JD McGee
somebody shut me the fark up.
I finally got around to using my BGE for some pizzas...here's how it went...
Napoletana...Pizza Margherita...
The dough...pretty basic...flour, water, salt, and yeast.
click for video clip...
The sauce...crushed tomatoes, black pepper, dried basil, dried oregano, garlic powder, red wine vinegar, and salt.
The toppings...shredded mozzarella, grated Parmigiano-Reggiano, and fresh basil leaves.
The pie...baked @ 550 degrees for 9 minutes.
After thoughts...
Great flavor...I loved the sauce and the toppings. The crust was a little chewy and not quite as crispy as I wanted. I'll definitely cook them at a higher temp next time...probably 625-650 dome.
Napoletana...Pizza Margherita...
The dough...pretty basic...flour, water, salt, and yeast.
click for video clip...
The sauce...crushed tomatoes, black pepper, dried basil, dried oregano, garlic powder, red wine vinegar, and salt.
The toppings...shredded mozzarella, grated Parmigiano-Reggiano, and fresh basil leaves.
The pie...baked @ 550 degrees for 9 minutes.
After thoughts...
Great flavor...I loved the sauce and the toppings. The crust was a little chewy and not quite as crispy as I wanted. I'll definitely cook them at a higher temp next time...probably 625-650 dome.
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