Great video, thanks for sharing. Still haven’t yet nailed it, you make the dough stretching look effortless as well as heat management. Appreciate all the tips…keep em coming!
Inspiring. I made the mistake of using a perforated pizza pan on top of a pizza stone. Fortunately I recovers to make the best pizza ever. Using a PS Woo and expander. The pan cut temp by 100 degrees+. It was amazing. I’m done with that. Not even screens. I’m just going with the stone from now on. I was really shocked by how much the pan deflected heat and how well I was able to recover and make a great pizza. Next time I’ll do it right and the results could be scary.
I'm not sure I understand the point of the second plate setter. Is it to raise the stone higher in the dome? Or to create more airflow? Why not put it right on a grill grate on top of a setter?
Great video…being Italian I do have to correct you though the oil is not pronounced ‘sento’ it’s pronounced‘Chento’. They make great products. I’m impressed you have it. And you are correct about the whole milk mozzarella. It’s the best. Buy in a block and grate yourself don’t buy pre shredded.
nice work man that second one is very similar to how mine turn out. different set up but same result. you gotta get that pie up as high in the dame as u can. I like you am looking for 500 on the rock and minimum 500 on the actual egg thermometer
Born to EGG with Rob Beane I’m talking about a recipe and process description in the see more section. Example: 4-5 cups flour (AP and 00 blend$ 2 cups warm water 1 Tbs honey 1.5 tsp each salt, EVOO and yeast Combine warm water, honey, EVOO and yeast and let proof for 10min Combine flour and salt in mixer. S add your water/yeast mixture and mix with dough hook for 5min adjusting flour content based on your flour’s moisture level and your humidity. Rest dough 15min and then mix with the dough hook an additional 5min. Cut dough into 3-4 equal parts and kneed/roll into balls and place on a greased sheet, cover with plastic wrap and let rise in fridge for 24hrs. See video series for all the specific details.
I'd recommend trying two things: Once the pizza is prepped, brush the outside crust with clarified butter, it'll give the crust a great shine. Once the pizza is cooked, sprinkle the crust with finely grated parmesan. Another tip your daughter might like is to ring the pizza dough with string cheese and fold it over for a stuffed crust. I did that last weekend, worked like a charm.
Man you really nailed it. I'm doing today a pizza with BGE for the first time and I was looking some temperature tips and I found your awesome video. This was fun to watch. I got my mouth salivating while watching those darn good looking pizza slices!
