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Author Topic: Pizza with an Egg  (Read 66907 times)

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Online Pete-zza

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Re: Pizza with an Egg
« Reply #100 on: October 26, 2010, 10:51:42 AM »
AKSteve,

That's a terrific looking pizza. In the beginning, I, too, had problems keeping the unbaked eggs on the pizza from sliding and found that I had to build barriers using cheese and maybe some toppings at the outside of the pizza to contain the raw eggs. I also found using a pizza screen helpful although the pizza will bake up somewhat differently using the screen. Using a combination of screen and preheated stone will also work.

Peter

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Re: Pizza with an Egg
« Reply #101 on: November 29, 2010, 08:20:34 PM »
hey peter
i just saw this thread,lots of nice looking pies. good job
i also made pie with an egg, did you saw it ? i post it in new york style forum
michael
« Last Edit: November 30, 2010, 05:49:01 PM by msheetrit »

Online Pete-zza

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Re: Pizza with an Egg
« Reply #102 on: November 29, 2010, 08:34:47 PM »
i also made pie with an egg, did you saw it ? i post it in new york style forum

Michael,

Yes, I did see it but thanks for posting your egg pizza here, among all the other egg pizzas in the thread.

Peter

Offline Tscarborough

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Re: Pizza with an Egg
« Reply #103 on: November 29, 2010, 08:48:12 PM »
On DDD (Diners, Drive-ins, and Dives), they showed an egg pizza.  The lady making it made a crater in the cheese and sauce for each (of the 4) eggs, and made note to pull the shells to the center to contain the mess.  Theirs looked very good.  She also used more cheese on top to "shield" the yolk.

Online Pete-zza

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Re: Pizza with an Egg
« Reply #104 on: November 29, 2010, 09:10:23 PM »
On DDD (Diners, Drive-ins, and Dives), they showed an egg pizza.  The lady making it made a crater in the cheese and sauce for each (of the 4) eggs, and made note to pull the shells to the center to contain the mess.  Theirs looked very good.  She also used more cheese on top to "shield" the yolk.

The video (Vito & Nick's) for the above pizza is linked at http://slice.seriouseats.com/archives/2010/11/the-united-states-of-pizza-illinois-chicago-best-pizza-in-chicago-deep-dish-thin-crust.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+feedmeaslice+%28Slice%29. In the video, Rosemary also adds some crumbled pepperoni on top of the eggs.

Peter

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Offline Tscarborough

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Re: Pizza with an Egg
« Reply #105 on: November 29, 2010, 09:28:12 PM »
Yeah, I would use crumbled crisp bacon, but other than that I think she hit a home run.

Offline nick57

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Re: Pizza with an Egg
« Reply #106 on: August 27, 2014, 06:23:54 PM »
One of my ex-girlfriends sent me this link. Maybe worth a try. Would use my own dough of course. Been wanting to try a breakfast pie, and it would be a great way to start the day.  http://12tomatoes.com/2014/08/recipe-breakfast-pizza.html

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Re: Pizza with an Egg
« Reply #107 on: August 27, 2014, 06:47:01 PM »
One of my ex-girlfriends sent me this link. Maybe worth a try. Would use my own dough of course. Been wanting to try a breakfast pie, and it would be a great way to start the day.  http://12tomatoes.com/2014/08/recipe-breakfast-pizza.html
Nick,

Knowing that you are a fan of the Papa John's clone pizzas, it is possible to use a PJ clone dough to make a breakfast pizza. My attempt was discussed in Reply 172 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg96745#msg96745 , and the links referenced therein.

Peter

Offline nick57

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Re: Pizza with an Egg
« Reply #108 on: August 27, 2014, 07:12:40 PM »
I saw those posts. Your pies looked great as always. Your PJ clones are one of my go to pies. I have upped the hydration a little and cut back on the sugar. I do the 2 day rest. A couple of friends who are pizza newbies have had very good results with your technique. And as always, thanks for all the help you have provided.

Offline Jackitup

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Re: Pizza with an Egg
« Reply #109 on: August 27, 2014, 10:55:04 PM »
On DDD (Diners, Drive-ins, and Dives), they showed an egg pizza.  The lady making it made a crater in the cheese and sauce for each (of the 4) eggs, and made note to pull the shells to the center to contain the mess.  Theirs looked very good.  She also used more cheese on top to "shield" the yolk.

I've been there a couple times, VERY good pizzas. The oven is a work of art!! Very nice people that work there, will go again! Check out the pics here   http://www.pizzerialola.com/about/photo/

jon
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Offline Donjo911

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Re: Pizza with an Egg
« Reply #110 on: August 28, 2014, 09:49:00 AM »
The oven is a work of art!!
Jon, thanks for posting. That oven is very good looking! It's a cool looking restaurant overall!
I have done wrong.. but what I did, I thought needed to be done.

