'Za & 'Que and first time garlic bread (pictures inside)

Walt2015 · February 2015

Had some left over pulled pork from Friday and wife requesting her weekly egged pizza fix so I couldn't argue. Homemade dough made while the egg was coming to temp. Went raised with the help of a few firebricks and let it rest at 600 for about an hour (tore through some lump). Decided to try some garlic cheese bread with left over dough

Hers: pesto, feta, mozz, and banana peppers
Mine: sweet baby ray's, mozz and white cheddar, pulled pork, and banana peppers. Wish I Had some red onion and jalapeño
Garlic bread: just rolled out a little thicker, brushed with evoo and sautéed garlic then topped with mozz and minced garlic

All in all: very tasty. Getting more comfortable with pizza each time (this was number 3). Still using the parchment crutch for about two minutes then removing but working well so don't think I'll stray.

Anyone have any interesting non-traditional pizzas that they like cooking?

Walt2015 · February 2015

Hawg Fan · February 2015

Great post. It looks like your a veteran pizza chef. And your garlic bread looks outstanding!

Auburntgr · February 2015

Pizza is still my nemesis. I can't seem to find the right dough, temperature, set up, and timing. Once I master those areas I should have a decent pizza.

Walt2015 · February 2015

@Auburntgr we've been using a store bough mix that you just add water and oil to. I let the stone sit on the egg at 550-600 for about an hour. They cook anywhere from 8-12 minutes. I just try to look at the cheese and middle of the crust on the underside to see if brown and crispy. The first time was an absolute disaster but the parchment helps a lot with sticky dough.

Auburntgr · February 2015

@Walt2015 advice is always appreciated. Two attempts and I would of rather of bought a pizza than eat mine. Great posts like this one always get me thinking of trying again.

lantzwr · February 2015

@walt2015 great looking pizza. Love the look of that dough. May I ask where you got the recipe? Thanks.

Walt2015 · February 2015

@lantzwr , The pizza dough mix has the recipe on the box. It's a gluten free dough (wife doesn't eat gluten for some reason and I quit fighting that battle). I've fed it to friends and they had no idea it wasn't regular dough.

Froman · February 2015

I've been having good luck with Alton Browns pizza dough. Google and it is the first one that comes up. I do 550-650.

The pizzas look great to me!!

I'll never go back to no parchment paper.

lantzwr · February 2015

@walt2015, I will have to look for some gluten free dough then, it looked exactly how I like it.

@froman, thanks, I will look it up.

Walt2015 · February 2015

@lantzwr it's this one

I know people also like the olive oil pizza dough from the book Artisan bread in 5 minutes a day

lantzwr · February 2015

Thanks @walt2015.

tulocay · February 2015

Looks awesome!

'Za & 'Que and first time garlic bread (pictures inside)

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'Za &amp; 'Que and first time garlic bread (pictures inside)

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'Za & 'Que and first time garlic bread (pictures inside)