Pizza Sunday

halfprice · 11-14-2011, 12:30 AM

Well I got my Big Sky Grilling stone this week so I had to give it a try. But after reading a lot of posts about Mac & Cheese I thought I would smoke that first at 250* then kick up the temp to 500* for the pizza.

First the m&c.

I kick it up a bit by adding some hot sauce and chiles. I did a half batch because the wife doesn't care for it and this will still last me a couple of days.

On the egg at 250* for 1 1/2 hours.

Then came the pizza. Olives, mushroom, peperoni, feta cheese, and this time we added some goat cheese. They came out great.

Here's the pizzas on the new stone.

Next time I'lll need to make the pizzas oblong instead of round. Two fit on the new stone but they were to close together.

Jerry

SmokinAussie · 11-14-2011, 02:25 AM

Sensational looking Pizza Jerry! Nice combination of ingredients!

Bill

speakeasy · 11-14-2011, 07:41 AM

Looks great.

How did you get the pizzas off that wax paper? onto the stone?

lazy butt · 11-14-2011, 09:53 AM

nice looking pizza

halfprice · 11-14-2011, 09:54 AM

Quote:

Originally Posted by speakeasy

Looks great.

How did you get the pizzas off that wax paper? onto the stone?

Its parchment paper. I let the pizzas cook for about 2 minutes then slid the paper off. I used a big spatula to help slide them off.

This was the first time trying the paper. I've read many posts here suggesting this and it was a great tip.

Jerry

Grillman · 11-14-2011, 10:19 AM

It all looks very good...

Frits · 11-14-2011, 10:27 AM

Looks good, one to go please ;)

speakeasy · 11-14-2011, 04:27 PM

have you posted your pizza dought recipe anywhere? or do you buy it?

I have used this recipe and the dough is really good, but I have a hard time streching the dough, it wants to pull back together. Was wandering if anyone might have some tips on how to fix that.

http://allrecipes.com/recipe/jays-si...st/detail.aspx

halfprice · 11-14-2011, 05:17 PM

I'm almost embarrassed to say the dough is the Walmart pizza mix. Just add water. I did use a tip I saw on a Pizza forum. THe instructions say let the dough rest for 5 minutes then roll. The pizza site said to let the dough rest for 2 hours. I did this and it worked much better.

I have thought about making my dough but its time consuming and I would have to knead the dough by hand. I dont have a mixer and stand. I might try to do my own one day and make a lot then freeze the extra.

Your recipe looks good to me and seems like a common one. I still have two packs of the Walmart mix. When thats done maybe its time for home made.

Jerry

Pyle's BBQ · 11-15-2011, 12:35 AM

Quote:

Originally Posted by speakeasy

have you posted your pizza dought recipe anywhere? or do you buy it?

I have used this recipe and the dough is really good, but I have a hard time streching the dough, it wants to pull back together. Was wandering if anyone might have some tips on how to fix that.

http://allrecipes.com/recipe/jays-si...st/detail.aspx

Have you tried letting the dough relax for 10-15 minutes before you start stretching into your crust? I noticed on the recipe it does not call for that.

Quote:

Originally Posted by halfprice

I'm almost embarrassed to say the dough is the Walmart pizza mix. Just add water. I did use a tip I saw on a Pizza forum. THe instructions say let the dough rest for 5 minutes then roll. The pizza site said to let the dough rest for 2 hours. I did this and it worked much better.

I have thought about making my dough but its time consuming and I would have to knead the dough by hand. I dont have a mixer and stand. I might try to do my own one day and make a lot then freeze the extra.

Your recipe looks good to me and seems like a common one. I still have two packs of the Walmart mix. When thats done maybe its time for home made.

Jerry

I have been using the Olive Oil Dough from "Artisan Bread in Five Minutes a Day". I hand mix it in a large bowl. It takes me longer to put the ingredients into the bowl than it takes to mix the dough. There is no kneading of this dough, just let it rise for a couple hours and then it is ready to use. This book is a great reference for bread baking. Also the full recipe makes about 4 12" pizzas and will keep in the fridge for about 12 days.

buccaneer · 11-15-2011, 01:22 AM

I use that recipe too, Bryan.
It is a beaut!
Also artisan bread recipe, genius!

speakeasy · 11-15-2011, 06:29 AM

Quote:

Originally Posted by Pyle's BBQ

Have you tried letting the dough relax for 10-15 minutes before you start stretching into your crust? I noticed on the recipe it does not call for that.

I have been using the Olive Oil Dough from "Artisan Bread in Five Minutes a Day". I hand mix it in a large bowl. It takes me longer to put the ingredients into the bowl than it takes to mix the dough. There is no kneading of this dough, just let it rise for a couple hours and then it is ready to use. This book is a great reference for bread baking. Also the full recipe makes about 4 12" pizzas and will keep in the fridge for about 12 days.

Yes, I've let is rest longer than that. Is it possible to over knead the bread? I read something that the more you knead the more "bubbles" you can form becuase you are streching the gluten.

