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02/26/2000 - Pizza |
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Today was pizza day. Since I'm not a real great bread maker, I used my bread machine. I simply followed the instructions (add 1/2 cup water and the contents of the package) on the box, selected the dough cycle and waited for 2 hrs and 25 minutes. | |
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The next step is to roll out the dough, position
it on the pizza peel and make a slight edge on the sides to hold the sauce.
Before the dough is placed on the paddle, a good covering of corn meal is used to cover the pizza peal/paddle. |
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After gettin the dough ready, add the ingredients - I use Spin's pizza sauce recipe. We make a tipple recipe and freeze it in containers for future use. Next is a layer of mozzarella cheese topped with Italian sausage, pepperoni, green bell pepper and a little onion. The final topping is a final layer of mozzarella cheese. | |
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When the BGE is stabilized at 500 dome temperature we are ready to begin. I put a nice layer of cornmeal on the pizza stone and then the pizza (using the pizza peal) is placed on the stone. I set the timer for 7 minutes. | |
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When the timer alarm sounded, I opened the BGE
and repositioned the pizza on the stone - probably not essential, but help
the pizza cook more evenly. This time the timer is set for 6 minutes.
The result speaks for itself. All that was left was to cut and eat. |
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The picture on the left is from 05/07/2000 (my birthday pizza) - on the right from 03/25/2000 - pizza on the BGE is Great! |
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