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My first pizza..LARGE pic

WessB
WessB Posts: 6,937
edited November -1 in EggHead Forum
Sorry its such a big picture I sent it up to the server by mistake, and when I saw it I just had to post it...maaaannn was this GOOD..were gonna be burnin a lot of lump in the future, because Egg pizza is going to a regular meal in our house..[p]Wess
[ul][li]First Pizza[/ul]
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Comments

  • Earl
    Earl Posts: 468
    WessB,[p]Wess,nice looking pizza you made there! How did the crust turn out & how long did you cook it for.[p]Earl
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  • WessB
    WessB Posts: 6,937
    Earl,
    actually that was the first of 2 we made..1 right after the other....the crust was fine, but Sally and I prefer a thinner crust which is what I did on the second pie..both crusts were excellent..the second was a llittle more done as the temps got away from me for a minute or 2...
    was running a pizza stone on top of firebricks at 550° stabilized..threw it on and basically just watched through the top vent till it looked done enough..honestly probably less than 10 mins..but I really didnt time it...and learned something on the first one..LOL...dont make your pizza on the countertop and then try to get it on the peel..LOL..make it on the peel..you had to be there[p]Hope all are well
    Wess
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  • Nature Boy
    Nature Boy Posts: 8,687
    WessB,
    Talk about jumping in with both feet, you are rolling along after 3 weeks! Love that enthusiasm.
    Would have liked to witness you peeling that pie off your counter! Live and learn. Hee!
    Nice work, and your picture got a growl from my stomach.
    Great Monday atcha.
    NB
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Char-Woody
    Char-Woody Posts: 2,642
    WessB, Nice job Wess, I can see that pizza now, crawling up on the peel like a caterpillar..:-)
    There is a nice product made by KingArthur flour called dough relaxer, and I use that along with dough seasonings. They also make pre-packaged mixes that are excellent. There Herbed Pizza dough mix cannot be beat, IMHO. Also excellent for Calazone.
    When I use the relaxer, I don't have to fight the dough and it rolls out and stays put..I sprinkle the peel with a light coating of cornmeal, and flop the dough on the peel, fold the edges to contain the ingredients..and away we go. Another method is to prebake the crust just a tad in the oven, then add the ingredients and into the BGE for the finishing touches..or prebake in the BGE.
    There are more hints and kinks..but enuff to confuse you good for now.. You did a great job without my advice.
    Cheers on.....
    C~W[p]
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  • Spin
    Spin Posts: 1,375
    WessB,[p]That is one fine looking pizza! Congratulations.[p]When do we see the pics of the veggies, seafood, and clams casino? :-). [p]Spin

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  • WessB
    WessB Posts: 6,937
    Spin,
    LOL....comin from you I consider that a compliment/blessing/honor...and hey...give it a little time my man, they didnt build Rome in a day, and as hard headed as I am it may take some time to brain wash myself..LOL
    but honestly tho...there has been stuff posted on this forum that I know I dont like ..and it still sounds great..only time will tell as a friend of mine says regularly..
    PS..best damn pizza I ever made[p]Wess
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  • Unknown
    Unknown
    WessB,[p]>...and learned something on the first one..LOL...dont make >your pizza on the countertop and then try to get it on the >peel..LOL..make it on the peel..you had to be there[p]Been there; done that. I feel your pain!![p]But oh my that pic was a beauty!!!![p]
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