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Post by pizzaofdreams on Jun 17, 2013 10:31:35 GMT
This one is becoming increasingly popular at events when people get over the 'Pizza for breakfast!' barrier.
A nice thin spreading of spiced tomato base, grated mozzarella, baked beans, sausage, bacon, black sausage, mushrooms and brown sauce. trust me, it is delicious!
I have tried to get egg on there in many different ways but it just doesn't cook right.
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Post by faz on Jun 18, 2013 19:25:49 GMT
Sounds pretty good to me  |
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Post by PizzaZona on Jun 18, 2013 20:04:11 GMT
Could you not pre fry the egg on a greased peel or would that take too long / be too much hassle?
Sent from my GT-I9100 using proboards
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Post by spinal on Jun 18, 2013 21:01:24 GMT
There's a pizza done at the pizzeria under my house in Torino that has egg - I think they pre-cook the pizza halfway, crack the egg over it, then finish the baking near the roof of the oven with the peel...
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Post by fragarcolin on Jun 19, 2013 12:07:23 GMT
This one is becoming increasingly popular at events when people get over the 'Pizza for breakfast!' barrier. A nice thin spreading of spiced tomato base, grated mozzarella, baked beans, sausage, bacon, black sausage, mushrooms and brown sauce. trust me, it is delicious! I have tried to get egg on there in many different ways but it just doesn't cook right. I had tried with mix vegetables and it was awesome. |
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Post by rockrocky on Jun 19, 2013 14:10:31 GMT
I have been told a topping of Chilli Con Carne is wonderful.
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barney
WFO Team Player
Posts: 119
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Post by barney on Jun 21, 2013 13:20:09 GMT
Egg on pizza is common in Italy, they call it the Bismark, though I have never understood why. There is discussion on how it is done at the other place, but I've never tried it myself. Bit overkill on the toppings for me, sausage, bacon and egg would be plenty IMHO, could substitute some black pudding in there if you want to really up the cholesterol factor... |
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Post by muddy4x4 on Jun 21, 2013 15:32:41 GMT
The only way we have had success with our breakfast pizza is to use small bantam eggs, and then not 100%. So now we boil some eggs and slice them. One of my favorite pizzas !
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adm
WFO Team Player
Posts: 164
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Post by adm on Jun 21, 2013 17:10:04 GMT
I tried putting eggs onto a couple of pizzas while they were on the peel, with hilarious results. From that, I learned that it's better to crack the egg on AFTER the pizza is on the stone! That works well....
Of course, I am still only cooking pizza on my Weber pizza grill with a stone temp of around 750F - if it was much hotter as in a WFO, then the pizza base might burn before the egg gets properly cooked.
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Post by cannyfradock on Jun 22, 2013 12:31:35 GMT
Pizza of Dreams The breakfast pizza is something I haven't tried yet, but have seen pics of it now and then and I'm just itching to try it.......a decent traditional black pudding (with backfat) would be a must. The perfect fried egg has got the grey matter working.....I MUST try it. Barney....I like your discreet "hyperlink" but in all honesty The FB forum www.fornobravo.com/forum/ is a brilliant source of info for wood-fired oven enthusiasts..... Terry |
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Post by spinal on Jun 24, 2013 9:32:30 GMT
For the bismark (and the 4x4 or Quattro-per-Quattro), I think they part bake the pizza, pull it out, crack the eggs then finish baking it on the peel near the ceiling... I'll verify next week  |
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Post by dunnes2002 on Dec 11, 2013 12:29:50 GMT
this is another pizza im going to try at the weekend, did anyone try cooking an egg. I think i'm going to go with the part cook and then finish at the top of the oven.....hopefully won't ruin too many pizza's!!!
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Post by spinal on Dec 11, 2013 12:55:41 GMT
I did! The eggs added a whole new issue to getting the pizza off the peel and into the oven. What tended to happen was that the pizza, and egg, would land on the oven floor. Separately.
