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MacKenzie

Pizza Night

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Such a nice evening, perfect time to fire up Pebbles and bake a couple of pizzas.

Cheese on the bottom and cheese on the top, hot pepperoni, tomatoes, Salsa al Tartufo Speciale, fennel and anise seeds.

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KK is a little hotter than my normal cook but it is only heat soaked to about 500F.

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First one is baked.

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Second one is done, both took 8 mins and no wait time in between.

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Sliced.5954521e6b6f9_PizzaCrust.thumb.jpg.44f047f911b7b36975a10879e5251042.jpg

I used the Baking Steel 15 inch griddle just to see how it would work.

Bottom crust.

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10 minutes ago, MacKenzie said:

Thanks, Steve, can you believe that the crust is made in the food processor. ;) Never thought I'd say or be doing that but it is my go to crust.

I can't believe it. I've seen the recipes that come in the manual but never thought it would be a preferred method. I'll have to give it a try. do you make the dough just before prepping the pizza?

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Steve, this is the recipe I use except I cut it in half and that makes 2 pizzas. I make the dough ahead of time and it ferments in the fridge and it can keep in the fridge for up to 5 days.

http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html

When you do a recipe do you weigh your ingredients? I have a recipe with weight measurements that I can send later if you would like it.

 

 

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