Here is my throwdown post. I used the same dough that I use for pizza which is here.
http://forum.bigsteelkeg.com/index.php?topic=3647.0I got a new dough box. Ready for a overnight rest.
After about 20 hours.
Pulled 2 and let rest for about 1 hour.
Shaped into a skin and cut into strips.
Tied in a knot and brushed with egg wash and granulated garlic.
Kegged at 450 for 20-30 minutes.
Didn’t realize until after everything was cooked that my camera was on manual focus. Most of the keg shots were blurry. Had a hard time finding
one to submit.
Made a garlic butter sauce and a san marzano tomato sauce for dipping.
Tossed with fresh basil, garlic, evo, and fresh grated parmesan cheese.
Throwdown pic
Kids and me devoured these quickly.
