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re: Homemade pizza - what's your secret?
Posted on 8/19/14 at 10:31 pm to CT
Posted on 8/19/14 at 10:31 pm to CT
quote:
Fig
Proscuito
Goat Cheese
Arugula
Balsamic Vinegar drizzle on top
Made nearly this exact pizza on Saturday. Used homemade pear preserves instead of fig. Also carmelized some onion and added with the preserves to make the "sauce."
No meat, as wife is a veg. Great pizza, though.
1
Posted on 8/20/14 at 1:00 am to hogfly
quote:
wife is a veg
So sorry to hear about your wife's accident.
Just kidding. Replying so I can find this post when I get home. Love grilling on me Egg. Need a good recipe for dough so I can do high heats. I usually buy dough from Whole Foods but it doesn't handle heat over 500 degrees well.
I want to get the sauce and cheese bubbling and mixing together with a nice charred but still chewy crust.
Posted on 8/20/14 at 5:55 am to Dave Worth
I have two green egg stones and I use them on both my egg and my gas grill. I make dough as above and yes the longer the ferment the better the flavor. I've left mine in the icebox for close to two weeks before.
But I also buy Whole Foods from time to time and never have a problem with it taking the heat. $2.85 for a fresh or frozen dough ball that I make two pizza out of is hard to beat.
Get the stone hot on egg or gas grill, sprinkle pizza peel with corn meal, spread dough and make pie, sprinkle corn meal on stone and slide pizza on. About 3-4 minutes, might have to spin halfway through, remove. Clean stone between pies since the corn meal will burn.
Pesto, sliced homegrown tomatos, sliced Vidalia onions, lot of grated pecorino Romano.
I like prosciutto and fig with a bit of shaved red onion.
I like fresh mozzarella in small pieces dotted around the pizza. Asiago does well.
Key to me is less is better. Just two or three ingredients so it can cook fast, not get heavy and soggy. If most people would do this they would realize how light a pizza can be and enjoy it more often.
But I also buy Whole Foods from time to time and never have a problem with it taking the heat. $2.85 for a fresh or frozen dough ball that I make two pizza out of is hard to beat.
Get the stone hot on egg or gas grill, sprinkle pizza peel with corn meal, spread dough and make pie, sprinkle corn meal on stone and slide pizza on. About 3-4 minutes, might have to spin halfway through, remove. Clean stone between pies since the corn meal will burn.
Pesto, sliced homegrown tomatos, sliced Vidalia onions, lot of grated pecorino Romano.
I like prosciutto and fig with a bit of shaved red onion.
I like fresh mozzarella in small pieces dotted around the pizza. Asiago does well.
Key to me is less is better. Just two or three ingredients so it can cook fast, not get heavy and soggy. If most people would do this they would realize how light a pizza can be and enjoy it more often.
Posted on 8/20/14 at 7:33 am to ChEgrad
I'm a big fan of the broiler method on my baking steel.
I preheat my oven to 550 for about an hour and put the steel on the second slot from the top. I bake my pizza for about 2-3 minutes then turn on the broiler on high for the last minute.
I preheat my oven to 550 for about an hour and put the steel on the second slot from the top. I bake my pizza for about 2-3 minutes then turn on the broiler on high for the last minute.
Posted on 8/20/14 at 9:55 am to ChEgrad
How do you get the pizzas in/out of the oven?
Posted on 8/20/14 at 10:04 am to baytiger
Pizza peel: $20 or less on Amazon or at Restaurant Depot.
Posted on 8/20/14 at 10:06 am to quail man
quote:
Trader Joe's premade crust
You get the actual crust?
I just use their dough in a bag and i've had great results
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