Tonight's pizzas.

TylerA · January 2015

Two more pizzas tonight with 5 days of fermenting on the dough. The one on the left was a little burned on the bottom, but the dough was better this time, and I had about the right amount of salt in the sauce. I used the dough recipe off of the BGE website. For my next batch I got some 00 flour to try along with some Italian yeast. I'm headed out of town this weekend, but I can't wait to try it out!!

tisoypops · January 2015

That looks delicious. I got some dough out of the frozen section of the store to try soon. Hopefully it's good. I plan on making my own, but saw it and figured what the hell.

NPHuskerFL · January 2015

Fantastic work!

roofsc · January 2015

good looking pie !!

bcsnave · January 2015

Pizza..Pizza..!!!

TylerA · January 2015

Pizza is quickly becoming an obsession!

Froman · January 2015

What would you say happens to the flavor when you let it ferment longer? I have been doing very quick doughs and haven't really liked working with the dough or the flavor. I did a 16 hour fridge sit last time and it was much better. Had some actual flavor.

Smoker317 · January 2015

I just bought a pizza bible, I haven't had a chance to dive into it yet, but plan to soon. That pie looks very good. Nice job.

TylerA · January 2015

@froman. I don't know why it tastes better, but it did. It tasted less "bready" if that makes sense. It does work better as well, I think it's because the flour hydrates completely and has more strength. I read that if you leave it too long, the yeast starts to make it taste bad, I think this happens around the 10 day mark.

stemc33 · January 2015

@TylerA‌, that dough looks awesome. :-bd Can you share the recipe? Or is it a secret? You know it would've tasted better in Wyoming? :-c

TylerA · January 2015

@Stemc33

I Got the recipe off of the the BGE website. I leave out the sesame seeds though. http://www.biggreenegg.com/features/margherita-pizza/

I also didn't put in any vital wheat gluten mostly because I didn't have any. Its easy to make, and It tastes it pretty good. It would taste good in WY too, but I likely wouldn't have cooked it until spring!!! I do still miss WY, but when I think about that biter wind, I don't miss it nearly as much!

bluebird66 · January 2015

Oh my!!

Little Steven · January 2015

What is your setup for the pies?

TylerA · January 2015

I have a baking steel that I put on the grate, with the plate setter legs up. I like to do them at around 400 deg in the dome. Any hotter and I tend to burn the bottoms before the top is done. I'm going to try and get the steel up higher on the next cook with a couple of bricks, to see if I can get more heat on the top of the pie and less on the bottom.

Tonight's pizzas.

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