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Pizza night
Thatgrimguy
Posts: 4,738
experimenting with a dough that has no commercial yeast, starter culture only. Came out good, actually too much lift! Fired it at 600.
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
Comments
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Love that side view crust photo...Thank you,DarianGalveston Texas
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Looks tasty from here!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Although we are thin crust fans, I would certainly not cull that pizza. That crust looks beautiful. Very nice.
Large BGE
Greenville, SC -
I really couldn't believe my eyes when I opened my egg and saw how much rise the crust had!!!! I thought I had gotten the crust thin enough! Taste was excellent, still needs some tweaking, but very good.Dredger said:Although we are thin crust fans, I would certainly not cull that pizza. That crust looks beautiful. Very nice.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
That mothersucker looks awesome to me Grim.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks like a nice pizza.XL & MiniMax
“The stupid neither forgive nor forget; the naive forgive and forget; the wise forgive but do not forget.”
Red Bank, NJ -
That looks delicious!Lg & MM BGE, Humphrey’s Battle Box | Palatine, Illinois
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Yeah man that looks great. So is this sort of a sourdough pizza crust? (My baking/bread knowledge is limited).Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Great looking pizza. My children fight for the "bubbles" which they have affectionately named "belly-buttons".IL
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Yes, it is. But I used sugar and olive oil which cuts down on the sour flavor. This pizza didn't have a sourdough flavor. (My baking/bread knowledge is somewhere between amateur and canned biscuit baker so I'm not far ahead)SmokeyPitt said:Yeah man that looks great. So is this sort of a sourdough pizza crust? (My baking/bread knowledge is limited).XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
That crust and pie looks great!!Charlotte, 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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I'd hit that like a.... nevermind. Good looking pie.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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