I set the large dough ball out to rest and rise for about an hour. I sliced the dough into two pieces before placing the dough back in the fridge for another 30 minutes. Finally, after another 30 minute rise at room temperature, I stretched the dough to form my pizzas.
|I try to get them as thin as possible.|
I am going to try rolling them next time.
One the second 'za I added everything as I did before with the exception of replacing the queso fresco with sharp cheddar cheese.
|The second pie ready for action.|
Before lighting the grill I did a bit of cleaning of the egg to make sure I got proper airflow for the high temp cook.
I preheated the egg to 500º and cooked the pizzas with the same setup I have used previously. I cooked each pizza for approximately 10 minutes on parchment paper and 1 minute directly on the pizza stone to crisp the crust.
These were two of the best pies I have made yet. The crust was perfectly crisp and the fresh ingredients made the pizzas very good. I am not a huge fan of tomatoes but they worked perfectly with this combination. I am going to try to make thinner crusts in the future.