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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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11-25-2012, 02:09 AM
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#1 |
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On the road to being a farker
Join Date: 03-16-12
Location: The Netherlands
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Pizza
Yep Pizza,
Oh man do I love pizza! This time I made the traditional pizza magherita as first made for Queen Magaretha 1889. Let me know what you think! Thanks for watching |
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| Thanks from:---> |
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11-25-2012, 03:48 AM
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#2 |
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is One Chatty Farker
  
Join Date: 07-19-11
Location: Mt. Pleasant S.C.
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PitmasterX???
Alrighty, then. I'll bite. Your bottom crust looks fabulous. Your top crust looks, uncooked, to say the least. Top crust looks like a dumpling. Sorry, just saying. Furthermore, it looks edible. I'd still hit it.
__________________
18.5" WSM Weber SJS Maverick ET-732 Stealthy Fast Black Thermapen "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier |
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11-25-2012, 06:53 AM
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#3 |
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Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
Downloads: 0
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Looks good, no yeast in your dough?
__________________
Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle Magma Newport - Gasser (on the Boat) 1 - Terracotta PIG 1 Masterbuilt Modified Smokehouse [COLOR=Green]2 - Super FAST, Super ACCURATE Green Thermapen[/COLOR]1 splashproof) |
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11-25-2012, 10:18 AM
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#5 |
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Full Fledged Farker
Join Date: 09-10-12
Location: So Cal
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What PatAttack said...
I think you were right saying (in thethis video) that the BGE needed to be hotter. |
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11-25-2012, 10:33 AM
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#6 |
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Is lookin for wood to cook with.
Join Date: 08-26-11
Location: PA
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Looks good. I believe however the queen was served the pizza with tomato slices not sauce. Of course I’ve been wrong before and will be again.
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11-25-2012, 12:29 PM
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#7 | |
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On the road to being a farker
Join Date: 03-16-12
Location: The Netherlands
Downloads: 0
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Quote:
I'm sorry you guessed right and you are wrong  Before this pizza, every pizza was served with tomato slices. This is the first one with tomato puree and the basic to the pizza we know today. A characteristic to the neapolitan pizza is that the crust is very thin. It does not rise that much while cooking. This a picture of another pizza I made that day, it gives you a good view of what the crust looks like. On top it may not look al that done, but in fact its perfect  Thanks for commenting |
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11-25-2012, 12:31 PM
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#8 | |
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On the road to being a farker
Join Date: 03-16-12
Location: The Netherlands
Downloads: 0
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Quote:
3/4 teaspoon salt 8 grams of dried yeast 120 ml of lukewarm water a dash of olive oil |
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11-25-2012, 02:59 PM
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#9 |
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Is lookin for wood to cook with.
Join Date: 06-25-08
Location: Tryon, NC
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Great job Pitmasterx and thanks for the video! Very similar to what I do here in the States. I am a wood-fired pizza lover and connoisseur myself, although I have had to cut back on breads because of my cholesterol, I still love to make a great wood-fired pizza. I just make my skin very thin and grill one side first, then add the toppings to the grilled side and then finish grilling the whole pizza. I hope to construct a wood-fired brick oven in the near future.
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| Thanks from:---> |
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| Tags |
| barbecue, bbqpitamsterx pitmaster x, big green egg, Pizza, pizza magherita, Pizza Stone |
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