Deb
New member
Decided to see what the MAK could do with some pizza today. Put my good stone on the bottom and covered the top shelf with some unglazed quarry tiles (to try to keep heat down towards the bottom). I have some ideas for modifications for the future - the goal is to get the top to cook at the same rate as the bottom,
Here's the setup:
About a month ago I smoked some fresh mozzarella & some regular mozzarella - some of this was used in the pizzas below. Awesome stuff.
Pizza #1 Simple Margherita with some crushed red pepper (pureed tomato, smoked fresh mozz, basil, crushed red pepper)
Pizza #2 Smoked Fresh Mozz, Fennel Sausage, Dried Cranberries reconstituted in cranberry liqueur. Basil & a Honey/Cranberry liqueur drizzle post bake. (I stole this flavor combo from TXCraig on the pizzamaking.com forum) This was a killer combo & my favorite of the night
Pizza #3 Pepperoni/Sausage w smoked mozzarella
Pizza #4 Pepperoni w smoked mozzarella
Pizza #5 Fresh Mozzarella, Gorgonzola, Dried Cherries. Proscuitto & Honey Drizzle post bake (this flavor stolen from Paulie Gees in Brooklyn) My second favorite
to be continued
Here's the setup:
About a month ago I smoked some fresh mozzarella & some regular mozzarella - some of this was used in the pizzas below. Awesome stuff.
Pizza #1 Simple Margherita with some crushed red pepper (pureed tomato, smoked fresh mozz, basil, crushed red pepper)
Pizza #2 Smoked Fresh Mozz, Fennel Sausage, Dried Cranberries reconstituted in cranberry liqueur. Basil & a Honey/Cranberry liqueur drizzle post bake. (I stole this flavor combo from TXCraig on the pizzamaking.com forum) This was a killer combo & my favorite of the night
Pizza #3 Pepperoni/Sausage w smoked mozzarella
Pizza #4 Pepperoni w smoked mozzarella
Pizza #5 Fresh Mozzarella, Gorgonzola, Dried Cherries. Proscuitto & Honey Drizzle post bake (this flavor stolen from Paulie Gees in Brooklyn) My second favorite
to be continued