Another pizza cook up tonight on the Weber Family Q. I said to my wife the other day that I would cook pizzas for Mother's Day.
Used my "regular" recipe. Lauke Pizza mix, teflon sheet for the first 3 minutes, then cooked directly on the stone. ( I have explained my pizza process in an earlier post. )
All pizzas tasted yummy. Although the Meat Lover's with BBQ sauce was left a little too long on the bbq. A little burnt on the top, in places. Although this did not detract from the taste. With tonight's Meat Lovers I experimented with adding small balls of mince meat on the top. Say this recently with Pizza Hut Meat Lover's pizzas and thought I would give it a try. But of course my pizza tasted nicer! *L*
Ham & Pineapple
The burning is not as bad as it looks in the photo. Most of the "dark" areas is the dark bbq sauce. Bbq sauce on the base and also a small amount drizzled over the top.
The one I used was a "Poolish" (flour, instant yeast and water 3 days in advance). Substituted a cup of flour for one of this in a NY style base dough. Other pre-ferment's that folks use for different styles are Pate Fermentee and Biga.