Official Pizza Throwndown Thread

You guys are really good, some great pies here for sure.  I'd be very nervous cooking neo pies at 900, even tho I know thats where they need to be.  Guess thats why I have not done neo yet.

Anyway we did 3 pies, 2 Saturday and 1 Sunday mourning.  The two Saturday were buffalo chicken and basic italian.  Our crust we combined a couple of recipes to make what we like but really just uses bread flour, water, honey evoo, yeast, salt. Rolled out dough (yes we rolled, I know your not supposed to), added a layer of sliced mozzarella on top of the crust, avoids sogginess and we like cheese.  For the Buffalo we added some franks for the sauce, boneless skinless chicken breast marinated in hot sauce, Blue cheese, banana peppers, some onion and more shredded italian cheese.  The Italian pie started the same our sauce was based on Crushed San Marzano toms with some herb and spices, homemade sweet italian sausage, boars head pepperoni, onions, fresh roma tomatoes (store bought) and fresh basil from our small garden.

Sunday we made a white sausage breakfast pizza with bisquick as the crust, sliced mozzarella (packer fans love cheese) white sausage gravy, Wamplers special seasoning sausage, shredded sharp cheddar cheese and then drizzled some more white gravy on top.  All in all they turned out pretty good.  I tried a new method (for the BGE) raised direct 500 degrees, stoned preheated 1 hour,and was not real pleased with the browning on the toppings, the crusts turned out good tho.  From now on I will go back to my usual method with platesetter and stone slightly raised.