I'm going to have a "Make your own Pizza" party on the 4th of July. I thought in view of the fact that I hadn't cooked pizza for a couple of months on the BGE I better give it a test ride.π
I made some sourdough "New York" style pizza dough a couple of days ago and let it ferment in the refrigerator for 2 days. Today I fired up the BGE and preheated it to 650Β° for an hour. While the BGE was pre-heating I stretched the dough into 12" rounds. Prepped the toppings. Pre cooked the mushrooms and sausage. The pepperoni and salami were thin sliced, no need to precook it.
The test cook went well... I'm happy with the sourdough pizza dough. The crust was open and airy and crisp on the bottom without being burnt.π But I'm going to turn the heat up to 750Β° to get better browning on the outer crust and the bottom of the crust on Monday.
The nice thing about baking pizza on the BGE is I cook it with the top vent off... So I can look down the opening to see how the crust is browning... Without opening the dome.π
All went well...π
I made some sourdough "New York" style pizza dough a couple of days ago and let it ferment in the refrigerator for 2 days. Today I fired up the BGE and preheated it to 650Β° for an hour. While the BGE was pre-heating I stretched the dough into 12" rounds. Prepped the toppings. Pre cooked the mushrooms and sausage. The pepperoni and salami were thin sliced, no need to precook it.
The test cook went well... I'm happy with the sourdough pizza dough. The crust was open and airy and crisp on the bottom without being burnt.π But I'm going to turn the heat up to 750Β° to get better browning on the outer crust and the bottom of the crust on Monday.
The nice thing about baking pizza on the BGE is I cook it with the top vent off... So I can look down the opening to see how the crust is browning... Without opening the dome.π
All went well...π
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