Once the dough ball was semi-thawed, I cut it into two pieces and left it to finish thawing and to rise. I made the sauce the same way we had in the past and left it to simmer while I shaped the dough. Through my past few attempts, I have gotten much better about shaping and stretching the dough but I am not to the point of tossing it over my head yet (I'm getting there). On one pie I used the sauce, shredded mozzarella, and pepperoni with a dash of oregano. On the other I used the sauce, shredded mozzarella, garlic, oregano, and basil.
|Raw pies ready for the egg.|
I decided to get the grill a little hotter than I had used in the past to really try to authenticate the brick oven style cooking done in some Italian kitchens. I locked in at just around 650º and threw the first pie on the same pizza setup I have used in the past (see below). Each pie only took about 10 minutes due to the higher temperature I was using and I left them on the parchment paper for the extent of the cook.
|This is the setup I use when cooking pizza. |
The plate setter legs lay directly on the fire ring edge.
Because the pizzas were getting done so quickly and the grill was so hot, it was near impossible for me to remove the parchment paper so that the crust could crisp directly on the stone. For this reason, I will pull back on the temperature next time (probably 550º) and make sure each pie gets a couple minutes directly on the stone. I like the crust extra crisp on the bottom. Other than this, the pies were excellent.
|The first pie. (upside down?)|