THE BBQ BRETHREN FORUMS

Welcome to The BBQ Brethren Community. Register a free account today to become a member and see all our content. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

martyleach

Quintessential Chatty Farker
Joined
Dec 18, 2010
Location
Pleasanton, Ca
After marginal results the other day, I gave pizza another try today. Came out way better and was surprisingly much easier. Thanks to John (R2Egg2Q) for loaning me his Pizza Peel. It made all the difference in the world.
I used trader Joe's wheat dough, Pepper Jack cheese and Parmesan to go with the artichoke hearts, Italian sausage, mushrooms, onions and tomatoes. For the sauce I got a can of S&W crushed tomatoes (with Oregano and Basil), ran it in the blender with 1-2 T garlic.

I put my baking stone on top of the Platesetter (legs down) and let the temp stabilize to 500 degrees for 15-20 minutes while I was getting the dough ready. I put the pie crust on the stone and let it cook for about 4 minutes until the top started to firm up. Then I loaded the ingredients and let it cook at 450 for about 12 minutes.
 

Attachments

Looks good, did the dough cook all the way through?

It did because I made sure it was pretty cooked before I loaded the stuff onto it. I used too much of the tomato sauce and the crust got a little soggy after it sat on my counter for awhile. The wheat crust seemed to cook way better that the plain dough. Go figure!
 
congrats! i've tried pizza a couple times and it was just ok. i think i wasn't doing it right, so i must try again.

yours looks great!
 
Back
Top