Italian Three Meat Pizza in the FrankenWeber Pizza Kettle

Moose · 10-03-2011, 11:14 AM

Last night we decided to do a multi-meat pizza consisting of Italian meats and sausage, with homemade dough and sauce.

The dough recipe came from one of the brethren who shared with me that I’ve used quite successfully on my FrankenWeber pizza kettle. This time, I decided to alter the dough formula by substituting 25% Italian 00 Caputo flour to see how it would turn out.

First, I mixed up a batch of my homemade sauce, and after the sauce cooked for 20 mins, I let it cool.

Now it was time to prepare the dough. After weighing all the dough ingredients, everything went into the mixer:

Our large gray cat, Purrd was very curious about the whole process:

After the dough was mixed, we let it sit for 20 mins for the hydration phase. After it rested, we resumed mixing.

Next we formed the dough into two balls so they could rise for a few hours:

After the dough had risen, I formed the balls into flat rounds and let them rest another 20 mins. This helped the dough to relax, and made for easier shaping.

Then I cut up Cappicola and spicy Soppreseta into strips:

Meanwhile, time to fire up the FrankenWeber!

After about 20 mins, the stone temp reached 650 degrees, so it was time to make pizza.

In addition to whole milk mozzarella, I also added some sliced provolone. I then topped the pizza with the Cappicola, Soppresta, and sweet Italian Sausage.

We slid the pizza into the kettle stone and let the FrankenWeber work its magic. About 1/2 way done:

When the pizza was fully cooked, we pulled it off and slid the pizza on a pan:

Thanks for checking out my pizza!

if you want to learn more about the FrankenWeber Pizza Kettle, click HERE

jsperk · 10-03-2011, 11:22 AM

The pizza looks awesome. Love your FrankenWeber. I never used caputo flour. Does it seem to make a big difference?

Al Czervik · 10-03-2011, 11:26 AM

Great pizza Moose!

gtr · 10-03-2011, 11:28 AM

Pizza party!

Looks fantastic - great combo of meats there. I've made a few batches of Italian sausage in the past, so if you want some, holler & I'll whip some up. I gotta get me a stone and get on the case. Thanks for posting!

Kings over Queens · 10-03-2011, 11:34 AM

Nice results.

How long did it take to cook the pie?

roberbr22 · 10-03-2011, 11:37 AM

Love the FrankenWeber, is that a stone you're using on the rack?

Redhot · 10-03-2011, 11:41 AM

Fantastic looking pizza Moose! Love the meat combo and your homemade sauce!

Mister Bob · 10-03-2011, 11:42 AM

Deliziosa!

Moose · 10-03-2011, 11:42 AM

Quote:

Originally Posted by Kings over Queens

Nice results.

How long did it take to cook the pie?

I was running at a lower temp, so it took six minutes. When I really crank the heat up like I have in the past, usually around 700-750, the pies take about 3 minutes or so.

Bikini BBQ · 10-03-2011, 11:46 AM

Looks great, I love pizza cooked on the grill or whatever you have ! Nice fraken-grill-oven.

deguerre · 10-03-2011, 11:49 AM

Fan Farkin' Tastic! I love your pizzas!

Ever do charcoal or lump in the Frankenweber? I was extremely surprised when I not only exceded the max temp on the dome's thermo but pegged it to it's max position. I really wonder how hot it was...

Kings over Queens · 10-03-2011, 11:53 AM

Thanks Moose.

I make a pretty good home made pie if I say so myself.

The Frankenweber is outstanding. I've already started looking for kettles on craigslist, the uglier, the better.

My wife is gonna kill me.

Groundhog66 · 10-03-2011, 11:59 AM

Oh boy, that looks really tasty.

Cast Iron Chef · 10-03-2011, 12:07 PM

Great looking pies there Moose!

Moose · 10-03-2011, 12:08 PM

Quote:

Originally Posted by deguerre

Fan Farkin' Tastic! I love your pizzas!

Ever do charcoal or lump in the Frankenweber? I was extremely surprised when I not only exceded the max temp on the dome's thermo but pegged it to it's max position. I really wonder how hot it was...

Guerry, not possible to use charcoal in my FrankenWeber. It has a large hole in the bottom where it sits over the propane burner!

A couple of brethren have made charcoal fired kettle ovens with good results, and I was considering that when I first started looking into this, but opted with propane as it's not only more convenient, but gives me a lot more control over temps. Short of dropping a few thousand dollars on a wood fired pizza oven, this is the next best thing, and a whole lot cheaper.

