First Pizza Cook

Lei'd-n-Egg

Back with a few pics from my first pizza cook. Many thanks to everyone for posting hints, tips, and advice for other newbies. The forum is all knowing!

Here's a few things I learned along the way:
1. What type dough should I use?
After debating to make my own dough or purchase pre-made dough, I decided to go with Publix fresh dough in the bakery. In our Publix they keep the dough in a refridgerated case in the deli/bakery area. One important tip from others on the forum is to let it come to room temperature before attempting to work with it. I let mine sit for 3 hours in a metal bowl covered with a hand towel. Over this short time, the dough ball probably doubled in size and was enough to make 2 16" pies. While I will definitely use the Publx dough again, I think I'm going to try to make my own next time using a recipe on the forum.

2. How should I set the egg up?
Following the advice of others, I had plate setter down, a few steel nuts on plate setter, and pizza stone on top of nuts. The nuts give a little bit of air space. I know others have used the little feet that come with your egg. I will probably keep the same setup for my next pizza cook.

After that I cooked the pies between 500 and 550 for about 13-15 minutes. Delicious!

Grand Oeuf Vert

That looks like the Perfect Pie! Good job!

Village Idiot

Eggcellent !

cookn biker

They look yummy!! Nice job!!

Doug in Eggmonton

Nice looking pies, good to see an ever eggspanding food vocabulary.

Doug

LFGEnergy

Excellent pies! I do miss Publix having moved to TX from Florida. Cheese looks incredible.

The one thing we started doing with pizzas (we buy Papa Murphys premades and dress them up) is getting the really good whole pepperonis at Market Street or Whole Foods and slicing ourselves (albiet a little thicker than you get presliced). you get the edges curled up and crunchy and the little pocket of pepperoni fat in the middle (liquid goodness :laugh: ). You have encouraged me to go with fresh dough for next cook.

Good job!

Dave in Keller, TX

Eggsakley

Nice lookin pie there. Do you ever substitute Humuhumunukunukuapua'a for anchovies? :woohoo:

Lei'd-n-Egg

Ha! Love the Humuhumu, but not sure I could put it on pizza. Perhaps a little Mahi Mahi on some fish tacos. Mmmmm, must be lunch time.

Whipstock

Beautiful pie! Nice job.

JLOCKHART29

Great job on the pizza. Cooking one done and crisp w/o over cooking or burning is easer said than done. Looks like you nailed it!!

texasAUtiger

Beautimous!

Now we just need the recipe... ;-)

JB

Very nice, MUCH better than my first few pies.