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I wanted to use the Kettle Pizza today...


 
Nate Frost

Nate Frost

TVWBB All-Star
But it started to rain so had to use the oven. Oh well. My wife made some dough using a new recipe which is pretty close to what I've been looking for for our standard dough. Maybe next weekend I can try this dough on the KP. Anyways, here's some pie pics from tonight.









 
Yesterday's rain was no joke. I had to move my ham from the mini to the oven, as well.

Nate (or anyone else), have you noticed some doughs work great in the 550 degree oven but when you try to cook the dough on the KP at 800 degrees it doesn't turn out as well? My wife thinks I'm crazy but I'll make a certain dough depending on where I'm going to cook it.
 
Great looking pizza Nate. Supposed to get more rain the next few days. Better embrace it. Have a hunch this will be it for this season.
 
Nate I like the looks of that dough and of course the pizza also. I'll soon be firing up my Kettle Pizza for the first time if the wind ever dies down. Would you share the recipe for the dough as I'm trying to get a few to try.
 
Ken Chapman said:
Yesterday's rain was no joke. I had to move my ham from the mini to the oven, as well.

Nate (or anyone else), have you noticed some doughs work great in the 550 degree oven but when you try to cook the dough on the KP at 800 degrees it doesn't turn out as well? My wife thinks I'm crazy but I'll make a certain dough depending on where I'm going to cook it.
Click to expand...

I haven't really noticed the difference between the oven since I've only done a couple pies in the oven since I started using the kettle. But I would imagine the different cook temps does make a difference. I'll find out the next KP cook.
 
Rich Dahl said:
Nate I like the looks of that dough and of course the pizza also. I'll soon be firing up my Kettle Pizza for the first time if the wind ever dies down. Would you share the recipe for the dough as I'm trying to get a few to try.
Click to expand...

It's actually a Bobby Flay recipie.
http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe.html
What you see above was made with bread flour and active dry yeast 125% of what the recepie calls for dissolved in part of the 1 1/2 cups of hot water that is also called for.

Now let's see a pizza cook. Make sure your stone is up to proper temp.
 
my wife just made pizza dough from OO flour and it was well worth the extra cost. amazing. i'll post the recipe if I can find it. closest thing to real Italian pizza I've had since we went there on our honeymoon!
 
Awesome pizza Nate, like Rich said would like the recipe for the crest. I have one I sure a lot but always looking for new ones to try.
 
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