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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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11-25-2012, 02:09 AM | #1 |
On the road to being a farker
Join Date: 03-16-12
Location: The Netherlands
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Pizza
Yep Pizza,
Oh man do I love pizza! This time I made the traditional pizza magherita as first made for Queen Magaretha 1889. Let me know what you think! Thanks for watching |
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Thanks from:---> |
11-25-2012, 03:48 AM | #2 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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PitmasterX???
Alrighty, then. I'll bite. Your bottom crust looks fabulous. Your top crust looks, uncooked, to say the least. Top crust looks like a dumpling. Sorry, just saying. Furthermore, it looks edible. I'd still hit it.
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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11-25-2012, 06:53 AM | #3 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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Looks good, no yeast in your dough?
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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11-25-2012, 10:18 AM | #5 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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What PatAttack said...
I think you were right saying (in thethis video) that the BGE needed to be hotter. |
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11-25-2012, 10:33 AM | #6 |
Got Wood.
Join Date: 08-26-11
Location: PA
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Looks good. I believe however the queen was served the pizza with tomato slices not sauce. Of course I’ve been wrong before and will be again.
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11-25-2012, 12:29 PM | #7 | |
On the road to being a farker
Join Date: 03-16-12
Location: The Netherlands
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Quote:
I'm sorry you guessed right and you are wrong Before this pizza, every pizza was served with tomato slices. This is the first one with tomato puree and the basic to the pizza we know today. A characteristic to the neapolitan pizza is that the crust is very thin. It does not rise that much while cooking. This a picture of another pizza I made that day, it gives you a good view of what the crust looks like. On top it may not look al that done, but in fact its perfect Thanks for commenting |
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11-25-2012, 12:31 PM | #8 |
On the road to being a farker
Join Date: 03-16-12
Location: The Netherlands
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11-25-2012, 02:59 PM | #9 |
Is lookin for wood to cook with.
Join Date: 06-25-08
Location: Tryon, NC
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Great job Pitmasterx and thanks for the video! Very similar to what I do here in the States. I am a wood-fired pizza lover and connoisseur myself, although I have had to cut back on breads because of my cholesterol, I still love to make a great wood-fired pizza. I just make my skin very thin and grill one side first, then add the toppings to the grilled side and then finish grilling the whole pizza. I hope to construct a wood-fired brick oven in the near future.
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Thanks from:---> |
Tags |
barbecue, bbqpitamsterx pitmaster x, big green egg, Pizza, pizza magherita, Pizza Stone |
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