Last night's zaza

OttawaEgg

Turned out great - just like the wood-fired zaza I had in France (yes, France).

Thanks to all for the tips!

What I did:

Made the zaza on the paddle. No parchment paper, just flour. Egg set to 550-600.

Easily slid off the paddle onto the stone, and just as easy to take off.

This was the first one. A simple zaza, just pepperoni and pancetta. Delicious!

BHE1

Great looking pizza!! I've had my eggs for nearly a year now and have only made pizza once----need a good dough recipe. If you don't mind sharing, how did you make your dough?

Ed

Bluecrab3

Congrats...pie looks great. Took me a loooonng time to master pizza. Now I'm on to deep-dish tonight. Have dough in fridge a rising!!! Pics to follow.

Ross in Ventura

Nice pie

Ross

RGBHV

Nice looking pie...

You said you didn't use parchment paper - just flour...

Was the pizza stone in the egg while you brought the heat up? Or did you put the stone on aftr you heated the egg up?

I ask because I've always had the stone in the engg from the beginning to let it heat up. As soon as I put flour or cornmeal on the stone, it burned and left a burnt taste on the dough.

After that happened, I decided to use parchment paper and haven't had a problem since.

Michael

OttawaEgg

This is a recipe my mother obtained (and was shown how to do it) from an Italian neighbour of ours years ago:

Ingredients:
2 envelopes yeast (just the regular stuff)
1 cup lukewarm water
1 tsp sugar
1 1/2 tsp salt
1 5lb bag all-purpose flour
1/4 cup melted shortening
5-6 cups lukewarm water.

Mix yeast and sugar with 1 cup lukewarm water, and let it rest (starting the yeast)

I use a big (and I mean BIG) bowl for this:

Put most of the flour in the bowl - I'd say around 3/4 of the bag.

Add the salt and mix it in.

Add the prepared yeast from the cup, melted shortening and about 4 cups of water.

Mix and knead, adding water / flour as necessary until dough is smooth and elastic. You probably won't use all the flour or water. You'll know its close when it doesn't stick to your fingers so much.

Form it into a big ball (a glob really LOL), and drizzle some olive oil on it to cover the exposed part.

Cover the bowl with a towel (not touching the dough) and let rise in a warm place for 1 1/2 hours.

The dough should about double in size.

Whack the puppy down :evil: , and press out as many bubbles as you can. You should be pretty much back to the original size.

Hit it with the olive oil again (as above), cover again and let rise 2nd time for 1 1/2 hours.

Now you can dump it onto a floured surface. Give it a quick knead to get the bubbles out again and cut it into portions for your zaza.

I usually get 8-10 zazas out of it, depending on how large and how thick you like your crust.

You're ready to go! :woohoo:

It freezes very well - I pop it into zip loc baggies, and take it out a few hours before using.

Enjoy ! :cheer:

OttawaEgg

I lit the egg, the put the platesetter and stone on and let 'er go.

I did get one pie with that burnt taste you were talking about (probably from flour I tossed onto the stone). So, I scraped off the black stuff from the stone and didn't put anything on it.

I only had a touch of flour on the paddle (mostly from the rolled out dough), and everything went fine!

Temp on the egg was around 550-600.

Oh - and I did notice that I have gasket trouble, looked like it melted a bit? :blink:

Rolling Egg

Looks great. Bout time for another pizza for me as well. Happy Egging!