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Pepperoni, Mushroom with Sourdough crust Pizza

GlennM
GlennM Posts: 1,449
in EggHead Forum
I have been making too many pizzas lately but, why not?


In the bush just East of Cambridge,Ontario 
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Comments

  • 1voyager
    1voyager Posts: 1,161
    Cooked to perfection!

    Would you mind sharing your dough recipe, setup and temperature with us?
    Large Egg, PGS A40 gasser.
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  • caliking
    caliking Posts: 19,780
    I think you need more practice. Those look terrible!

    Not. Pies look great :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • alaskanassasin
    alaskanassasin Posts: 8,930
    That looks awesome man good pie!
    South of Columbus, Ohio.


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  • Botch
    Botch Posts: 17,373
    Your pie is so... so... round!!!   :o  
     
    How did you do that?!?  

    “All you need in this life is ignorance and confidence, and then success is sure.”

                  - Mark Twain 

    Ogden, UT, USA


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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    GlennM said:
    I have been making too many pizzas lately but, why not?
    Not sure that is possible when they look like that. Very nice.
    Stillwater, MN
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  • paqman
    paqman Posts: 4,923
    😍

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • EggNorth
    EggNorth Posts: 1,535
    Is this a Florida or Canadian pizza  :). They look great, also make a lot of pizza here.
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • SciAggie
    SciAggie Posts: 6,481
    What % hydration do you like for pizza dough?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Moleman
    Moleman Posts: 374
    And what type of camera, the photos are as impressive as the pies.
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  • GlennM
    GlennM Posts: 1,449
    Thanks for looking. To answer a few questions:
    • It’s a Canadian Pie
    • Photos are my IPhone 
    • The hydration is 64%
    • They are shaped cold from the fridge, easier to get them round
    • Confession, baked in blackstone pizza oven


    In the bush just East of Cambridge,Ontario 
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