Pizza Dough

Smoothsmoke · Apr 23, 2011

I picked up a ceramic stone and am going to give a try at kettle pizza in a next week. What store bought pizza dough do you recommend? Any other tips on making good pizza on the kettle? I'm going to shoot for 450F with lump and 1 or 2 big chunks of red oak.

Midnight Smoke · Apr 23, 2011

I have tried to make Pizza a couple times and others should give you some good ideas. I found that if I pick up a dough ball from the local pizza joint it works better for me.

Moose · Apr 23, 2011

Smoothsmoke said:
I picked up a ceramic stone and am going to give a try at kettle pizza in a next week. What store bought pizza dough do you recommend? Any other tips on making good pizza on the kettle? I'm going to shoot for 450F with lump and 1 or 2 big chunks of red oak.

I'd seriously consider getting the stone made specifically for the kettle, as it will handle temps up to 2300 degrees. A regular ceramic stone is likely to crack pretty quickly.

http://grilledpizzastone.com

If this is not an option for you at the moment, I'd put two bricks on the grilltop and put the stone on top of the bricks. You'll find the top cooks about as evenly as the bottom this way.

As for store bought dough, I've had great luck with TJ's. Here's a pizza I did recently using TJ's dough:

Here's a recent tutorial I did on using store bought dough. Make sure you proof the dough for 20 mins before you shape into a pie and you'll find hand stretching easier almost effortless:

www.bbq-brethren.com/forum/showthread.php?t=102712

Hope this helps!

Groundhog66 · Apr 23, 2011

I agree, Trader Joe's makes a really nice crust.

Smoothsmoke · Apr 23, 2011

Thanks, I have a Trader Joes not far from me. The ceramic stone is all I got, spent 10 bucks on it. So what you're saying is I should put 2 firebricks on the grate, then the stone on top of the bricks? Thanks guys.

Smoothsmoke · Apr 23, 2011

Just read the tutorial, great stuff Moose! Looks like resting the dough is very important to be able to work with it. Also, my 450F is about 150 degrees shy of where I want to be. Thanks again.

Fife · Apr 23, 2011

I need to try on

Groundhog66 · Apr 23, 2011

Smoothsmoke said:
Also, my 450F is about 150 degrees shy of where I want to be. Thanks again.

I usually cook mine between 450-550, haven't yet tried the 750 neighborhood. Another tip, go easy on the toppings.

Smoothsmoke · Apr 24, 2011

Groundhog66 said:
I usually cook mine between 450-550, haven't yet tried the 750 neighborhood. Another tip, go easy on the toppings.

Sounds good, I'll try to get 500F on my first attempt and see how that works. I plan on making two of them. On one I want mushrooms, bell pepper, onions, peperoni and sausage. I'm thinking of lightly pre cooking the mushrooms and bell pepper to draw out some of the liquid just in case it'll make the pizza soggy. The other one, not sure yet, my wife was thinking of bacon and prunes. :crazy:

biggs98 · Apr 24, 2011

If I don't make my own dough, I usually go to my local Pizza place a buy a fresh dough from them. They usually charge $2-3. With the excess dough I usually make some nice garlic knots or mini strombolis.

Carbon · Apr 24, 2011

Trader Joe's fresh pizza dough is good. $1.29 for their 16oz dough, you can make 2 crusts out of that. That's how I started doing pizza at the beginning using their dough on the kettle.

Here's an old pic from one of those cooks...

landarc · Apr 24, 2011

I also use the TJ dough, or make my own, but buying from a local pizza place is a great way to get good ready to go dough

Moose · Apr 24, 2011

Smoothsmoke said:
Thanks, I have a Trader Joes not far from me. The ceramic stone is all I got, spent 10 bucks on it. So what you're saying is I should put 2 firebricks on the grate, then the stone on top of the bricks? Thanks guys.

That's exactly right. If you don't raise the stone with the bricks, the bottom of the crust will be done long before the top of the pie.

If you are really into pizza like I am, it is well worth building a FrankenWeber Pizza Kettle:

www.bbq-brethren.com/forum/showthread.php?t=94116

Almost as good as a wood fired pizza oven, and a tiny fraction of the cost.

LMAJ · Apr 24, 2011

I get my dough from a local bakery- for $1.35 I get 2 pizzas out of it. Have tried Trader Joe's as well and liked it fine.
One other thing to keep in mind - let your stone heat up for a while - your crust will be better for it. I let mine go at least 30 minutes - 60 is better.
Good luck!

Smoothsmoke · Apr 24, 2011

I got two red clay bricks today from home depot. It didn't say it was a fire brick though. Is it the same or should I have gotten one that specifically said "fire brick"?

landarc · Apr 24, 2011

It will probably be alright, but, if it is not, it will crack and even potentially slightly pop. Fire brick would be better and safer. Not a lot safer, as the risk of popping is slight. Still, get fire bricks when you can.

Smoothsmoke · Apr 24, 2011

landarc said:
It will probably be alright, but, if it is not, it will crack and even potentially slightly pop. Fire brick would be better and safer. Not a lot safer, as the risk of popping is slight. Still, get fire bricks when you can.

Thanks, I'll try Lowes tomorrow. I couldn't find any bricks labeled fire at HD.

jkd9977 · Apr 25, 2011

If you have a local fireplace supply, they should have them too.

jjdealer · Apr 25, 2011

Groundhog66 said:
I agree, Trader Joe's makes a really nice crust.

I get my Weber as hot as possible. Then arrange the coals around the 22 1/2". Baste both sides of dough with oil and throw the dough right on the grill. Maybe 2 mins a side, pull it off add sauceand toppings then back on for just a few mins. until your liking. I have used this with Trader Joes, Lucky's etc... Never had a sticking issue. Enjoy.

jaymo · Apr 25, 2011

I usually go with the pizza dough recipe from Jim Lahey's My Bread. The recipes for bread, focccacia, pizza crust, etc are all super easy. All the baking recipes in it are "no-knead" so it's just a matter of mixing the ingredients up for a minute by hand, then letting them sit to rise awhile. Very east to "set & forget" until it's time to pop them in the oven/grill.

I've started making homemade pizza way more often since getting the crust recipe.

Pizza Dough

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