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First Egged Pizza in awhile

GriffinGriffin Posts: 7,841

Haven't egged a pizza in I don't know how long. Usually just do them in the oven but I just got "The Elements of Pizza" book and it says to cook at 550 and my oven only goes to 500 so the Egg it was.

I didn't realize that his recipes call for Type 00 flour and only having bread flour and AP flour on hand, I went with bread flour. Did the 24-48 hour dough. Came out pretty good, but trusty Amazon should have some Type 00 flour on my porch by the time I get home tonight.

First up was pepperoni and Italian sausage with half black olives cuz Duke's weird and like black olives.


Second one was some leftover brats from the night before with a little bit of sauerkraut that I tried to smash and drain to get out as much liquid as possible. Sounds a little weird and it was the first time I've ever done it. Actually wasn't that bad. I debated adding mustard, but ending up not.


Bottom got a few nice leopard spots on it.


Looking forward to trying more of his dough recipes and the sauces in the future.

Rowlett, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

Comments

  • Photo EggPhoto Egg Posts: 9,271
    As always...Fantastic.
    What is the 24-48 hour dough step in the book?
    Thank you,
    Darian

    Galveston Texas
  • JohnInCarolinaJohnInCarolina Posts: 14,821
    Nice!  It’s a great book.  I’ve tried many of the recipes in there.  Wait until you switch to 00 flour.  I assume you ordered some Caputo Blue?
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • GriffinGriffin Posts: 7,841
    Nice!  It’s a great book.  I’ve tried many of the recipes in there.  Wait until you switch to 00 flour.  I assume you ordered some Caputo Blue?


    I ordered Antimo Caputo Antico Molino Napoli 00' Flour

    https://www.amazon.com/gp/product/B00BR0K5AW/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

    I did a search yesterday and I think Darian aka @Photo_Egg said he used it and it was good.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • GriffinGriffin Posts: 7,841
    Photo Egg said:
    As always...Fantastic.
    What is the 24-48 hour dough step in the book?

    You make it in the evening and let it ferment in the fridge for 24-48 hours. I was kinda in a rush so I couldn't do any of the longer fermenting ones, but also didn't have time to do the make it in the morning and cook it that night as morning is hectic getting Duke up, fed, dressed and off to school. If I don't sit with him and remind him to eat he'll take hours to eat a meal.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • JohnInCarolinaJohnInCarolina Posts: 14,821
    Griffin said:
    Nice!  It’s a great book.  I’ve tried many of the recipes in there.  Wait until you switch to 00 flour.  I assume you ordered some Caputo Blue?


    I ordered Antimo Caputo Antico Molino Napoli 00' Flour

    https://www.amazon.com/gp/product/B00BR0K5AW/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

    I did a search yesterday and I think Darian aka @Photo_Egg said he used it and it was good.

    It’ll work fine, but try the blue.  The blue is made in particular for pizza.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • Photo EggPhoto Egg Posts: 9,271
    Griffin said:
    Photo Egg said:
    As always...Fantastic.
    What is the 24-48 hour dough step in the book?

    You make it in the evening and let it ferment in the fridge for 24-48 hours. I was kinda in a rush so I couldn't do any of the longer fermenting ones, but also didn't have time to do the make it in the morning and cook it that night as morning is hectic getting Duke up, fed, dressed and off to school. If I don't sit with him and remind him to eat he'll take hours to eat a meal.
    Thanks, thought maybe it was a 2 step ferment of some kind.
    I used the flour you ordered. It was available from a small little specialty shop here in Galveston. I thought it was good but have never tried any other 00.
    You're a great Dad!
    Thank you,
    Darian

    Galveston Texas
  • GriffinGriffin Posts: 7,841
    Griffin said:
    Nice!  It’s a great book.  I’ve tried many of the recipes in there.  Wait until you switch to 00 flour.  I assume you ordered some Caputo Blue?


    I ordered Antimo Caputo Antico Molino Napoli 00' Flour

    https://www.amazon.com/gp/product/B00BR0K5AW/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

    I did a search yesterday and I think Darian aka @Photo_Egg said he used it and it was good.

    It’ll work fine, but try the blue.  The blue is made in particular for pizza.
    I’ll try it when I run out. Thanks.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • JohnInCarolinaJohnInCarolina Posts: 14,821
    Griffin said:
    Griffin said:
    Nice!  It’s a great book.  I’ve tried many of the recipes in there.  Wait until you switch to 00 flour.  I assume you ordered some Caputo Blue?


    I ordered Antimo Caputo Antico Molino Napoli 00' Flour

    https://www.amazon.com/gp/product/B00BR0K5AW/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

    I did a search yesterday and I think Darian aka @Photo_Egg said he used it and it was good.

