Groundhog66
Babbling Farker
I hadn't made pizza for quite some time, it doesn't really mesh well with my desire to lose weight. But, it's the Holiday's, so what the heck...
I used dough from Trader Joe's as per usual, GO PACKERS!
It definitely could have used a bit more proofing time, but I got a bit of a late start.
Since I didn't have any parchment paper, I had to opt for a thicker crust. Last time I tried thin without using parchment, I ended up making a calzone :tsk:. And since the dough wasn't as relaxed as I would have liked it, I allowed it to take it's desired shape without fighting it too much.
On the BGE @ 450 degrees.
This one took about 13 minutes, turned out pretty well. I was surprised I enjoyed the thick crust as much as I did, TJ's dough has really nice flavor. The interior of the crust was moist, and the bottom a bit crisp and golden.
I enjoyed a couple pieces of the first, before building the second pie. During this cook, I was reminded as to why I prefer using Wicked Good lump instead of Royal Oak. The Royal Oak was already running on empty, and having trouble keeping the temp above 400. But, it limped to completion with an additional 5 minutes or so. Unfortunately, I forgot to take a final pic of the second pie. But trust me, it looked just like the first, just a little more uniform shape :wink:
I used dough from Trader Joe's as per usual, GO PACKERS!
It definitely could have used a bit more proofing time, but I got a bit of a late start.
Since I didn't have any parchment paper, I had to opt for a thicker crust. Last time I tried thin without using parchment, I ended up making a calzone :tsk:. And since the dough wasn't as relaxed as I would have liked it, I allowed it to take it's desired shape without fighting it too much.
On the BGE @ 450 degrees.
This one took about 13 minutes, turned out pretty well. I was surprised I enjoyed the thick crust as much as I did, TJ's dough has really nice flavor. The interior of the crust was moist, and the bottom a bit crisp and golden.
I enjoyed a couple pieces of the first, before building the second pie. During this cook, I was reminded as to why I prefer using Wicked Good lump instead of Royal Oak. The Royal Oak was already running on empty, and having trouble keeping the temp above 400. But, it limped to completion with an additional 5 minutes or so. Unfortunately, I forgot to take a final pic of the second pie. But trust me, it looked just like the first, just a little more uniform shape :wink:
