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Thread: pizza crust

  1. #27
    Join Date
    Dec 2002
    Location
    Kyle, Tx
    Posts
    536
    I cook mine in a Big green Egg, tastes just like a wood fired stove, imagine that, it is a wood fired oven!
    I find that most off the shelf pizza doughs and sauces are pretty dad gum good. I buy the better brands of cheeses and other items. Oh, and you've gotta use Parmigiano Reggiano! ,,,,,, and fresh Basil leaves.
    Makin 2 tonite thanks to this thread.

  2. #28
    Join Date
    Feb 2004
    Location
    New Mexico
    Posts
    5,540
    You've got the cheese right.
    I was never sure why motzarella got popular on anything. No flavor.
    Like a lot of things Parmigiano Reggiano often gets better with the price.

    I've got a receipe somewhere for parmigiano crusted chicken breast thats' real good too.
    Tracers work both ways.

  3. #29
    Join Date
    Dec 2002
    Location
    Kyle, Tx
    Posts
    536
    Here was last nights meal. BTW, I use Mozzarella, actually a blend with Provolone that Kraft has, but the Parmigiano Regiano goes on just before it goes in my mouth! Also, Paul Prudhomme has a really good seasoning for pizzas and pasta dishes called "Pizza and Pasta Magic"











  4. #30
    Join Date
    Sep 2008
    Posts
    15
    Here is a good pizza recipe that i like to use-
    http://www.foodnetwork.com/recipes/a...pe4/index.html

  5. #31
    Join Date
    Sep 2008
    Location
    Florida
    Posts
    34
    I am from Chicago and moved to FL. I miss the Chi-town pizza!!
    I met a local lady(was from Chicago) that ran a pizza shop. I drove the half-hour for her Pizza's. They were excellent. Since the economy crash in SW fl. The biz closed. Now I settle for some Boboli crust and pizza sauce. I add a touch of sugar for that sweet taste.

  6. #32
    Join Date
    Dec 2002
    Location
    Rochester, MN
    Posts
    5,304
    Quote Originally Posted by garnerac View Post
    Here was last nights meal.
    Yum!!!! What recipe did you use for the crust and sauce?

  7. #33
    Join Date
    Dec 2002
    Location
    Kyle, Tx
    Posts
    536
    We dont do anything real fancy, just off the shelf pizza dough mix and just whatever ingredients that suit our fancy at the time.
    I do like to use the Italian mix cheese from Kraft, There are a few decent off the shelf pizza sauces that we use. Cooking on the Egg makes the biggest difference for us. Theres just a taste that cooking over coals gives you thats like no other, it's a slight smoky flavor and the crust is crispy the way we like it. It's easy!

  8. #34
    Join Date
    Dec 2002
    Location
    Rochester, MN
    Posts
    5,304
    ok, Cool!

    How hot do you run the cooker? I have a weber smoker, but I'll have to leave the wood chips out, may give that a try... Crap, guess I'll need to buy a pizza stone..

  9. #35
    Join Date
    Dec 2002
    Location
    Kyle, Tx
    Posts
    536
    350 - 450
    Takes alot of practice handling the uncooked piza.
    Do a search for Big Green Egg Pizza. Theres a ton of advice out there.
    Buy a Pizza Peel while your at it!

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