Pizza Night

[MacKenzie]

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.

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

First one is baked.

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

Sliced.

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

Bottom crust.

 

 

 

 

 

[Tangles]

Wow great pizza.


Sent from my iPad using Tapatalk

[Steve M]

That crust looks amazing. 

[Bruce Pearson]

Yum! Mac you always make such amazing meals

[CeramicChef]

Simply WOWZERS!

[MacKenzie]

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.

[Steve M]

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?

[MacKenzie]

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.