j biesinger
TVWBB Platinum Member
In the fine tradition of the Baconator, I give you the...Pizzanator*.
Last summer, I tried a few configurations to get pizzas right and didn't have much luck. Bryan had some good advice for me, and I gleaned a few things from checking out the videos posted by that guy that made the "little black egg." The big break came when, late last fall I scored a super cheap pizza stone. I've been biding my time all winter waiting to pounce at this chance.
The problem in the past has been that the bottom is black before the top is brown. This set up allows both sides to cook approximately the same, and man, does it work fast, five minutes once it got ripping.
Its a little tricky getting the pie down with the bricks and top stone so tight.
I think if I cut my peel to size things might go a bit easier. You may see some wrinkling in the last shot from the awkwardness of the delivery.
The second big break came when I received a tip that my favorite Italian grocery had 00 flour pizza dough. This stuff was frozen, but was a dream to stretch out and get super thin. And the cool part is that next to the frozen dough, are containers of imported buffalo mozzarella which made the perfect topping.
This was honestly pizza perfection. I mean, come on! This was what my kitchen table looked like the moment I put the best of lot on it:
we hadn't seen sun all day, and it was pretty much gone a minute after I took this photo. It was as if everything was right with the universe for mere moment.
the buffalo mozzarella didn't go very far so we had to get creative with the last piece of dough. This one was topped with a bit of garlic confit and parmesan. By then things had heated up to the point where this became cracker like in less than five minutes. We were stuff but it made for a nice dessert.
*weak...I know.
Last summer, I tried a few configurations to get pizzas right and didn't have much luck. Bryan had some good advice for me, and I gleaned a few things from checking out the videos posted by that guy that made the "little black egg." The big break came when, late last fall I scored a super cheap pizza stone. I've been biding my time all winter waiting to pounce at this chance.
The problem in the past has been that the bottom is black before the top is brown. This set up allows both sides to cook approximately the same, and man, does it work fast, five minutes once it got ripping.
Its a little tricky getting the pie down with the bricks and top stone so tight.
I think if I cut my peel to size things might go a bit easier. You may see some wrinkling in the last shot from the awkwardness of the delivery.
The second big break came when I received a tip that my favorite Italian grocery had 00 flour pizza dough. This stuff was frozen, but was a dream to stretch out and get super thin. And the cool part is that next to the frozen dough, are containers of imported buffalo mozzarella which made the perfect topping.
This was honestly pizza perfection. I mean, come on! This was what my kitchen table looked like the moment I put the best of lot on it:
we hadn't seen sun all day, and it was pretty much gone a minute after I took this photo. It was as if everything was right with the universe for mere moment.
the buffalo mozzarella didn't go very far so we had to get creative with the last piece of dough. This one was topped with a bit of garlic confit and parmesan. By then things had heated up to the point where this became cracker like in less than five minutes. We were stuff but it made for a nice dessert.
*weak...I know.
