MacKenzie Posted June 29, 2017 Report Posted June 29, 2017 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. 5
Tangles Posted June 29, 2017 Report Posted June 29, 2017 Wow great pizza. Sent from my iPad using Tapatalk 1
Bruce Pearson Posted June 29, 2017 Report Posted June 29, 2017 Yum! Mac you always make such amazing meals 1
MacKenzie Posted June 29, 2017 Author Report Posted June 29, 2017 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 Posted June 29, 2017 Report Posted June 29, 2017 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 Posted June 29, 2017 Author Report Posted June 29, 2017 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.
