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Hi Gurus! Last Friday evening I did PaPa Murphy's in the belly of TheBeast! Quick and simply and delicious. Here's the set-up ... baking stone (YEAH! That thing is HEAVY!) on the extended cooking grate over the main grate. No diffuser. Dome temp at 425F per PaPa Murphy's direction. I normally do pizza at higher temps, but PaPa Murphy's dough is literally engineered for 425F since most home overs don't get above 500F. Here are a couple of pics of the unbaked pies with a few extras from the refrigerator here at ChezChef: The first pie is thin crust the second is regular crust. Both pies were augmented with jalapeño andouille and spicy litallian sausage cooked on TheBeast and some more low moisture cheese. Here are pics of the two pies after their being cooked: The frist pie got too close to the edge of the KK baking stone and I was a minute or so late in pulling it, hence the burned edge. I wasn't about to let that happen on the second pie! Both crusts were crispy and the pies were delicious. For store-bought pizza, this was the best I've had in some time. Quick and easy peasy! The beverage of the evening was a relatively new ale from Shiner ... The Wild Hare. Very good tasting and I heartily recommend it!