Cliff Bartlett
R.I.P. 5/17/2021
Sunday night was Pizza Night at our house. I got really fired up about this after viewing Rich G's pizza post last week. What really caught my eye was the dough he used. Decided to give it a try. i sure wasn't sorry. That is the best pizza dough I've had to date. Used King Arthur AP and Caputo 00, 50/50. Four hour bulk fermentation and shaped dough balls. In fridge until an hour before cook. Also new this cook, was using my KP Baking Steel. My wife got it for me for Father's Day and it was my first opportunity to use it. Let me tell you, it takes the KP to a new level. My set up was a C configuration against the backside and sides of the kettle. One large oak mini- split for additional heat. Here's some pic's.
280 g dough balls.
Here's my Baking Steel.
This was supposed to be a mushroom, sausage and olive. Somebody forgot the mushrooms. inauspicious start. Still tasted good. Used up some store bought pizza sausage for this pie.
In it goes. There's a bit of a learning curve with the baking steel. Especially if you're used to using the KP without one. Didn't spin pizza fast enough and the rear of the pizza got a little dark.
Copied Rich's recipe on this pie, I think. Jalapeno, sausage (used one of my homemade Andouille sausage out of my freezer) and Honey.
This is my wife's pizza. It's a veggie and it is her favorite. If I cooked pizza 50 times she'd have this one every time. She's not a vegetarian either. Mushroom, Onion, Red Bell Pepper, Artichoke Hearts and Olives. If you can transfer this pizza from the peel to the stone, and keep the toppings intact, you've passed Pizza 101.
This one took a little longer.
Crusts weren't too bad.
280 g dough balls.
Here's my Baking Steel.
This was supposed to be a mushroom, sausage and olive. Somebody forgot the mushrooms. inauspicious start. Still tasted good. Used up some store bought pizza sausage for this pie.
In it goes. There's a bit of a learning curve with the baking steel. Especially if you're used to using the KP without one. Didn't spin pizza fast enough and the rear of the pizza got a little dark.
Copied Rich's recipe on this pie, I think. Jalapeno, sausage (used one of my homemade Andouille sausage out of my freezer) and Honey.
This is my wife's pizza. It's a veggie and it is her favorite. If I cooked pizza 50 times she'd have this one every time. She's not a vegetarian either. Mushroom, Onion, Red Bell Pepper, Artichoke Hearts and Olives. If you can transfer this pizza from the peel to the stone, and keep the toppings intact, you've passed Pizza 101.
This one took a little longer.
Crusts weren't too bad.
But I'd give it a go on one of mine.
