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Spizzi
    Spizzi Posts: 4
    I've been tracking the topics for how to make pizza and pizza stones for the BGE. Just wanted to share that I have a Medium BGE and the Weber Pizza Stone is made of CORDIERITE and works perfectly (so far) for me. The stone I have is a smidge over 13" round.
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