Pics of a couple of BGE pizzas

cmcadams

cmcadams

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I scored some King Arthur high gluten (Sir Lancelot) flour, 14.2% protein, so I decided to make pizza dough. I'm doing more tonight, but I made 2 for a party last night, using Peter Reinhart's recipe (http://www.101cookbooks.com/archives/001199.html)

I made the dough Friday night, then took 2 of 4 dough balls out of the fridge at about 5:30 to be ready to bake on the BGE at 7:30. For one, I used home-grown heirloom tomatoes, fresh mozz and olive oil, the other I used local hot Italian sausage, crimini mushrooms, and a quick but good pizza sauce.

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I tried a couple thicknesses.. the sausage and mushroom was thinner, and just about perfect. It even came out round!
 
That looks fantastic - I'm going to try this dough recipe!
 
Looks great ...nice shots!
I like the shallow depth of field pron.
 
Beautifully baked!

I use parchment also but have been pulling it out after 3 minutes into baking and discarding it. Of course doing that adds extra baking time. I'll try leaving the parchment until the pizza is done next time and see.
 
Carbon said:
Beautifully baked!

I use parchment also but have been pulling it out after 3 minutes into baking and discarding it. Of course doing that adds extra baking time. I'll try leaving the parchment until the pizza is done next time and see.
Click to expand...

I just don't worry about it, and it burns up for the most part.

I just did a mashed potato pizza for my wife, and I put a sausage/mushroom/peppadew pepper/kalamata olive pie on the bge for me.
 
That mashed potato pie looks wonderful. Those pizzas look like they were baked in a wood fired brick oven. Very nice!
 
I'm running the bge at about 700f for the pizzas... Takes less than 3 minutes to bake them
 
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