Well, here I am back with the next pizza cook-up. Looking at the date of my last posting it has been two months since the last pizza night. Our family friend came over again, in order to help me prepare the pizzas. The pizza night was his request. Once again, a great evening, with four pizzas cooked. They were all YUMMY!Meat and eat wrote:I think you might find that even though a teflon sheet is being used, the stone still wicks moisture from the moist oven air, improving the pizza overall.
Might be worth sliding the teflon sheet out once the pizza base has firmed up.
I can only see this as improving even more, your successes.
Would love to hear your views if you try this.
Thanks.
Cheers
Meat and eat
Tonight we made a cheese pizza, a ham & pineapple pizza and two supreme pizzas. The supreme pizzas this time had dobs on buffalo cheese on the top. This was my son's girlfriend's suggestion. She purchased and brought the buffalo cheese along for the cook-up. Definitely added another flavour to the supreme pizza....very tasty.
Meat and Eat, tonight with the first of the supreme pizzas we slide the teflon sheet out from under the pizza three minutes before the end of the cooking time. A total cooking time of 23 minutes. The pizza base was slightly crisper than leaving the pizza on the teflon sheet for the entire cooking time.
The second supreme pizza we slid the teflon sheet out after the first three minutes and continued for another 20 minutes of cooking time, but with the pizza base directly on the stone. Wow, what a great base. Just crispy enough, but not too crispy and with a delicious flavour. This will be the way I will cook my pizzas in future.
Here are some pictures from tonight's cook-up.
Four pizzas ready to go on the Weber:
Cheese Pizza:
Ham & Pineapple; it looked too good to wait for the photo to be taken, I was not quick enough with the camera:
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Supreme One:
Supreme Two:
How's this for a Supreme slice? Absolutely delicious!