first pizza... ummm goood

Unknown

thanks all, for your advice the other day, we did get the plate setter and i'm happy to say our pizza's turned out so much better than in our oven. I used the pizza dough cycle on the breadmaker(breadmanplus) and the pizza dough receipe in the breadman booklet. Since I was looking for a slight beer flavor (the local pizza pub said they use malt) I substituted for water an ale (brand:Wicked Ale) in one batch and Samuel Adams Lager in the other. I thought the Samuel Adams dough a little bitter at first but after baking it was wasn't at all bitter. Everyone designed and topped their own pizza keeping them small as i think Spin or the Whiz reccomended until we were used to sliding them off the peel into the Egg(large). The wonderful husband had heated up the BGE with platesetter and pizza stone to 550.
We used the assembley line method with one pizza assembled and ready to go on when one came off every 6 to 8 minutes or so depending on thickness of crust. oh yes just as I'd read on here we kept the daisy wheel pretty much open and little door at bottom to keep heat at around 500 to 600. I wish I could remember who contributed which pizza tips to the forum, but you might say i had a crash course. Now the husband wants to make Jerky! Scary! Thanks all, PlaneJane

The Naked Whiz

planejane,
Great to hear that you had such a great time! I only contributed a tid bit or two, but I have since accumulated a bunch of pizza info on my web page:
[ul][li]The Naked Whiz Recipes Page[/ul]

Shelby

planejane,
I'd have never thought to sub beer for water in making the pizza dough. Great idea. Did you let the beer come down in temp or what? Curious about this.

Unknown

Shelby,
Possibly preferable to let it sit out until room temp and deflate. But I didn't have time so i microwaved it on high until just overwarm. I could dip my pinkie and not get burned at all. Sounds pretty yuck really, to treat beer that way even if i rarely drink, but I was only after the malt flavor. I still want to experiment with either a malt four or syrup but I will have to educate myself more on this + where to find it! Our pizza cravings have been satiated for the next week or so. Today the husband is working on making jerky. we had to decide between hickory or mesquite, finaly we laid the packets of wood chips on the floor and after careful sniffing of each our weiner dog
tried to chew open the mesquite. So mesquite it is!
Happy hatching, jane