Nailed it. Absolutely nailed it.
The Chef Mayo dough worked perfectly. It was a joy to work with, it stretched out nice and thin and it baked up crisp on the bottom and with good chew in the outer crust. Mine didn’t have quite the depth of flavor Chef Mayo’s did, because I had used dry yeast instead of a sour dough levain liked we did in class. The Italian Gourmet market, where I got the Caputo flour, says they’ve got a yeast starter I can use next time. Hopefully, that will give me the complex profile we had in the class room.
If you want to perfect your pizza skills, I’d suggest checking out LivingSocial’s pizza class. The one I took in DC was invaluable. I suspect they offer them around the country.
Once more, into the Egg.
I made the dough last night. It looked and felt just like it did in class, so I was hopeful.
After the over-night rise, everything still looked good.
I only needed half the dough for tonight. I now have two balls frozen for quick pizzas later this week.
I ran the Big Green Egg at 650° F, at Chef Mayo’s suggestion. The pizzas cooked fast, so I moved all my ingredients outside so I could assemble the pies next to the Egg.
Look how nice that crust is. Round, uniform, thin. No spring-back at all.
Topped off and ready for the Egg.
I have two peels, so I started assembling the second one while the first was still in the Egg.
The first pie was pepperoni, my son’s favorite. I left it in the Egg for 4 1/2 minutes. That was slightly too long. The crust got just a little bit over done.
The second pie was Italian sausage with caramelized onions.
It stuck a bit to the peel, so it came out a bit oblong. I took it out after 3 1/2 minutes and it was just right.
I’ve been working on pizza since the beginning of the year. At this point, I think I’ve got it down. This outing was 10X better than any chain pizza. It was up there with the best thin crust pies I’ve ever had.
Now I can start experimenting with toppings. Anyone have any interesting ideas?