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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-18-2010, 11:00 AM   #31
BobBrisket
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I'd still hit it. Seems you had too much liquid/moisture issue and with the dough rolled out thin, it warmed up too much and well, the issue. Also, was that shortening you coated the dough ball with?
I have issues with dough and baking too. I combat that by simply greasing or oiling the stone and just rolling it out on the stone itself. Saves fromhaving to make that critical move after it's suffed, filled, sauced etc.
Reminds of the time my pizza stuck to the board I was using for transport to the grill. It wouldn't slide off........so I forced it.............all that made it to the grill was the sauce and toppings. The dough was still on the board. LOL!!
It's all just part of the learning curve. Looks like you made a good a save to me.

Bob
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Unread 05-18-2010, 11:22 AM   #32
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Thank you everyone, I'm making it again, but I'm going to use Bob's method. I'm going to roll it out on the stone first. And then I will roll out it thick and not thin this time.
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Unread 05-18-2010, 11:59 AM   #33
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Quote:
Originally Posted by landarc View Post
BTW, in my book, this is not an epic fail, let's not be drama queens about this. Epic fail is more like...'I went inside to get a camera and when I came out I heard a fwoosh and the deck was on fire, I lost all of my pepper plants, the Weber melted but, good thing is, the vet said the dogs tail would be fine after the first 2 surgeries'


You just had an oddly shaped stromboli today. Shall we say well vented. And a stromboli that size only needs one egg worth of wash, and it should be a very thin wash at that.
I might also add "the Harley only has paint damage and the cat will require retrreads after his 100 MPH jog through the neighborhood". Now that would be an epic failure.

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I don't see a problem
I agree

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No worries, Derek! If you're not learning, you're not growing; and if you ain't growing, you're dying.

John
Most of all I agree with John.

Remember my motto "Never give up and looks ain't everything"

I have never tried pizza etc. (need a stone) So no words of wisdom from me only words of encouragement,
Keep on swingin'
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Unread 05-18-2010, 12:05 PM   #34
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I might also add "the Harley only has paint damage and the cat will require retrreads after his 100 MPH jog through the neighborhood". Now that would be an epic failure.



I agree



Most of all I agree with John.

Remember my motto "Never give up and looks ain't everything"

I have never tried pizza etc. (need a stone) So no words of wisdom from me only words of encouragement,
Keep on swingin'
Thank you old smoke, and everyone else.

I have learned a valued lesson here making a strom, hot pocket that I can take with me to the next pizza session.

You guys rock, PERIOD!
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Unread 05-18-2010, 12:15 PM   #35
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When you get the chance watch Alton Brown's Good Eats episode on pizza crust...lots of good suggestions. One that would appear appropriate...well two actually.. build you Stromboli/Pizza/Calzone on a Pizza peal...and once you've got your dough the size you want, make sure it isn't "stuck" to the peal/stone/pan/whatever before you put your toppings on.

Presentation is nice...but taste is more important...keep up the good work.

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Unread 05-18-2010, 12:15 PM   #36
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Old Smoke, a pan can work fine also. Makes it easier in terms of no transfer, just pat it out on the pan. Easy peasy.
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Unread 05-18-2010, 12:19 PM   #37
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Thanks guys, I'm actually going to ROLL it on the metal pizza stone ( can I call it a stone? )

and then put that stone on the grill using Landarc's coal method ( or the minion method )
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Unread 05-18-2010, 12:24 PM   #38
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Quote:
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Old Smoke, a pan can work fine also. Makes it easier in terms of no transfer, just pat it out on the pan. Easy peasy.
Hey Thanks
I have "holey" and regular pizza pans.
Which one should I use?
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Unread 05-18-2010, 12:33 PM   #39
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Quote:
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Thanks bro, The odd thing about it, it tasted like a hot pocket.


Here's how I did the bacon ( in the oven )




&


Derek,
I am not sure why? But I have never been able to see one of your photo posts..all I get is the "&" symbol where the photo should be.
You pron is the only pron I can't not see on here...
I am not sure why - as everyone else seems to be seeing it
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Unread 05-18-2010, 12:38 PM   #40
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Quote:
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Derek,
I am not sure why? But I have never been able to see one of your photo posts..all I get is the "&" symbol where the photo should be.
You pron is the only pron I can't not see on here...
I am not sure why - as everyone else seems to be seeing it
Is your work place or your home blocking the ip to Smugmug.com?

I think that might be why!
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Unread 05-18-2010, 12:47 PM   #41
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Looks strangely familiar...




My lovely burnt farked up gooey mess.
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Unread 05-18-2010, 12:54 PM   #42
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Looks strangely familiar...




My lovely burnt farked up gooey mess.
Cool, cool. We gotta get them together, And fly them to A.L. So we can put them in a movie, and hope we can get Arnold Swartzinagure & Danny Devito to give them voice overs :P

Call the movie Twins :P
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Last edited by Derek; 05-18-2010 at 01:17 PM..
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Unread 05-18-2010, 12:59 PM   #43
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Legendary Guerry, not just lovely, but legendary. And better yet, it was the first Throw Down after RedHot went into competition against you.

OldSmoke, I prefer the holey (perforated) pan.

Derek, it is a pan, metal pan. No renaming, a stone is not metal.
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