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First Go at Pizza a success!

Grand Oeuf Vert
Grand Oeuf Vert Posts: 1,631
edited November -0001 in EggHead Forum
Thanks to all those who helped giude me through my first pizza cook.
Here is how they looked before...
FirstPizza001.jpg
FirstPizza002.jpg
I did the first one at approximately 450 and it took about 20 minutes and it was OK. :ohmy:
FirstPizza003.jpg
I did the second one at 550 and it was amazing! :P
FirstPizza004.jpg
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Comments

  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    :woohoo: great looking, 'specially that puffy crust :woohoo:
    :blush: nice heart, too :kiss:
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  • usc1321
    usc1321 Posts: 627
    Those are some nice looking pies.
    Well Done! ;)B)
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    Looks good. I have my first from scratch on the way The dough is a risin. :woohoo:
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  • loco_engr
    loco_engr Posts: 5,834
    Pat yerself on the back! You dun good :woohoo:
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Darnoc
    Darnoc Posts: 2,661
    Very good for your first pizza cook.The second pie had the dough around the edge puffed up like it should be.Good job for your first one.Looks as if you ran into a sale for parchment paper as you have a lot of it around your dough.
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  • JPF
    JPF Posts: 592
    great looking zah! I like those okra gloves too. All this pizza posting is a making me want some! ok a bunch of it..
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  • Cactus Doug
    Cactus Doug Posts: 341
    Nice lookin pizza Tim. I am going to cook some pizza tomorrow night, the dough is in the fridge right now. The crew around here likes their pizza cooked at higher temps as well. Sometimes we try to keep them thin with minimal toppings (hard to do) and cook them at 650 or so. It will give you a crispy thin crust. I usually like to load them up (toppings + more toppings) which means lower temps to get a perfectly cooked pie.
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