Cheesey Garlic Sticks


 
DanHoo

DanHoo

TVWBB Olympian
I had 750g of pizza dough in the freezer. I don't remember which recipe it was.

Thawed it two days ago and let it cold ferment a bit, cut it in half and balled it, and let it rise on the counter for about 5 hours.

Simple evoo, garlic mozzarella cheese and some Italian seasoning.

Made a great appetizer.

Lit lump on the E6.

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Setup the stone. Two Firebricks and a 16.5 inch stone on the 17 inch coal grate from a 22 inch kettle.

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375g dough. EVOO, garlic. Mozz was six cheese sticks cut up. Put it on parchment to ease the launch.


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Stone was 640F

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Pulled the parchment after 3 mins.

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Cook was about 6 mins total.

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Brad Olson said:
Yum!

Your profile says you're in CA but the way you cut the flatbread makes me wonder if you might've spent some time in the Quad Cities.
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I flew through o hare a couple of times, does that count?

A local pizza place makes these. They do a thick crust version and cut it this way so I followed their lead.

Mine are better 😊
 
Those cheese garlic sticks look awesome Dan. Our favorite local pizza place makes them and they look identical to your finished product. Very nice!
 
While that chicken looks perfect, I think I'd have made a meal out of that cheesy bread.
 
The other half from the freezer sat in the fridge for four days.

Similar approach. A little less garlic as requested by my kids. A little more cheese, Italian seasoning under the cheese.

E6 was a little cooler this time. Not as much coal underneath.

Result was good 20220707_191005.jpg20220707_191844.jpg20220707_192039.jpg
 
Bruno said:
Look delicious
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It was good. Not great. It was all eaten. We all agreed the one on Sunday was better, though at least one of my kids thought the one on Sunday had too much Garlic. ( get used to disappointment :D )

My learnings.
1. more fuel is needed and it needs to cover the entire diameter under the stone. Tonight I knew I was only cooking one pie so I went with less coal, and a smaller fire. The downside of this was when the lid was opened, and then closed dome temp did not recover as quickly. Another downside was temp in the center of the stone was about 50 F to 75F hotter than the edge. I've not had that happen when using a larger / wider amount of coal.
2. rushing cold dough from the fridge, or perhaps 4 days in the fridge didn't make the crust as light. I don't know if it was the time in the fridge or the rush to get it ready as it did not get an on-the-counter rise for a few hours like I normally do. This was due to last-minute let's make this tonight, and It had about 40 mins from fridge to stone
3. rolling it out with a rolling pin resulted in a more even crust, but much less of a cornicione. Kids didn't care. I noticed.
4. putting Italian seasoning on before the cheese was a win and the cheese kept the seasoning from burning. This will be done again in the future.

Being completely honest, and perhaps a bit self-critical: it was good, not great. I enjoyed eating it but it did not WOW me.
 
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