Offline norma427

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Re: Pizza with an Egg
« Reply #111 on: August 30, 2014, 08:28:48 AM »
I don't know if this really could be called pizza, but it has an egg in the dough and a raw egg on the baked Ajarian khachapuri.  The dough is shaped into an open gondola shape.  Milk is used in the dough instead of water.


http://georgiaabout.com/2012/07/18/about-food-acharuli-ajarian-khachapuri/

and

http://georgiaabout.com/2012/07/13/about-food-khachapuri-georgian-cheese-bread/

A video.  http://www.washingtonpost.com/posttv/lifestyle/food/khachapuri-constructed--plate-lab/2014/08/29/5300e038-2ef2-11e4-be9e-60cc44c01e7f_video.html?tid=sm_fb

Norma

Offline TXCraig1

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Offline norma427

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Re: Pizza with an Egg
« Reply #113 on: August 30, 2014, 10:42:59 AM »

Offline quietdesperation

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Re: Pizza with an Egg
« Reply #114 on: June 04, 2020, 10:39:13 AM »
peter,

  thanks for pointing to this thread, some questions come to mind, both pizza and petezza related:
- would you still use 00 flour?
- do you continue to make egg pizza?
- it occurs to me that you dont post many photos of the pizza you prepare. do you continue to bake pizza?
- if you are baking less now, how did you manage your weight during your high activity period?
- were you retired when you joined the forum?

apologies peter, if some of these questions are too personal please ignore.

best,
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world" - the hobbit, jrr tolkien

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Online Pete-zza

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Re: Pizza with an Egg
« Reply #115 on: June 04, 2020, 07:52:13 PM »
peter,

  thanks for pointing to this thread, some questions come to mind, both pizza and petezza related:
- would you still use 00 flour?
- do you continue to make egg pizza?
- it occurs to me that you dont post many photos of the pizza you prepare. do you continue to bake pizza?
- if you are baking less now, how did you manage your weight during your high activity period?
- were you retired when you joined the forum?

apologies peter, if some of these questions are too personal please ignore.

best,
QD,

Since this is a pizza thread, for now I would like to just address the questions you raised about the egg pizzas and 00 flour. To address the other questions you raised, I think a better place to do that may be in the "Just who is Pete-zza" thread that I resurrected recently to give the members, and also me, a few laughs.

With respect to the 00 flour, my recollection is that I selected that flour for most of my egg pizzas because I was thinking of breakfast pizzas mostly, and for that purpose, the 00 flour, as a light, low protein flour, would be a good candidate. I also happened to have some 00 flours on hand to use to make the egg pizzas. And it did not matter to me that the pizza crusts would be on the light side because there was no malt in the 00 flours to contribute much in the way of crust coloration in my home oven. In fact, I liked that effect better than had I used a stronger flour with malt that would have yielded a darker crust much like most standard pizzas.

Once I made my series of egg pizzas, I turned my attention to other projects and eventually stopped making such pizzas. That is part of my approach to pizza making. That is, once I have learned how to make a given style of pizza successfully, I tend to move on to the next challenge. It is part of my modus operandi about which I will have more to say in the thread noted above.

Peter

Offline quietdesperation

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Re: Pizza with an Egg
« Reply #116 on: June 04, 2020, 09:16:41 PM »
thank you peter. I've been thinking about making beddia's egg pizza ever since I purchased Pizza Camp. He makes it with bread flour, if you have a chance, take a look, it might tempt you back to the oeufre (sorry about that, couldn't resist):

https://www.epicurious.com/recipes/food/views/breakfast-pizza-with-sausage-eggs-spinach-and-cream
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world" - the hobbit, jrr tolkien

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Re: Pizza with an Egg
« Reply #117 on: June 06, 2020, 03:00:27 PM »
thank you peter. I've been thinking about making beddia's egg pizza ever since I purchased Pizza Camp. He makes it with bread flour, if you have a chance, take a look, it might tempt you back to the oeufre (sorry about that, couldn't resist):

https://www.epicurious.com/recipes/food/views/breakfast-pizza-with-sausage-eggs-spinach-and-cream
QD,

It struck me today that I forgot to respond to your post.

I believe that you meant to say oeuvre instead of oeufre ;D. Either way, I think the epicurious recipe is a good one. I might even try it sometime on one of my frozen pizzas to see if I can make it work. If I succeed, I will try to post a photo.

Peter

Offline quietdesperation

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Re: Pizza with an Egg
« Reply #118 on: June 06, 2020, 06:38:52 PM »
not sure anyone has posted a bake of the beddia cum epicurious recipe, i have a doughball in the fridge..and no, with apologies to the french, i meant to write ouefre.  ::)
« Last Edit: June 06, 2020, 07:07:17 PM by quietdesperation »
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world" - the hobbit, jrr tolkien

Offline Rolls

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Re: Pizza with an Egg
« Reply #119 on: June 06, 2020, 07:45:58 PM »
...with apologies to the french, i meant to write ouefre.  ::)

Your clever play on words did not go unnoticed.


Rolls
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