10-03-2011, 11:14 AM	#1
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Italian Three Meat Pizza in the FrankenWeber Pizza Kettle Last night we decided to do a multi-meat pizza consisting of Italian meats and sausage, with homemade dough and sauce. The dough recipe came from one of the brethren who shared with me that I’ve used quite successfully on my FrankenWeber pizza kettle. This time, I decided to alter the dough formula by substituting 25% Italian 00 Caputo flour to see how it would turn out. First, I mixed up a batch of my homemade sauce, and after the sauce cooked for 20 mins, I let it cool. Now it was time to prepare the dough. After weighing all the dough ingredients, everything went into the mixer: Our large gray cat, Purrd was very curious about the whole process: After the dough was mixed, we let it sit for 20 mins for the hydration phase. After it rested, we resumed mixing. Next we formed the dough into two balls so they could rise for a few hours: After the dough had risen, I formed the balls into flat rounds and let them rest another 20 mins. This helped the dough to relax, and made for easier shaping. Then I cut up Cappicola and spicy Soppreseta into strips: Meanwhile, time to fire up the FrankenWeber! After about 20 mins, the stone temp reached 650 degrees, so it was time to make pizza. In addition to whole milk mozzarella, I also added some sliced provolone. I then topped the pizza with the Cappicola, Soppresta, and sweet Italian Sausage. We slid the pizza into the kettle stone and let the FrankenWeber work its magic. About 1/2 way done: When the pizza was fully cooked, we pulled it off and slid the pizza on a pan: Thanks for checking out my pizza! if you want to learn more about the FrankenWeber Pizza Kettle, click HERE __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com Last edited by Moose; 10-03-2011 at 12:14 PM.. Reason: Added text link

10-03-2011, 11:26 AM	#3
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Great pizza Moose! __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

10-03-2011, 11:28 AM	#4
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Pizza party! Looks fantastic - great combo of meats there. I've made a few batches of Italian sausage in the past, so if you want some, holler & I'll whip some up. I gotta get me a stone and get on the case. Thanks for posting! __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

10-03-2011, 11:41 AM	#7
Redhot is One Chatty Farker Join Date: 04-26-10 Location: Memphis, TN	Fantastic looking pizza Moose! Love the meat combo and your homemade sauce! __________________ [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]

10-03-2011, 11:42 AM	#8
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	Deliziosa! __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

10-03-2011, 11:22 AM	#2
jsperk Babbling Farker Join Date: 09-27-08 Location: Pittsburgh PA	The pizza looks awesome. Love your FrankenWeber. I never used caputo flour. Does it seem to make a big difference?

10-03-2011, 11:34 AM	#5
Kings over Queens Knows what a fatty is. Join Date: 09-27-11 Location: Middletown, NJ	Nice results. How long did it take to cook the pie?

10-03-2011, 11:37 AM	#6
roberbr22 Got rid of the matchlight. Join Date: 05-19-11 Location: Fairhope, AL	Love the FrankenWeber, is that a stone you're using on the rack?

10-03-2011, 11:46 AM	#10
Bikini BBQ Knows what a fatty is. Join Date: 06-22-11 Location: Syracuse, NY	Looks great, I love pizza cooked on the grill or whatever you have ! Nice fraken-grill-oven.

10-03-2011, 11:49 AM	#11
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Fan Farkin' Tastic! I love your pizzas! Ever do charcoal or lump in the Frankenweber? I was extremely surprised when I not only exceded the max temp on the dome's thermo but pegged it to it's max position. I really wonder how hot it was... __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

10-03-2011, 11:53 AM	#12
Kings over Queens Knows what a fatty is. Join Date: 09-27-11 Location: Middletown, NJ	Thanks Moose. I make a pretty good home made pie if I say so myself. The Frankenweber is outstanding. I've already started looking for kettles on craigslist, the uglier, the better. My wife is gonna kill me.

10-03-2011, 11:59 AM	#13
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	Oh boy, that looks really tasty. __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

10-03-2011, 12:07 PM	#14
Cast Iron Chef is One Chatty Farker Join Date: 08-01-09 Location: Henderson, NV	Great looking pies there Moose! __________________ Paul 18.5 & (2) 22.5" WSM New Brumfield Offset Smoker/Grill 22.5" Weber One Touch Platinum [SIZE=2][COLOR=#000000][COLOR=RoyalBlue]Genesis[/COLOR] 3 Gasser Bradley [/COLOR][/SIZE]Bisquette[SIZE=2][COLOR=#000000] Pooper Bullpen BBQ Team [/COLOR][/SIZE]

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