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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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08-08-2010, 01:43 PM | #1 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Pizza With The Moose: Beer & Butter Crust Pizza Two Ways
If there's been one nemesis in our kitchen, it's been pizza. We've made some pretty decent pies over the years, primarily using Trader Joe's premade pizza dough, but it's always left us wanting more...
So, for my birthday, some friends of ours who happen to know how much I love pizza, got me a breadmaking machine. I did some searching for pizza dough recipes specific to breadmakers, and found one that was not only highly rated, but included both butter AND beer. If it's got butter and beer in it, it's got to be good, right? So, the missus put the ingredients together and let the breadmaking machine do its magic. Meanwhile, I made up a batch of my homemade sauce using San Marzano tomatoes, garlic, fresh oregano, and onion, threw it all in the blender, and then cooked it on the stove for about 15 mins. A few hours later, when it came time to roll the dough, the missus said it was very pliable and she had a very good feeling about it. This was encouraging! We decided to make two pies: A classic pepperoni, and a sausage, mushroom, and fresh sage. Here's a shot of the pepperoni after we pulled it from the oven: And here's the sausage, mushroom and fresh sage: I put one of each on everyone's plate, topped with a bit of freshly grated parmesan: So how was it? It was freakin' GREAT! The salty pepperoni slices contrasted nicely with the sweet aromatic taste of the sausage, mushroom and sage slices. The ice cold beer we enjoyed in frosty mugs was the perfect palette cleanser between the two different pizzas. The crust had a nice crisp on the outside, with a good inner texture. I decided to give my new pizza screen a try, but next time will try it on the stone and see if there's a difference. Thanks for checking out my pizzas! Oh, and here's the dough recipe: Bread Machine Pizza Dough Ingredients
Directions
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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 |
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Thanks from:---> |
08-08-2010, 02:09 PM | #2 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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I Want Some Of That!!!
Bread Machine, Huh? May have to look into getting one of those.... |
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08-08-2010, 02:09 PM | #3 |
is One Chatty Farker
Join Date: 12-19-09
Location: Macon,Ga
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Thanks for the recipe and the Pies look spectacular pizza been something I haven't tried yet
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NB Black Diamond, 57 Smokehouse BBQ Team [URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL] Certified GBA Judge/Competetior [SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE] [SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE] |
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08-08-2010, 02:13 PM | #4 |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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interesting...that is quite a high hydration ratio and a lot of yeast...I imagine it would be best to use it that day (as opposed to cold fermenting)....I have never made a dough with beer, but you got me interested! I am going to make it this week, because your pie's look fantastic! nice job!
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08-08-2010, 02:31 PM | #5 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Nice job on the pies and quite an interesting dough recipe. I wonder if I can knead this dough recipe by hand?
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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08-08-2010, 03:19 PM | #6 |
Full Fledged Farker
Join Date: 05-06-10
Location: Niagara Region, Canada
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Sage, Sausage and Mushroom, eh?
I wouldn't have thought of that, but wish I had, it sounds so very very good! Looks good too!
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Large BGE; KBQ; Blackstone Griddle; Napoleon Gasser; RecTec WYLDSIDE |
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08-08-2010, 03:27 PM | #7 |
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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With your Nachos, Steaks, Meatwiches, Pizzas, and everything else; I may have to
consider moving to Encino, and show up at your house every day and pretend that I think it's a restaurant, and not your house. IF your sauce recipe isn't a family secret; perhaps you could share it, as I have been looking for a simple easy tomato sauce recipe that can be used on Pasta, or Pizza, or whatever. It's too bad you didn't have any Olives, for your Sausage, Mushroom, and Sage Pizza, I bet they would have been a nice addition. Last edited by Grillman; 08-08-2010 at 03:29 PM.. Reason: typo |
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08-08-2010, 04:13 PM | #8 |
Knows what a fatty is.
Join Date: 06-08-10
Location: Santa Rosa, CA
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Those are looking awesome. You and I share the same taste in sauce!
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08-08-2010, 04:18 PM | #9 |
On the road to being a farker
Join Date: 05-28-10
Location: Cumming, Ga
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Wow that looks good. Butter and beer, hummmm
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08-08-2010, 04:23 PM | #10 |
is One Chatty Farker
Join Date: 03-01-10
Location: Castaic, CA
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Pizzas look great!
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08-08-2010, 04:29 PM | #11 |
Full Fledged Farker
Join Date: 08-02-07
Location: cleveland tx.
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Great lookin Pizzas.Thanks for the recipe!
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Smoken don Gator Entertainer 26" Weber Kettle uds and proud of it Never confuse kindness for weakness |
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08-08-2010, 05:59 PM | #12 |
Full Fledged Farker
Join Date: 05-11-10
Location: Waverly,Iowa
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Awesome looking pies!!!! The old lady and I are constantly in search of different dough recipes, this page now bookmarked!!!!
Pizza, butter and beer what else do you need!!
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Justin- Lucky's Q, 2 Stumps Stretch's |
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08-08-2010, 06:35 PM | #13 |
Babbling Farker
Join Date: 03-06-10
Location: kentucky
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Nice pies and happy b day
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Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's |
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08-08-2010, 07:08 PM | #14 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Pies look veeeeeeeeeerrrrrrrrrryyyyyyyy tasty Moose!
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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08-08-2010, 07:15 PM | #15 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Thanks for the kudos, Kerry!
Here's the pizza sauce recipe - I just wrote this out, but it's pretty much what I use. Moose’s Pizza Sauce Recipe: 2 Large Cans Whole Plum Tomatoes ( San Marzanos are best, but TJ’s Plum Tomatoes are also good.) ½ white onion, quartered 6 large garlic cloves 1 TBSP crushed oregano leaves 1tsp fresh ground pepper Salt to taste Open tomato cans, and push top down on contents of can and strain. Add all ingredients to blender, then blend until all ingredients are fully liquefied, about 2 minutes. Place sauce in saucepan, and cook over low heat for 10-30 minutes, stirring frequently. The longer you cook the sauce, the thicker it will be, so adjust the cook time to your thickness preference. Let sauce cool before topping on pizza. Makes enough sauce for 3 14 inch pizzas. Quote:
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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 |
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