pizza crust

[garnerac]

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.

[hvacker]

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.

[garnerac]

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"

[MattM08]

Here is a good pizza recipe that i like to use-
http://www.foodnetwork.com/recipes/a...pe4/index.html

[Bowtye8]

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.

[mayguy]

Here was last nights meal.

Yum!!!! What recipe did you use for the crust and sauce?

[garnerac]

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!

[mayguy]

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..

[garnerac]

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!