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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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09-10-2011, 10:56 AM
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#1 |
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Knows what a fatty is.
Join Date: 08-28-11
Location: Saint Petersburg, Florida
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White, white, white, wezza ona Weber!
This was dinner Thursday night.
We start with the fire ina Weber. Two piles of lump with a chunk of oak on top, lit coals on the top/middle. Kinda my pizza minion.  Then we assemble the grill. A round of tin foil (alum) and four 1/2 fire bricks. The bricks are just inside the "hinge" on the bottom grill so I can add lump if I need to (haven't yet).  Then the stone on top of the original grill. Trying to keep the stone from the direct fire and also support it evenly. I'm not sure if this is necessary but it is working real well for me.  Now we start working the dough. White ingredients in the background minus the Alfredo sauce. Sweet red onion, artichoke hearts, smoked chicken breast and fresh grated Mozzarella.  And we have a pizza dough rolled out! The dark spots in the dough are fennel seed and basil.  Decorated nicely and ready for the Weber. Which is up to temp @ 500F.  On to the stone it goes, cover it up and wait 18 minutes.   And ready to leave the Weber.  On to the cooling rack. Even Leroy Selmon is lookin at it. I didn't realize his pic was there.  A nice slice of white pizza heaven!!!  |
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09-10-2011, 11:01 AM
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#2 |
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Full Fledged Farker
Join Date: 11-21-10
Location: Northern Wisconsin
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looks great.
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09-10-2011, 11:15 AM
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#3 |
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is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Bravo! I love white pizza.
__________________
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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09-10-2011, 11:15 AM
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#4 |
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Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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That looks nice. I'm wanting to do a pizza on my weber.
Matt |
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09-10-2011, 11:18 AM
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#5 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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That looks great! I need to make one soon.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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09-10-2011, 11:30 AM
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#6 |
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Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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That looks awesome! What temp did you end up with and how long did you cook it for?
__________________
At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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09-10-2011, 11:34 AM
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#7 | |
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Knows what a fatty is.
Join Date: 08-28-11
Location: Saint Petersburg, Florida
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Quote:
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| Thanks from:---> |
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09-10-2011, 12:37 PM
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#8 |
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Knows what a fatty is.
Join Date: 08-18-11
Location: Upper Arlington, O-H-I-O
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Looks Great! Love making pizza on my Weber
__________________
22.5 Weber Silver, 22.5 Weber Silver, 22.5 Weber Silver (Yes 3 of them...) UDS |
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09-10-2011, 02:43 PM
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#9 |
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somebody shut me the fark up.
  
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Fine looking White pie!
__________________
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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09-10-2011, 06:05 PM
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#10 |
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somebody shut me the fark up.
  
Join Date: 07-01-07
Location: Southeastern Pa
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Pizza on a grill - nothing else like it!
__________________
L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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09-10-2011, 08:10 PM
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#11 |
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is one Smokin' Farker
 Join Date: 09-06-11
Location: Alabama
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Will you share your dough recipe?
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09-10-2011, 08:12 PM
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#12 |
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Babbling Farker
Join Date: 03-06-10
Location: kentucky
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nice pie indeed
__________________
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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09-10-2011, 08:56 PM
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#13 |
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is one Smokin' Farker
Join Date: 07-12-11
Location: Zephyrhills, FL
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Looks awesome man! I will be in Indian Rocks all week this week. I like mine with a lots of garlic and xtra cheese please......
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09-10-2011, 09:05 PM
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#14 |
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is one Smokin' Farker
Join Date: 08-14-07
Location: Moberly, MO
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Impressive.
__________________
Brian aka Irradiate Lit & Loaded BBQ Team Traeger - Lil Tex, UDS -old school, Weber - 22" kettle Kenmore - 5 burner gasser (for grillin'), 2 burner (for tailgatn') KCBS member & CBJ 2003 PLAYMOR 7' X 16' Hauler Am I in the "wood pile" ......again.. 
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09-10-2011, 09:47 PM
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#15 | |
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Knows what a fatty is.
Join Date: 08-28-11
Location: Saint Petersburg, Florida
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Quote:
Ingredients: 3 1/2 cups flour (I use bread flour) 1 cup warm water 2 teaspoons yeast 2 tablespoons honey 1/4 cup olive oil 1/2 teaspoon salt Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix by and hand (or any other method) until well blended. Add the yeast and mix some more. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts. Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise. After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out I added some fennel seed and basil to the original mix. Mark |
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