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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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03-23-2014, 06:44 PM | #16 | ||
is One Chatty Farker
Join Date: 09-17-12
Location: Villisca Iowa
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Quote:
Quote:
I put a diffuser in and I took your advice and made another pie. I only had to shortcut one issue. I didn't have time for a good crust and all I could get at our local grocer was cheap box mix. So once again I used Jiffy crust mix. BUT I went to try your method and the pizza would not slide off my pan onto the grate. It was stuck. So I had no choice but to drop the whole pan on the grate. 100% lump and running about 475-485 degrees (that's as hot as she wanted to go), I went about 10 minutes then I was able to slide the pie off the pan onto the rack and finish for another 3-4 minutes. This pie was pretty dang good. Crust was to both our liking and no smoky flavor. It does seem that i got a hint of grill flavor but I wanted that otherwise just do it in the kitchen oven and save some money! In the future I want to try a good homemade pizza crust. Bludawg I may try your recipe. Thanks for all the help guys! |
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03-23-2014, 06:50 PM | #17 |
Babbling Farker
Join Date: 06-13-13
Location: pa
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Glad your got a good pie this time.
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Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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03-23-2014, 06:52 PM | #18 |
is One Chatty Farker
Join Date: 09-17-12
Location: Villisca Iowa
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03-23-2014, 07:00 PM | #19 |
Babbling Farker
Join Date: 06-13-13
Location: pa
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I get a different flavor on the grill over the oven. Wife wont eat a oven pizza anymore. Lol
__________________
Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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03-24-2014, 05:08 AM | #20 |
Babbling Farker
Join Date: 08-23-13
Location: Detroit Mi
Name/Nickname : tom
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For me there is no comparison. I don't go straight to the grate due to the bottom burns before the toppings get cooked the way I cook the pies. For me the toppings have to take on the cooked on a grill flavor also. So I use the aired pizza pan. I also cook at higher temps like my Acorn can get and other kamado's. Typical wood fired pizza ovens are in the 800+ deg range. I prefer using my UDS vs my Acorn. It is just another experiment that I'm playing with. I have cooked pies at lower temps and they came out good. I try the high temp stuff because I can. Each time I learn a bit more. I never stop experimenting. After all it is a hobby.
I don't about your area, but some of the best pizza places around me also sell there's uncooked besides the dough, which is a great way to compare the end results. When you don't have the time to make your own. |
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03-24-2014, 07:40 AM | #21 |
is One Chatty Farker
Join Date: 09-17-12
Location: Villisca Iowa
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Can you freeze good pizza dough? I could see making several or even buying for a later date.
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03-24-2014, 07:56 AM | #22 |
Found some matches.
Join Date: 01-22-13
Location: H, TX
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Use the grill instead of the oven so you dont heat up the inside of your house during the summertime... and of course the flavor thing/fire
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03-24-2014, 08:18 AM | #23 |
Knows what a fatty is.
Join Date: 02-26-14
Location: Middleburg, FL
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Yes you can, just be careful when you thaw it out so it does not rise to soon. I do mine in the fridge.
__________________
MD90WB Pit Viper 42" wood burning Pizza Oven Cowboy Grills Open Pit Grill Outdoor Gourmet 36" Propane Griddle Weber Genisis 330 Weber 22.5" OTG |
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03-24-2014, 08:48 AM | #24 |
is One Chatty Farker
Join Date: 09-17-12
Location: Villisca Iowa
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I thought it rose one you made it? Once you freeze it at that point it shouldn't raise any more when it thaw out should it?
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03-24-2014, 08:57 AM | #25 |
Knows what a fatty is.
Join Date: 02-26-14
Location: Middleburg, FL
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When you freeze it , it will fall and rise again. It will still be good just be carefull.
__________________
MD90WB Pit Viper 42" wood burning Pizza Oven Cowboy Grills Open Pit Grill Outdoor Gourmet 36" Propane Griddle Weber Genisis 330 Weber 22.5" OTG |
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03-24-2014, 09:36 AM | #26 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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There is really no need to freeze it. It gets better with age. I make Pizza dough twice a month for the whole month and Friday is Pizza day. Lightly oil a plastic container with a tight fitting lid and keep it in the bottom of the fridge. At 4 days to is to die for, After 11 days of slow fermentation the flavors is OMG.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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