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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 05-28-2013, 11:40 PM   #346
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V-wis,
Try this site for dough making. Here's a link to a calculator on the measurements you will need. Get a digital scale.

http://www.pizzamaking.com/dough_calculator.html

I've used this many times and I'm very happy with the dough. The dough should sit in the fridge for several days to ferment. This adds lots of flavor.

Take pics of the pies and happy faces.

Jerry
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Unread 05-29-2013, 09:30 AM   #347
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Quote:
Originally Posted by Bob in St. Louis View Post
I'm thinking he should install a webcam so we can all watch it live.

Also, here's a link to the Varasanos Website.
There's a HUGE MASSIVE amount of information on there. The guy puts some reasoning behind some of the myths behind making pizza, and the pizza dough itself. Even if you skim it and read a few of the bullet points that strike your fancy, you'll find it very informative and educational.
Bob i wil deffinetly document, dono about a live cam, lol.

Thanks for the link ill have to read thru it.. Thanks
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Unread 05-29-2013, 09:31 AM   #348
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Quote:
Originally Posted by Carbon View Post
I'm sure it'll turn out to be a great pizza party. Temps should be warming up by the weekend so the evenings should be nice.
I threw a pizza party on Halloween night once and that was a blast. One friend came dressed as a motorcycle cop and made his very first pizza which came out pretty good. I remember posting his pic on one of the pizza forums. But there were also lots of messed up pizzas..... we blamed those on the beer. lol...
Lot of others played it safe and just roasted marshmallows...:)
Sounds like a great time..
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Unread 05-29-2013, 09:33 AM   #349
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Quote:
Originally Posted by halfprice View Post
V-wis,
Try this site for dough making. Here's a link to a calculator on the measurements you will need. Get a digital scale.

http://www.pizzamaking.com/dough_calculator.html

I've used this many times and I'm very happy with the dough. The dough should sit in the fridge for several days to ferment. This adds lots of flavor.

Take pics of the pies and happy faces.

Jerry
Jerry, thanks for the link, that will be helpful as ill be serving about 16 peeps.
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Unread 05-29-2013, 11:34 AM   #350
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Quote:
Originally Posted by V-wiz View Post
Jerry, thanks for the link, that will be helpful as ill be serving about 16 peeps.
i like that site, but IMHO, not a big fan of the lehman dough or the calculater results.

i've been working with this one lately, with very satifying results.

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Unread 05-29-2013, 11:34 AM   #351
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Quote:
Originally Posted by V-wiz View Post
Sounds like a great time..
It sure was.
I found that photo of my friend's first pizza from that Halloween party. :)

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Unread 05-29-2013, 07:07 PM   #352
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Fantastic setup - really well done! Here in Sao Paulo, pizza ovens are very popular, although I am ashamed to admit I have a pre-mold concrete job, and wished I had done a proper brick job.



The hardest part was perfecting the dough - I still haven't found the recipe I really like, but it's a lot of fun experimenting. The best thing about the pizza oven is that everyone joins in - it's very interactive compared to BBQ - I have also done some great lasagna and breads in the thing.

I plan on re-doing the BBQ house - it's going to be a setup like yours, with a proper Pizza oven, the BBQ pit, an Argentinean 'Parilla' grill for cooking over wood at closer range and a Brazilian 'Fogo a lenha' which is a wood fired hot plate like this:



Anyway - fantastic job, and I can't wait to hear more about your pizza success stories and some photos of the food please!
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Unread 05-29-2013, 08:43 PM   #353
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That's very cool, right there!
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Unread 05-29-2013, 10:27 PM   #354
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Quote:
Originally Posted by Carbon View Post
It sure was.
I found that photo of my friend's first pizza from that Halloween party. :)

Very nice... Thanks for sharing.
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Unread 05-29-2013, 10:28 PM   #355
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Quote:
Originally Posted by CambuiAl View Post
Fantastic setup - really well done! Here in Sao Paulo, pizza ovens are very popular, although I am ashamed to admit I have a pre-mold concrete job, and wished I had done a proper brick job.



The hardest part was perfecting the dough - I still haven't found the recipe I really like, but it's a lot of fun experimenting. The best thing about the pizza oven is that everyone joins in - it's very interactive compared to BBQ - I have also done some great lasagna and breads in the thing.

I plan on re-doing the BBQ house - it's going to be a setup like yours, with a proper Pizza oven, the BBQ pit, an Argentinean 'Parilla' grill for cooking over wood at closer range and a Brazilian 'Fogo a lenha' which is a wood fired hot plate like this:



Anyway - fantastic job, and I can't wait to hear more about your pizza success stories and some photos of the food please!


Thats pretty cool, indoor wood fired cooking.. Sweet, thanks for sharing.
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Unread 05-30-2013, 12:52 AM   #356
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Well i got the dough, Used 7.5 pounds of flower, 11 pounds of dough, should be enough for 18 pies right?





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Unread 05-30-2013, 07:32 AM   #357
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hmmmm, depends.

i don't have my exact calculations with me but, i think i use between 450 and 500 grams per pie for 14 plus inch shell. kinda depends on how the dough is acting that day.

1 pound=453 grams. so if i was cooking 18 pies, 11 pounds would not be enough. plus i always fark up opening at least one of them.
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Unread 05-30-2013, 09:32 AM   #358
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Quote:
Originally Posted by boogiesnap View Post
hmmmm, depends.

i don't have my exact calculations with me but, i think i use between 450 and 500 grams per pie for 14 plus inch shell. kinda depends on how the dough is acting that day.

1 pound=453 grams. so if i was cooking 18 pies, 11 pounds would not be enough. plus i always fark up opening at least one of them.
I have since added more to the dough, also i will be making 280g 12 inch pies.
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Unread 05-30-2013, 09:47 AM   #359
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added to the existing dough or another batch?
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Unread 05-30-2013, 05:46 PM   #360
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Quote:
Originally Posted by boogiesnap View Post
added to the existing dough or another batch?

Existing, basically 30 min after mixing it and letting it sit.
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