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- At home on the range in Wyoming
We're in the middle of a National Pizza Month Throwdown so I figured.... why not cook pizza all month?
These first pies I made are thin crust bar-style. There is more room for beer when there is less dough on board. :biggrin1:
Mrs ~t~ blind bakes the crust and we pressure can our own sauce. Sometimes we'll add some homemade pesto to the sauce. The crust is crispy and chewy and the toppings get pretty close to the edge.
This is typical of the toppings.
The cooking method for all of my pizza is using my Big Green Egg with plate setter (heat shield) and a 450° pit temp with B&B lump charcoal. The pizza sits directly on the grate and takes roughly 12 minutes for a regular finish, or about 16 minutes for a well done pie.
This is a regular finish on this 1st pepperoni, and it's followed by a well done finish on the pepperoni & red pepper.
This sausage and onion pizza with the square cut pieces is like they serve in taverns in St Louis.
This gives you an idea of how thin the crust is
And here is a pepperoni and sausage that's a hair lighter on the pepperoni.
These first pies I made are thin crust bar-style. There is more room for beer when there is less dough on board. :biggrin1:
Mrs ~t~ blind bakes the crust and we pressure can our own sauce. Sometimes we'll add some homemade pesto to the sauce. The crust is crispy and chewy and the toppings get pretty close to the edge.
This is typical of the toppings.
The cooking method for all of my pizza is using my Big Green Egg with plate setter (heat shield) and a 450° pit temp with B&B lump charcoal. The pizza sits directly on the grate and takes roughly 12 minutes for a regular finish, or about 16 minutes for a well done pie.
This is a regular finish on this 1st pepperoni, and it's followed by a well done finish on the pepperoni & red pepper.
This sausage and onion pizza with the square cut pieces is like they serve in taverns in St Louis.
This gives you an idea of how thin the crust is
And here is a pepperoni and sausage that's a hair lighter on the pepperoni.
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