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need pizza help

JohnBJohnB Posts: 182
edited 6:09AM in EggHead Forum
My fiancee gave me a large BGE for xmas. Also, she's a vegetarian, so I'd like to be able to make some stuff for her, specifically pizzas.

Most of the pizza recipes I've found on this site look to be variants on traditional American style pies. We spent a couple weeks in Florence a few years ago and really loved the pizzas. In case anyone hasn't had a traditional Italian pizza they tend to have thin, cracker-like crusts and a lot less toppings and sauce. A typical 12" pie over there would have a thin coating of sauce, maybe 4 or 5 slices of real mozzarella and some fresh basil leaves. I think they cook these at a very high temp for only 4 or 5 minutes.

Anyway, if anyone has a link or suggestions I'd really appreciate it.

thanks in advance,



  • PWisePWise Posts: 1,173
    I would also like a recipe for an italian-style thin and crunchy pizza dough, if anyone has one and care to post it?
  • AZRPAZRP Posts: 10,116
    Here is how I do them, probably more the American style though. -RP
  • reelgemreelgem Posts: 4,256
    I know what you're saying. We were in Rome, Florence and Venice and the pizzas in Florence were amazing. I would love to get their pizza dough recipe, also the sauce.
  • reelgemreelgem Posts: 4,256
    I haven't tried your pizza dough recipe but it definitely on the top of my pizza recipes to try. I just have such a tough time with pizza dough. How are u at tossing? Maybe a pizza tossing 101 in OKC. Now that would be fun. Definitely a Kodak moment. Hee hee.
  • JohnBJohnB Posts: 182
    here's a link for the traditional style:

    Those pizzas look like the real thing. If you follow the link to their ovens they suggest a cooking temp of 700+F. I guess that's why they take so little time to cook.

    Can a BGE hold that temp when you have to open the dome to put the pizza in?
  • AZRPAZRP Posts: 10,116
    Basically I suck at tossing, I can do it but I get flour all over me and the kitchen. -RP
  • AZRPAZRP Posts: 10,116
    Here is a Batali recipe that sounds like what you're looking for. -RP
  • reelgemreelgem Posts: 4,256
    That's 1/2 the fun. Tell Kim to take some pics and post them next time. :laugh:
  • reelgemreelgem Posts: 4,256
    Wine in pizza dough???? Hmmmmm, that's a new one.
  • PWisePWise Posts: 1,173
    i agree, never heard of wine in pizza dough... might as well give it a try
  • fishlessmanfishlessman Posts: 22,890
    my biggest suggestion with high temp pizza cooks is to be careful, the bands get loose at temps around 900 and the dome could slip out. you need those temps to make that pizza. heres a link to how i make a basil pizza
  • reelgemreelgem Posts: 4,256
    Let me know how it turns out.
  • JohnBJohnB Posts: 182
    what about 700-800F?
  • Try this website, and also search pizza on You Tube
  • Here's another good one (caution: internet forums are addictive)
  • fishlessmanfishlessman Posts: 22,890
    it will work, but the hotter you go the less chance the dough has to rise during the cook, 900 degrees gets you into the 4 minute cook range. these cooks will melt your gasket, i havent used a gasket in a long time now so be aware of that if you choose to cook at these temps. also it may be best to get some more experience with the egg before attempting this, lots can happen, big flashbacks, spring bands loosening, gaskets melting, you dont want to try and grab a hot dome thats falling out. anyways, heres a link that points you in the right direction
    stike does a thin crust that may be easier for the first few cooks using a screen, lower temps, and cooking the crust a little before adding toppings, the results are different but the pizza will still be good. be aware there are a lot of different ways to cook a pizza and everyone has a method that works for them for the style pizza they like. pizza off the egg is just plain good once you get past burning the crust, start with the easy techniques first and make adjustments til you find what you like. i like all the pizzas so i use different techniques all the time , thing to watch for is to see how someones pizza looks to you and if its something your shooting for find out how they did it and why they did it that way, for instance i dont like cornmeal on the crust so i use flour, the resolt using just a stone is different from using parchment paper in regards to how moisture gets pulled out to make it crisp but still chewy, lots of little things to watch for.
  • JohnBJohnB Posts: 182
    wow -- I don't really have any interest in losing my gasket or dome (sound like something Groucho Marx must have said). What is the highest temp that the gaskets will tolerate?
  • Pizza Margherita on the Cooks Illustrated site is exactly what you are looking for. I keep the temp around 500 for an hour before putting the pizza in for a 5 minute bake. Thin, Crispy and, though I have never been there, my wife, who has, says it is very authentic.

    For a real treat crack an egg on the pie right before you put it on the stone...unbelievable flavor combination.

    I would post a pic but I gotta save it for the "pizza throw down" tomorrow.
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