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BT3100FS

Sunday Night Pizza - Broccoli Margarita

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Best pizza so far - Broccoli Margarita

 

My setup:

 

Akron running stable at 550 F. Smokin' Stone set on the three tabs, 16-inch pizza stone on the main grate, 15-inch pizza steel on 1/2-inch copper elbows sitting on pizza stone, 13-inch pizza stone on warming rack. I hung my Thermoworks Smoke temp probe from the bottom of the warming rack to get a reading between the steel and the upper pizza stone.

 

John Setzler's pizza dough from this thread: https://www.kamadoguru.com/topic/34424-this-week-ny-style-pizza/. (but only fermented for about 24 hours).

 

Rao's marinara (didn't have time to make my own).

 

Fresh mozzarella (made in-store at North Shore Farms)

 

Steamed broccoli (steamed for about 1 to 2 minutes)

 

Fresh made sauce and 48+ hour ferment on the dough ought to improve what turned out to be a great pizza cook.

2017-07-16 Broccoli Margarita Pizza.jpg

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10 hours ago, aljoseph said:

That's a great looking pie although broccoli doesn't belong on a Margherita pizza.

May be true... but it just tastes so freakin' good :)

 

thanks for all of the complements. Will post some photos of my set-up on the next pizza cook.

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24 minutes ago, BT3100FS said:

May be true... but it just tastes so freakin' good :)

 

thanks for all of the complements. Will post some photos of my set-up on the next pizza cook.

I agree, that pizza looks awfully good. Didn't mean to come off as sounding critical though. Was just stating that a Margherita pizza in and of itself doesn't contain broccoli. If you were to set that pie in front of me it would be gone in a flash.

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I grew up on broccoli pizza. I make one with broccoli but I cut it up smaller than you did. I also use garlic and fresh rosemary with no sauce. Just lots of Mozzerella cheese. 

 

I par cook the broccoli along with the garlic and fresh rosemary, let it cool down and throw it on the pizza. 

 

Yummy! 

 

Your pizza looks great by the way. 

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