Andouille sausage pizza on the BGE

[smokin'gal]

Time to break out a pizza on the BGE. I (like many other people, I presume), have been on the quest for the perfect pizza crust. I finally decided to give some Italian double zero flour a try. Apparently, most pizza made in Italy uses this type of flour:



There are different varieties, but I picked this one over the popular "pizzaria" variety because it supposedly makes for a crisper crust.

Making the dough:









The dough was proofed in the fridge for 24 hours.

The ingredients included some hickory-cherry smoked mozzarella, homemade, dry-cured beef bacon, and chicken andouille sausage:









I also added some sweet onions, baby portabella mushrooms, and asagio cheese:



Pizza on the BGE at 675:



All done:



Perfect golden brown crust:




The next day I made a simpler pizza, with an olive oil and roasted garlic base, smoked mozzarella, and beef bacon:





It's amazing what a difference that flour made to the dough. It cooked up super light and tender--yet the bottom of the crust had a crunch to it that surpassed a kettle cooked potato chip. Just an excellent crust. Good eats.

[rbalfour]

Yummy! Looks good. Thanks for sharing.

[jeepdad]

Man. that looks incredible! Nicely done SG! That just screams cold beer and football!

--jeepdad

[zski]

Looks really good. Nice job.
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[istock74]

I have been searching high and low for flour like that....as of yet no luck.

As always your food looks amazing! Cheers!
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[slow&low]

Double 00 flour is the way to go, all my friends (pizzaioli) back in Naples use it, here in the US is a hit and miss I wanna say I saw it a Trader's Joe but it was pricey, in the hay days when custom would search your luggage that well I would bring home 5 pounds of 00 flour

[Old Smoker]

Shazamm them are mighty tasty look'n ...
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[smokin'gal]

[SWP5767]

Thats awesome!! Send a slice my way please!!
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[ckone]

Looks good. the 00 flour does make a good pie. I have had good results with "high gluten" also.

Great golden brown you got. I prefer a bit more "char" myself, but it does look good.
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[smokin'gal]

[Inner10]

Smokin Gal, first I apologize if I come off as an arsehole when I say this but its constructive criticism.

I'm sure it was tasty, but your cooker was not nearly hot enough and the crumb didn't open up like it should of.

00 Flour needs serious heat, I mean in the area of 700-800 on the stone and 900-1000 in the dome. Your crust should look the like the picture, leoparded, open crumb, good rise. Yours is golden brown, tight crumb...not what you want in a Neapolitan pizza.

This is not a job for a big green egg for a couple reasons, you ruin the gasket and the don't recover in temp fast enough when you open the lid.

Here's one of my failures:



Notice how the crust is evenly browned...not enough heat.

This one is decent:



I did not roll a lip on either of those pies.

So, if I were you I'd consider blending your 00 flour with bread flour so that it cooks up better at temperatures attainable with your BGE. Or build a "little black egg" with a kettle and a high pressure gas burner.

[smokin'gal]

[Inner10]

[smokin'gal]