I've though about purchasing that book, I think I will now.

speakeasy · 11-15-2011, 06:32 AM

Quote:

Originally Posted by halfprice

I have thought about making my dough but its time consuming and I would have to knead the dough by hand. I dont have a mixer and stand. I might try to do my own one day and make a lot then freeze the extra.

Your recipe looks good to me and seems like a common one. I still have two packs of the Walmart mix. When thats done maybe its time for home made.
Jerry

Like Pyle said, it really doesn't take long to make. Just giving it the time to rise. And you can keep it stored in the fridge for a while. I can tell you that the crust does have a really good flavor. I just wish I could get it a thinner.

Redhot · 11-15-2011, 12:27 PM

Beautiful pizzas! Nice choise of ingredients too!!

Riverside BBQ · 11-15-2011, 12:50 PM

Brilliant!

11-14-2011, 12:30 AM	#1
halfprice On the road to being a farker Join Date: 09-07-11 Location: Whittier, Ca	Pizza Sunday Well I got my Big Sky Grilling stone this week so I had to give it a try. But after reading a lot of posts about Mac & Cheese I thought I would smoke that first at 250* then kick up the temp to 500* for the pizza. First the m&c. I kick it up a bit by adding some hot sauce and chiles. I did a half batch because the wife doesn't care for it and this will still last me a couple of days. On the egg at 250* for 1 1/2 hours. Then came the pizza. Olives, mushroom, peperoni, feta cheese, and this time we added some goat cheese. They came out great. Here's the pizzas on the new stone. Next time I'lll need to make the pizzas oblong instead of round. Two fit on the new stone but they were to close together. Jerry __________________ XL BGE

11-14-2011, 02:25 AM	#2
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Sensational looking Pizza Jerry! Nice combination of ingredients! Bill __________________ A butterflies wings. About to bring down everything...

11-14-2011, 09:53 AM	#4
lazy butt On the road to being a farker Join Date: 08-12-11 Location: Olpe Kansas	nice looking pizza __________________ Karl Baker "Lazy Butt BBQ Crew"

11-14-2011, 10:19 AM	#6
Grillman is One Chatty Farker Join Date: 07-05-09 Location: Aurora, Colo.	It all looks very good... __________________ ........................

11-14-2011, 05:17 PM	#9
halfprice On the road to being a farker Join Date: 09-07-11 Location: Whittier, Ca	I'm almost embarrassed to say the dough is the Walmart pizza mix. Just add water. I did use a tip I saw on a Pizza forum. THe instructions say let the dough rest for 5 minutes then roll. The pizza site said to let the dough rest for 2 hours. I did this and it worked much better. I have thought about making my dough but its time consuming and I would have to knead the dough by hand. I dont have a mixer and stand. I might try to do my own one day and make a lot then freeze the extra. Your recipe looks good to me and seems like a common one. I still have two packs of the Walmart mix. When thats done maybe its time for home made. Jerry __________________ XL BGE

11-14-2011, 07:41 AM	#3
speakeasy Found some matches. Join Date: 06-30-11 Location: Louisville, KY	Looks great. How did you get the pizzas off that wax paper? onto the stone?

11-14-2011, 10:27 AM	#7
Frits Knows what a fatty is. Join Date: 05-08-09 Location: Oosterhout gemeente Nijmegen, the Netherlands	Looks good, one to go please ;)

11-14-2011, 04:27 PM	#8
speakeasy Found some matches. Join Date: 06-30-11 Location: Louisville, KY	have you posted your pizza dought recipe anywhere? or do you buy it? I have used this recipe and the dough is really good, but I have a hard time streching the dough, it wants to pull back together. Was wandering if anyone might have some tips on how to fix that. http://allrecipes.com/recipe/jays-si...st/detail.aspx

11-15-2011, 01:22 AM	#11
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	I use that recipe too, Bryan. It is a beaut! Also artisan bread recipe, genius! __________________ Hold my dang beer...

11-15-2011, 12:27 PM	#14
Redhot is One Chatty Farker Join Date: 04-26-10 Location: Memphis, TN	Beautiful pizzas! Nice choise of ingredients too!! __________________ [FONT=Comic Sans MS][SIZE=3][COLOR=red]Michele [FONT=Arial]>^..^<[/FONT][/COLOR][/SIZE][/FONT] [FONT=Comic Sans MS]22" OTS "Dirty Girl"[/FONT] [FONT=Comic Sans MS]Weber Performer/Cajun Bandit "Cajun Queen"[/FONT] [FONT=Comic Sans MS][FONT=Comic Sans MS]GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73[/FONT][/FONT] [B][FONT=Comic Sans MS][COLOR=navy]Avatar by NorthwestBBQ[/COLOR][/FONT][/B]

11-15-2011, 12:50 PM	#15
Riverside BBQ On the road to being a farker Join Date: 08-30-10 Location: SW Ohio	Brilliant! __________________ [FONT=Comic Sans MS]Knowledge is knowing a tomato is a fruit; [/FONT] [FONT=Comic Sans MS]Wisdom is not putting it in a fruit salad.[/FONT] [FONT=Comic Sans MS]Walt[/FONT] [FONT=Comic Sans MS][/FONT]

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