Pizza! Pizza!

Zinger

Here is tonight's pizza cook.

I have been working on a good dough recipe, and was very happy with the way this turned out. I thought it was worth sharing.

Toppings for the first pie... chicken (Tyson oven roasted. It comes in a 6 oz bag), chopped sun dried tomatoes, canned artichoke hearts (that I pinched up in to small pieces), roasted garlic, red onions, feta, and mozzerella cheese. I used an artichoke pizza sauce I purchased at Williams Sonoma.

To date... This is my favorite combo of pizza toppings.



Cooked with plate setter legs down, and spacers between plate setter and pizza stone.



Finished Product



Next pie used pesto sauce as the base, with chicken, the rest of the roasted garlic, red onion, feta, and mozzerella. It was good too.










Dough recipe I used is as follows.

15 oz King Arthur Bread Flour, mixed with 9 grams vital wheat gluten,
1.75 tsp Morton's salt
1 tsp Rapid Rise Yeast
13.5 oz cold water

Mixed until cobined, then autolyse (let sit for 20 min or so to hydrate).

Wet kneaded for about 5 min on speed 2 of my kitchenaid w/ dough hook.

added 2 tbsp olive oil, and 3 oz more flour. Continued to knead for 2 more min.

Cut into 8 oz dough balls. placed each in to its own rubbermaid container.

I like to cut a piece of parchment paper to fit in the bottom of each container, and then spray with Pam Olive Oil. This helps tremendously in removing the dough.

let dough slowly rise in fridge for 2 days. Remove, and let rest at room temp before stretching and topping.

Thanks for looking
Mike

WessB

Not my personal preference for toppings....but......daaayyyuummm that looks awesome...now I'm hungry again...

EggerDan

Looks Great..... Thanks for the Great Post. I'm hoping for my first try egging a pizza this weekend.... Hope my stone shows up tomorrow. :laugh:

Daniel

Zinger

What do you like on your pies?

I am always open to ideas.

By the way... I have a shortcut to your web site on my desktop .

Bacchus

Great lookin pie, and crust.

Hawg Fan

Your pizza looks great. How long did you bake at 750 degrees?

Thanks for the post - I'm going to try your recipe.

Hawg Fan

Your pizza looks great. How long did you bake at 750 degrees?

Thanks for the post - I'm going to try your recipe.

Zinger

Hawg Fan,

I'm curious. Are you a fan of the Razorback Hawg?

I Am!!

I let those pies go for about 10 minutes. After that time they were very crisp. More crisp than chewey, which is how I like them.

WessB

I'm a simple pepperoni guy..but do the mushrooms and other stuff for Sally...did 5 different pizza's at the Waldorf Eggfest 2004 that were a big hit...really appreciate the kind words on the shortcut to my website..it's nice to know that the work it takes to put up that info at least gets used for what it's intended for..Enjoy my friend..

NibbleMeThis

I've used that artichoke one from Williams Sonoma (my wife worked there for a while) and loved it.

Great looking pizza. We're making one tomorrow night for the start of our basketball weekend Eggstravaganza!

Ross in Ventura

Nice pie Mike

Ross

Austin Smoker

Crust looks PERFECT!! I will steal that recipe for sure...

Hawg Fan

Thanks for posting the cook time.

Yes, I'm a Razorback fan. I lived in NWA for most of my life, but I've been in Texas, and now Tulsa for the past 7 years.

Have you ever lived in Arkansas?

BobS

That crust looks wonderful!

One word of caution -- I am cooking my pies at 600-650 and it only takes about 6 minutes, when everything has been preheated for an hour.

10 minutes at 750 seems way too long to me. Obviously you were successful, but I think that you have to be careful that you have not introduced a variable with heat-up time, because that could bite you...

Zinger

I have lived in Rogers since 89. Good to hear from another Hawg Fan.

Zinger

Bob.

I find my pizzas come out just how I like them with this process. They are not burned. the crust is crisp. The toppings are perfectly browned. Wouldn't change a thing . I only pre-heat for 30 min. than the pies go on one right after the other. I have others making them. I do the cooking . You do have to look through the dome to guage the color of the crust (I use a flashlight). When it is getting good and brown, it is done. Times can vary a bit... This is just a guideline.

Ross in Ventura

I do thin crust pizza @650*
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=841998&catid=1

Ross