    It’ll work fine, but try the blue.  The blue is made in particular for pizza.
    I’ll try it when I run out. Thanks.
    Also, give the mortadella and pistachio pizza from the book a try if you haven’t already.  I know it sounds kind of weird but that thing is amazing.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • GriffinGriffin Posts: 7,841
    Griffin said:
    Griffin said:
    Nice!  It’s a great book.  I’ve tried many of the recipes in there.  Wait until you switch to 00 flour.  I assume you ordered some Caputo Blue?


    I ordered Antimo Caputo Antico Molino Napoli 00' Flour

    https://www.amazon.com/gp/product/B00BR0K5AW/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

    I did a search yesterday and I think Darian aka @Photo_Egg said he used it and it was good.

    It’ll work fine, but try the blue.  The blue is made in particular for pizza.
    I’ll try it when I run out. Thanks.
    Also, give the mortadella and pistachio pizza from the book a try if you haven’t already.  I know it sounds kind of weird but that thing is amazing.

    I will. A lot of them sound good, but some of them I probably won't ever try.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • smokingalsmokingal Posts: 552
    Nice cook.  That's a decent flour you purchased and is what I use.  I can recommend King Arthur's No-knead pizza dough.  It turns out well using that flour with around a 3 day cold-bulk (can go for six days):  https://www.kingarthurflour.com/recipes/artisan-no-knead-pizza-crust-recipe
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • mlc2013mlc2013 Posts: 955
    caputo blue fan as well I have never egged a za i use a za oven. Next time don't be shy of the mustard on the brat kraut za just add it after cooked it is delicious. Also if you only think of things day of you can mix your dough in the morning there is a 12 hour dough recipe in the book (its been a while since I read) that works real good I think you just had to add more yeast and never put in fridge but again its been a while so that may not be correct. I always do the 48 hour dough I just like it better but again im cooking at 950 not 550 so im sure there is going to be a difference
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
  • GriffinGriffin Posts: 7,841
    mlc2013 said:
    caputo blue fan as well I have never egged a za i use a za oven. Next time don't be shy of the mustard on the brat kraut za just add it after cooked it is delicious. Also if you only think of things day of you can mix your dough in the morning there is a 12 hour dough recipe in the book (its been a while since I read) that works real good I think you just had to add more yeast and never put in fridge but again its been a while so that may not be correct. I always do the 48 hour dough I just like it better but again im cooking at 950 not 550 so im sure there is going to be a difference
    Thanks. I'd love to be able to make the dough in the morning, but on a weekday morning things are already too hectic rushing around trying to get the kid ready for school, making sure he's eating (he took over half an hour to eat a bowl of cereal this morning!!), feeding the dog and taking him out. It's just not practical unless I got up even earlier and I don't see that happening. LOL. Maybe on a weekend.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • BGEinMaineBGEinMaine Posts: 16
    That looks great! How long did you cook for? I haven't had great luck with pizza yet but I think it's because we haven't made our own dough and we're using a dough ball from the store and can't stretch it thin enough.
  • GriffinGriffin Posts: 7,841
    That looks great! How long did you cook for? I haven't had great luck with pizza yet but I think it's because we haven't made our own dough and we're using a dough ball from the store and can't stretch it thin enough.

    These ones took about 5-6 minutes at 550F, but if you are using a dough ball from the store I'd recommend using their time and temps. It might have sugar in it and won't do well at higher temps. If you are having trouble stretching out the dough ball, let it rest for 10 minutes and then come back to it.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • builderdawgbuilderdawg Posts: 43
    Nice looking pie.  Pizza is one of my favorite things to cook on the egg.
  • builderdawgbuilderdawg Posts: 43
    That looks great! How long did you cook for? I haven't had great luck with pizza yet but I think it's because we haven't made our own dough and we're using a dough ball from the store and can't stretch it thin enough.
    I had the same issue with supermarket dough. Most supermarket dough doesn't hold up to extreme high heat.  Fortunately, good (egg friendly) dough is easy to make from scratch.  
  • SaltySamSaltySam Posts: 685
    I will forever be a disciple of your deep dish post from years ago.  

    Your thin crusts look pretty solid though.  

    LBGE since June 2012

    Omaha, NE

  • thetrimthetrim Posts: 8,752
    That brat pizza...WOW!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • GriffinGriffin Posts: 7,841
    SaltySam said:
    I will forever be a disciple of your deep dish post from years ago.  

    Your thin crusts look pretty solid though.  
    Thanks, haven’t made one of those in a long time. Need to get it back in rotation 

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • GriffinGriffin Posts: 7,841
    thetrim said:
    That brat pizza...WOW!
    Just trying to use up leftovers. It was tasty. 

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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