Pizza Extravaganza!... lotsa pr0n

caliking · 03-03-2013, 03:27 PM

I made some pies for the ongoing BBQ Pizza TD, so I thought i would post here in QTalk as well, for your viewing pleasure.

Finally found some tipo 00 flour locally, without having to pay an arm and a leg for it. So, Fri night I mixed up a batch of pizza dough (recipe from the Forno Bravo website) and let it ferment/rise in the refrigerator overnight.

Also marinated some turkey breast tenderloins in tandoori spices.

Next morning (Sat), the weather was beautiful! Perfect day for a throwdown cook. Fired up the eggs and some tunes, made a cup of coffee, and got to work.

Started by grilling the tandoori turkey on the large egg.

Put the pizza stone in the large and let it come up to temp. Meanwhile, grilled some veggies for some of the pies on the small egg.

The dough looked great after the overnight fermentation. Punched it down, let it rise again and rolled out 4 crusts. I used half the recipe from the Forno Bravo site and made four 10-11" pies.

Dressed the ladies up, and got ready to cook the pies.

Had to pause for hydration. The weather was spectacular. Like the new mod to my small egg?

Pizzas were on for 5mins, spun around 180°, parchment paper removed, then another 5mins. I noticed that the tipo 00 doesn't brown like AP flour does. The crusts did get cracker-crispy though.

First up - Pizza Margherita - Tomatao sauce, mozz pearls, tomato, basil, garlic, dressed with EVOO.

Second - grilled veggie medley - grilled veggies (poblano, yellow peppers, red peppers, green peppers, jalapenos, onions) and mushrooms.Dressed with pecorino romano cheese.Finished with ghost pepper salt which totally made this pie awesome.

Third - turkey pepperoni and grilled veggies, with red onions. Also dressed with pecorino romano and jalapeno slices. OOOPS!! ... I forgot to take a pic of this one.

See below for a glimpse of a slice (top left corner).

Fourth (and last) - tandoori turkey! Also with grilled onions, peppers, and some left over ikra in the sauce from a while ago.

And a side profile pic ( sorry for the blur - farkin phone autofocus picked the wrong part of the image to focus on):

A sampler plate:

The boys cooling down after a morning of cooking.

I had a wonderful Saturday morning, sitting by my cookers, drinking a few brews, and listening to some tunes. Much better therapy than a shrink!

Hope everyone else had a great weekend too! Thanks for looking.

Ron_L · 03-03-2013, 03:30 PM

Great looking pizzas! What temp did you cook them at and how long?

superlazy · 03-03-2013, 03:31 PM

I love pizza!!!!
You need to put some motors and remotes on those eggs and race them around the pool while waiting :)

Thermal Mass · 03-03-2013, 04:02 PM

Very nice!
Some nice thin crust, the 00 makes that much easier.
I have been wanting to try the tandoori chicken/turkey in our WFO.
Really jealous of your weather... It will be nearly 4 months for us here..,

Bluesman · 03-03-2013, 04:24 PM

Outstanding job. thanks

luke duke · 03-03-2013, 04:40 PM

Quote:

Originally Posted by caliking

How do you form your crusts?

DerHusker · 03-03-2013, 04:41 PM

Yum! Great looking pizzas! I have 2 questions.

1. How was the Maple Pecan Porter?

2. Do those kamado carts have brakes on them so you done end up with a kamado in the pool!

caliking · 03-03-2013, 07:21 PM

Quote:

Originally Posted by Ron_L

Great looking pizzas! What temp did you cook them at and how long?

I usually cook them in the egg at 550°F, but apparently the tipo00 flour likes higher temps better. So next time I will try 700°F+ and see what happens. I let hem go for 5mins, spin them, take out the parchment, and let them go for 5mins more, so about 10mins total.

Quote:

Originally Posted by Thermal Mass

Very nice!
Some nice thin crust, the 00 makes that much easier.
I have been wanting to try the tandoori chicken/turkey in our WFO.
Really jealous of your weather... It will be nearly 4 months for us here..,

This was the first time I used the tipo 00, so I have to learn how to work with it. I liked the crispiness of the crust though.

