3246As blogged before we are increasinly making more pasta ourselfves – including PZA. With the arrival of the BGE and the additional accessories to use it for stone-baking it was an obvious decision. Through Snow and Ice we went to Bos in Tull & Twaal for the additional parts. A very nice shop where we will definitely return to, but back to PZA for now. With the additional plate setter (stone- and convectionoven module) and a backing stone we pre-baked the dough for about 5 minutes, added the sauce and ingredients and let it bake-off for an additional 20 minutes at 210 degrees celsius. The results are clear – delicious. We are making our own PZAs for some time, but they never tasted this good with the use of the BGE. More pictures? Read on …
3231Pre-baking the dough, 5 minutes at 190 degrees celcius 3237Ingredients set, the PZA went in again for 20 minutes at 210 degrees celcius 3240Ready to eat – from our own stone-baker – delicous!