Pizza anyone? (with pics)

itsmce

My last pizza cook. Three pizzas one of which was the traditional Margherita style using tomatoes and basil from the garden and fresh mozz.

The prepped pie ready to go on:

Egg is ready:

After 8 or 9 minutes...a bit wetter than we would have liked. Subsequent pizzas (not Margherita) we tried to squeeze some of the moisture out of the mozz.

Here's one of the others we did.  Sausage, Canadian bacon, mushrooms, onions...the family favorite combination.

SGH

@itsmce‌
Looks like a winner to me. Outstanding job! One question. Where's mine?

saluki2007

Yes please!  Looks great.  Did you know that you can buy low moisture mozz?  Should help make your next one a little less "wet".

sofakingbald

This looks awesome! 

Really want to pizza up but making my own dough is not in the cards. Anyone have recs on where to get good pizza dough? 

itsmce

@saluki2007 - Certainly need to find the low moisture for next time.  Is that available as "fresh" mozz too?

jerryb78

@sofakingbald Making your own dough is super easy if you own a food processor.  It usually takes me about 20 minutes to make dough for two pies including 10 minutes of resting time in the middle.

NDG

Very Nice.  I have found that moisture is the enemy when it comes to BGE pizza.  If using fresh motz - I will cut early and let them rest for a few hours in paper towels.  If using can of crushed tomato for sauce - I strain a few times to eliminate moisture.   

 I tried all the fresh motz (buffalo & cow) and for me the best option is to get a block of WHOLE MILK motz and shred it myself.  I keep all the ingredients dry as possible, and before putting the pizza on the stone, I drizzle with a high-end EVOO.  Tons of flavor and melts like a dream.

Sorry to preach, but I failed so many times w/ BGE pizza and finally found a winner - so excite to share.  Here is a link to my dough recipe I posted about recently: 

http://eggheadforum.com/discussion/1166942/my-best-authentic-pizza-yet-2-years-of-attempts-fails-pic-heavy 

HDumptyEsq

sofakingbald said:

This looks awesome! 

Really want to pizza up but making my own dough is not in the cards. Anyone have recs on where to get good pizza dough? 

Publix has good dough. But doing Emeril Lugasse's recipe is supper easy and great.

itsmce

@NDG - I believe the recipe you spoke of is the one I used. Worked well - have used it twice recently. The fresh mozzarella I used was pre-sliced. I still have some left. Before I use the rest I will let the slices sit for a bit on paper towels as you suggested. Thanks.

jerryb78

@NDG Moisture is absolutely the enemy of pizza.  I tend to par-cook most of my toppings to get some of the water out before they go on the egg.  It's more work/dishes but it does improve the results.

tulocay

Great looking pies!

anzyegg

That looks like an awesome pizza!!!! I like the parchment paper idea myself. Great pics and cook.

cook861

looks real yummy want to share?

Gogogordy

Looks good. Our family has come to the conclusion that we prefer if the basil goes on the pizza moments after its pulled from the egg. Wilts a bit and stays fragrant and brightly colored. Personal preference and years of trial and error. Oh, sometimes we do sausage and cashews. Cashews? Yes.

jonnymack

Cashews??????  My mind is now blown.

THEBuckeye

THEBuckeye

Phatchris

Nice looking pies! I fried my gasket making pizza , but it was worth it!

KenK

Did veggie pizzas for a change last night...water content in veggies made me lower temp to about 625 and took about 10 minutes in order to crisp up the crust.

anzyegg

@THEBuckeye‌, that is an awesome looking lie..... @sofakingbald‌ you can get dough from a pizzeria cheap. We get it at Pizzajoint or Mellow Mushroom. Much easier and plyable.

anzyegg

I meant pie @THEBuckeye‌ ... This iPad goes crazy sometimes inserting words.

NPHuskerFL

Good looking artisan pies.

Blassiter

Been getting our pizza dough from Harris Teeter. $2.49 for 16oz ball which makes about 16" pizza. Great tasting dough and easy to work with.

pgprescott

Three words: fresh, fresh, fresh! I can see the freshness of ingredients from here. Nice work! 

Sergie27

How are you cooking at such a high temp?  I always burn mine, legs up on setter? Stone on grate?  Also, when do you put stone in?  I've had success at lower heat but it's not that fun 

blukat

Very nice!

slantback37

New to all of this.. Do they smell, or taste smokey??

nlovold

Not at all if you have waited for clear, good smoke.  Obviously, this depends on what lump you use, but I've never detected a smokey taste and I've cooked hundreds of pizzas on the egg.

itsmce

@slantback37: hmmm...seems like there is a hint of smoke.  It's been too long since I've done a pizza cook.  I'd better do one soon to refresh my memory.

gmbbs

Good looking pies!

for those wondering, You can pull some moisture out of the fresh mozzarella by slicing, putting it between paper towels on a plate and Putting another heavy plate on top to weight it down. 

okie

sofakingbald said:

This looks awesome! 

Really want to pizza up but making my own dough is not in the cards. Anyone have recs on where to get good pizza dough? 

Try http://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough

3 minutes to mix, 3 minutes to knead, 24 hours in the fridge, and you have dough! It's that easy.