October 12th Pizza Cook

I finally had time to put this post together from the pizza cook I did this past Tuesday.

This is my pizza cooking set-up. It’s a modified rotisserie ring, with Kettle Pizza parts on the inside.,The ring is a clone of the Kettle Pizza design. It works very well and I’m stoked on the consistency that I get with this set-up.



I made enough dough for 2 good sized pizzas.



Off to a good start here.



BBQ Chicken Pizza…Blues Hog Original for the base, then added grated parmesan, mozzarella, red onion and some chicken breast tenderloin, I grilled the night before. Fresh cilantro was added after the pizza was done cooking.



Almost done here.



I didn’t time it, but I’d say about 8 minutes cook time at about 550*



I have been using oak chunks from a bourbon barrel for wood smoke.



Ready to eat!



Brats, Peppers and Onions…EVOO and crushed garlic was the base for this pizza. Fennel seeds are at the top of my list of things I don’t like, so I use Johnsonville Brats, instead of Italian sausage. I removed the casings and browned the meat in cast iron, at the same time I grilled the chicken the night before. Mini sweet peppers and onion are last to go on.





I ran out of good, natural light, so I stopped taking pics. I had enough fuel to do more pizzas, but the two were all we wanted this night. I enjoy making pizza, almost as much as I like eating it!

Thanks for the positive feedback, much appreciated!

Inthewoods said:

Looks fantastic! Got a good dough recipe??

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cowgirl said:

Looks great! Would love your dough recipe too if you don't mind sharing.

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This is my go-to recipe for pizza dough. I've been using it for over 35-years now.



1-cup warm water (100*-110*)
1-packet yeast (I use the Fleischmann's “Pizza Crust” packets)
1/2-tsp sugar
1-tsp salt
1-tbsp veg or olive oil
2.5-3-cups bread flour

In a large mixing bowl, I add the yeast and sugar to the warm water and let it dissolve. Takes about 5 minutes. Then add the salt and oil. Mix that around to dissolve the salt. Add 2-cups of the flour and get an even consistency. Start adding the last cup of flour while kneading the dough. I stop adding flour, once the dough is just barely dry enough to pull away from my fingers without sticking. I cut the dough into equal sized pieces, depending on the size and thickness of crust I want. Put the dough balls into lightly oiled bowls, then place into the oven to rise (a bowl of hot water, in the oven, seems to help the dough rise quicker/better). Prepare pizzas right away to avoid the dough from drying out, or put lids on them.

Thanks again for the nice comments!

Big George's BBQ said:

YUM Looks great Hope you enter the TD

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I'll make sure to submit my entry, thanks!

Thanks, they tasted good too! :-D