Author Topic: Pizza with an Egg  (Read 49905 times)

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Offline tonymark

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Re: Pizza with an Egg
« Reply #50 on: August 27, 2006, 04:01:00 PM »
I have made something similar . . .

Saute garlic and onion.  Adds a 1-2 c chopped fresh tomatoes and fresh herbs.  Cook a few minutes to reduce tomato liquid.  Add the eggs and finish on low heat or in oven.  Top with good EVOO or mix it into the tomatoes before adding eggs.

TM
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Online Pete-zza

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Re: Pizza with an Egg
« Reply #51 on: August 27, 2006, 04:17:30 PM »
Jeff and Tony,

I did something similar but in a pizza format, with a Mexican huevos rancheros with chorizo, at Reply 7 at http://www.pizzamaking.com/forum/index.php/topic,637.msg6332.html#msg6332.

Peter

Offline pizzagirl

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Re: Pizza with an Egg
« Reply #52 on: August 28, 2006, 11:31:14 PM »
I try to keep it simple with scrambled...
Your worst day at Grimaldi's, is better than your best day fishing ...

Offline pizzagirl

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Re: Pizza with an Egg
« Reply #53 on: August 28, 2006, 11:40:56 PM »
Another ...
Your worst day at Grimaldi's, is better than your best day fishing ...

Offline pizzagirl

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Re: Pizza with an Egg
« Reply #54 on: August 28, 2006, 11:42:49 PM »
My stone is peeling from the high heat ...
Your worst day at Grimaldi's, is better than your best day fishing ...

Offline November

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Re: Pizza with an Egg
« Reply #55 on: January 15, 2007, 02:03:09 PM »
The breakfast pizza carries with it a great traditional significance for me.  It's the only pizza I've had on a timely basis without fail for almost a decade now.  In fact, I had my 19th semi-annual breakfast pizza last Tuesday.  The exact pizza I have has changed a little over the years, but it's always with a thick crust, scrambled egg, and bacon.  I have had them in 6" and currently make them in 9" sizes.  The following is the current dough formula and instructions:

Dough (2 x 9" + 8 cinnamon twists)
 492g   bread flour
   84g   semolina
 356g   water
   14g   soy butter (or 11g soybean oil)
   11g   granulated cane sugar
     8g   kosher salt
     1g   active dry yeast (ADY)

Start with semolina in the mixing bowl.  Heat 200g of water to 140 F, melt soy butter (or oil) in water, and add to the semolina.  Allow it to soak while preparing the rest of the ingredients.  Heat the remaining water (156g) to 104 F and add the sugar, salt, and yeast.  Sift the bread flour into the bowl with the semolina mixture.  Add the sugar-salt-yeast solution to the mixture.  Mix until fully incorporated, then knead for seven minutes.  I divide the dough into two 300g balls and one 366g ball (for twists).  Store one 300g ball (along with half the 366g ball if desired) for another breakfast.  Lightly oil the balls and keep at room temperature (68 F) for six hours.  Do not punch down the dough at anytime, regardless of what it looks like after a few hours.  After six hours, without reshaping the dough, place the dough directly in an oiled 9" pan that has at least 1.5" walls.  Spread out the dough while in the pan so that there's a 0.5" gap between the dough and the walls of the pan.  Cover and allow to proof for two hours.  After two hours, add toppings (outlined below) and bake for about seven minutes at 525 F.  If someone wants instructions for the cinnamon twists, I can provide them in a separate post.

Toppings (1 x 9", in order of addition to pizza)
35g   mozzarella, low moisture, part skim
35g   cheddar
  3   eggs, scrambled (with 25g water + 25g skim milk, adobo seasoning)
  3   bacon strips, slightly microwaved, cut into one inch pieces

Note: The soy butter is used to achieve a buttery flavor without using actual butter.  If actual butter is used, the flavor will likely change from buttery to slightly sour during fermentation.  This is a good thing if you like sourdough.

- red.november

Offline November

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Re: Pizza with an Egg
« Reply #56 on: January 13, 2008, 10:45:59 AM »
Tomorrow is the day for the 21st semiannual breakfast-pizza breakfast for me.  This time I decided to post before and after.  I am going to switch up the ingredients just a little this half of the year to exclude the less common soy based butter substitute in favor of simple soybean oil.  I'm also going to use maple sugar (syrup) instead of plain cane sugar.  I had contemplated using butter flavored pancake syrup, and I might still try it one day, but I'm going to keep it to ingredients most people already have on hand to see how significant the difference is.  The new dough formula for two (2) 9" pan pizzas (300 g dough balls):

The Flour (100 %)
85.00   %   King Arthur bread flour
15.00   %   semolina

The Rest
61.00   %   water
01.91   %   soybean oil
02.80   %   maple syrup (1.9 % sugar)
01.73   %   kosher salt
00.17   %   ADY

- red.november

Offline November

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Re: Pizza with an Egg
« Reply #57 on: January 13, 2008, 08:42:51 PM »
It recently occurred to me that I never mentioned the addition of a white sauce starting on the 20th.  The sauce as of last year was based on the following:

77 %   non-fat cream cheese
22 %   butter
01 %   hickory smoked salt

Tomorrow I will be using ricotta cheese instead of cream cheese, and eliminating the butter.  I also apply thinly sliced mushrooms on top of the white sauce before adding the egg and bacon.

- red.november

Offline November

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Re: Pizza with an Egg
« Reply #58 on: January 14, 2008, 01:05:30 PM »
I didn't favor the ricotta base over the cream cheese base.  I will probably switch back to the cream cheese next time.  Attached are a couple of images.

- red.november


Offline JerryMac

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Re: Pizza with an Egg
« Reply #59 on: January 14, 2008, 11:24:22 PM »
Pete,

How did I miss this post  ??? ???

You are INSANE with your Imagination  ;) ;) ;)

I Dub thee the "The Royal Breakfast Knight"  ;D ;D ;D

God I gotta get to work in the mornings  >:( >:( >:(

Sooooooo Much Thanks.

Jerry

Online 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
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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
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
 

Online 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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