GoFrogs91 Posted May 26, 2015 Report Share Posted May 26, 2015 Did my own first run at the cracker crust. After several tries, middle rack of the oven at 450 resulted in bottom and top being ideal. Quote Link to comment Share on other sites More sharing options...
tony b Posted May 26, 2015 Report Share Posted May 26, 2015 You definitely get a passing grade on the retest but you missed the extra points for shape - LOL Thanks, teach! Learned a long time ago to not fight the dough, but take what it gives you. It's a bit easier with more glutinous dough that you can actually pick up and stretch by hand/gravity. Even then, they have a tendency to be more oblong than circular, for me anyway! Quote Link to comment Share on other sites More sharing options...
tony b Posted July 1, 2015 Report Share Posted July 1, 2015 Finally SUCCESS!! Did a couple of pies last night for dinner. Pizza #1 used the cracker crust recipe. (Note: didn't have any whole milk, so I used 1/2 n 1/2, didn't water it down, but cut back on the EVOO by 50% to compensate for the extra fat in the milk.) Pizza stone on upper rack at 500F. Improvement this time, let the KK heat soak longer - a full hour before attempting any cooking. Of course there's pictures! Par cooking on the stone. Nice and puffy. Good crust on the bottom-top. Classic Margarita - basil is from my plants. Confession - jarred sauce. On the pizza stone, almost done. Done! Nice crispy crust on the bottom-bottom. OK, now on to Pizza #2. This one is my standard risen dough. No par cook of the crust first. This one is a classic sausage (pre cooked Italian), pepperoni and mushroom. Double cheese - fresh mozz on the bottom, parm/regg sprinkled over the top. This one instead of chiffonaded basil, had sage from my plant (nice change of pace and complemented the sausage nicely.) Now, on to the pics. All loaded up and ready to go! On the KK - money shot for Dennis. Done! Who's the winner??? Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 1, 2015 Report Share Posted July 1, 2015 Tony very nice pizza's jarred sauce and all. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 1, 2015 Report Share Posted July 1, 2015 Thanks! Both were pretty tasty. Had to restrain myself from eating all of it. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 1, 2015 Report Share Posted July 1, 2015 Tony, those pizzas look wonderful. I am not sure that I could have restrained myself Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 1, 2015 Author Report Share Posted July 1, 2015 Awesome job on the pizzas. It's been a couple of weeks since I've cooked a pizza. This post is making me crave a pizza. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 1, 2015 Report Share Posted July 1, 2015 Turnabouts, fair play, ckreef!! Quote Link to comment Share on other sites More sharing options...
skreef Posted July 4, 2015 Report Share Posted July 4, 2015 I think im going to just do the online coarse too..this way theres no hollaring involved...lol Quote Link to comment Share on other sites More sharing options...
Poochie Posted July 28, 2015 Report Share Posted July 28, 2015 Great looking pizzas, Tony. I'm looking forward to trying those recipes. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 28, 2015 Report Share Posted July 28, 2015 TY Poochie. Now I get to have even more pizza fun - my new pizza stone arrived last week from Dennis. It's the new conforming design. But, before I can use it, I have to bend out the handles on my upper grate to make it fit. On my ever-growing "to do" list! Quote Link to comment Share on other sites More sharing options...
