ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 03-18-2011, 03:07 PM   #1
Moose
Quintessential Chatty Farker

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Los Angeles, CA
Downloads: 0
Uploads: 0
Lightbulb Complete Tutorial: How to Make Great Pizza at Home Using Store Bought Pizza Dough

Our Kitchen Aid mixer is broken right now, so we decided to go the easy route and buy some Trader Joe's pizza dough. I've used it in the past, before I really started to get into making pizza, so thought I would give it a whirl and see how I could apply my current pizza making knowledge to get the most out of this dough.

If you don't have a TJ's near you, you can always buy some dough from a nearby reputable pizzeria. If you go this route, ask them how much you need for the size and thickness you are looking for. You can also freeze and extra and use at a later time.

Here's what I did:

After letting the dough come to room temp for about 20 mins, I lightly floured the dough and shaped it into a 10 inch round. Then, I placed it into a lightly oiled glass pan and covered it for about an hour. I use the same method for homemade dough, and it allows the dough to "relax", making it much more easy to shape by hand.

After firing up the pizza kettle and getting the stone temp to 625 degrees, I worked the dough into a 15 inch round. The wrapper on the dough says it makes enough for a 12 inch pie, but with the method I used, I could have easily worked this into an 18 inch pizza because it was so pliable. (I didn't because I can only fit a 16 inch pie on my stone)

Stretching the dough by hand using your fists is the way to go with any dough - don't roll it out! There's some good videos on YouTube on how to do this. Here's a good one:

YouTube - Homemade Pizza Recipe : Prepare Dough For Homemade Pizza

Two other critical keys to good pizza are a wooden peel and semolina flour, which allows the pizza to slide off the wooden peel easily and quickly. Some use cornmeal, but having used both, semolina flour is far better, as it is much finer and doesn't change the texture profile of the pizza.

For this pizza, I topped with homemade sauce, whole milk mozzarella, fresh mushrooms and salami. I added some fresh basil after it cooked.

The pizza cooked in 4.5 minutes in the FrankenWeber Pizza Kettle and this is how it came out:





The outside of the dough was perfectly crunchy, yet the inside was soft and chewy. This dough was excellent, and as good as many of my homemade doughs.

If you've ever thought of making pizza, but were intimidated (as I once was) give it a shot using the above method and you might be quite surprised at how well it comes out. You can get equally good results cooking in a 550 degree oven and a good quality pizza stone.

Here's my pizza sauce recipe:

Moose’s Pizza Sauce Recipe:

1 Large Can Whole Plum Tomatoes ( San Marzanos are best, but TJ’s Plum Tomatoes are also good.)
½ white onion, quartered
6 large garlic cloves
1 TBSP crushed oregano leaves
1tsp fresh ground pepper
1 tsp sea salt
1 oz red wine (optional)

Open tomato can, add tomatoes and all ingredients to blender, then blend until all ingredients are fully liquefied, about 2 minutes. Place sauce in saucepan, starting with medium heat, then simmer for 10-30 minutes, stirring frequently. The longer you cook the sauce, the thicker it will be, so adjust the cook time to your thickness preference. Let sauce cool before topping on pizza.

Makes enough sauce for two 14 inch pizzas.


Thanks for looking!
__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Custom Avatars by Grillman
Blackstone Pizza Oven/Big Red UDS/Small BGE/Pit Barrel Cooker/Vision Kamado/Purebred American Rat Terrier Whisperer

Check out my blog:
www.mooseonfire.com



Moose is online now   Reply With Quote


Unread 03-18-2011, 03:16 PM   #2
BBQ PD
is one Smokin' Farker
 
Join Date: 10-17-10
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

Looks great, many thanks for posting .
__________________
Dave

CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ.
BBQ PD is offline   Reply With Quote


Unread 03-18-2011, 03:17 PM   #3
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Nice job, Moose! Thanks! The dough from Trader Joe's is pretty good. We use it when I don't have time to do it right :) I like the garlic and herb dough the most.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 03-18-2011, 04:13 PM   #4
blackdog043
is one Smokin' Farker

 
blackdog043's Avatar
 
Join Date: 01-21-10
Location: Denver, NC
Downloads: 0
Uploads: 0
Default

That's a great looking pie, Thanks for posting the sauce recipe, it sounds good.
__________________
Bill
Red Performer 1993
Green Performer 1998
22.5 OTG
22.5 OTS
UDS
Mini WSM
Super Fast Red Thermapen

Got butt ? Smoke it !!
blackdog043 is offline   Reply With Quote


Unread 03-18-2011, 05:19 PM   #5
Cast Iron Chef
is One Chatty Farker

 
Cast Iron Chef's Avatar
 
Join Date: 08-01-09
Location: Henderson, NV
Downloads: 0
Uploads: 0
Default

Good looking pie. Thanks for the tip on the semolina flour. I always used the corn meal.
__________________
Paul
18.5 & (2) 22.5" WSM
New Brumfield Offset Smoker/Grill
22.5" Weber One Touch Platinum
Genesis 3 Gasser
Bradley
Bisquette Pooper
Bullpen BBQ Team
Cast Iron Chef is offline   Reply With Quote


