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Pizza Pizza (pix)
Dyal_SC
Posts: 6,338
Best one I've egged up thus far. Used the copycat recipe for Mellow Mushroom's pizza dough -- although I used all purpose flour instead of bread flour. Took me more than 3.5 cups of the all purpose to get a nice consistency, but it turned out phenomenal! Will not be buying store bought from now on, unless I'm in a pinch for time.
http://shutternspice.com/mellow-mushroom-pizza-dough-copycat/
Marinara, Mozzarella, Tomatoes, Sausage, Pepperoni, Bacon, Green Peppers, Onions and Crushed Garlic. Crust was brushed with butter along with some fresh Parmesan.
http://shutternspice.com/mellow-mushroom-pizza-dough-copycat/
Marinara, Mozzarella, Tomatoes, Sausage, Pepperoni, Bacon, Green Peppers, Onions and Crushed Garlic. Crust was brushed with butter along with some fresh Parmesan.
Comments
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Never had Mellow Mushroom but that pie looks good to me. Nicely done!I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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Mellow Mushroom has a good recipe. Regardless of the recipe you still have to get the pie to look right. And that you most certainly did. NAILED IT!
For your viewing pleasure
https://youtu.be/Nt4S_O-FVw8
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Outstanding looking pie, and I'm sure tasting!! Still working on that kind of result! Great job!Sandy Springs & Dawsonville Ga
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Great looking pie, I'll have to give that dough a try. Thanks for posting.Sudbury, Ontario
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LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI.
If it wasn't for my BGE I'd have no use for my backyard... -
Dude... That's one mighty fine lookin pizzaCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Awesome. We did pizzas tonight as well and while they were good they were not that good. I decided it's time to try a new dough recipe and thanks to you I'll try this one.Fish, Hunt, Cook....anything else?
1LBGE, 1MMBGE, somewhere near Athens GA -
I Salute You. Almost too good looking to eat. I rarely take the time to even make mine round.Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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That's a fine looking pizza!Rich
Ashland, WI / Large & Mini Max -
WOW!!
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Thx fellas'! @Jstroke , actually it was really easy to get this particular dough to shape. I can never do it that well with store bought. Also, the molasses gave the dough an awesome flavor (not too many people know, but moles really do have some tasty a$$es
). Sorry, couldn't resist. -
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That is probably the prettiest pie I've seen here. Freaking awesomeGreen egg, dead animal and alcohol. The "Boro".. TN
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Wish mine looked that good!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
What size egg, set up and cook temp/time?
haven't tried a pie yet...but yours looks amazing! -
i found the secret to great pizzas on the egg is not so much time temp or recipe, but the flour makes ALL the difference. I picked up some 00 fine caputo flour and made my dough the night before and let it cool rise in the fridge. My understanding is that standard flours you get in the store are malted and that makes them brown nicely in standard oven temps for the "perfect" golden brown at 350-425. Obviously on the egg, going higher than that makes it over brown. the caputo flour is not malted and stands up to a 500-600+ oven without turning overly brown. I found with the new flour the egg is way forgiving on time and temps and makes a great pie every time now.BGE XL in the Pacific NW
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Thx guys! @EggNashville , that's a Large BGE with the AR and oval stone. Standard SS grid raised on top. Pizza stone on top of that. Preheat stone for about 20 min at 450ish deg f. Pizza took about 10 or so minutes. Didn't time it.
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