Pizza Quest Continues

Great job, looking good. I love Pizza on the egg.

Patti
Wichita, KS

Hey your pizza looks fine.

Better than mine cause I don't have any. :( I hope to get into the pizza making gig this winter. Tim

Those are some tasty looking pizzas. I've grilled pizza before, but can't wait to try it on my new egg.

If you are making your own dough, try making it with less flour so when you scretch it by hand (no rolling pin) the gravity of the dough will scretvh itself after it has aged a minimum of 24 hours.

I usually push my fingers (2") into a freshly made dough ball and the dough should just not stick to your fingers, still tacky thou. If your dough calls for sugar,immediatley cut that amount in half. The Egg has intense bottom baking heat, or omit the sugar all togther.

Make sure the dough is at room temp before you rolling or and do not over handle it, you want to leave the little bubbles alone.

When your dough rises in the Egg, pull the paper out from underneath it, a combination of things can happen in resulting in burning. Make sure your stone is at a suffcient temp (not cold) all doughs bake at different temps and being in the Egg a intensive bottom bake, you want to allow for more time inorder for the top to brown. My pizza's crust are lighter than most but I like it like that, it resembles a wood burning pizza.

Good luck

I have been using large marges no knead dough receipe. I have had good results with it although I am still learning the streching thing too. What has been a problem is the dough sticks to everything . So I finally threw in the towel and bought some parchment paper. I am going to try that this weekend.