It is often a hopeless task to try to duplicate something cooked in
specialized restaurant oven. You might try a pizza stone, heating it to 500
for half an hour before sliding the pizza onto it.
> It is often a hopeless task to try to duplicate something cooked in
> specialized restaurant oven.
Sounds like it might have been one of the quartz halogen light ovens
invented about a dozen years ago.
You can pick up a used one for about $1K.
Or, you can get yourself a GE Adavntium:
...which appears to be based on the same technology.
OR!!! ...you can just whip up a batch of notbob's Eggs Garp:
notbob's EGGS GARP In a No. 10 cast iron skillet, fry up a 1/2 lb of
BACON till crispy and remove, drain, and chop. Pour off all but 2-3 T
of bacon grease and saute in 1 bunch of chopped GREEN ONIONS, one
small (or 1/2 med) chopped WHITE ONION, couple of cloves of smashed
GARLIC, and 8 oz fresh sliced BUTTON MUSHROOMS. As soon as vegies are
cooked to tender, pour in 6-8 large mixed EGGS and procede to
scramble, using the eggs to deglaze skillet. When eggs start to set
up, add the chopped crispy bacon and about 1/2-3/4 cup of quality med
CHEDDAR CHEESE (med grate), continue scrambling. When cheese has
melted into eggs, add salt and pepper to taste and serve on warmed
......or warm up a Boboli pizza crust and pile on the garp ...or toss
the crust and enjoy the Garp by itself with a good hot sauce and a
coupla' beers. ;)
Golly notbob! This sounds wonderful! It should awaken the spiritually dead.
Damned new diet; else I'd be partaking of this edible good karma!
I always make my pizza with eggs over. I call it Pizza Bismark.
I put the eggs about 5 minutes before the pizza is ready. Look at these
photos (this time I haven't put over mozzarella; only tomatoes, salt,
To make a good pizza there are few secrets:
1)How you work the dough;
3)Oven temperature (max for the first 5 minutes, then lower to 250° C
4) The oven's Heating must come from the low and from the high.
5) When you put the egg on your pizza , try to low again temperature to
> Try poching the eggs lightly in vinegared water and place them on the cooked pizza dough. Cook them to your liking.
Also fry and drain the bacon and place with eggs then just heat.
Hmmm ... poaching them might work and it's cheaper than a pizza oven.