Q-Pizza for lunch


 
Joe Anshien

Joe Anshien

TVWBB Honor Circle
I made a quick mushroom, broccoli, and spinach pizza for lunch today on our Q320. I used this recipe for the dough. It came out good but I would go back to a plain longer ferment dough in the future as this one used beer and vinegar (I used ACV). It was crispy and quite good for my first pizza on a grill. Everything cooked just right, bottom nice and crunchy, but was a little too doughy for this NY Pizza lover.
20210407_113635.jpg20210407_114024.jpg20210407_115312.jpg20210407_115314.jpg20210407_115519.jpg
 
Dough was hard, but not crispy. Toppings could not make up for it. Would love a thin Italian style with air pockets but I am using a 350 to 450 oven and no hotter. I need a better dough recipe, or to use a hotter oven might work
 
It takes time, and if you get away from it for an extended period (winter) you need to get back into the swing.
I have been away from pizzas over a year and I still need to set up the Pizzaque!
 
Before I got a pizza stone I would use an oiled 12" cast iron skillet. I would build the pizza in it while the oven was warming up. Then I would "fry" it on the stove top until it started getting crusty. Then throw it in the oven until nicely cooked. If you wanted more crust just put it back on the stove top until you got it the way you wanted. Had some very good pizzas. With the stone I pre-heat until 550 (oven) 500 Q.
 
You must log in or register to reply here.

 

Back
Top