Author Topic: Some of my better leoparding  (Read 249 times)

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Offline bradtri

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Some of my better leoparding
« on: September 14, 2014, 02:09:41 PM »
This was some accidental dough.   We had a party last night and had two dough balls left over, so I just stuck them back in the fridge and the took them out today  for lunch.  Dough was 62% hydration using KA Bread flour.  Balled and refrigerated for 6 days.  Then, reballed and room temp for 2 hours.  Then for these two accidents, back in the fridge for a second time and then room temp for 2 hours.  Baked in a Big Steel Keg with fibrament stone at about 750F.

First pizza is just plain ol' pepperoni.  Second is Italian Sausage and Roasted Sweet Potato with a Rosemary cream sauce which was the hit of the party.







Offline rsaha

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  • Location: Ottawa
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Re: Some of my better leoparding
« Reply #1 on: September 14, 2014, 11:19:26 PM »
Way better than I could ever do on my BGE.

Offline mkevenson

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Re: Some of my better leoparding
« Reply #2 on: September 15, 2014, 12:30:51 AM »
Very nice !
"Gettin' better all the time" Beatles

Offline bradtri

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Re: Some of my better leoparding
« Reply #3 on: September 15, 2014, 08:45:58 AM »
Thanks guys!!  It seems like around 700-750 is a real sweet spot for my setup.  Of course, I still have to put a screen underneath after about a minute or so to keep the bottom from getting too charred, but I've been getting some nice pizzas lately.


 

pizzapan