Weekend Pizza cook

steelcityegger · August 2016

Bought the Xl in spring, and found a crack in the plate setter about a month ago. Put in for the warranty at the store that I bought it at, and they have been great. Except it's been slow going getting the replacement. A new one was sent to them, but it arrived cracked as well. They told me I could come pick up my old one and continue to cook with it until a new one came. My beautiful wife was happy we were able to make Saturday night Pizzas again. Pictures are tonight's pie.

Do you usually have to send a cracked part back under warranty?

Gamecockeggman · August 2016

Pizza looks awesome great job!

steelcityegger · August 2016

Thanks gamecock. we thought it was one of the best have made so far.

pgprescott · August 2016

World class!

steelcityegger · August 2016

Thanks! The simplest ingredients make the best pies!

Tblack · August 2016

Good lookin pie

bgebrent · August 2016

Beautiful pie brother! Very nice.

GaBGE · August 2016

I have had three warrant claims on my xl and dealer has never mentioned returning the broken piece.

Meeeshigan22 · August 2016

Pizza looks great. But is that a Polish Eagle baggo game in the avatar?

Awesome!

steelcityegger · August 2016

Yes meesh, Polish eagle corn hole! Home made boards as a quick project last year.

CPARKTX · August 2016

Beautiful looking pies

pescadorzih · August 2016

Pie looks great!
It's finally cooling down here this week. Looks like pizza is in order for my B-day.

JohnnyTarheel · August 2016

Nice pie.... Great looking crust my friend

Focker · August 2016

Sweet za.

YEMTrey · August 2016

Great looking pizza's. Nice work!

NorthPilot06 · August 2016

@steelcityegger you're not kidding about how good simple ingredients are. I had the privilege to go to Italy recently and the cooks said that [the best tomato sauce that I've had in my life, hands down] only had four ingredients: tomatoes, olive oil, garlic, and basil (& salt).

Your cook looks amazing, keep it up. Next time I'm in the 'burgh I might be stopping by for some pizza

Focker · August 2016

Word on the streets is that the pizzaiolos of Antica Pizzeria Port'Alba use Ragu.

jimmyhat1978 · August 2016

Lookin good, if you don't mind what dough recipe are you using? I have tried making pizza in the past, but the dough gives me fits.

flyerdoc · August 2016

Looks awesome, perfect browning on the edges...I second the request for the dough recipe and details for temps and times.

BTW, I have had the same result with basil drying up on the pizza, it can't handle the heat. What I do now is cut up some homegrown basil and hide it under the cheese. This way you get the flavor without eating large leaves. Also, I do add a few fresh leaves on top of the pizza during the last 30seconds of cook, it gives a nice appearance and doesn't get too cooked. A friend of mine simply adds a few leaves AFTER taking the pizza off the grill, again, more for appearances than anything else. YMMV!

Nice job

Grillmagic · August 2016

Looks Awesome!

steelcityegger · August 2016

Thanks guys. Used to just put the basil on after the cook, have been trying it before lately. Both are good. Sauce is just San marzano tomatoes basil olive oil and salt. Olive oil on the dough, then the sauce mozz and basil. After the cook fresh shredded parm and little salt. Dough recipe is from a book called the essential wood fired pizza cookbook. Have been using 00 and bread flour. Can send you the recipe.

this one cooked at 500-550. Have tried much hotter without good results. I don't remember the time. Just kept watching until thought was done. 8 mins? Maybe 10?

northGAcock · August 2016

Those look gorjus.

Fayborg · August 2016

Steelcityegger, great job on the pizza. Looks fantastic. If possible I would like the dough recipe. Thanks.

Weekend Pizza cook

Comments

Categories