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Going to make my 1st Pizza soon - lots of questions coming

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Comments

  • jtcBoynton
    jtcBoynton Posts: 2,814
    @Tier1Terrier   That pizza looks like a winner!  
    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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  • KiterTodd
    KiterTodd Posts: 2,466
    edited September 2015
    Ahhhhh!  All this pizza talk had me making one last week.  I made 3 pizzas, and as usual, the first one was a sacrifice, the 2nd and the 3rd were excellent!

    My error on the first one was not having the egg hold temp long enough once it reached temperature.   I put my pizza on at 550 and soon after some old grease that was behind my charcoal ring ignited and dark smoke started coming out the top of my egg!  Totally fried the first pizza. Not that good although it was my 5 year old's and she didn't seem to mind.   Once that all burned off it was clear "smoke" again and the next two pizzas were good.

    I also like my pizza very thin @littlerascal56 and do so by a hand toss and stretch.  My edges (crust) are always thicker and puffy but the middle is very thin and crisp.  Give it a try next time if it's been a while.

    I got a GREAT tip in this thread which was to grate your own cheese instead of using pre-grated.  I had not done that in years as the grated bags are always on sale and convenient.  BUT, it made a big difference.  The cheese all melted so much nicer.  Highly recommend that and thanks to whomever mentioned that.  :plus_one: 

    Here are some pics of the last pizza.  Everything was browned nicely (phone flash washed it out a bit).

    Just on the grill - (the largest pie my LBGE can handle, full stone width)

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    Ready to come off -

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    Perfect crust! -

    LBGE/Maryland
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