Unread 03-18-2011, 05:30 PM   #6
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Downloads: 0
Uploads: 0
Default

Great job on those dang pies, mine never look like that, thanks for the post. I've always used cornmeal myself and will now go with the semolina.
BTW, when are you opening the pizzeria?
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr
Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

bluetang is offline   Reply With Quote


Unread 03-18-2011, 05:52 PM   #7
Grabnabber
is one Smokin' Farker

 
Join Date: 02-25-10
Location: Chicago IL
Downloads: 0
Uploads: 0
Default

Thanks for the sauce recipe!
__________________
Tom

Weber OTG
Cast Iron Hibachi
Large BGE
Grabnabber is online now   Reply With Quote


Unread 03-18-2011, 07:03 PM   #8
MushCreek
Full Fledged Farker
 
Join Date: 10-01-09
Location: Seminole Florida
Downloads: 0
Uploads: 0
Default

Sounds like a good sauce! I hate the chain pizzas that are either too sweet or too salty. Lovin' the garlic! I need to work up a pizza process for my UDS.
__________________
I'm very intelligent, but I mask it by doing stupid stuff.
MushCreek is offline   Reply With Quote


Unread 03-18-2011, 07:24 PM   #9
Moose
Quintessential Chatty Farker

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Los Angeles, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MushCreek View Post
Sounds like a good sauce! I hate the chain pizzas that are either too sweet or too salty. Lovin' the garlic! I need to work up a pizza process for my UDS.
It's a great sauce recipe - I think you'll like it.

Not sure how well pizza would do on a UDS as you're going to need really high temps and I would imagine the bottom will burn before the top is done cooking. How about building one of these:

http://www.bbq-brethren.com/forum/sh...ad.php?t=94116
__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Custom Avatars by Grillman
Blackstone Pizza Oven/Big Red UDS/Small BGE/Pit Barrel Cooker/Vision Kamado/Purebred American Rat Terrier Whisperer

Check out my blog:
www.mooseonfire.com



Moose is online now   Reply With Quote


Unread 03-18-2011, 07:24 PM   #10
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Downloads: 0
Uploads: 0
Default

Nice!
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Unread 03-18-2011, 07:27 PM   #11
MushCreek
Full Fledged Farker
 
Join Date: 10-01-09
Location: Seminole Florida
Downloads: 0
Uploads: 0
Default

My UDS is made so that I can put the fire basket right up under the top grate- I use it for grilling that way. The top half of the UDS is VERY hot that way. If I put my pizza stone on the grate, I'm sure I can meet or exceed pizza temps. The only way to know for sure is to try it!
__________________
I'm very intelligent, but I mask it by doing stupid stuff.
MushCreek is offline   Reply With Quote


Unread 03-18-2011, 07:54 PM   #12
Moose
Quintessential Chatty Farker

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Los Angeles, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MushCreek View Post
My UDS is made so that I can put the fire basket right up under the top grate- I use it for grilling that way. The top half of the UDS is VERY hot that way. If I put my pizza stone on the grate, I'm sure I can meet or exceed pizza temps. The only way to know for sure is to try it!
Keep us posted!
__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Custom Avatars by Grillman
Blackstone Pizza Oven/Big Red UDS/Small BGE/Pit Barrel Cooker/Vision Kamado/Purebred American Rat Terrier Whisperer

Check out my blog:
www.mooseonfire.com



Moose is online now   Reply With Quote


Unread 03-18-2011, 07:55 PM   #13
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

Bookmarked - thanks for another awesome thread!
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg - Got 2 in the nest baby!
SPFP
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Unread 03-18-2011, 09:25 PM   #14
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0
Default

Beautiful piece of work as always (and I really love this avatar too).
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is online now   Reply With Quote


Unread 03-18-2011, 09:37 PM   #15
speedrcer1
is One Chatty Farker

 
speedrcer1's Avatar
 
Join Date: 01-02-10
Location: Massapequa, NY
Downloads: 0
Uploads: 0
Default

Wow! Thanks for the post!
__________________
Don G
Member Purple Pork Masters Team
Bubba-Keg

KCBS 54236, Certified KCBS judge
Certified MOINK Baller
Super-Fast, Super-Non Stealthy ORANGE Themapen
speedrcer1 is offline   Reply With Quote


Reply

Tags
Pizza

Similar Threads
Thread Thread Starter Forum Replies Last Post
Help with Pizza Dough JMSetzler Q-talk 14 05-30-2011 12:58 AM
Pizza Dough Smoothsmoke Q-talk 22 04-25-2011 09:21 AM
Meat Sauce, Home Made Or Store Bought? N8man Q-talk 34 11-15-2008 12:58 PM
A great store-bought chipotle sauce Mark Q-talk 9 07-18-2005 03:54 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:33 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts