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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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10-14-2018, 10:34 AM
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#1 |
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On the road to being a farker
Join Date: 04-10-15
Location: Carlsbad, Ca
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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! |
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10-14-2018, 11:39 AM
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#5 |
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somebody shut me the fark up.
  
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks great! Would love your dough recipe too if you don't mind sharing.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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10-14-2018, 12:40 PM
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#7 | ||
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On the road to being a farker
Join Date: 04-10-15
Location: Carlsbad, Ca
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Thanks for the positive feedback, much appreciated!
Quote:
Quote:
 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. |
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1 members found this post helpful. |
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10-14-2018, 09:23 PM
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#9 |
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somebody shut me the fark up.
 Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Great looking pies and that crust is perfection in my opinion.
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Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
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10-15-2018, 12:03 AM
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#10 |
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is One Chatty Farker
Join Date: 08-05-18
Location: Sacramento, California
Name/Nickname : Kenny
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Those look great! One day I hope to try pizza and get results like that.
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KB BBQ Competition team KCBS Lifetime Member & CBJ Lonestar Grillz 30" Offset Cabinet 4 WSM's 1 WGA and stuff to make Fire & Smoke |
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10-15-2018, 07:16 AM
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#11 |
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is One Chatty Farker
Join Date: 04-29-17
Location: Aurora, Mo
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Wow, those look great. I have the Pizza Kettle attachment but have had mixed results using it.
I recently purchased the Uuni 3 pizza oven and had much better results.
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Good One Marshall, Open Range, HB 357 Pro, HB Legacy, M1, Weber Performer, PBC & PBJ. PK360. |
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10-15-2018, 07:57 AM
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#12 |
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is Blowin Smoke!
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
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Pizzas look excellent!
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20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven |
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10-15-2018, 08:14 AM
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#13 |
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is Blowin Smoke!
Join Date: 09-22-11
Location: Canyon, BC
Name/Nickname : Dean
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Nice looking pies. Well done.
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I'm a griller, I'm a smoker, I'm a midnight fire stoker! 18.5" Weber Smokey Mountain Cooker. They call me Dean! thecanuckfoodie.wordpress.com/ |
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10-15-2018, 09:13 AM
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#14 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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YUM Looks great Hope you enter the TD
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club  When all else fails ask yourself WWGALD |
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