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Fillet tail and Moroccan lamb pizza with pics

Experimenting with a new pizza dough recipe, so far so good. Made a meat pizza of fillet tail, Moroccan lamb sausages, leftover smokey bourbon BBQ bean base and topped with moz. Cooked at 375 dome temp with the stone reading 350 on my new favourite toy, the IR temp gauge.

Conclusion - the dough is better than before. Easier to manipulate and shape, and a better outer crust formation. Still needs some tinkering though.








Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
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| My food blog ... BGE and other stuff http://www.thecooksdigest.com
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Comments

  • DoubleEggerDoubleEgger Posts: 12,192
    That's a damn good looking pie. 
  • DFWDFW Posts: 41
    Wow!  I've got to get one of those IR temp gauges...  Pizza looks awesome.  Are you sharing the dough recipe, or still honing in on the final product?  We just started making pizza's on the egg...definitely ready for a new dough recipe!

    JB
    Arlington, TX
    Arlington, TX
  • StormbringerStormbringer Posts: 1,257
    DFW said:
    Wow!  I've got to get one of those IR temp gauges...  Pizza looks awesome.  Are you sharing the dough recipe, or still honing in on the final product?  We just started making pizza's on the egg...definitely ready for a new dough recipe!

    JB
    Arlington, TX
    Still honing it, it does need a couple of tweaks, but it's much better than the previous recipe. It'll be soon, and I'll PM you when I've done it. :)

    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • Photo EggPhoto Egg Posts: 7,986
    ...as I'm sitting here at my desk eating my salad...you suck...lol
    Great photos to boot.
    Thank you,
    Darian

    Galveston Texas
  • StormbringerStormbringer Posts: 1,257
    Photo Egg said:
    ...as I'm sitting here at my desk eating my salad...you suck...lol
    Great photos to boot.
    Enjoy your salad ... and ...


    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


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