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Pizza results with pics!

GatoGato Posts: 766
edited April 2012 in EggHead Forum
Well last night I made the dough for pizza using a recipe posted here by Mighty Quinn. Let the dough go overnight in the refrigerator until about 2 1/2 hours before it went on the egg this evening.
Here is a pic of the dough shaped with a bit of Italian seasoning. I used Paul Newman's Socorooni sauce, with mozzarella and pepperoni. Second pic is of the pizza ready to go on the egg. I used the platesetter legs up, cooking grid, three feet, and the bge stone. I brought the egg up to 550°. One thing I did this time was while the egg was coming up to temp I placed an oven thermometer on the stone. I could see the temp through the top hole and was surprised how long it took for the stone to heat up. When the thermometer on the stone reached 500° on went the pizza. I really think this little trick worked really well. The thermometer was not very expensive and gave me a good idea about the temp of the stone. The crust was really great. Great taste with a nice crunch. We ate all but one piece and I will knock it out for breakfast. I also think the overnight rise on the dough made a difference in the quality and made it super easy for a weekday cook. The last pic is of the bottom of the thermometer. I'm thinking the way it's made it works well on the stone.
Geaux Tigers!!!

Comments

  • Village IdiotVillage Idiot Posts: 6,958
    You nailed it, Cat.   =D>
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • xraypat23xraypat23 Posts: 421
    nicely done! I also use the oven thermo on the stone, I've had the dome reading 650 and the stone sitting right around 500. When I work in the pizzeria we always keep the ovens on around 525-550, but there's a 2 inch stone on the bottom, holds heat a little better and recovers faster than a 1/2inch stone

  • GatoGato Posts: 766
    Thanks guys. Yes I believe I will have more consistent crusts knowing what the stone temp is. There was a 200° difference for a while. I will be able to see what temps work best for different dough recipes. Beats just guessing it's hot enough.
    Geaux Tigers!!!
  • pezking7ppezking7p Posts: 132
    Someone posted a link to a massive webpage about making high temp pizzas.  ahh, found it: 

    http://www.varasanos.com/PizzaRecipe.htm

    This guys seems fanatical about pizza, so I think, eventually, I'll find the time to experiment with his recipes.  It's just so hard to find time. 
  • mikey5874mikey5874 Posts: 86
    Thats a great a pizza a pie there awesome stuff!!

  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Nice job Gato!!!

    Pezking....that site is awesome...I've posted it here a few times. That guys knows his pizza!
  • EggbertsdadEggbertsdad Posts: 804
    Gato,

    That looks awesome! Nicely done. 
    ^:)^

    I cooked pizza on mine the other night and it turned out ok. I don't think I had enough lump to start as I could only get the temp up to 450 or so. Still got a crispy crust but I like a little char.
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • GatoGato Posts: 766
    And another great benefit of a pizza or wok cook!! White interior again! Aint it great...
    Geaux Tigers!!!
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