Results 1 to 10 of 10

Thread: It's not National Pizza Month anymore!

  1. #1
    TVWBB Diamond Member Robert-R's Avatar
    Join Date
    Aug 2014
    Location
    AntHome 92025
    Posts
    3,503

    It's not National Pizza Month anymore!

    So this was an uncelebration pizza cook.

    Tried a new dough recipe (Ken Forkish). Used 00 Caputo flour and a 24 hour second rise in the fridge.

    Queen Margherita (homemade sauce, mozz, minced garlic sprinkles, and fresh basil):



    Prosciutto (homemade sauce, mozz, asiago, minced garlic sprinkles, prociutto and fresh basil):



    Hot cappicola (homemade sauce, asiago, hot cappi, red bell and white mushrooms)



    Cooked these in the Blackstone pizza oven. The first two were at 650* and the last one was at 700* when the oven had heated a bit longer.
    They all were good, however that last one's dough cooked the best with good leopard spotting on the bottom.. Next time will heat the oven 10 minutes longer and go for 750*. We really liked the crust. It was very thin with many small bubbles in it. Great flavor. The sauce is wonderful.

    Dough recipe: http://www.searching4zen.com/recipes...ur-pizza-dough

    Pizza sauce: https://www.searching4zen.com/recipes/fwsy-sauce/
    18.5 & 14.5 WSMs, 26.5 XL, (2) 22.5 Performers, JJ, SJ, Roti Rings, Stackers, Genesis 330, OKJ Highland & Al Pastor Cooker

  2. #2
    TVWBB 1-Star Olympian Rich Dahl's Avatar
    Join Date
    Jul 2013
    Location
    Prescott Valley, Arizona
    Posts
    11,988
    Great looking pies Robert. But I'm a little confused on the links. I have ken's flour water salt yeast bread book and didn't see anything in there that lined up with the links recipe. The link says recipe by Jon?
    Always looking for new pizza dough recipes to try.
    "Rescuing just one dog won't change the world, but it surely will change the world for that one dog."

  3. #3
    TVWBB Olympian Cliff Bartlett's Avatar
    Join Date
    Jan 2014
    Location
    Redding CA
    Posts
    9,744
    Mighty fine looking pies there Robert. That dough and sauce sound delicious. Haven't seen that KF book yet, but I've heard about it. Thanks for the links to both.
    Weber OTG 26.3/4" Kettle, Weber Silver 22 1/2 " Kettle (2), Blue Performer, Jumbo Joe, Smokey Joe (49er Edition), WSM 22 1/2 ", WSM 18 1/2, WSM 14 1/2"

  4. #4
    TVWBB Diamond Member Robert-R's Avatar
    Join Date
    Aug 2014
    Location
    AntHome 92025
    Posts
    3,503
    Quote Originally Posted by Rich Dahl View Post
    Great looking pies Robert. But I'm a little confused on the links. I have ken's flour water salt yeast bread book and didn't see anything in there that lined up with the links recipe. The link says recipe by Jon?
    Always looking for new pizza dough recipes to try.
    Thanks, Rich. I think that "Jon" is publishing the recipes from the book "The Elements of Pizza" by Ken Forkish. I have the book and that's where I got the recipes. I found the links and posted them here so I wouldn't have to write the recipies in case someone wanted them. The book is well worth buying.
    18.5 & 14.5 WSMs, 26.5 XL, (2) 22.5 Performers, JJ, SJ, Roti Rings, Stackers, Genesis 330, OKJ Highland & Al Pastor Cooker

  5. #5
    TVWBB 1-Star Olympian Rich Dahl's Avatar
    Join Date
    Jul 2013
    Location
    Prescott Valley, Arizona
    Posts
    11,988
    Quote Originally Posted by Robert-R View Post
    Thanks, Rich. I think that "Jon" is publishing the recipes from the book "The Elements of Pizza" by Ken Forkish. I have the book and that's where I got the recipes. I found the links and posted them here so I wouldn't have to write the recipies in case someone wanted them. The book is well worth buying.
    Thanks for the reply that answered why I was confused, I was unaware that he had another book. Another good book on pizza is American Pie by Peter Reinhart.
    "Rescuing just one dog won't change the world, but it surely will change the world for that one dog."

  6. #6
    TVWBB Guru Pat G's Avatar
    Join Date
    Feb 2016
    Location
    Katy, TX
    Posts
    2,484
    Those are some great looking pies Robert.
    Performer Deluxe(Copper) Genesis Gold B(Redhead) 18WSM 14WSM 26 OTG 22 OTG JJ Q1200 Gas & Charcoal Go Anywhere, Vortex, Kettle Pizza, Smoke

  7. #7
    TVWBB Super Fan
    Join Date
    Dec 2000
    Location
    Sherman, Tx, USA
    Posts
    281
    Looks great. Love fresh basil. Freeze got mine few weeks ago.

  8. #8
    TVWBB Hall of Fame Barb D's Avatar
    Join Date
    May 2014
    Location
    Prescott Valley
    Posts
    6,018
    WOW!!! Robert you nailed those pies. They all look so yummy outstanding job.
    2009 Performer Platinum , 1999 Genesis 1000 LX, Mini Smoker, 2009 E320ng, 18.5 , 1993 Smokey Joe, 2011 Performer Deluxe

  9. #9
    TVWBB Super Fan
    Join Date
    Jul 2016
    Location
    Zambia
    Posts
    332
    Looking good Robert!
    I also use elements of pizza. I am quite partial to the sourdough recipe.

  10. #10
    TVWBB Olympian ChuckO's Avatar
    Join Date
    May 2014
    Location
    Left Coast
    Posts
    8,580
    Killer pizza Robert. This is when I cook pizza, not too hot to hang out with the BBQ
    85 78

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •