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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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03-05-2010, 09:19 PM
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#1 |
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is Blowin Smoke!
Join Date: 05-16-08
Location: Ventura, California
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Tonight's Pizza
 Caramelized some onions and mushrooms  Browned Italian sweet sausage  Rolled out the dough that I bought a Trader Joe's, I didn't have any in the fridge, it wouldn't roll out to 12-in. no mater how I tried after 15-min. I quit  Home made sauce and fresh mozzarella cheese  Mushrooms, sausage, and parmesan gram padano cheese    On for 12-min @ 500*+  Tasty but not thin like I like them Thanks for looking Ross
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My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL] Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735 |
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03-05-2010, 10:04 PM
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#2 |
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Full Fledged Farker
Join Date: 05-18-09
Location: Montana
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Looks good from here.
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03-06-2010, 03:34 AM
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#3 |
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is one Smokin' Farker
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
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If the dough wouldn't cooperate, try walking away for 10 minutes to let it relax.
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James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit |
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03-06-2010, 03:44 AM
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#4 |
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is one Smokin' Farker
 
Join Date: 07-13-09
Location: Cape Coma, Fl.
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It looked great though,,,I like thing crust Pizza to, so I know what ya talkin about,, I'd hit that though,....
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Charm-Glo Gasser, Generic Grill, Smoker conversion, State Park Charcoal Grill. UDS (Under Construction) |
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03-06-2010, 07:29 AM
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#5 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Nice pizzur Rossz!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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03-06-2010, 08:08 AM
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#6 |
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Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Great looking pie...
But I'm wondering if anyone else has tried 700+ degrees for a pizza? I love them done that way.. I'm either as hot as can be, or grill the dough and smoke the pizza with the ingredients on.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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03-06-2010, 10:07 AM
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#7 |
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somebody shut me the fark up.
  
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Do you deliver?
 Looks mighty tasty Ross, nice job!!
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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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03-06-2010, 11:05 AM
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#8 | |
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Full Fledged Farker
Join Date: 09-19-09
Location: Bradenton, FL
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Quote:
I know a guy that does his pies @ 700 , he puts them in for 3 minutes  . I guess any more and it might be toast. I personally haven't tried it, I'm in the process of putting on my Cotronics gasket, maybe soon.
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Primo Oval XL, Primo Oval JR, BBQ Guru DigiQ II, RED Spash-Proof Super-Fast Thermapen |
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03-06-2010, 05:21 PM
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#9 |
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Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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I try to push 725 or more, and found Cowboy charcoal gets me there. 2-2.5 minutes, and off. Any more, and the crust burns, very quickly.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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03-06-2010, 09:55 PM
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#10 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I'm STILL stuffed from dinner, but I would hit that if it was here.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-06-2010, 10:20 PM
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#11 |
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somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Looks good, I know what you mean about the dough. I have only done a couple Pies but the darn dough was like impossible to stretch, I know it was me because I got it from a Pizza place and they can make it work. Must be throwing it in the air and spinning.
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 ************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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03-06-2010, 10:47 PM
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#12 |
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Got Wood.
Join Date: 03-02-10
Location: Coburg, Oregon
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If yer over 700F you've got to have quick reflexes (I'm looking at you cmcadams :D), but it's in that range that makes the best thin crust pizza. I have also had great luck heating my oven to 550F on 'preheat' (turns all the burners on, broiler and everything), preheating for an hour with a slab of quarzite on a shelf, and turning the convection on full blast. Still takes six minutes though, which doesn't make me happy. I could talk *at annoyingly long length* about making pizza, but I'll shut up now.
Regardless, Ross I would nomnom that pizza up quite fast, it looks very good :)
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http://beerandbackagain.blogspot.com |
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03-07-2010, 07:34 AM
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#13 |
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Full Fledged Farker
Join Date: 04-21-09
Location: Urbandale, IA
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Looks great, good char on parts of the crust. How did you prep the onions?
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Albino Rhino BBQ |
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03-07-2010, 03:04 PM
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#14 | |
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is Blowin Smoke!
Join Date: 05-16-08
Location: Ventura, California
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Quote:
Ross
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My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL] Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735 |
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03-07-2010, 03:05 PM
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#15 | |
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is Blowin Smoke!
Join Date: 05-16-08
Location: Ventura, California
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Quote:
Ross
__________________
My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL] Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735 |
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