In the end, this is what I was doing:
1. pizza into oven (400-500c) - 15 seconds
2. pizza out, egg cracked on pizza on peel, then held to top of oven for 5-10 seconds to firm up the egg
3. pizza back on oven floor for another 30-60 seconds
This seemed to work reasonably well as the first bake allowed the crust to rise, forming a fence around the pizza and preventing the egg slipping off...
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Post by dunnes2002 on Dec 17, 2013 12:26:51 GMT
I did! The eggs added a whole new issue to getting the pizza off the peel and into the oven. What tended to happen was that the pizza, and egg, would land on the oven floor. Separately. In the end, this is what I was doing: 1. pizza into oven (400-500c) - 15 seconds 2. pizza out, egg cracked on pizza on peel, then held to top of oven for 5-10 seconds to firm up the egg 3. pizza back on oven floor for another 30-60 seconds This seemed to work reasonably well as the first bake allowed the crust to rise, forming a fence around the pizza and preventing the egg slipping off... thanks for that Spinal used the advice at the weekend and it worked very well, the guet were very impressed, not as much as me though as it worked os well first time. The black pudding went very well on the pizza added a bit more taste! |
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Post by wotavidone on Jun 7, 2014 23:34:01 GMT
Rocky Longo was my home town's first pizza vendor. To have a pizza bar in a South Oz country town of only about 14000 people, in the 1970's, was unusual to say the least. It was in Rocky's Pizza Bar in the '70s that I first saw a chunk of dough cut off from a great big ball of dough, flattened out and tossed in the air to form it. Then he'd load her up on a tray, and that is where I learned that pizzas need to sit on the brick to crisp. He'd start them on a tray, so the fat Aussie style pizzas had time to cook through then slip the pizza off the tray onto the brick to finish. Glorious pizzas. Thinnish crispy bases, real olives mozz and chilis, and the whole lot would drip oily salty juices as you chomped onto them. People came from far and wide - the steel making and shipbuilding town of Whyalla was 110 miles by road, and it wasn't unusual to meet a Whyalla resident who'd driven over to get a Rocky's pizza. I believe Rocky is retired now, but he still cooks occasionally for one of the newer shops, I think. I work with a guy who used to deliver for Rocky, and he recently persuaded him to part with his "4 Seasons" recipe. I'll post it soon. Rocky did an "Aussie", which was your basic ham cheese and tomato with an egg cracked over the top. Crack the shell, and shake the egg out over the pizza so it breaks up a bit. Puncture the yoke with the shell and spread it around a bit. The yolk is what imparts the best flavour to a pizza. I can't get the technique down that good. I crack the egg into a cup and give it a short beating with a fork to just break it up. Start the pizza on a tray till things firm up a bit, then slip it off the tray onto the brick for everything to finish cooking and crisping. A Rocky anecdote:  The Pizza Bar was just around the corner from a couple of fairly tough pubs, and in the '70s the town was pretty tough all round. Some of the guys had just returned from a long Asian holiday in French Indochina (Vietnam to you youngsters), amateur boxing, zen do kai, and Taekwondo were big, and we were kinda proud of our achievements in the Golden Gloves comp and in Fred Brophy's boxing tent. So one Saturday night some of the lads wander into Rocky's for the obligatory after pub 4 seasons. Rocky's twirling the dough when one of the lads reaches over the counter and catches it. Not a beat was missed as, barely breaking his rythym, Rocky slings a straight right across the counter, nailing the offender right on the end of his nose. The lads were evicted, of course, no doubt with a few choice words about "Bloody Skippies". (Skippy: n. derogatory Italian and Greek nickname for useless Anglo Aussies) Next Saturday night, after the Pub, my mate sticks his head in the door and calls out, "Rocky, are we still mates?" Of course, they were. There were no grudges in the '70s, as soon as you thumped the bloke who was annoying you, we all got over it and moved on.  |
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