#11  
Old 09-10-2009, 09:54 PM
Journeyman
 
Join Date: Jun 2009
Location: minnesota, usa
Posts: 472
Default Re: Jerk Pork Pizza

preheat? no....?
oil? or BUTTAH! or maybe butter/olive oil to raise the smoke point a bit?
I've never really used one of those things, or at least not since I was a little kid. Can't wait to see the full photo report!
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  #12  
Old 09-12-2009, 04:21 AM
Il Pizzaiolo
 
Join Date: Mar 2009
Location: USA
Posts: 1,436
Default Re: Jerk Pork Pizza

Hi Splat,,
I am hoping the weather holds up.. I will be going to the Farmers market to get the reuben ingredients soon,, If it works out you will see some pics after dinner,, My goal tonight is to leave the oven hot enough so I can cook a bacon and egg pizza for breakfast on sunday..... I let the dough raise twice on the bacon and egg pizza to get it so fluffy

Last edited by ThisOldGarageNJ; 08-16-2010 at 05:49 PM.
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  #13  
Old 09-15-2009, 12:26 PM
Journeyman
 
Join Date: Jun 2009
Location: minnesota, usa
Posts: 472
Default Re: Jerk Pork Pizza

mmmmmmmmmm, breakfast pizza. That looks so great with the full pieces of bacon on there that way!
We LOVE the one that was in the NYT a while back: http://www.nytimes.com/2008/08/10/ma...=5070&emc=eta1
I haven't had a chance to try it in the WFO yet, but soon I hope!
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  #14  
Old 09-15-2009, 02:15 PM
Il Pizzaiolo
 
Join Date: Mar 2009
Location: USA
Posts: 1,436
Default Re: Jerk Pork Pizza

I put the whole slices on uncooked, I was worried but as you can see they cooked fine,, The recipe you linked to looks really good...
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