Author Topic: Pizza with an Egg  (Read 45245 times)

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Offline Pete-zza

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Re: Pizza with an Egg
« Reply #60 on: January 15, 2008, 07:37:05 AM »
Jerry,

Thanks. LOL

I think I have a few more possibilities in me.

Peter


Offline Jackitup

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Re: Pizza with an Egg
« Reply #61 on: January 18, 2008, 03:48:21 PM »
This thread makes me want to try my favorite breakfast on a pizza. My all time favorite is crispy corned beef hash with 2-3 over easy eggs on top, so when you cut into the eggs the yolks run into the hash. Some home fried potatoes and onions on the side. Might have to give it a shot....
Jon
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Offline mmarston

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Re: Pizza with an Egg
« Reply #62 on: January 24, 2008, 09:04:55 PM »
Check out the video here from the neapolitan thread.

http://www.brightcove.tv/title.jsp?title=1297312433&channel=825291844
Nobody cares if you can't dance well.  Just get up and dance.  Dave Barry

Offline BigMike

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Re: Pizza with an Egg
« Reply #63 on: January 25, 2008, 09:49:44 AM »
I wanted to post a picture of my attempt at a pizza that I had at Pizzeria Mozza in L.A.  The pizza had Egg, pancetta, radicchio, escarole and was drizzled with bagna cauda (olive oil, butter, garlic, anchovies).  The flavor was great, though a little salty (which is probably a result of me replacing the guanciale (like at Mozza) with pancetta).
« Last Edit: January 25, 2008, 12:53:57 PM by BigMike »

Offline November

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Re: Pizza with an Egg
« Reply #64 on: June 09, 2008, 09:05:39 PM »
22nd Semiannual Breakfast Pizza
Soft, pillowy rim; smokey cream sauce; fresh sliced mushrooms; scrambled eggs, mozzarella and cheddar cheese; and uncured hardwood smoked bacon.

Dough (2 x 9")
100 %360 gKing Arthur Bread Flour
62.5 %225 gwater
2.5 %9.00 gmaple sugar
2.0 %7.20 gmalted milk powder
1.7 %6.12 gkosher salt
1.4 %5.04 gsoybean oil
0.3 %1.08 gactive dry yeast

Sauce (386 g)
58.8 %8 ozcream cheese, non-fat
25.9 %100 gwater
14.5 %4 Tbutter
0.8 %0.5 tsmoked salt, hickory

Toppings (1 x 9", in order of addition)
46 g2mushrooms, sliced
100 g2eggs, scrambled
46 g50% mozzarella, 50% cheddar
28 g2bacon strips, par-cooked

Note: Eggs are scrambled with an additional 35 g of water.

- red.november

Offline zalicious

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Re: Pizza with an Egg
« Reply #65 on: June 09, 2008, 09:28:59 PM »
November, your pizza looks yummy, but I'm confused... Is your pizza 9" round & 2" thick, with toppings 1" thick?

Offline November

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Re: Pizza with an Egg
« Reply #66 on: June 09, 2008, 10:08:35 PM »
I'm pretty sure the pizza is no more than 2" thick, including toppings.  The pans I bake the pizzas in are Chicago Metallic 9" x 1.5", and the crust rim is only about 1.25" thick.

EDIT: Just for additional clarity:

Dough (2 x 9") means this makes enough dough for two (2) 9" pizzas.
Sauce (386 g) means this makes 386 g of sauce.
Toppings (1 x 9") means this makes enough toppings for one (1) 9" pizza.
« Last Edit: June 09, 2008, 11:03:10 PM by November »

Offline zalicious

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Re: Pizza with an Egg
« Reply #67 on: June 10, 2008, 07:18:01 PM »
Oh, now I get it. Thanks :D

Offline Bill/SFNM

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Re: Pizza with an Egg
« Reply #68 on: June 10, 2008, 07:54:32 PM »
I'm pretty sure the pizza is no more than 2" thick, including toppings. 

