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Pizza night
Tried to post this last night. Trying again.
Made thin crust pizza tonight. I was a little nervous because I deviated from the recipe. I measured out and mixed the water, salt, and olive oil only to realize that I didn't have enough flour. I know, can't make pizza without the main ingredient. It happens. Not only did I change the recipe, but this is the first pizza cook that didn't involve my bread machine and the first to let sit in the refrigerator overnight. I totally guessed on how much liquid to put into the flour and went by feel. The dough seemed a little wet last night when it went into the refrigerator, but I had to go with what I had without anymore flour.
Got some flour today to help shape/stretch the pies. I'm no Tony Gemignani that's for sure. I watched the links @Carolina_Q posted a few days ago and thought I was ready to make some perfect circles. Not in the cards today.
Anyway these pies were the best I've made yet. At least 2 of the 3 were the best. I had one pizza fail. Here's some pics of the results. Sorry, no pics of the pizza fail. Even though it was scooped off the stone in an unrecognizable state, it was devoured all the same. Pies cooked for approximately 7-8 minutes at 550-600 degrees.
Made thin crust pizza tonight. I was a little nervous because I deviated from the recipe. I measured out and mixed the water, salt, and olive oil only to realize that I didn't have enough flour. I know, can't make pizza without the main ingredient. It happens. Not only did I change the recipe, but this is the first pizza cook that didn't involve my bread machine and the first to let sit in the refrigerator overnight. I totally guessed on how much liquid to put into the flour and went by feel. The dough seemed a little wet last night when it went into the refrigerator, but I had to go with what I had without anymore flour.
Got some flour today to help shape/stretch the pies. I'm no Tony Gemignani that's for sure. I watched the links @Carolina_Q posted a few days ago and thought I was ready to make some perfect circles. Not in the cards today.
Anyway these pies were the best I've made yet. At least 2 of the 3 were the best. I had one pizza fail. Here's some pics of the results. Sorry, no pics of the pizza fail. Even though it was scooped off the stone in an unrecognizable state, it was devoured all the same. Pies cooked for approximately 7-8 minutes at 550-600 degrees.
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming
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