Pizza Night!!!

gsgentry

My daughter had her cousins over for a sleepover and it happened to be pizza night. I have been making pizza dough all week in order to perfect it to our liking. I think I am pretty close.... take a peek!! I added the beer in the backgroud for Zippy... this is my tribute to you!!! :laugh:


Pizza 1 - Half Cheese and Half Pepperoni for the kids




Pizza 2 - Italian Sausage and Mushrooms




Pizza 3 - Pepperoni and Mushroom

Sooner Egg

looks great :woohoo: do you deliver

RU Eggsperienced

Looking Good Greg!! Pizzas are so much fun.

Eggsakley

Crust looks excellent. I can imagine you have spoiled these kids on store bought pizza from here on out. I love ZA on the egg.

Unknown

Greg, lookin good, coming along nicely. I want to make a suggestion. When I look at the last two pies, I suspect you are taking the toppings directly from the fridge & putting them on the pie. Try taking them out at least an hour before you assemble the pie. Putting everything (dough, sauce, cheese, toppings) together at room temp will lead to more uniform cooking of the toppings. Take a look at pie 3, the edges are nice & golden brown but the center of the pie is white, pepperoni is not crispied up on the edges... If you want your toppings to be a little charred & the cheese to be a little golden, you can get that with warmer temps when you begin. Just remember, it takes cheese & pepperoni longer to get nice color when they go onto the egg at 38 degrees as opposed to 70 degrees or higher...

gsgentry

Thanks Zip... you are correct... well kind of. The wife wanted to try pre-cooking the crust and cheese and then add the toppings after about 3-5 minutes on the grill. I disagreed but told her I would try it for her. LOL Your post makes me so happy as I can now go to her and say "See Told Ya So!!!"

Zippylip

there are differences of opinion on this issue, like all others, some will try & get their pie higher up in the dome, the thinking being its hotter up there & the radiant heat will blast the toppings so they cook well before the crust gets overdone, & that is a valid approach, but for me takes more effort and or a configuration I don't care for, particularly when you can get perfect results cooking at felt level. As for pre-cooking dough, parchment paper, beginning on a grid until its 1/2 cooked then sliding it onto the stone, & a slew of other techniques, they all work fine, but all add extra steps too that truly are unnecessary... just remember, when you go to your favorite (or any) pizza place, they employ none of those techniques. They take room temperature toppings out of the little metal holders on the counter, put'm on the room temperature dough on a peel, & slide that puppy into the oven, the least steps with results at least as good as any other method