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Unread 08-23-2009, 02:38 PM   #1
cmcadams
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Default Pics of a couple of BGE pizzas

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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Unread 08-23-2009, 02:47 PM   #2
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nice crust!
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Unread 08-23-2009, 02:56 PM   #3
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I tried a couple thicknesses.. the sausage and mushroom was thinner, and just about perfect. It even came out round!
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Unread 08-23-2009, 04:18 PM   #4
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Looks fantastic.
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Unread 08-23-2009, 04:23 PM   #5
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Outstanding looking pizza Curt!
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Unread 08-23-2009, 04:26 PM   #6
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You set a Mean Table....That's some Good Looking Pie....
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Unread 08-23-2009, 04:29 PM   #7
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looks great Curt !!! very classy !!

do you like fresh mozzarella ?? that's what I prefer on my pizzas.
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Unread 08-23-2009, 04:54 PM   #8
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That looks fantastic - I'm going to try this dough recipe!
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Unread 08-23-2009, 04:58 PM   #9
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Looks great ...nice shots!
I like the shallow depth of field pron.
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Unread 08-23-2009, 05:01 PM   #10
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Good lookin' Za!
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Unread 08-23-2009, 05:34 PM   #11
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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.
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Unread 08-23-2009, 06:13 PM   #12
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Quote:
Originally Posted by Carbon View Post
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.
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.
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Unread 08-23-2009, 06:59 PM   #13
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Making the sausage pizza:


Making the mashed potato pie:
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Unread 08-23-2009, 07:06 PM   #14
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That mashed potato pie looks wonderful. Those pizzas look like they were baked in a wood fired brick oven. Very nice!
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Unread 08-23-2009, 07:12 PM   #15
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What temps were you cooking with Curt?

Looks great
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