My mouth opens to about 2.75" so this is well within acceptable tolerances.  :)

Bill/SFNM

Offline November

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Re: Pizza with an Egg
« Reply #69 on: June 10, 2008, 09:23:04 PM »
My mouth opens to about 2.75" so this is well within acceptable tolerances.  :)

That's pretty impressive, Bill.  I broke out my micrometer and my mouth opens to exactly 2.7559".

- red.november


Offline kiwipete

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Re: Pizza with an Egg
« Reply #70 on: June 14, 2008, 06:22:46 PM »
Thought I'd have a crack at pizza with an egg too. This one has two eggs, prosciutto, roasted red bell pepper and aragula (rocket) on it.
Took about a minute or so to cook in the wood fired oven.

Trying to slide a pizza into the oven at an angle with two raw eggs wobbling precariously on top, requires new levels of skill.

For a moment I thought I might have to invoke the self cleaning properties of the wood fired oven....

Offline Essen1

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Re: Pizza with an Egg
« Reply #71 on: June 14, 2008, 07:01:09 PM »
Kiwipete,

Break the egg into a coffee cup, put the pizza in the oven and then slowly pour the egg onto the pie.

Mike
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Offline Bill/SFNM

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Re: Pizza with an Egg
« Reply #72 on: June 14, 2008, 07:10:35 PM »
Kiwipete,

Break the egg into a coffee cup, put the pizza in the oven and then slowly pour the egg onto the pie.

Mike
Mike,

I'm thinking if Kiwipete baked this in his wood-fired oven in about a minute, the temperature must have been close to 900F. You ever tried sticking your hand inside one of those? Slowly? You'd need some good, elbow-length welders gloves.

Bill/SFNM
 

Offline Pete-zza

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Re: Pizza with an Egg
« Reply #73 on: June 14, 2008, 07:11:45 PM »
I don't know if pizza screens are readily available in New Zealand, but it might be possible to dress the pizza on a screen, along with the raw eggs, and remove the screen once the pizza sets up.

Peter

Offline Essen1

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Re: Pizza with an Egg
« Reply #74 on: June 14, 2008, 07:23:30 PM »
Bill,

How about pulling the pie out for a short two seconds with a peel, then placing the egg on top and shoving it right back in?  ;)

Mike

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Offline kiwipete

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Re: Pizza with an Egg
« Reply #75 on: June 14, 2008, 08:01:33 PM »
Bill is quite right: I am positive that neither him nor I have much hair on our lower forearms..

I'm keen on cooking on the brick floor, so screens are out. Putting the pizza in the oven first for a moment or two, pulling it back out and putting the eggs on would work, but I think it would also mean that the base would be done before the eggs are cooked.

I'm sure that this skill can be mastered; after all quite a few of my first few regular pizzas (without eggs or other tricky toppings) ended up in charred bits, but now I slide them in without a second thought.

Offline Bill/SFNM

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Re: Pizza with an Egg
« Reply #76 on: June 14, 2008, 08:32:59 PM »
As has been mentioned somewhere here when I was describing my pizza benedict, the suggestion was to poach the eggs, keep them warm, and put them on the pie after it comes out of the oven.



Offline Essen1

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Re: Pizza with an Egg
« Reply #77 on: June 14, 2008, 10:05:00 PM »
Bill and Kiwipete,

Here's how they do it and where I got the idea from:

http://www.sfgate.com/cgi-bin/blogs/sfgate/detail?blogid=26&entry_id=21613

If you're careful you won't have to call an ambulance  ;D

Mike
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Offline Bill/SFNM

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Re: Pizza with an Egg
« Reply #78 on: June 15, 2008, 10:11:56 AM »
Bill is quite right: I am positive that neither him nor I have much hair on our lower forearms..

So that explains the leopard spots on my hands!  ;)

Offline Pete-zza

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Re: Pizza with an Egg
« Reply #79 on: August 11, 2008, 04:09:34 PM »
One of our members posted a New York Times article and a recipe for a breakfast pizza at http://www.pizzamaking.com/forum/index.php/topic,7064.msg60685.html#msg60685.

Peter