Pizza Pizza

rockytopsc · May 2010

Sunday round here = Pizza. Made two pies today, both same dough recipe except one substituted molasses instead of sugar. I also cut this dough ball in half for later in the week. Used a piece of lemon pepper chicken we egged on Friday and added a few new ingredients to the pies. Pesto, Pine nuts and oregano/basil (from the garden) were the new ingredients.

Regular Pizza before

Regular after

Molasses substituted Pizza before

After

Little Red Rock Topper

Always great meal and really liked the texture of the pizza I substituted molasses for sugar. The fresh basil/oregano, pine nuts and pesto made both pizza's that much better.

Beli · May 2010

Beautiful!!!!! Great pics & colour what's your camera??

rockytopsc · May 2010

Thanks Beli, this time used the Sony Cyber-shot DSC-W200. Great little camera.

Unknown · May 2010

rockytopsc wrote:

Always great meal and really liked the texture of the pizza I substituted molasses for sugar. The fresh basil/oregano, pine nuts and pesto made both pizza's that much better.

I always use honey and it works well too. I'll have to try the molasses. Thanks for the tip

DrZaius · May 2010

That pizza looks great. I like the red rock as well. Good job man.

rockytopsc · May 2010

Thanks Dr.Z! Needed it today, gotta little warm up this way, haha.

FatMike · May 2010

What was you set up? pizza tops look nice and done..I have been struggling with getting the top done....Looks great

rockytopsc · May 2010

FM
Platesetter, bge feet, HOT pizza stone.
Bottom vent was probably half open.
Dome temp was about 550 or so for about 8 minutes.

Jolly Bill Barker · May 2010

Is your plate setter feet up or feet down? How wide is your pizza stone? How thick is your stone? Do you set your stone on the lower part of the feet or the peak of the feet? How much H2O do you use in your dough?

I have been chasing the fire baked pizza with a lot of errors. :blink:

FatMike · May 2010

Thanks, same set up and temp here but my pies are not getting done on top...may have to work with a different dough hydration...can bake a killer pie in the oven at 500 degrees with 60% hydration of dough but can't get it right in the egg..Good thing is I get to try again..LOL

rockytopsc · May 2010

plate setter feet down, large bge pizza stone. it's maybe a half inch thick? the stone sits on the lower part of the feet. 3/4 cup of water.

Jolly Bill Barker · May 2010

rockytopsc wrote:

plate setter feet down, large bge pizza stone. it's maybe a half inch thick? the stone sits on the lower part of the feet. 3/4 cup of water.

Thank you so much. You just sent my pizza making ability from zero to sixty in one quick reply. I have been using to much water and never the feet. I am going to buy one of the BGE pizza stones because my pampered chef one I was told will probably crack.

I aspire to have my pizza come out looking like yours. Beautiful.

vidalia1 · May 2010

Great looking pies Jason...personally I like Pizza Hut..
:blink: :pinch: :S

:laugh: :ohmy: :P

smokedog · May 2010

Thanks for the pictures and details on what looks like 2 great pizzas. Which recipe did you use for dough and how much mollasses did you substitute for the sugar? I'm goona get this right sooner or later...Thanks very much.

rockytopsc · May 2010

:Laugh: but PH doesn't have pine nuts. We both liked em now after trying them w/ y'all at the lake! Thanks.
J

rockytopsc · May 2010

PIZZA

used 1.5 tsp molasses

vidalia1 · May 2010

Cool...we are big pine nut fans...glad you both liked them.

Big George's BBQ · May 2010

Pizzas look perfect

Pork Butt Mike · May 2010

Nice looking pies there Jason. I see that Kim was not around so you had fresh pizza instead of that box pizza.

rockytopsc · May 2010

HAHA, now everytime we have pizza we think of that.

Pizza Pizza

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