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Pizza Last Night
SoDak Wayne
Posts: 23
Man, we really love making and eating pizzas off the Egg. I had my meat pizza, pepperoni, italian sausage, buffalo, mushrooms, onion, and fresh mozzarela. I couldn't wait, while she was getting the camera, 1/4 disappeared in my belly...
My wife had her vegetarian one, pesto sauce, artichoke, spinach, onion, mushroom, tomato, and fresh mozzarela.
She uses s great dough recipe, and we coat the bottom with corn meal. It totally ROX....
My wife had her vegetarian one, pesto sauce, artichoke, spinach, onion, mushroom, tomato, and fresh mozzarela.
She uses s great dough recipe, and we coat the bottom with corn meal. It totally ROX....
Comments
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ROX....It do. Smiles on y'all. Great cook.
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Those look great Wayne! Will she share her dough recipe?
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Both pies look great. I am in line for the first pie.
GG -
Nice looking pies Wayne,we are trying a deep dish BBQchicken pizza tonight.Have done plenty of regular pizzas,1st try at deep dish.We have made the BBQ chicken numerous times in oven,can only get better on Egg.
GOOD EATS AND GOOD FRIENDS
DALE -
Wayne, you can't mention a dough recipe without including the recipe. That's a SIN on this forum! :blink:
Judy
San DiegoJudy in San Diego -
I really like both of those pie. Ilregular shaped and loaded up like a real homemade pizza should. What temp you cook it at?
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What is your wifes dough recipe?
Pies look fantasic!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
About the dough recipe, brain cramp there, she's out right now, but I'll try and get that when she gets back.
We cooked them at about 550 for right at 5 minutes. The crust was crispy and crunchy! We've been making them for the last month or so, and they just get better and better, far better than regular oven pizza... -
I submitted the recipe for approval. It will be under the Baking recipes, and it's called Thin-Crust Pizza Dough. The key, as I noted, is rolling the crust out on corn meal rather than flour. Hope you all enjoy it as much as we do..
:woohoo: -
Wayne, you are a sterling Egger. Hundreds, if not thousands, of people will thank you.
Judy
San DiegoJudy in San Diego -
I forgot to add that I'm a big fan of INSTANT yeast...you don't have to proof it, just mix it in with the dry ingredients and forge ahead.
JudyJudy in San Diego
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