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Author Topic: The Pizza Thread  (Read 51084 times)

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Bar-B-Lew

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Re: The Pizza Thread
« Reply #315 on: February 18, 2022, 06:28:25 PM »
Quote from: 02ebz06 on February 18, 2022, 06:12:00 PM
Thanks for the info.  Was just curious about it.  Not planning to buy.
I like micro-brews and heavier beer, like Guinness,.

Guinness is a very low alcohol beer which surprised me several years ago when I saw that.  It has a heavier weight than ABV.  I am a big fan of micro brews now too.  I plan my vacations around visiting a bunch of them.
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MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

BigDave83

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Re: The Pizza Thread
« Reply #316 on: February 25, 2022, 06:53:49 PM »
GF wanted pizza I still have a few prebaked crusts in the back fridge.

Onions, sausage, pepperoni and yellow banana peppers. other has some garlic paste and olive oil cheese, onions banana peppers and black olives. I usually just black pepper the top before baking. Usually bake on a screen but did  a pan on one last week and the crust comes out more  some and not crunchy.

again sorry about the horrible pictures.
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02ebz06

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Re: The Pizza Thread
« Reply #317 on: February 26, 2022, 11:07:37 AM »
Look good Dave!
Did you make the dough ?  Those are nice and round, a lot better than I can manage with stretching.

I'm getting my oven fired up now, today's pizza day.  Will be just pepperoni on top today.
Takes longer to get that thing heated up in winter.

Just one topping today...

« Last Edit: February 26, 2022, 02:45:41 PM by 02ebz06 »
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Bruce here - These are my cooking toys:
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BigDave83

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Re: The Pizza Thread
« Reply #318 on: February 26, 2022, 08:15:54 PM »
Quote from: 02ebz06 on February 26, 2022, 11:07:37 AM
Look good Dave!
Did you make the dough ?  Those are nice and round, a lot better than I can manage with stretching.



No my dough stretching needs a lot of work. these are some premade crusts that I had left from the birthday party.
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Bentley

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Re: The Pizza Thread
« Reply #319 on: February 26, 2022, 10:45:47 PM »
Think I will have Pizza for dinner tomorrow!
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Bentley

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Re: The Pizza Thread
« Reply #320 on: February 27, 2022, 08:03:06 PM »
Did not think through the fact I hade almost zero toppings, so a EVOO & Garlic w/onion pie.  Was more of a test on the 00 flour and this one came out well.


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BigDave83

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Re: The Pizza Thread
« Reply #321 on: February 27, 2022, 09:07:25 PM »
Nothing wrong with that combo. I like it myself.
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yorkdude

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Re: The Pizza Thread
« Reply #322 on: February 28, 2022, 04:56:29 AM »
That actually sounds good.
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Bentley

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Re: The Pizza Thread
« Reply #323 on: February 28, 2022, 09:21:44 AM »
It had no flavor.  But the dough was a success, glad I froze the other 2 balls. I really wish I had a pizza oven for color, but cant justify it with the amount of pies I cook!
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02ebz06

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Re: The Pizza Thread
« Reply #324 on: February 28, 2022, 10:41:49 AM »
00 flour requires high temp to brown.  Tastes the same just doesn't have the browning.
You can get around that by adding sugar and/or Diastatic Malt Powder to the dough to help with browning.
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Bruce here - These are my cooking toys:
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ylr

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Re: The Pizza Thread
« Reply #325 on: February 28, 2022, 01:25:14 PM »
I'm guessing the Memphis is out of the question?
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02ebz06

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Re: The Pizza Thread
« Reply #326 on: February 28, 2022, 01:28:22 PM »
Quote from: ylr on February 28, 2022, 01:25:14 PM
I'm guessing the Memphis is out of the question?

Memphis wouldn't get hot enough to brown 00 flour without Sugar or DMP.
Need ~850+
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Bruce here - These are my cooking toys:
Lone Star Grillz 20x42 Pellet Grill (on order),   CampChef XXL Vertical Pellet Smoker,   Grilla Grills Primate (on order),   Pizza Party Emozione pizza oven

BigDave83

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Re: The Pizza Thread
« Reply #327 on: February 28, 2022, 06:38:12 PM »
Don't know if you have a gas grill, probably not, I bought one of these off FB market place used for $50. They used it one time. It works nice in my 3 burner gas grill.

 There are similar ones on Amazon also  that are cheaper, it would do maybe up to 14" pizza. Only thing is if you are thinking about it measure the depth of your grill grates to make sure it fits. I have 2 gas grills it will fit one but not the other.

https://www.amazon.com/BakerStone-Original-Outdoor-Portable-Blackstone/dp/B09N3PKTBL/ref=sr_1_4?crid=OFJE9IRZN6W3&keywords=bakerstone+pizza+oven&qid=1646091092&sprefix=bakerstone+pizza+oven%2Caps%2C87&sr=8-4
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Bentley

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Re: The Pizza Thread
« Reply #328 on: March 10, 2022, 01:21:11 PM »
Same dough as above, just in freezer for a week.  Not to bad, a much lower temperature, went Convection 425° for 20 minutes.  A mayo, garlic and tomato sauce, with Italian sausage, onions & green peppers. Cheddar/Mozzarella/Parmesan cheese.





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02ebz06

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Re: The Pizza Thread
« Reply #329 on: March 10, 2022, 01:51:32 PM »
Looks good, got some nice browning on the crust.
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Bruce here - These are my cooking toys:
Lone Star Grillz 20x42 Pellet Grill (on order),   CampChef XXL Vertical Pellet Smoker,   Grilla Grills Primate (on order),   Pizza Party Emozione pizza oven
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