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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-04-2014, 06:38 AM   #31
dwfisk
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I think you have a damn fine concept & design here! Can't wait to see some product!
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Old 01-04-2014, 06:49 AM   #32
Diesel Dave
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Waiting on the end result Jed.

As usual you seem to come up with some real good ideas.

I'm sure this one will work out if you get the temps you need.
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Old 01-04-2014, 08:35 AM   #33
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Sounds really interesting Looking forward to watching this
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Old 01-04-2014, 08:44 AM   #34
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CA,
A couple of questions,
would you share your dough recipe?

could you cook like this in the bottom firebox (if your cooker doesnt have the warmer over top of the firebox?
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Old 01-04-2014, 08:47 AM   #35
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Looks like a good idea to me, Jed! Can't wait to see how it does!!
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Old 01-04-2014, 10:17 AM   #36
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Quote:
Originally Posted by jonboy View Post
CA,
A couple of questions,
would you share your dough recipe?

could you cook like this in the bottom firebox (if your cooker doesnt have the warmer over top of the firebox?
jon
Here are the ingredients

4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting

This website details the method that I use.
http://www.101cookbooks.com/archives/001199.html
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Old 01-04-2014, 10:47 AM   #37
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Looks like it'll work to me, design-wise anyway. Just be careful of that stone spalling under heat. I remember reading somewhere about that happening with granite while in my search for a better stone alternative to the store bought 1/2" thick pieces of crap that crack after one use. I ended up using an 1-1/2" thick hunk of sandstone for my kamado and it works great.

Maybe run the 3/8" plate right under it in case the stone does spall?

Good luck either way. I LOVE PIZZA!!!!!
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Old 01-04-2014, 11:42 AM   #38
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Quote:
Originally Posted by CharredApron View Post
We shall see tomorrow!
IT'S TOMORROW !!!!!!!!!!!!!!!!
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Old 01-04-2014, 11:43 AM   #39
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Proofed in the fridge overnight now on the counter to rise all day. Anticipation is making me stay! I think I will do a test run this afternoon before the guests arrive at 7:00

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Old 01-04-2014, 12:08 PM   #40
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Good looking balls you've got there!
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Old 01-04-2014, 12:11 PM   #41
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Quote:
Originally Posted by Bob in St. Louis View Post
Good looking balls you've got there!
Hey Bob, did you know that Venison balls are the cheapest cut of meat? They're under a buck!
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Old 01-04-2014, 12:23 PM   #42
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HA HA HA!!!
Good one. It took me a minute to 'get it'.
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Old 01-04-2014, 12:37 PM   #43
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Come on..where are the finished pics??
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Old 01-04-2014, 01:06 PM   #44
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Looking forward to the pizza pron!
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Old 01-04-2014, 01:32 PM   #45
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What temp did you run in the Spicewine to cook the Pizza?


Quote:
Originally Posted by BBQchef33 View Post
ive never heard of granite for a pizza stone. Prep surface, yes, cooking surface no.. curious to hear results... Another alternative may have been a green egg pizza stone just sitting on the rack. Ive done it like that in my spicewine.
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