Thread: Discussion Making Pizzas
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Old May 31, 2012, 10:14 AM
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My hangar is,... "almost" full
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United States, WA, Marysville
Joined May 2003
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Well, I'm still making pizzas, too. A couple months ago I went to a friends house that had a wood fired oven,.. very nice!, but can't justify the cost and time involved building one,.. rather build model airplanes. Last weekend I tried a breakfast pizza at the suggestion of a friend. I can't stomach uncooked egg whites, but I gave it a try,... broke a couple eggs right on top of a normal pizza - lightly cheesed, bacon, sausage, green onion, peppers. It turned out perfect! The eggs had that sunny side up look to them, and the egg whites were fully cooked. Very cool.

I've gone to using a Peter Reinharts' (American Pie) dough recipe (overnight raise in refrigerator, little yeast, '00' flour, wet mixture, pulled very thin. Gives a nice crisp, bubbly thin, crust (though it doesn't look like it in the pic, but it is). Dough kept well in refrigerator for 3 days. Pictured is a 3 day old dough from the refrigerator.


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