Rich G
TVWBB Honor Circle
I've been reading a bit about skillet pizzas lately, and it seemed like no fun to just cook it in the oven....... so, I fired up the Kettle Pizza attachment (sitting on the bottom of my WSM22), and went to town. I expected this pizza to need a bit more time than my usual, so I adjusted my dough formula to be 75% AP, 25% 00. Sauce was made from a box of diced italian tomatoes, and frozen the last time I made pizza. Toppings were low moisture mozzarella, homemade italian sausage, and jalapeño from the garden (for my portion.....) I used fewer briquettes than I normally do, trying to keep the temps around 500-550. I preheated the CI skillet for about 15 minutes, and have decided that's too much. Next time, I either won't pre-heat at all, or just five minutes......my challenge continues to be top heat, so this one got finished under the broiler to cook the toppings properly. The pie was really good! Some pics....
Hope y'all are ready for the next installment of Groundhog Day tomorrow!
R
Hope y'all are ready for the next installment of Groundhog Day tomorrow!
R