Pizza

Photo Egg

pizza tomorrow I hope.

caliking

Looking forward to some piesthen!

My pizza game is uber rusty. Maybe I'll give it another whirl,  since I have some time on my hands. Did you source that locally, or online?

Photo Egg

Flour was local.
small Italian import/deli/spice store on the island.
$3.50 a bag, 2.2 pounds.
maciospice.com

billt01

Photo Egg said:

Flour was local.
small Italian import/deli/spice store on the island.
$3.50 a bag, 2.2 pounds.
maciospice.com

Island?!

Photo Egg

billt01 said:

Photo Egg said:

Flour was local.
small Italian import/deli/spice store on the island.
$3.50 a bag, 2.2 pounds.
maciospice.com

Island?!

Well, sudo Island, Galveston.

HeavyG

Photo Egg said:

billt01 said:

Photo Egg said:

Flour was local.
small Italian import/deli/spice store on the island.
$3.50 a bag, 2.2 pounds.
maciospice.com

Island?!

Well, sudo Island, Galveston.

Nothing sudo about it - technically an island. Be a proud Islander!

caliking

Photo Egg said:

Flour was local.
small Italian import/deli/spice store on the island.
$3.50 a bag, 2.2 pounds.
maciospice.com

Thanks. I'll see if I can get down there on Friday. 

Photo Egg

caliking said:

Photo Egg said:

Flour was local.
small Italian import/deli/spice store on the island.
$3.50 a bag, 2.2 pounds.
maciospice.com

Thanks. I'll see if I can get down there on Friday. 

We really need to install a secure drop box somewhere on i45.lol

caliking

Photo Egg said:

caliking said:

Photo Egg said:

Flour was local.
small Italian import/deli/spice store on the island.
$3.50 a bag, 2.2 pounds.
maciospice.com

Thanks. I'll see if I can get down there on Friday. 

We really need to install a secure drop box somewhere on i45.lol

Now there’s an idea! 

Photo Egg

Komokaegger

Hello
Im very new to the egg world!
we have done a few pizzas using fresh store bought dough. I’ve achieved decent results but never totally thrilled with the crust. 
I have been thinking I’d like to make my own dough. Do you have the great recipe?
We like a thin crisp crust

Thanks
Mark

Mickey

Looking good from here. 

GATraveller

Waiting patiently. Looks killer so far! 

jtcBoynton

Komokaegger said:

Hello
Im very new to the egg world!
we have done a few pizzas using fresh store bought dough. I’ve achieved decent results but never totally thrilled with the crust. 
I have been thinking I’d like to make my own dough. Do you have the great recipe?
We like a thin crisp crust

Thanks
Mark

As you look through the endless recipes available and are deciding which to use, remember that different recipes are designed for different styles of pizza.  Good recipes will provide a recommended temperature range. 

In general, I think of the differences in terms of "thin crust/high temp/short time/high hydration dough'" vs "thick crust/lower temp/longer time/lower hydration dough". So look for a recipe designed for the type of pizza you want.

Photo Egg

Komokaegger said:

Hello
Im very new to the egg world!
we have done a few pizzas using fresh store bought dough. I’ve achieved decent results but never totally thrilled with the crust. 
I have been thinking I’d like to make my own dough. Do you have the great recipe?
We like a thin crisp crust

Thanks
Mark

Mark,
I'm trying a new one to me that others have liked and posted on this forum. A quick forum or google search will get you there.

Komokaegger

Thanks, i’ll Check it out
this was Friday’s effort. We like a loaded pizza 

Photo Egg

Komokaegger said:

Thanks, i’ll Check it out
this was Friday’s effort. We like a loaded pizza 

Looks great...

Stormbringer

Nice looking dough ... waiting for the finished shot.

NPHuskerFL

As much as I do in the ways of baking....breads, pizza, pastry, etc....I've never used 00 Flour.

NorthPilot06

I wouldn't necessarily recommend 00 for bread & pastry, but it's a game-changer for pizza IMO

JohnInCarolina

NPHuskerFL said:

As much as I do in the ways of baking....breads, pizza, pastry, etc....I've never used 00 Flour.

What temp do you typically like to cook pizza at?

NorthPilot06

I know it wasn’t targeted toward me, but I aim for 850 floor, 1000+ everywhere else in the oven 

NorthPilot06

I’ve got the same oven as @SciAggie - one time I dropped a pizza in at 950-1000 floor temp and it caught on fire immediately. The tiles are a bit too conductive for that cooking temp. 

Photo Egg

It was a learning experience.
I tried out an electric oven.
Gets up to 650 degrees but it’s primarily made for frozen pizza.
cooked 2 pizzas. Cook time was about 6 minutes. My biggest problem is overloading toppings...

bgebrent

Looks most excellent!

NPHuskerFL

NPHuskerFL said:

As much as I do in the ways of baking....breads, pizza, pastry, etc....I've never used 00 Flour.

650-800 dome

jdsmithii

Got a new Lodge cast iron pizza steel after my last high-heat Egg pizza cook cracked my last stone...and my fire box...and my fire ring.  

I do like the steel though.  First one, from the oven, prosciutto and arugula:

JohnInCarolina

NPHuskerFL said:

NPHuskerFL said:

As much as I do in the ways of baking....breads, pizza, pastry, etc....I've never used 00 Flour.

650-800 dome

If you get your stone over 850, I think you will discover the importance of 00.  But I don't advise trying it in the Egg.

BobDanger

600-650 works best for me in the medium. I haven’t tried cooking pizza on the MM yet.

anyone tried the MM?

Photo Egg

BobDanger said:

600-650 works best for me in the medium. I haven’t tried cooking pizza on the MM yet.

anyone tried the MM?

I have seen pizza posts done on MM.
I have cooked a few on my Small BGE and also once on my Mini for no real reason other than to say I did it.
The Small handled the pizza real well.

caliking

You kind of inspired me to give pizza another go. 


Pretty decent given that I used APF, home oven that locks up at 500F, and a whole mess of toppings The sourdough crust was good, but won’t add the sugar or as much EVOO next time.