I have been making pizza in my Eggs for a long time, but i wanted to try it in the Memphis Pro to see how it would turn out. At first I was going to "cheat" and use the Boboli pre-made pizza crust, but since I had the bread machine out for the Cinco de Mayo bread I decided to make dough from scratch. I used this recipe...
http://www.fabulousfoods.com/recipes/article/46/17753
I added a teaspoon of dried basil, dried oregano and 1/2 teaspoon of granulated garlic into the dough.
I used the bread machine to mix and knead the dough and then did my best to get it sort of round (more like amoeba-shaped :roll
. In the mean time I preheated the Pro to 450 and put in my BGE pizza stone. I made one pizza with sauce (store bought), precooked Italian sausage, shredded co-jack and mozzarella cheese for my daughter. It cooked for 12 minutes.
Then I made a second one with sliced provolone, sauce, sliced red and green bell peppers, onions, mushrooms and sausage and then topped it with shredded mozzarella and Parmesan cheeses.
It baked for 12 minutes.
It came out great! The crust was tasty and crisp and the toppings were nicely cooked.
http://www.fabulousfoods.com/recipes/article/46/17753
I added a teaspoon of dried basil, dried oregano and 1/2 teaspoon of granulated garlic into the dough.
I used the bread machine to mix and knead the dough and then did my best to get it sort of round (more like amoeba-shaped :roll
. In the mean time I preheated the Pro to 450 and put in my BGE pizza stone. I made one pizza with sauce (store bought), precooked Italian sausage, shredded co-jack and mozzarella cheese for my daughter. It cooked for 12 minutes.
Then I made a second one with sliced provolone, sauce, sliced red and green bell peppers, onions, mushrooms and sausage and then topped it with shredded mozzarella and Parmesan cheeses.
It baked for 12 minutes.
It came out great! The crust was tasty and crisp and the toppings were nicely cooked.
