Awesome !!!!!!!!!!
contest BEGIN! Pizza Throwdown
- Thread starter The Hot Pepper
- Start date
- Status
JayT's Big Green Neaopolitan
Ingredients:
Dough: 1 cup AP flour, 1 cup 00 Caputo flour, 1/2 cup warm water, 2 1/4 teaspoons self rising yeast, olive oil, salt
San Marzano crushed tomatoes 1/2 of a 28oz can give or take with a generous sprinkling of Habapeno powder onto the sauce.
6oz fresh mozzarella cheese plus a sprinkling of shredded mozza and provolone towards the end of cooking.
Torn fresh basil.
I had a little bit of an adventure, I got the fire going nicely and everything was cool, I was about to assemble the first pizza when I realized I forgot the basil and had to go back to the store. While I was gone, I left the top off the Egg. When I got home it was 1200F so now I know exactly how to get that perfect searing heat out of this thing. Problem is, now it is WAY too hot for my pizza stone. I had to wait quite a while for it to cool down to 700F. I honestly didn't time it, rather I did it by sight. I would say it was maybe 3 minutes. The pictures pretty much say it all.
Ingredients:
Dough: 1 cup AP flour, 1 cup 00 Caputo flour, 1/2 cup warm water, 2 1/4 teaspoons self rising yeast, olive oil, salt
San Marzano crushed tomatoes 1/2 of a 28oz can give or take with a generous sprinkling of Habapeno powder onto the sauce.
6oz fresh mozzarella cheese plus a sprinkling of shredded mozza and provolone towards the end of cooking.
Torn fresh basil.
I had a little bit of an adventure, I got the fire going nicely and everything was cool, I was about to assemble the first pizza when I realized I forgot the basil and had to go back to the store. While I was gone, I left the top off the Egg. When I got home it was 1200F so now I know exactly how to get that perfect searing heat out of this thing. Problem is, now it is WAY too hot for my pizza stone. I had to wait quite a while for it to cool down to 700F. I honestly didn't time it, rather I did it by sight. I would say it was maybe 3 minutes. The pictures pretty much say it all.
Nice way to start the show.
JoynersHotPeppers said:Hold on, phoning the storm so I can get my power to go out and use some sort of fluid to cook the pizza and take pictures...
brb, next week
this chile still be like
but he will tell ya "he really didn't care"
Nice, lovely upskirt! =)JayT said:
So last week
I had to either get it in tonight or be cooking pizza at 7am one of the next 3 days as I am back on nights tomorrow. I think this is the first time I ever posted first. Take that Key!!!The Hot Pepper said:
Nice way to start the show.
The Egg really is all it is cracked up to be (HA!) I am still working on temp control as I said, got way too hot because I let it run wild while I went out for a bit, but it really can do anything you want and I got it back down into the range I wanted in about 30 mins with the vents. And to whomever said all I have cooked on it was hot dogs, check out my flog and you will see half chickens, thighs, ribs, pizza, shrimp, halibut, sausage, steak, wings, whatever you want. I love the EGG, but this contest is not about what you are cooking on, it is about the pie. I am pleased with mine, got that nice char I was hoping for.tctenten said:
The Hot Pepper said:
Even here in Amishland that is last week!
Awesome Jay.
I expect an Anything Goes this weekend
I expect an Anything Goes this weekend
i luv pizza
OMG!
And the crowd chants
JayT! JayT! JayT!
Fantastic Pie. Well done.
And the crowd chants
JayT! JayT! JayT!
Fantastic Pie. Well done.
Jay's best shot f*ing win
I just seen this while getting gas in one of those warmers that spin great deal $1.99 and a big gulpThe Hot Pepper said:Jay's best shot f*ing win
- Status