Been a while since I posted about my pizza-making exploits.
I’ve tried two new methods over the last few months, and plan on getting it going again here in the next couple of weeks.
First there is the Serious Eats (Kenji) “fool-proof” pan pizza. The dough requires little work. No kneading to speak of, just an overnight ferment.
It’s very good. Not as gut-bomb as Chicago style, but definitely a guilty pleasure. I don’t usually go for onions and green peppers, but an old school “Supreme” pizza sounded desirable for some reason. The aroma reminds me of middle school pizza and Totino’s from my past.
Next style – Neapolitan on the Little Black Egg. I made one along with a friend, who based his design from Atlanta’s own Jason Molinari.
I like how portable it is – this is definitely going to make an appearance at a football tailgate this year.
I need to work on it. Hot spots are a problem. I’m unsure how to rotate the pizza without completely opening the top and releasing vital ambient heat. I tried using tongs through the vent slot, but the crust is too soft and tears.
The pies cooked in under two minutes. My laser temperature gun deal measured heat on the stone at a little over 700F.
Will post my next set of experiments.