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Pizza Day

hoosier_egger
hoosier_egger Posts: 6,808
in EggHead Forum
Hadn't done one of these in a while. Started Friday with Lahey's no knead dough using Caputo 00 Americana. The dough was outstanding! 

Egg is prepped with spider/stone, legs down, AR with pizza stone sitting on top. Egg was stable at 550* for an hour before starting.

Made 4 pies, cooking 4-6 minutes each (didn't really time it) Not roccbox quality, but nothing wrong with it either. Beats delivery :)

Anchovies and capers 




Prosciutto and Arugula 


Pepperoni 


Mushroom 


Thanks for looking! 
~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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Comments

  • Hans61
    Hans61 Posts: 3,901
    Nice work! 
    “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
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  • FrostyEgg
    FrostyEgg Posts: 614
    Looking good! 
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  • Gman2
    Gman2 Posts: 421
    Bravo!!
    LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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  • Focker
    Focker Posts: 8,364
    Nice work!
    About to rip one myself soon.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Carolina Q
    Carolina Q Posts: 14,831
    Looks good! I love Lahey's dough. IMO, Lahey's with Bread flour is better than with AP, but haven't tried 00 flour yet. For baking temp, I like 650-700°. This recent one was Lahey's with bread flour at 680°... an awesome pie!


    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • CPARKTX
    CPARKTX Posts: 2,095
    Nice work
    LBGE & SBGE.  Central Texas.  
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  • bgebrent
    bgebrent Posts: 19,636
    Nice ‘za brother.
    Sandy Springs & Dawsonville Ga
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    Carolina Q said:no
    Looks good! I love Lahey's dough. IMO, Lahey's with Bread flour is better than with AP, but haven't tried 00 flour yet. For baking temp, I like 650-700°. This recent one was Lahey's with bread flour at 680°... an awesome pie!


    Looks dynamite!

    On previous pies I've ran those temps. This was my first time using this particular flour. They claim it's milled to be used between 500-600*. This first pie got a little to dark on the bottom. Probably had it a little too hot. After that, they turned out well with a 3-4 minute recovery time for the stone

    http://caputoflour.com/portfolio_item/00-americana/
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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