The trick is to smoke the meat and not make the meat smoke
SPINACH WHITE PIZZA
Date:27 26, 2014 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The KAF pizza dough recipe used Italian flour(Type 00), dry milk, Olive oil, lukewarm water, instant yeast, salt and sugar.
Making the dough was very simple. All he ingredients were added to the bowl of the stand mixer and we're kneaded for five minutes.
When done, the door was turned out and placed in a dough doubling pail for 15 minutes.
While the dog was rising I made the pizza topping mix consisting of ricotta cheese, a six cheese Italian shredded cheese blend and Italian seasoning.
This finish was slightly wilted in a frying pan with some olive oil.
The pizza crusts are on the egg where they will pre-bake for 10 minutes. They had been pressed out onto two BGE Pizza stones coated with olive oil. This day I was using the two-tier swing rack. The Egg was running at 425 degrees.
The times were slightly staggered due to the different heights of the racks. The first crust is awesome and has just been brushed with olive oil and will be receiving the toppings.
The pizza has been topped with the cheese and spice blend in the spinach. All is left is the top with some feta cheese and then it is back onto the Egg, At which point I will pull in top the other crust.
The second pizza is off to be topped in the first pizza is back on the Egg. The pizza will take 10 to 12 minutes to finish.
The bottom pizza is done, the top pizza has another two or three minutes to go.
The bottom pizza is about to come off the Egg. I will bring it inside and then come back out for the other pizza on the top rack.
Time to eat! All is left is to slice the pizza.
This was a very tasty pizza and with the type 00 flour it had a more delicate texture than most pizza crusts I have had. It was a very good pizza and not that difficult to make.
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This pizza recipe fwas a featured recipe in July on the Big Green Egg Website. It was a recipe that originated from King Arthur Flour.website and was adapted to suit the Egg. While it was a great pizza, it was a mediocre adaptation in my opinion. The original recipe used a pizza pan in the oven. The adapted version replaced the pizza pan with a pizza stone. The problem was this dough was very wet and stick and the BGE pizza stone is porous and the stone soaked up the olive oil. The pizza stuck badly to the pizza stone and it was only through some painstaking lifting with a metal edged bench scraper and the BGE Metal Pizza Peel that the pizza was separated from the two stones. I think the cooking method needs to be better thought out The finished pizza was delicious and was worth the patience required to fee it from the peels. The crust used Italian Type 00 flour and was light and had a decidedly d
Big Green Egg website: Here is the Link for the parent recipe from the King Arthur Flour Website: SPINACH WHITE PIZZA