Complete Tutorial: How to Make Great Pizza at Home Using Store Bought Pizza Dough - Page 2

R2Egg2Q · 03-19-2011, 12:08 AM

Great lookin' pie Moose! Thx for posting!

MushCreek · 03-19-2011, 07:05 PM

Quote:

Originally Posted by Moose

Keep us posted!

It's set- Next Saturday we smoke a pizza!

f308gt4 · 03-19-2011, 09:21 PM

Did this tonight using the trader joe's dough. Thanks for the video, that really made a difference in preparing the dough. Pizza came out great!

inv3ctiv3 · 03-19-2011, 09:28 PM

Sweet Jesus I just ate and that made me hungry! Have an old weber kettle that is missing a leg, I'm gonna turn it into a frankenweber pizza oven!

MushCreek · 03-27-2011, 04:23 PM

Success! The UDS worked great for baking pizza. I hung my fire basket right below the top grate, about half-full of Kingsford blue. I heated up the pizza stone for about 15 minutes at 575 degrees. If anything the fire was TOO hot, as the crust was a little burnt before the top was done. I baked them about 5 minutes each, and let the stone recover for 5 minutes in between. The only problem I had was transferring the pizza onto the stone- need a peel of some kind. I made one pie with spinach and feta cheese, and two more with the more usual sausage, mushrooms, and black olives. I used Moose's sauce- it's great!

On the last pizza, I threw in a small chunk of hickory to get a little smokiness, and we ageed it was the best of the bunch. It would be easy to get too much smoke, so one piece of wood is plenty. Here's some pron- the last one is the smoked one, and you can see it colored the cheese a bit. Yumm!

Ground Pounder · 03-28-2011, 12:52 AM

I love the Frankenweber - been thinking about finding an old wood-burning stove to convert into an outside pizza oven because my youngest boy is a pizza fanatic, but your pics have me inspired.

Also can't wait to try the sauce recipe, thanks for sharing!

Smokey Al Gold · 03-28-2011, 10:06 AM

Moose,

What size is a large can of tomatoes? I'd like to try making your sauce. Thanks!

Johnny_Crunch · 03-28-2011, 10:10 AM

Great looking pie, thanks for the tips!

Moose · 03-28-2011, 12:31 PM

Al,

I'm pretty sure they are 28 oz...

Quote:

Originally Posted by Smokey Al Gold

Moose,

What size is a large can of tomatoes? I'd like to try making your sauce. Thanks!

Phesant · 03-28-2011, 02:09 PM

This is great ! Thanx for posting Moose

Sleepy Smoker · 03-28-2011, 03:34 PM

Moose,

Thanks for the post, that pizza looks amazing. I know you mentioned that you purchased your crust this time, but any chance you could give a recipe (or link) to the crust you would normally use (if your mixer wasn't broken)? I've been itching to try to make a homemade pizza lately and would love to try out some of your techniques/recipes as your results look wonderful.

Thanks!

southernsmoker · 03-28-2011, 03:36 PM

Outstanding looking pie...

Moose · 03-28-2011, 04:01 PM

Here's a pizza cook thread a did a while back with a dough recipe that is very good for same day dough:

http://www.bbq-brethren.com/forum/sh...ad.php?t=94358

Of late I've been using the Peter Reinhart dough recipe for American style dough that is also good, but really hard to work.

I found this yesterday and am eager to try it out:

http://slice.seriouseats.com/archive....html#comments

One last thing:

On occasion I make pizza in the oven, and the stone I use is a 1/2 inch thick granite round cut from countertop scrap granite. It really works great..

QUOTE=Sleepy Smoker;1592954]Moose,

Thanks for the post, that pizza looks amazing. I know you mentioned that you purchased your crust this time, but any chance you could give a recipe (or link) to the crust you would normally use (if your mixer wasn't broken)? I've been itching to try to make a homemade pizza lately and would love to try out some of your techniques/recipes as your results look wonderful.

Thanks![/QUOTE]

Sleepy Smoker · 03-28-2011, 04:31 PM

Thank you, Moose. This thread has been bookmarked and I will definitely be referring to it at some point in the future.

