Nothing fancy here. Just good old pizza.
Cooked these at 700 degrees for 4 minutes. Use the BGE plate setter with the legs down and my pizza stone on top. Preheated the keg for about 45 minutes. I really like how it cooked the top. Very even cooking top to bottom.
Here is the dough recipe I used.
Bread Flour: 2 cups (246.76g)
Cold Water: 1/2 cup plus about 6 teaspoons (152.99g)
IDY: 0.33 tsp
Salt: 0.77 tsp
Olive Oil: 0.55 tsp
Note: Dough is for a single 14" pizza
Mix flour and IDY in one bowl. Mix cold water, salt, and oil in another bowl until salt dissolves. Gradually add flour and mix until a ball forms. Once it balls together knead for 5-8 minutes by hand or machine. Put in a oiled bowl, cover and put in the fridge for 24 to 72 hours. Remove from the bowl and put on the counter covered with plastic wrap to rise for 1-2 hours before forming into pizza skin. Stretch by hand or roll to make a skin.
I use about a half a can of store bought pizza sauce per 14" pie. Top any way you like. Can be cooked at 500-550 degrees and takes about 7-8 minutes at that temp. Higher temps require less cook time.
This make a 14" pizza. If you need help converting it to a different size pie let me know. Here is a link to my beginner thread at pizzamaking.com. It kind of walks you though the dough making.
http://www.pizzamaking.com/forum/index.php/topic,11989.0.htmlFirst one is just cheese and pepperoni for the kids.
Second one was cheese, sausage, red onion, and pepperoni with grated parmesan cheese on top.
