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Saturday Pizzas
I think these were my best crusts yet, just haven’t gotten them to a point where I was satisfied until today. I’ve been using the Bobby Flay recipe. First was sausage and onion, 2nd was pepperoni. Beer today was Sierra Nevada Kellerweis.
Mankato, MN - LBGE
Comments
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Good looking pies. I like the brown edge on number one the best.Sandy Springs & Dawsonville Ga
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Very nice!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Great job! They look really good!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
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Great pies brother!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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Thanks all- been working on different crusts for sometime now, finally think I have it dialed in.Mankato, MN - LBGE
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Those look really good. I like a little char on my crust. I agree, number one with the brown edges gets my vote.2 Large Eggs Oklahoma City,OK
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Looks pretty good but I think the cheese melt could be better on both.Plymouth, MN
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So you prefer the flay dough? Nice looking pizza!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
I do like the flay dough. If I follow the recipe exactly, it states you cut the dough ball in half as it yields two pizzas. I like using that one dough ball for a thicker crust pizza, or as he suggests cutting in half, I can get a thinner crust as the gluten in the recipe holds the dough together really well thus allowing the dough to be stretched out. Bottom line is I like the flexibility of the recipe.Hans61 said:So you prefer the flay dough? Nice looking pizza!
Agree on the cheese melt, I think I was to excited that the crust was bubbling up that I pulled them a minute or two early.Mankato, MN - LBGE -
Those look good! What setup and temp were you running? I haven’t been successful with pizzas on the eggGrilling year round in Orlando, FL on a large BGE & Santa Maria
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Plate setter with legs down, 2 fire bricks raising my pizza stone up above the felt line. Temp between 500-550.HoosierBBQ said:Those look good! What setup and temp were you running? I haven’t been successful with pizzas on the eggMankato, MN - LBGE
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