Mcockrell · 03-28-2011, 06:14 PM

do you cook the bottom first then apply the toppings or apply toppings on the dough then cook

03-19-2011, 12:08 AM	#16
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	Great lookin' pie Moose! Thx for posting! __________________ -John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]

03-19-2011, 09:28 PM	#19
inv3ctiv3 is one Smokin' Farker Join Date: 01-05-11 Location: Santa Barbara, CA	Sweet Jesus I just ate and that made me hungry! Have an old weber kettle that is missing a leg, I'm gonna turn it into a frankenweber pizza oven! __________________ Jim Bob BBQ - 18.5" WSM - 22.5" Weber Master Touch Green - UDS - RED Thermapen

03-27-2011, 04:23 PM	#20
MushCreek Full Fledged Farker Join Date: 10-01-09 Location: Seminole Florida	Success! The UDS worked great for baking pizza. I hung my fire basket right below the top grate, about half-full of Kingsford blue. I heated up the pizza stone for about 15 minutes at 575 degrees. If anything the fire was TOO hot, as the crust was a little burnt before the top was done. I baked them about 5 minutes each, and let the stone recover for 5 minutes in between. The only problem I had was transferring the pizza onto the stone- need a peel of some kind. I made one pie with spinach and feta cheese, and two more with the more usual sausage, mushrooms, and black olives. I used Moose's sauce- it's great! On the last pizza, I threw in a small chunk of hickory to get a little smokiness, and we ageed it was the best of the bunch. It would be easy to get too much smoke, so one piece of wood is plenty. Here's some pron- the last one is the smoked one, and you can see it colored the cheese a bit. Yumm! __________________ I'm very intelligent, but I mask it by doing stupid stuff.

03-28-2011, 10:06 AM	#22
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX	Moose, What size is a large can of tomatoes? I'd like to try making your sauce. Thanks! __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

03-28-2011, 10:10 AM	#23
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	Great looking pie, thanks for the tips! __________________ J Crunch

03-19-2011, 09:21 PM	#18
f308gt4 On the road to being a farker Join Date: 01-18-10 Location: Tustin, CA	Did this tonight using the trader joe's dough. Thanks for the video, that really made a difference in preparing the dough. Pizza came out great!

03-28-2011, 12:52 AM	#21
Ground Pounder Full Fledged Farker Join Date: 03-16-11 Location: Garden City, MI	I love the Frankenweber - been thinking about finding an old wood-burning stove to convert into an outside pizza oven because my youngest boy is a pizza fanatic, but your pics have me inspired. Also can't wait to try the sauce recipe, thanks for sharing!

03-28-2011, 02:09 PM	#25
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi	This is great ! Thanx for posting Moose __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

03-28-2011, 03:34 PM	#26
Sleepy Smoker Full Fledged Farker Join Date: 08-21-10 Location: Northern Illinois	Moose, Thanks for the post, that pizza looks amazing. I know you mentioned that you purchased your crust this time, but any chance you could give a recipe (or link) to the crust you would normally use (if your mixer wasn't broken)? I've been itching to try to make a homemade pizza lately and would love to try out some of your techniques/recipes as your results look wonderful. Thanks!

03-28-2011, 03:36 PM	#27
southernsmoker is one Smokin' Farker Join Date: 04-14-08 Location: NS, Canada Name/Nickname : JO	Outstanding looking pie... __________________ Southern Smoker-Northern Division! Lang 84D Longneck Cookshacks Gone brick n mortar :crazy:

03-28-2011, 04:01 PM	#28
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Here's a pizza cook thread a did a while back with a dough recipe that is very good for same day dough: http://www.bbq-brethren.com/forum/sh...ad.php?t=94358 Of late I've been using the Peter Reinhart dough recipe for American style dough that is also good, but really hard to work. I found this yesterday and am eager to try it out: http://slice.seriouseats.com/archive....html#comments One last thing: On occasion I make pizza in the oven, and the stone I use is a 1/2 inch thick granite round cut from countertop scrap granite. It really works great.. QUOTE=Sleepy Smoker;1592954]Moose, Thanks for the post, that pizza looks amazing. I know you mentioned that you purchased your crust this time, but any chance you could give a recipe (or link) to the crust you would normally use (if your mixer wasn't broken)? I've been itching to try to make a homemade pizza lately and would love to try out some of your techniques/recipes as your results look wonderful. Thanks![/QUOTE] __________________ 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

03-28-2011, 04:31 PM	#29
Sleepy Smoker Full Fledged Farker Join Date: 08-21-10 Location: Northern Illinois	Thank you, Moose. This thread has been bookmarked and I will definitely be referring to it at some point in the future.

03-28-2011, 06:14 PM	#30
Mcockrell Got Wood. Join Date: 03-10-05 Location: sc	do you cook the bottom first then apply the toppings or apply toppings on the dough then cook

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