Tandoori chicken comes out great at high temps. Tandoors run b@lls-to-the-wall hot as there is no temp regulation, so your WFO should do a great job. I've been following your build, and that's a sweet piece of work!

Quote:

Originally Posted by luke duke

How do you form your crusts?

I roll them out with a rolling pin. I'm not adept enough to get them thin by hand, so I end up pushing a lot of the air/gas out by rolling them. But I am happy with the end result,so it works for me.

Quote:

Originally Posted by DerHusker

Yum! Great looking pizzas! I have 2 questions.

1. How was the Maple Pecan Porter?

2. Do those kamado carts have brakes on them so you done end up with a kamado in the pool!

The Maple Pecan Porter was reeaaallly good! Nice hint of maple sweetness to round of the robust flavor of the porter. One of my favorite Sam Adams brews yet. Its in the Spring Thaw Variety Pack.

The carts do not have brakes on them

. It haunts me constantly that they will decide to take a dip inthe pool one day! I always place a chock of some kind under the wheels to keep them from rolling.

HeSmellsLikeSmoke · 03-03-2013, 07:23 PM

Fine looking pizza. I like the bottle opener stand too.

Bonewagon · 03-03-2013, 07:44 PM

Fantastic! I'd love a slice of anynofnthose pies.

Smokin Patriots · 03-03-2013, 07:52 PM

Now thats what I'm talking about!!

Those looked great! I just did my first pizza the other day, but it was nothing compared to what you showed! I like the extra thin crust too! Great job, and nice scenery too!

LMAJ · 03-03-2013, 07:56 PM

Looking good! I need to get back to making pizza...

Boochie · 03-03-2013, 08:39 PM

That looks AWSOME! I have been on a pizza kick as of late. Chicago deep dish to be exact. Tried several recipes but can't seem to get the crust right.

Love the loaded pizza pic!!!

javahog2002 · 03-03-2013, 10:21 PM

Pizza looks great.

I had thought about the brakes on the carts. Here's a scenario : friend comes over to help you cook. After a few beers, he needs to open another on your cool opener on the cooker cart. Well you know end to that story.

DerHusker · 03-03-2013, 10:46 PM

Quote:

Originally Posted by caliking

The Maple Pecan Porter was reeaaallly good! Nice hint of maple sweetness to round of the robust flavor of the porter. One of my favorite Sam Adams brews yet. Its in the Spring Thaw Variety Pack.

Thanks. I love me a god Porter.

I'll have to give it try.

03-03-2013, 03:27 PM	#1
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX	Pizza Extravaganza!... lotsa pr0n I made some pies for the ongoing BBQ Pizza TD, so I thought i would post here in QTalk as well, for your viewing pleasure. Finally found some tipo 00 flour locally, without having to pay an arm and a leg for it. So, Fri night I mixed up a batch of pizza dough (recipe from the Forno Bravo website) and let it ferment/rise in the refrigerator overnight. Also marinated some turkey breast tenderloins in tandoori spices. Next morning (Sat), the weather was beautiful! Perfect day for a throwdown cook. Fired up the eggs and some tunes, made a cup of coffee, and got to work. Started by grilling the tandoori turkey on the large egg. Put the pizza stone in the large and let it come up to temp. Meanwhile, grilled some veggies for some of the pies on the small egg. The dough looked great after the overnight fermentation. Punched it down, let it rise again and rolled out 4 crusts. I used half the recipe from the Forno Bravo site and made four 10-11" pies. Dressed the ladies up, and got ready to cook the pies. Had to pause for hydration. The weather was spectacular. Like the new mod to my small egg? Pizzas were on for 5mins, spun around 180°, parchment paper removed, then another 5mins. I noticed that the tipo 00 doesn't brown like AP flour does. The crusts did get cracker-crispy though. First up - Pizza Margherita - Tomatao sauce, mozz pearls, tomato, basil, garlic, dressed with EVOO. Second - grilled veggie medley - grilled veggies (poblano, yellow peppers, red peppers, green peppers, jalapenos, onions) and mushrooms.Dressed with pecorino romano cheese.Finished with ghost pepper salt which totally made this pie awesome. Third - turkey pepperoni and grilled veggies, with red onions. Also dressed with pecorino romano and jalapeno slices. OOOPS!! ... I forgot to take a pic of this one. See below for a glimpse of a slice (top left corner). Fourth (and last) - tandoori turkey! Also with grilled onions, peppers, and some left over ikra in the sauce from a while ago. And a side profile pic ( sorry for the blur - farkin phone autofocus picked the wrong part of the image to focus on): A sampler plate: The boys cooling down after a morning of cooking. I had a wonderful Saturday morning, sitting by my cookers, drinking a few brews, and listening to some tunes. Much better therapy than a shrink! Hope everyone else had a great weekend too! Thanks for looking. __________________ [FONT=Arial Narrow][B]EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| [COLOR=red]Ladybug[/COLOR] SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] \| SJG smoker mod \| Simpsons SJS \| [COLOR=black]Simpsons[/COLOR] OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| [COLOR=green]LBGE \| sbge \| [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT]

