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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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05-28-2013, 11:40 PM | #346 |
On the road to being a farker
Join Date: 09-07-11
Location: Whittier, Ca
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V-wis,
Try this site for dough making. Here's a link to a calculator on the measurements you will need. Get a digital scale. http://www.pizzamaking.com/dough_calculator.html I've used this many times and I'm very happy with the dough. The dough should sit in the fridge for several days to ferment. This adds lots of flavor. Take pics of the pies and happy faces. Jerry
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05-29-2013, 09:30 AM | #347 | |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Quote:
Thanks for the link ill have to read thru it.. Thanks
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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05-29-2013, 09:31 AM | #348 | |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Quote:
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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05-29-2013, 09:33 AM | #349 | |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Quote:
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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05-29-2013, 11:34 AM | #350 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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Quote:
i've been working with this one lately, with very satifying results.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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05-29-2013, 11:34 AM | #351 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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It sure was.
I found that photo of my friend's first pizza from that Halloween party. :)
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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05-29-2013, 07:07 PM | #352 |
On the road to being a farker
Join Date: 05-10-13
Location: Sao Paulo, Brazil
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Fantastic setup - really well done! Here in Sao Paulo, pizza ovens are very popular, although I am ashamed to admit I have a pre-mold concrete job, and wished I had done a proper brick job.
The hardest part was perfecting the dough - I still haven't found the recipe I really like, but it's a lot of fun experimenting. The best thing about the pizza oven is that everyone joins in - it's very interactive compared to BBQ - I have also done some great lasagna and breads in the thing. I plan on re-doing the BBQ house - it's going to be a setup like yours, with a proper Pizza oven, the BBQ pit, an Argentinean 'Parilla' grill for cooking over wood at closer range and a Brazilian 'Fogo a lenha' which is a wood fired hot plate like this: Anyway - fantastic job, and I can't wait to hear more about your pizza success stories and some photos of the food please! |
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05-29-2013, 08:43 PM | #353 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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That's very cool, right there!
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05-29-2013, 10:27 PM | #354 |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Very nice... Thanks for sharing.
__________________
Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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05-29-2013, 10:28 PM | #355 | |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Quote:
Thats pretty cool, indoor wood fired cooking.. Sweet, thanks for sharing.
__________________
Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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05-30-2013, 12:52 AM | #356 |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Well i got the dough, Used 7.5 pounds of flower, 11 pounds of dough, should be enough for 18 pies right?
__________________
Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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05-30-2013, 07:32 AM | #357 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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hmmmm, depends.
i don't have my exact calculations with me but, i think i use between 450 and 500 grams per pie for 14 plus inch shell. kinda depends on how the dough is acting that day. 1 pound=453 grams. so if i was cooking 18 pies, 11 pounds would not be enough. plus i always fark up opening at least one of them.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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05-30-2013, 09:32 AM | #358 | |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Quote:
__________________
Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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05-30-2013, 09:47 AM | #359 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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added to the existing dough or another batch?
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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05-30-2013, 05:46 PM | #360 |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Existing, basically 30 min after mixing it and letting it sit.
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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