Saturday Pizzas

Hoster05

I think these were my best crusts yet, just haven’t gotten them to a point where I was satisfied until today. I’ve been using the Bobby Flay recipe.  First was sausage and onion, 2nd was pepperoni. Beer today was Sierra Nevada Kellerweis. 

bgebrent

Good looking pies.  I like the brown edge on number one the best.

bluebird66

Very nice!

thetrim

Great job!  They look really good!   

dsrguns

Nice work. Crust looks fantastic.

JohnnyTarheel

Great pies brother!

Hoster05

Thanks all- been working on different crusts for sometime now, finally think I have it dialed in. 

SoCalSooner

Those look really good. I like a little char on my crust. I agree, number one with the brown edges gets my vote. 

dmourati

Looks pretty good but I think the cheese melt could be better on both.

Hans61

So you prefer the flay dough? Nice looking pizza! 

Hoster05

Hans61 said:

So you prefer the flay dough? Nice looking pizza! 

I do like the flay dough. If I follow the recipe exactly, it states you cut the dough ball in half as it yields two pizzas. I like using that one dough ball for a thicker crust pizza, or as he suggests cutting in half, I can get a thinner crust as the gluten in the recipe holds the dough together really well thus allowing the dough to be stretched out.  Bottom line is I like the flexibility of the recipe. 

Agree on the cheese melt, I think I was to excited that the crust was bubbling up that I pulled them a minute or two early. 

HoosierBBQ

Those look good! What setup and temp were you running? I haven’t been successful with pizzas on the egg

Hoster05

HoosierBBQ said:

Those look good! What setup and temp were you running? I haven’t been successful with pizzas on the egg

Plate setter with legs down, 2 fire bricks raising my pizza stone up above the felt line.  Temp between 500-550.