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Pizza night - wild venison, spinach and goats cheese

Stormbringer
Stormbringer Posts: 2,525
in EggHead Forum
A log time since I cooked a pizza in the Egg. For the dough, I made a ball then cold fermented it for 24 hours. I shape it directly from the fridge, it was really easy to work with. Topped with passatta, shredded cheddar and mozzarella, sliced wild venison, spinach and crumbly goats cheese. Cooked at 650F raised into the dome. 

Shaped and ready to cook:


In the Egg:


Cooked:


Crust closeup:

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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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Comments

  • lousubcap
    lousubcap Posts: 37,785
    Yes sir.  Never a doubt when you crank out pizza.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • GrateEggspectations
    GrateEggspectations Posts: 12,199
    She’s a beaut!
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  • Botch
    Botch Posts: 17,699
    Stormbringer said:
    ...I shape it directly from the fridge, it was really easy to work with...
     


    If you can get that kinda perfect circle, direct from the fridge, I gotta be doing something wrong.   :|

    “Declare victory when you have retreated past the point where you started”   - Don Tzu

    Ogden, UT, USA

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  • Stormbringer
    Stormbringer Posts: 2,525
    Botch said:
    Stormbringer said:
    ...I shape it directly from the fridge, it was really easy to work with...
     


    If you can get that kinda perfect circle, direct from the fridge, I gotta be doing something wrong.   :|
    The trick for me is to do a 24 hour cook fermentation which allows the dough to relax and easy to manipulate. I ball it up and place it in a plate seam down. Next time I make one I’ll take pics or do a video of the shaping process. 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • YukonRon
    YukonRon Posts: 17,439
    Thank you for sharing, and I would be very interested in a step by step process along with images, as my pizza game is so amateur, the results are consistently, mediocre. Your presentation looks amazing and I am very interested to deliver results close to what you have presented. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,439
    👍🏻
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Ybabpmuts
    Ybabpmuts Posts: 991
    Were you out of black Pinot Noir?

    Beaaahaahjaahaa
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