03-03-2013, 03:30 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Great looking pizzas! What temp did you cook them at and how long? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

03-03-2013, 03:31 PM	#3
superlazy is One Chatty Farker Join Date: 04-16-12 Location: Trevor,wi	I love pizza!!!! You need to put some motors and remotes on those eggs and race them around the pool while waiting :) __________________ 18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050

03-03-2013, 04:02 PM	#4
Thermal Mass is one Smokin' Farker Join Date: 02-05-13 Location: Jackson, WI	Very nice! Some nice thin crust, the 00 makes that much easier. I have been wanting to try the tandoori chicken/turkey in our WFO. Really jealous of your weather... It will be nearly 4 months for us here.., __________________ 42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes

03-03-2013, 04:24 PM	#5
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	Outstanding job. thanks __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

03-03-2013, 04:41 PM	#7
DerHusker Babbling Farker Join Date: 04-05-12 Location: Escondido, CA	Yum! Great looking pizzas! I have 2 questions. 1. How was the Maple Pecan Porter? 2. Do those kamado carts have brakes on them so you done end up with a kamado in the pool!

03-03-2013, 07:23 PM	#9
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Fine looking pizza. I like the bottle opener stand too. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-03-2013, 07:44 PM	#10
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Fantastic! I'd love a slice of anynofnthose pies. __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

03-03-2013, 07:52 PM	#11
Smokin Patriots Full Fledged Farker Join Date: 06-04-11 Location: Union, KY	Now thats what I'm talking about!! Those looked great! I just did my first pizza the other day, but it was nothing compared to what you showed! I like the extra thin crust too! Great job, and nice scenery too! __________________ Rec Tec, GMG JB, 22.5 WSM x 2, Weber Rach Kettle, Weber Kettle 22.5, Competition Pitmaker Smoker Trailer

03-03-2013, 07:56 PM	#12
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Looking good! I need to get back to making pizza... __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

03-03-2013, 08:39 PM	#13
Boochie Knows what a fatty is. Join Date: 08-04-09 Location: muktown, WI	That looks AWSOME! I have been on a pizza kick as of late. Chicago deep dish to be exact. Tried several recipes but can't seem to get the crust right. Love the loaded pizza pic!!!

03-03-2013, 10:21 PM	#14
javahog2002 is one Smokin' Farker Join Date: 10-02-09 Location: Longmont, CO	Pizza looks great. I had thought about the brakes on the carts. Here's a scenario : friend comes over to help you cook. After a few beers, he needs to open another on your cool opener on the cooker cart. Well you know end to that story. __________________ Smokemaster Offset'70 Hasty BakeWSM 18.5WSM 22'00 Plum Weber SS Performer*Imperial Kamado