My turn for Pizza

[Clint]

I like the idea of putting the cheese balls on top of the pizza

I have a long way to go! The first crust was burned (pulled the pie @ 5 minutes), the 2nd one we built before putting on the peel!

I hadn't had a drink in 1.5 weeks (cutting back) but my cousin came by & he kept pouring them.

Here's a pic from the cookbook - probably not the best example, but it's calling for ~2.5oz mozzarella, & mine didn't spread like in the cookbook

 

[ChuckO]

The first crust was burned (pulled the pie @ 5 minutes)

I don't want to sound like a commercial, but the key to good pizza is the pizza stone. You can get stones for as cheap as $5, typical cost is between $10 and $25 however.....

I went a little crazy, I paid $50 and I bought the "Emile Henry" 14.5 inch - one note: It's warranted for 10 years

BBQ pizza is a harsh environment, life begins at 700 degrees and really you want 800 degrees (you've seen my fire cooked pizza, it never sees anything less than 700 degrees) The stone is what makes time travel possible. You don't have to put squat on the stone except the pizza. That right there improves the flavor when you don't need corn meal. The other thing is the cooking the bottom evenly with the top. Again, it's the stone that makes or breaks the pizza. There's nothing wrong with your pizzas, I'd be all over them, but the next level starts with the stone

That's my two cents, free with a beer

 

[Clint]

That's my two cents, free with a beer

Will you settle for a slice?

V2.4

I made the dough recipe from the "My Pizza" cookbook yesterday afternoon, last night's cook I used one of Barb's & one of this,,,, anyway, this is 2 oz spicy Italian sausage, a thick slice of onion, one medium tomato sliced thin, 1.5 oz mozz (not seen), and 6.5 oz dough, really smells yeasty! I didn't use enough flour, I'll thicken it next time I think.

the dough was so thin, I had a hard time getting it on the stone:

Next time I'll let it go longer (this was just over 3 minutes)

Ta-Da!

 

[ChuckO]

Ta-Da!

Now that's what I'm talking about

You are now Jedi Pizza Dude

 

[Clint]

You're too kind - it was very good though.

 

[Clint]

I went with something more traditional tonight - just in the oven......the crust didn't get as crispy as I wanted......I still haven't dialed this in...... maybe try straight on the grill soon.

I used Barb's pizza dough, modified to 50/50 whole wheat, I used less yeast, & left it out to rise for 8-9 hours while I was gone today.

I got The Pizza Bible and tried to use a dough technique to shape it....didn't work... tried a tomato sauce from the book, it was good! (modified it a bit....just crushed tomatoes, a pinch of salt & oregano, 1 tsp olive oil.....

2.5 oz pepperoni, 6.5 oz tomatoes, 5 oz cheese

It was pretty darn good! Now to fend off all these tricker treaters

 

[ChuckO]

2.5 oz pepperoni, 6.5 oz tomatoes, 5 oz cheese / It was pretty darn good! Now to fend off all these tricker treaters

Looks pretty darn good, too. You're spot on the pizza making my friend.

 

[Clint]

I met my cousin at her mom's house & we did a little (very little) work on her lighting, then we all came back to my place for some pizzas - I thought we were calling the pizza part of it off but when she said "we're still on for pizza, right" I said Sure!

Her mom only lives 3-4 miles from me so I ran home, turned on the oven, pulled the sauce & cheese out of the fridge....some pepperoni out of the freezer, and mixed up Barb's dough....

I had twin 2-year-olds, a 4 year old, my cousin & her mom..........

I forgot to throw in my pizza stone so I just cooked the pizzas on some pans I got yesterday.

The crusts could've been crispier but i have no complaints..... it along with a little salad made for a good night with some family.

I tried tossing the dough but no.....

 

[Craig Alumbaugh]

Clint where did you get your pizza stone, been looking for a good one

 

[Clint]

Clint where did you get your pizza stone, been looking for a good one

The old man (my father) bought it for me back in 2006 when he stayed with me for a few weeks...so I don't know. It's a good one but probably nothing unusual.

ChuckO recommends this: (Emile Henry Pizza stone) http://www.amazon.com/exec/obidos/ASIN/B003UI8B2S/tvwb-20

I've thought about getting the lodge cast iron pizza pan but the Mr Pizza brand doesn't look too bad:
http://www.amazon.com/s/ref=as_li_s...alias=aps&linkId=M2BEXB7PG33XIHDX?tag=TVWB-20

I've also considered going to a steel company (they sell steel to welders etc) and getting a larger disc of steel.... I got a 10" x .25" piece for a heat diffuser for my mini wsm....... I might get a 16" flat disc...

The Pizza Bible cooking method recommends 2 pizza stones, and you switch from one to the other mid-way through the cook. Probably a good idea too, for indoor cooking anyway, because while it's finishing on the 2nd one the 1st stone is reheating..... I've only tried the pizza sauce out of the pizza bible. I might like the "My Pizza" book better but???? I've only tried the dough out of that (modified, & no luck!).

 

[Craig Alumbaugh]

Thanks for the info Clint, highly appreciated.

 

[ChuckO]

I forgot to throw in my pizza stone so I just cooked the pizzas on some pans I got yesterday

Those pizzas look great especially for not being cooked on a stone. I believe your Jedi training is complete

 

[Clint]

Those pizzas look great especially for not being cooked on a stone. I believe your Jedi training is complete

I'm just getting started

 

[Clint]

I did a Hawaiian pizza today---- did it in the oven 'cause I got home later & was lazy... I'm going to do some more in the next couple days on the platinum, I hope.

I used the dough (prematurely) from "My Pizza", the sauce from "the pizza bible". I was able to get it off the peel onto the stone, but the crust didn't get as done as I wanted.

did a bunch of work on this clapped out 250 and took it out for 2.5 hrs (it's a fun bike!)

Here's a bubbling cheese video if you're bored:

 

[Rusty James]

The view looks as good as the pizza!