What a score today!


 
Well I just ordered that pizza turner in an earlier link and also a12" Bamboo peel. Supposed to arrive Wed, and I am hoping da boss is up to helping me figure out some dough by the end of the week to maybe make some pies in the new gadget. šŸ¤ž šŸ¤ž šŸ¤ž šŸ¤ž
 
@Rich G has dough recipe that I like and have used a number of times.

Rich G

Thread 'Rich's "Nearly-politan" Pizza Dough'

This seems like the right place for this one?

Anyway, I've posted my pizza dough formula a bunch of times in various places, but never here in the recipes forums. So, here's my version of pizza dough......

Formula for 1x280g dough ball. This should give you an 11-12" pizza depending on how thin you get the dough when you open it. The 00 flour REALLY makes this dough super silky and easy to work with, so it's worth the effort to find it if you can.......

171g Flour (50/50 All Purpose, and 00 flours)
104g Water
4.8g Salt
3g Olive Oil
.25g ADY

Mix until all ingredients are...
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@Brett-EDH shared this recipe

Brett-EDH

Post in thread 'Pizza on the Weber Summit Kamado'

NY style dough recipe. Can be modded in a few different ways, by flours, ratios and hydrations.

Base recipe of which i've cooked over 30 pies to get to this stage on the E6, using a 3/8" A36 steel plate, 14.25" x 16", seasoned over time with cooking oil. all versions of pizza have been cooked on an aluminum screen with an approximate cook time of 4-5 minutes, and 1 minute to 90 seconds decked onto the steel directly for browning the bottom all with a dome temp around 450-500, steel temps at the corners of 550-650F.

feel free to mod this, take notes, and report back your findings, please...
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Larry, are you way deep in the ā€œcocktail hourā€.
Your wife will be giving instructions and making sure the dough is right!!!
Youā€™re a good cook but, when SWMBO is on scene, follow directions!
Youā€™ve been down this road before, youā€™ll be fine as long as you listen!šŸ˜‰šŸ‘
 
I have enjoyed a couple single malts tonight. But this will not be happening on "cocktail night" since I only partake on weekends :D But yes I will follow directions :D
 
OK gave the new oven a whirl tonight. I bought a Sam's Club Artisan Margherita pizza (they're boxed and basically uncooked only enough to "set" the dough a little). I knew these pizza ovens are fast. Having never used one I wasn't prepared for how fast. Within 20 seconds I got that little "over done" area. Once I got the hang of doing the rotations. It was otherwise very nicely cooked. FWIW I bought the 2 following utensils to work with it https://www.amazon.com/dp/B0FLXRLX6Q?tag=tvwb-20 and this peel https://www.amazon.com/dp/B0B9HP1LDV?tag=tvwb-20
20251113_173842.jpg20251113_172649.jpg
 
Cody Bratton said:
Thatā€™s what makes it so worth itā€¦ that thing looks prime for my liking of pizza.

How did it do on the underside? Love or hate Dave Portnoy from barstool sports. I think his scoring of pizza undercarriage is spot on.
Click to expand...
It did great Cody. I did find I had to let it run quite a while to pre-heat but that was simply due to my not fully understanding the unit's operation. I was pre-heating it on "low mid/low" because I was unsure how hot it actually could get and how fast or not fast. It's all a learning thing. I've never used a pizza oven before always using either my Wolf (all 6 burners on medium after pre-heating) along with the IR rotisserie burner on full to give it fully surrounded heat. And I've used Big Z running it flat out (which tops out at 450-525. The pellet grill tends to vary more at high temps than at low. At low (up to 350 or so) they're very stable and the PID does a great job holding them. But running flat out they tend to waver more. I noticed this on both of mine. Though the Members Mark is a lot more stable. I think because it's the same size burn pot and same auger motor but in a smaller environment.
Bottom line: Next time around I will not waste my time or LP pre-heating on low/mid low. I'll leave it running flat out until temp is up then turn it down
 
Not sure if it was mentioned beforeā€¦ you need an IR Temp Gun to check stone temp

I had an old one lying around but it didnā€™t go high enough for pizza temps - probably want at least 900f

Ended up getting this one on sale
www.thermoworks.com

Industrial IR Gun (IR-GUN-S)

Explore ThermoWorks, the trusted leader in precision thermometers. From the kitchen to the grill, ThermoWorks meat thermometers ensure culinary perfection.
www.thermoworks.com www.thermoworks.com
 
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