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 09-10-2011, 10:56 AM   #1
Mark R
Knows what a fatty is.
 
Mark R's Avatar
 
Join Date: 08-28-11
Location: Saint Petersburg, Florida
Downloads: 0
Uploads: 0
Default White, white, white, wezza ona Weber!

This was dinner Thursday night.
We start with the fire ina Weber. Two piles of lump with a chunk of oak on top, lit coals on the top/middle. Kinda my pizza minion.


Then we assemble the grill. A round of tin foil (alum) and four 1/2 fire bricks. The bricks are just inside the "hinge" on the bottom grill so I can add lump if I need to (haven't yet).


Then the stone on top of the original grill. Trying to keep the stone from the direct fire and also support it evenly. I'm not sure if this is necessary but it is working real well for me.


Now we start working the dough. White ingredients in the background minus the Alfredo sauce. Sweet red onion, artichoke hearts, smoked chicken breast and fresh grated Mozzarella.


And we have a pizza dough rolled out! The dark spots in the dough are fennel seed and basil.


Decorated nicely and ready for the Weber. Which is up to temp @ 500F.


On to the stone it goes, cover it up and wait 18 minutes.




And ready to leave the Weber.


On to the cooling rack. Even Leroy Selmon is lookin at it. I didn't realize his pic was there.


A nice slice of white pizza heaven!!!
Mark R is offline   Reply With Quote


Thanks from: --->
Unread 09-10-2011, 11:01 AM   #2
ianjoe
Full Fledged Farker
 
Join Date: 11-21-10
Location: Northern Wisconsin
Downloads: 0
Uploads: 0
Default

looks great.
ianjoe is offline   Reply With Quote


Unread 09-10-2011, 11:15 AM   #3
Carbon
is One Chatty Farker
 
Join Date: 08-24-08
Location: Los Angeles
Downloads: 0
Uploads: 0
Default

Bravo! I love white pizza.
__________________
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
Carbon is offline   Reply With Quote


Unread 09-10-2011, 11:15 AM   #4
el_matt
is One Chatty Farker
 
Join Date: 12-08-09
Location: Turlock, California
Downloads: 0
Uploads: 0
Default

That looks nice. I'm wanting to do a pizza on my weber.

Matt
el_matt is offline   Reply With Quote


Unread 09-10-2011, 11:18 AM   #5
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

That looks great! I need to make one soon.
__________________
"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 09-10-2011, 11:30 AM   #6
silverfinger
Babbling Farker

 
silverfinger's Avatar
 
Join Date: 08-02-10
Location: Santa Poco.
Downloads: 0
Uploads: 0
Default

That looks awesome! What temp did you end up with and how long did you cook it for?
__________________
I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

50 year Old Imperial Kamado with ears.
22" fire pit with Weber lid. 22" Weber Kettle Gold.
Winner of the 1st & 2nd annual BBQ Brethren Beard War!
silverfinger is offline   Reply With Quote


Unread 09-10-2011, 11:34 AM   #7
Mark R
Knows what a fatty is.
 
Mark R's Avatar
 
Join Date: 08-28-11
Location: Saint Petersburg, Florida
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by silverfinger View Post
That looks awesome! What temp did you end up with and how long did you cook it for?
It held pretty close to 500F for about 18 minutes.
Mark R is offline   Reply With Quote


Thanks from:--->
Unread 09-10-2011, 12:37 PM   #8
smokinin614
Knows what a fatty is.
 
smokinin614's Avatar
 
Join Date: 08-18-11
Location: Upper Arlington, O-H-I-O
Downloads: 0
Uploads: 0
Default

Looks Great! Love making pizza on my Weber
__________________
22.5 Weber Silver, 22.5 Weber Silver, 22.5 Weber Silver (Yes 3 of them...) UDS
smokinin614 is offline   Reply With Quote


Unread 09-10-2011, 02:43 PM   #9
Moose
Quintessential Chatty Farker

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

Fine looking White pie!
__________________
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 09-10-2011, 06:05 PM   #10
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
Downloads: 0
Uploads: 0
Default

Pizza on a grill - nothing else like it!
__________________
L-M
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
1 - Fantastic hubby - the original Big Al
_______________________________________
Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
LMAJ is offline   Reply With Quote


Unread 09-10-2011, 08:10 PM   #11
morgaj1
is one Smokin' Farker

 
Join Date: 09-06-11
Location: Alabama
Downloads: 0
Uploads: 0
Default

Will you share your dough recipe?
morgaj1 is offline   Reply With Quote


Unread 09-10-2011, 08:12 PM   #12
Shiz-Nit
is One Chatty Farker
 
Join Date: 03-06-10
Location: kentucky
Downloads: 0
Uploads: 0
Default

nice pie indeed
__________________
Bluegrass Southern Smokers - Catering & Competition BBQ Team- BBQ Naked & Toast Your BunZ.
Shiz-Nit is offline   Reply With Quote


Unread 09-10-2011, 08:56 PM   #13
tamadrummer
is one Smokin' Farker
 
tamadrummer's Avatar
 
Join Date: 07-12-11
Location: Zephyrhills, FL
Downloads: 0
Uploads: 0
Default

Looks awesome man! I will be in Indian Rocks all week this week. I like mine with a lots of garlic and xtra cheese please......
tamadrummer is offline   Reply With Quote


Unread 09-10-2011, 09:05 PM   #14
Irrad8
is one Smokin' Farker

 
Irrad8's Avatar
 
Join Date: 08-14-07
Location: Moberly, MO
Downloads: 0
Uploads: 0
Default

Impressive.
__________________
Brian aka Irradiate
Lit & Loaded BBQ
BBQ-Brethren - MOFO Chapter
Traeger - Lil Tex, UDS -old school, Weber - 22" kettle
Brinkmann - 6 burner w rotis (for grillin'), 2 burner (for tailgatn')
KCBS member & CBJ
2006 FORD SUPERCREW 4x4..with racing stripes
2003 PLAYMOR 7' X 16' Hauler
Always a bottle of Gentleman Jack in the fridge
Am I in the "wood pile" ......again..
Irrad8 is offline   Reply With Quote


Unread 09-10-2011, 09:47 PM   #15
Mark R
Knows what a fatty is.
 
Mark R's Avatar
 
Join Date: 08-28-11
Location: Saint Petersburg, Florida
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by morgaj1 View Post
Will you share your dough recipe?
Sure. This comes from my fishin buddy Vlap.
Ingredients:
3 1/2 cups flour (I use bread flour)
1 cup warm water
2 teaspoons yeast
2 tablespoons honey
1/4 cup olive oil
1/2 teaspoon salt

Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix by and hand (or any other method) until well blended. Add the yeast and mix some more. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.

Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.

After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out

I added some fennel seed and basil to the original mix.

Mark
Mark R is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
The White Weber is Now Black!! fnbish Q-talk 11 05-04-2011 01:06 AM
Is this a good deal on CL?? White Weber Kettle fnbish Q-talk 18 05-03-2011 08:09 AM
Prime rib on the Weber- Lump and white oak Goose Q-talk 12 12-05-2009 10:44 PM
Too Much White Smoke RickyBobby Q-talk 11 10-12-2008 03:24 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 12:28 AM.


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