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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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05-18-2010, 11:00 AM | #31 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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I'd still hit it. Seems you had too much liquid/moisture issue and with the dough rolled out thin, it warmed up too much and well, the issue. Also, was that shortening you coated the dough ball with?
I have issues with dough and baking too. I combat that by simply greasing or oiling the stone and just rolling it out on the stone itself. Saves fromhaving to make that critical move after it's suffed, filled, sauced etc. Reminds of the time my pizza stuck to the board I was using for transport to the grill. It wouldn't slide off........so I forced it.............all that made it to the grill was the sauce and toppings. The dough was still on the board. LOL!! It's all just part of the learning curve. Looks like you made a good a save to me. Bob
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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05-18-2010, 11:22 AM | #32 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Thank you everyone, I'm making it again, but I'm going to use Bob's method. I'm going to roll it out on the stone first. And then I will roll out it thick and not thin this time.
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Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-18-2010, 11:59 AM | #33 | ||
is one Smokin' Farker
Join Date: 03-22-10
Location: Ukiah, California
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Quote:
I agree Quote:
Remember my motto "Never give up and looks ain't everything" I have never tried pizza etc. (need a stone) So no words of wisdom from me only words of encouragement, Keep on swingin'
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[FONT=Comic Sans MS]Rick[/FONT] [FONT=Comic Sans MS]"Brown it's cookin', black it's done"....................Dad. [/FONT] [FONT=Comic Sans MS]Guess that is why he was truck driver, not a chef......:shocked:[/FONT] |
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05-18-2010, 12:05 PM | #34 | |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Quote:
I have learned a valued lesson here making a strom, hot pocket that I can take with me to the next pizza session. You guys rock, PERIOD!
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Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-18-2010, 12:15 PM | #35 |
Is lookin for wood to cook with.
Join Date: 03-16-10
Location: Silver Spring, MD
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When you get the chance watch Alton Brown's Good Eats episode on pizza crust...lots of good suggestions. One that would appear appropriate...well two actually.. build you Stromboli/Pizza/Calzone on a Pizza peal...and once you've got your dough the size you want, make sure it isn't "stuck" to the peal/stone/pan/whatever before you put your toppings on.
Presentation is nice...but taste is more important...keep up the good work. ___________________ Keyth |
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05-18-2010, 12:15 PM | #36 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Old Smoke, a pan can work fine also. Makes it easier in terms of no transfer, just pat it out on the pan. Easy peasy.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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05-18-2010, 12:19 PM | #37 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Thanks guys, I'm actually going to ROLL it on the metal pizza stone ( can I call it a stone? )
and then put that stone on the grill using Landarc's coal method ( or the minion method )
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-18-2010, 12:24 PM | #38 | |
is one Smokin' Farker
Join Date: 03-22-10
Location: Ukiah, California
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Quote:
I have "holey" and regular pizza pans. Which one should I use?
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[FONT=Comic Sans MS]Rick[/FONT] [FONT=Comic Sans MS]"Brown it's cookin', black it's done"....................Dad. [/FONT] [FONT=Comic Sans MS]Guess that is why he was truck driver, not a chef......:shocked:[/FONT] |
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05-18-2010, 12:33 PM | #39 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
I am not sure why? But I have never been able to see one of your photo posts..all I get is the "&" symbol where the photo should be. You pron is the only pron I can't not see on here... I am not sure why - as everyone else seems to be seeing it
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John |
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05-18-2010, 12:38 PM | #40 | |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Quote:
I think that might be why!
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-18-2010, 12:47 PM | #41 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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This...
Looks strangely familiar... My lovely burnt farked up gooey mess.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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05-18-2010, 12:54 PM | #42 | |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Quote:
Call the movie Twins :P
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Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. Last edited by Derek; 05-18-2010 at 01:17 PM.. |
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05-18-2010, 12:59 PM | #43 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Legendary Guerry, not just lovely, but legendary. And better yet, it was the first Throw Down after RedHot went into competition against you.
OldSmoke, I prefer the holey (perforated) pan. Derek, it is a pan, metal pan. No renaming, a stone is not metal.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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Tags |
Calzone, No smoked, Pizza, Stromboli, Tasty |
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