Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Author Topic: The Pizza Thread  (Read 65399 times)

0 Members and 1 Guest are viewing this topic.

02ebz06

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2625
  • Rio Rancho, NM
Re: The Pizza Thread
« Reply #375 on: April 23, 2022, 09:08:09 AM »
Look good Elinis.     
Logged
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

elenis

  • Starting to taste the Smoke.
  • ***
  • Offline Offline
  • Posts: 220
Re: The Pizza Thread
« Reply #376 on: April 23, 2022, 11:42:59 PM »
Quote from: BigDave83 on April 23, 2022, 07:59:41 AM
I would be in for the top and bottom one and would try the middle but was never the pineapple on pizza guy.

I need to try to make some dough and have at it again. Dough and I don't work so pretty well together.

If you have a stand mixer and can download the Ooni app on your phone it doesn't take much. We have so many amazing bakers on this forum. I do not count myself amongst them. The Ooni app has recipes for dough as well as a calculator to figure everything out for you by weight based on proof time and temp, what type of yeast your using, how many dough balls you want and what weight, so on and so forth so you can really customize for whatever amount your making. If you don't have a stand mixer your arms are going to get quite a workout. We have one of the Kitchenaid Pro mixers with the spiral dough hook and all. I know it isn't like the real awesome ones I have seen on the forum, but works well for what we use it for. We also have a number of accessories for it.
Logged
Mak 2 Star General #1799

pmillen

  • Global Moderator
  • You are starting to smell like smoke.
  • ***
  • Offline Offline
  • Posts: 3364
  • This pistol is most fun for the buck
Re: The Pizza Thread
« Reply #377 on: April 24, 2022, 01:03:20 PM »
Quote from: BigDave83 on April 23, 2022, 07:59:41 AM
I need to try to make some dough and have at it again. Dough and I don't work so pretty well together.

I made pizza dough yesterday with my Cusinart bread maker.  It takes an hour and a half and is ready to go.  It makes a rather large ball.
Logged
Paul

Lone Star Grillz Texas Edition Direct Offset - MAK 2-Star – M Grills M-36 – Hunsaker Drum – Basic 36" Blackstone Griddle – PK Grill – Masterbuilt 1050 – Kamado Joe Big Joe w/FireBoard Drive & Blower

02ebz06

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2625
  • Rio Rancho, NM
Re: The Pizza Thread
« Reply #378 on: April 24, 2022, 02:20:28 PM »
Started out planning to just have a cheese pizza today, then remembered I had some sliced green olives stuffed with pimentos.
Shredded some Parmigiano Reggiano on top after baking.
Was tasty. 
« Last Edit: April 24, 2022, 02:33:14 PM by 02ebz06 »
Logged
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

02ebz06

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2625
  • Rio Rancho, NM
Re: The Pizza Thread
« Reply #379 on: May 07, 2022, 02:35:37 PM »
Pizza Saturday. Gotta have my fix.
Italian Sausage and Bell Peppers.  Nuked the bell peppers for 2 minutes to remove some of the water.
Sausage was par-cooked.  Many don't but I'm paranoid of some being uncooked, so I prefer to par-cook since it is only in the oven for a couple minutes.
Logged
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

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9681
  • Mayberry
Re: The Pizza Thread
« Reply #380 on: May 07, 2022, 03:10:35 PM »
Great looking pizza!  I like the contrast of the bell pepper!
Logged
Bacon is a Gateway Food...

02ebz06

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2625
  • Rio Rancho, NM
Re: The Pizza Thread
« Reply #381 on: May 07, 2022, 04:29:44 PM »
Thanks.  Wanted to add something with the sausage and Bell Pepper popped into my head.
Logged
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

Free Mr. Tony

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1324
  • Fort Wayne, Indiana
Re: The Pizza Thread
« Reply #382 on: May 18, 2022, 02:32:27 PM »
First pizza night in awhile. I got my prep table recently so I can make multiple pizzas pretty easily. Three at a time in the oven. This is the only pic I got though.


We are wrapping up the remodel process at the new place so hopefully back to baking pizza and bread regularly.
Logged

02ebz06

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2625
  • Rio Rancho, NM
Re: The Pizza Thread
« Reply #383 on: May 18, 2022, 03:38:08 PM »
Very nice work area. 
Logged
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

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6891
  • Schnecksville, PA
    • Bar-B-Lews Blog
Re: The Pizza Thread
« Reply #384 on: May 18, 2022, 06:54:46 PM »
Quote from: 02ebz06 on May 18, 2022, 03:38:08 PM
Very nice work area. 

Hard to argue with that.  Incredible looking.  Nice job!
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9681
  • Mayberry
Re: The Pizza Thread
« Reply #385 on: May 18, 2022, 07:04:47 PM »
A nice setup for sure!
Logged
Bacon is a Gateway Food...

hughver

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2198
  • University of Louisiana
Re: The Pizza Thread
« Reply #386 on: May 19, 2022, 01:02:38 PM »
Boy that's lots of toys, I give up, you win. "He who has the most toys at the end wins."
Logged
--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas

yorkdude

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2231
  • Lake Elbo-Manhattan Kansas
Re: The Pizza Thread
« Reply #387 on: May 20, 2022, 05:52:34 AM »
Awesome set up, nicely done.
Logged

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9681
  • Mayberry
Re: The Pizza Thread
« Reply #388 on: June 11, 2022, 03:45:17 PM »
Been awhile since I used the Pro for a pizza, forgot just how much better it is then an oven for the type of pizza I like.  Dough making is getting better too!


Logged
Bacon is a Gateway Food...

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9681
  • Mayberry
Re: The Pizza Thread
« Reply #389 on: June 18, 2022, 04:50:48 PM »
Sweet Italian & Peperoni. 60% hydration, 50/50 AP/OO.  Estimate is 8 minutes on Memphis Pro at 550°.

Logged
Bacon is a Gateway Food...