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Pizza getting really really close!

WokOnMediumWokOnMedium Posts: 1,376
edited 4:50PM in EggHead Forum
Pizza has been a journey for me. Three weeks ago I made some dough that I cooked at 700, was OK, but experts here suggested 550.

Well here's the same dough, at 550 this time. Really almost perfect. Oh and it was my neighbors birthday so we sat outside and had a couple beers in the cold!
The set up and fire

Chicken, artichokes, sundried tomatoes, and mushrooms
Hanging out, listening to tunes from the garage, wishing it was Spring!
Tim (Ole's) Birthday!!!!! Happy Birthday my friend!


  • RipnemRipnem Posts: 5,511

    Canada is 'close' to the Gold too. :laugh:

    those poor Cunucks :(

    Your za looks great! ;)
  • Good job Staci, great looking pie

  • Staci:
    Great looking pie!! And the toppings really firers my missile too :woohoo: :woohoo: What a great combination!
    Do you have your stone directly atop the platesetter? Just wondering, because that is how I started out doing pies, but have moved to having a spacer in between.
    OTOH, I do my pies at about 450 to 500 F. tops and by the time I had a good browning on top, my crust was sometimes a bit too done. Having a space between has really helped with getting the doneness I want… :) Both top and bottom.
  • That is one great looking pie! No fair posting your success without the dough recipe, though.

    Did you post it earlier and I missed it?

    If not, do you mind taking a minute to put it up?


  • Take out the artichokes and I'd do a swan dive into that pizza. Looks great !

    Dripping Springs, Texas.
    Just west of Austintatious

  • Way to geaux Staci - mightyfine Za
  • cookn bikercookn biker Posts: 13,407
    That looks great Staci! Great combo of goodies on there.
    Enjoy your weekend!!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • That looks great. The bottom of the crust is perfect! How did you make the crust?
  • WokOnMediumWokOnMedium Posts: 1,376
    Thank you kindly and nope, the stone is resting on the feet. Never tried the other way.
  • WokOnMediumWokOnMedium Posts: 1,376
    That's fair. I'm rushing around a bit today to Egg some din before heading out for work.

    the recipe came out of Peter Reinhart's "Artisan Bread Every Day". I will post when I get a few minutes.
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