https://instagr.am/p/CpGqGUtLEgf

Big Green Egg?

RecTec Bullseye

https://imgur.io/a/DmPxF6x

Sorrell Booke said:

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Yum

Sorrell Booke said:

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https://imgur.io/a/DmPxF6x

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The goat cheese doesn't melt much, huh?

It doesn't melt but it softens and adds creaminess. I didn't think it was possible but I added too much bacon. The bacon overwhelmed the potatoes and even the onions.

Btw, thanks for helping me post the images. One day I will figure that out.

Going to try out this recipe soon. I've been looking for a great crispy crust. What I'm really intrigued about is being able to freeze the dough.

If anyone is looking at the Gozney Dome I have one available. I have the propane/wood model in bone with the stand. I love it but have decided to build an outdoor kitchen and want to go natural gas. I'm sticking with the dome just need the natural gas/wood model. LMK if you are interested and maybe we can work something out.

We just got a Roccbox and have liked it so far. We have not been able to get the bottom crust as crunchy as we can achieve in the oven on a stone. We have been been preheating it 45 minutes and using a 70% hydration dough. We have tried different cooking times, ranging from 2-3 minutes along with different crust thicknesses, but same results. Pizzas taste great, just not super crisp on the bottom toward the center.

Any suggestions to help us achieve the extra crispy crust we are looking for?

Towards center? What size pies are you making? Maybe a smaller pie would be a bandage to the situation.

The pies are about 8-9 inches in diameter, so not huge. We did try turning the oven off so the tops would stop cooking and sticking them back in there, which worked, but it seems like there would be a better way. Thanks for your suggestion. Maybe I will try one with almost no toppings and a little smaller to test it out. Looks like I need to make some pizza dough this week.

Just a thought I had based on what you had said! I'm a novice at pizza making. This same dough recipe performs better on the stone?

Maybe a recipe edit is needed for the new process.

That's what I am going to try this week. Will make a small batch of dough and play with the recipe a little. Also will test topping placement and see if that makes a difference.

Do you mind posting the dough recipe?

Thanks for sharing. Curious if the rest period with just flour/water, then kneading the salt and yeast makes a noticeable difference? It's not something I've done before because I've been skeptical of its necessity. But if it makes an appreciable difference then obviously it's worth it.

^ What he said.

RustyBoltz said:

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fav13andac1)c said:

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Thanks for sharing. Curious if the rest period with just flour/water, then kneading the salt and yeast makes a noticeable difference? It's not something I've done before because I've been skeptical of its necessity. But if it makes an appreciable difference then obviously it's worth it.

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It does. It's called autolyse. Do not skip.

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I'll give it a shot next time. Thanks!

Seems like the main difference according to the article is that autolyse makes the dough more extensible and easier to roll out. I typically don't have a problem with extensibility, but it would be fun to try it out anyway. Again, thank you for sharing. Always down to try new (to me) techniques. That's what makes pizza and bread so fun!

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I wasn't able to discern a significant difference in crumb color, aroma or flavor in the baguettes that included an autolyse. I suspect those with more sensitive noses and tongues may notice these differences better than I can.

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Late to the party - have you guys ever discussed various types of pepperoni? where to get better, spicy pepperoni as opposed to Hormel? If not making sauce, thoughts on various store brands?

For pepperoni I've enjoyed the sticks I can buy at Centrall Market. It is by the deli area where they also have a lot of pre-sliced cured meats.

I'm 95% sure this is the brand - Molinari and Sons

I haven't checked if these are at the recently built HEB near my house. We only make it to CM a few times a year. I'll check HEB first the next time I want to make pizza since it is 5 minutes vs 20 minutes away.

As far sauce that's a pretty subjective topic. That said I've tried Rao's pizza sauce and we thought it wasn't bad. My only issue w/most store bought sauces are they're far too sweet for my tastes.

I honestly prefer Kroger's Private Reserve Old World Style Pepperoni over the Boar's Head pepperoni stick. I've considered ordering some from places not locally available to me, but I have yet to pull the trigger.

For sauce, a can of San marzanos, basil, some garlic, olive oil, chili flakes, and salt plus a stick blender does the trick.

GAC06 said:

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For sauce, a can of San marzanos, basil, some garlic, olive oil, chili flakes, and salt plus a stick blender does the trick.

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I typically do something like this, but I was answering a question.

Ah my bad

justanotheroldAg said:

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Late to the party - have you guys ever discussed various types of pepperoni? where to get better, spicy pepperoni as opposed to Hormel? If not making sauce, thoughts on various store brands?

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I like the Battistoni Cup & Char from Amazon

I have an abundance of garden tomatoes (celebrity variety). Are these worth turning into pizza sauce and if so, any good methods or recipes worth trying?