cmcadams
Quintessential Chatty Farker
- Joined
- Feb 15, 2006
- Location
- Waynesville, Ohio
With the temps getting to the low 70s and lots of sun today, I planned on pizzas for today. I made the dough yesterday, using Peter Reinhart's recipe, which can be found here:
http://www.101cookbooks.com/archives/001199.html
It was easy to make, and made a very workable crust that I actually tossed a bit for the first time. I made 2 pizzas, one was a version of margherita pizza with heirloom tomatoes, and the other was grilled asparagus, caramelized onions, fresh mozz, olive oil, garlic, peppadew peppers and sundried tomatoes, with a bit of balsamic glaze at the end with fresh basil.
The BGE got up to about 700 degrees to bake the pizzas... And they were the best I've had off the egg so far. Just a touch of good smoke, great crust, pretty healthy meal overall.
http://www.101cookbooks.com/archives/001199.html
It was easy to make, and made a very workable crust that I actually tossed a bit for the first time. I made 2 pizzas, one was a version of margherita pizza with heirloom tomatoes, and the other was grilled asparagus, caramelized onions, fresh mozz, olive oil, garlic, peppadew peppers and sundried tomatoes, with a bit of balsamic glaze at the end with fresh basil.
The BGE got up to about 700 degrees to bake the pizzas... And they were the best I've had off the egg so far. Just a touch of good smoke, great crust, pretty healthy meal overall.