WW version of Bryan S NY Pizza Dough: 2 16" Pies on my Kamado. Pic Heavy


 
Shawn W

Shawn W

TVWBB Emerald Member
A number of years ago Bryan S posted a NY style pizza dough recipe and helped me get it working for me. I made it regularly for over a year in my oven .. then quit. Now I have a kamado and this was my first attempt of the recipe on my keg .. but I couldn't make it easy on myself, this was also my first crack at a WW version of the recipe. In honor of Bryan's awesome recipe I'll share my cook on TVWBB.

Day 10 is FINALLY here! On parchment on a pizza screen (punched holes type) 550ºF 14 minutes on top rack with a BGE stone on the CI grate. This was a runny dough ... had to work fast (it didn't help it was 30ºC in my kitchen 0.0), used the steering wheel method to stretch, then onto parchment to finish stretching, round up and roll the rim. Then transfer to screen. Made two 16": pepperoni, sliced garlic, crimini 'shrooms and red bell pepper as well as a pesto, smoked chicken breast and sun-dried tomato pizza. The placement of the pan messed with my keg therm. Good thing I had it well stabilized for about an hour before I cooked them because the keg therm was showing 375ºF after I put them on, so I can only guestimate it cooked between 525ºF and 575ºF for the majority of the cook.

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(On Dinner Plate BTW)
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I let the second one go two extra minutes and bottom was a bit more firm. I preferred the 14 minute crust.
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Yup, it WAS THAT good! *There won't be an attempt#2 as far as the recipe goes (don't need to change a thing) but I am going to try a 50%WW, 50% white.
 
Looks good Shawn. Interesting dough, will have to search that recipe. Did you replace the BSK with the Kamado ?
 
Thanks all! I was super nervous about the shift to WW AND cooking it on my keg. I added 20g of water to my recipe then let the mixer beat the hell out of it after the initial ball had formed. The initial ball just looked too dry, 'torn' appearance.

Here is a link to Bryan S NY style dough recipe: http://tvwbb.com/showthread.php?20186-NY-Style-Pizza-Dough
 
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Mark B said:
Looks good Shawn. Interesting dough, will have to search that recipe. Did you replace the BSK with the Kamado ?
Click to expand...

Nope. It's my Big Steel Keg ... now known as Broil King Keg. When I post about keg cooks here, out of respect for Weber and the community I have taken to just calling it 'my kamado style grill'. BGE, BSK, BKK, Akorn, Visiontek etc are all kamado style grills. I love my keg, but I'll tell anyone, my Weber bullet is better when it comes to smoking results than any kamado.
 
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