EGGARY Posted October 7, 2015 Report Share Posted October 7, 2015 I tried the 2 Ingredient Pizza Dough. 1 - 1 1/2 C Self-Rising Flour 1 C. Greek Yogurt The first pizza was pepperoni. The second Pizza was a take off of Provoletta. I drizzled garlic oil and Provolone Cheese. Topped it off with Bruschetta. Could have used more cheese. Nothing fancy about the pizzas. Just a new recipe to try. Quote Link to comment Share on other sites More sharing options...
EGGARY Posted October 7, 2015 Author Report Share Posted October 7, 2015 http://www.theslowroasteditalian.com/2014/02/2-ingredient-pizza-dough-recipe.html?m=1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 7, 2015 Report Share Posted October 7, 2015 Nice. I've seen that recipe before but never tried it. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted October 7, 2015 Report Share Posted October 7, 2015 Looks great from here. Did you find any difference in the dough. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 7, 2015 Report Share Posted October 7, 2015 Pizza time and just in time for my breakfast and a tasty breakfast at that. Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 7, 2015 Report Share Posted October 7, 2015 I'd go for that pepperoni pizza. That thing looks amazing! Quote Link to comment Share on other sites More sharing options...
EGGARY Posted October 7, 2015 Author Report Share Posted October 7, 2015 For quick pizza this is the ideal pizza dough. I prefer a chewy pizza crust. This would work for Breakfast Pizza. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 7, 2015 Report Share Posted October 7, 2015 Will definitely try this one out! Quote Link to comment Share on other sites More sharing options...
tony b Posted October 15, 2015 Report Share Posted October 15, 2015 OK, so I tried it last night. I made up my own "self rising flour" - 1 1/2 cups AP, 1/2 TB baking powder, 3/4 tsp salt. It was a bit sticky to work with, but with enough bench flour, was able to roll it out and onto the peel, with parchment paper. Did 2 mediums - one with leftover grilled chicken on pesto, with carmelized bourbon onions; the second was a sausage and mushroom on Arrabbiata sauce (jar), but the sausage was a bacon & blue cheese made by my buddy, who has a sausage business. And Yes, I took pictures this time. Pizza #1: Pesto (homemade) goes on the crust. Next the leftover chicken and the onions. Fresh mozzarella pearls. Heated up the KK to 550F with the new big-assed pizza stone. Took about an hour and change to heat up with the top vent wide open and draft door half moon open, largest hole open, and I pulled the guru port plug, too. That stone is massive! Pizza onto the KK. Done. On to Pizza #2. Sauce on the crust. Next the sausage, which I parcooked first. Next the 'shrooms. Finally, the cheeses - this kinda turned into a Quattro Frommagi - shaker Parm/Romano, Grated Parm, Mozzarella pearls, and the blue cheese in the sausage. On to the KK. You can see how hot the coals are down below. Money shot for Dennis. Done. Side by side. Take aways - super easy to make, tad difficult to work with rolling out, but manageable. Will definitely parcook the crusts first next time, as they were crispy on the edge, but soft in the middle from the sauce/toppings. Was expecting some tang in the crust from the yogurt, but not so much. But, overall, a tasty pizza! Maybe a side-by-side next time with ckreef's cracker crust for comparison? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 15, 2015 Report Share Posted October 15, 2015 Tony, you have lots of great looking pizza, now I want pizza. It was great to see those pixs. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 15, 2015 Report Share Posted October 15, 2015 Great looking pizzas. Great looking pictures. I'm going to try this one day. Would love your comparison thoughts. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 15, 2015 Report Share Posted October 15, 2015 Tony, I've been thinking about the crust problem you mentioned, did you use an IR thermometer to see if the centre of the stone was up to temp.? Maybe it wasn't and the edge would have picked up heat from air flow. Just a thought;) Quote Link to comment Share on other sites More sharing options...
tony b Posted October 15, 2015 Report Share Posted October 15, 2015 Yes, I have an IR thermometer. Great idea, MacKenzie! I will use it next time. It was soooo slow coming up to the final temp, that I didn't feel the need to heat soak it for very long (~15 minutes). I'll start even earlier next time to give the stone more time to equilibrate with the grill air temps. And, check it first with the IR gun. Quote Link to comment Share on other sites More sharing options...
