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Pizza Night

Basscat
Basscat Posts: 803
in EggHead Forum
Pizza Night! Got some 00 Italian flour, so gave it a run tonight on a couple sausage, mushroom, and pepperoni pies. A little soggy in the middle, probably because I used fresh tomatoes for a raw sauce, but mostly awesome! 

Dough ready to go 
 

Prepped 
 

On the Medium 
 

Done! 
 

Twins! 
 

Crust 
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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    Looks good. Read up on Napoletana pizza... soggy is the way pizza is supposed to be! Or the way it started anyway (and still is over there). Eaten with a knife and fork, though with nowhere near the amount of toppings you have.

    Next time, try a margherita; tomatoes, mozz, basil, a little salt and olive oil. Period. And grab a fork. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • RiverDoc
    RiverDoc Posts: 572
    Looks great! I love egged pizza. Your dough looks great!
    -Todd
    Franklin N.C. LBGE and a SBGE
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  • Grillmagic
    Grillmagic Posts: 1,600
    Awesome!
    Charlotte, Michigan XL BGE
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  • YEMTrey
    YEMTrey Posts: 6,839
    Nice work.  Need to get some dough going, haven't done a pizza in too long.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • RAC
    RAC Posts: 1,688
    Nice looking pie!

    Ricky

    Boerne, TX

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  • TTC
    TTC Posts: 1,035
    Nice work 
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
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  • Durangler
    Durangler Posts: 1,122
    :clap: 
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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