|
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. |
|
Thread Tools |
04-23-2007, 08:03 PM | #1 |
Full Fledged Farker
Join Date: 09-27-06
Location: Albion, IN
|
Grilled pizza tutorial W/pics
Real Simple
Make up two zones on the grill a hot side and warm side Hot side I usually run at 3 seconds of my hand over it until I have to pull away. The warm side only has 4-5 pieces of lit lump under it. Make dough and get toppings ready put flat dough on hot side of grill leave until bottom is browned about 45 seconds -1 min rubbed down with EVOO Flip over onto warm side of grill brush EVOO on the browned side Place on sauce and toppings Close lid and let cheese melt once its melted slide back to hot side to crisp up bottom of the crust usually no more tha 1 min pull off grill 3 pizza's done and eaten in a hurry. Its the real deal brothers some of the best pizza I've ever eaten and I'm not just saying that ask any one who has had it. Most people request it when we have em over for dinner. Really ought to try it.
__________________
[URL="http://www.boberosagundogs.com"][FONT=Arial][/FONT][/URL] |
|
04-23-2007, 08:29 PM | #2 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
|
Care to give away your dough recipe? Seems every time I make pizza dough, its too thick & rises too much. Cant seem to make a thin crust to save my arse.
Nice looking pies BTW.
__________________
Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
|
04-23-2007, 08:39 PM | #3 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
|
COOL !!! Excellent pics.
__________________
my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
|
04-23-2007, 10:11 PM | #4 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
|
Great tutorial and nice pics! I too can't make a decent dough that I can work with, maybe when life slows down a bit I'll work at it, until then I'm using Papa Murphy's Take n' Bake and add my own touch!
Brian
__________________
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
|
04-23-2007, 10:15 PM | #5 |
is One Chatty Farker
Join Date: 01-27-05
Location: Lakeland, FL
|
My wife has a recipe, I'll see if I can get it sometime. I've done the grilled pizza a few times and it turned out pretty good. The dough can be thick or thin, it's all in how you roll it or pull it out. She likes thin crust, I'm more of a deep dish kinda guy. The thick ones are a little harder to grill though in my experience.
__________________
JTMcD. We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians |
|
04-23-2007, 10:17 PM | #6 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
Great job! Thanks!
Here's a little pizza dough secret... Go to your favorite pizza place and ask if you can buy some of their dough. Most places will sell it to you.
__________________
"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 |
|
04-23-2007, 10:37 PM | #7 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
|
Don't forget dessert pizza too...
grilled pizza dough, grilled peaches, cannoli cream, honey, sliced almonds mint leaves and some apricot & peach preserves
__________________
XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles Last edited by MilitantSquatter; 08-30-2007 at 09:58 PM.. |
|
04-24-2007, 12:38 AM | #8 |
is One Chatty Farker
Join Date: 11-21-06
Location: Wichita, KS
|
I thought pizzas were supposed to be round. What shapes are those? Is that the Trapezoid, Rombus mod for pizza crust?
J/k looks awesome and makes me hungry.
__________________
Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device. |
|
04-24-2007, 02:35 AM | #9 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
|
what kind of ash-hole would eat that?
__________________
[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
|
04-24-2007, 06:11 AM | #10 |
Babbling Farker
Join Date: 01-28-07
Location: Melbourne, FL
|
Looks great. I too would like that dough recipe...my attempts sucked!
|
|
04-24-2007, 06:51 AM | #11 |
is One Chatty Farker
Join Date: 08-24-06
Location: Kokomo,Indiana
|
That Pizza Looks Great !! Definately will be on my "To Do List"...Thanks for the Great Pictures...and the step by step instructions !!
__________________
Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!! |
|
04-24-2007, 08:24 AM | #12 |
Full Fledged Farker
Join Date: 09-27-06
Location: Albion, IN
|
here's the recipe works great, tastes great, and its easy
.25 oz packet of active dry yeast 1/4 tsp granulated sugar 3/4 cup 110 degree water 1 3/4 cup AP flour 1/2 tsp salt 1. Dissolve yeast, sugar and water let sit for 8-10 min(proofing) 2. Combine flour and salt 3. Pour yeast muxture onto flour mixture 4. Mix until dough is tacky to just a little sticky 5. Knead for two minutes on floured surface. 6. The above step is the trickiest you have to get the consistency right. The dough ball should not stick to your hands yet still should begin to sag 3-4 inches whe you grab it and hold it in the air from the top of the doughball. 7. clean all the flour off your worksurface and coat the doughball in EVOO 8. This is when I light up my coal and get the grill hot. The dough doesn't have to rise you don' t really want it to. But that 20 minutes or the grill heating up seems to let me get the dough to that 1/8 of an inch to 1/4 of and in thickness and keeps it there otherwise it shrinks up on you as you flatten it. 9. Like I said above flatten out the dough on a pizza peel or cookie sheet(well oiled) to 1/8 to 1/4 thick I don't keep it uniform in thickness or make it round it gives the pizza "character" as I call it. Personally some of the thin spots get a nice charr on them and they give some great flavor. 10. I then coat the top of the flattened dough with EVOO and take it to the grill. I use a peel and just flip the dough so the oiled side goes on the grill first. Usually it folds up a bit so I just spread it back out on the grill grates. The beautiful thing is it doesn't stick when the grill is that hot. Hope that helps. Its a family recipe straight from the Italian side so I didn't really have to do much to it just started making it on the grill. I also have a great sauce recipe but my grandmother would roll over in her grave if I let that one out.
__________________
[URL="http://www.boberosagundogs.com"][FONT=Arial][/FONT][/URL] |
|
04-24-2007, 08:36 AM | #13 |
Babbling Farker
Join Date: 02-10-04
Location: BFE
|
Thanks for the tutorial!
__________________
I didn't hijack the thread. I just took it in a completely different direction. Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 15 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E |
|
04-24-2007, 09:17 AM | #14 |
Full Fledged Farker
Join Date: 10-18-06
Location: Parker, CO
|
Pizza Stones Work Great Too
I have had great luck with doing pizza on a stone as well. Slowly warm the stone until you hit 350' to 375' then throw on your dough and let it cook until nearly finished, add your sauce and ingredients (I used some grilled Italian sausage and some leftover beer can chicken) and melt the cheese until the desired doneness is achieved. It seams with the stone I can get a far better rise on my crust then I can in direct grilling contact.
PS My name is Mark and I am a longtime reader of the post. I currently have a Brinkman SKD that I am working on mod'ing as well as my grill in the post. |
|
04-24-2007, 09:18 AM | #15 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
|
Good post. Note the 4th pic that shows the channels in the crust. That's what I aim for too. My only suggestion is that people experiment with other flours like whole wheat.
__________________
Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Cold Smoker Can For Gas Grills -Tutorial & Pics | Moose | Q-talk | 5 | 12-18-2017 11:46 PM |
Complete Tutorial: How to Make Great Pizza at Home Using Store Bought Pizza Dough | Moose | Q-talk | 43 | 08-18-2012 04:59 PM |
Going for a Pizza on BGE. Any tutorial? | TedW | Q-talk | 28 | 03-29-2011 09:23 PM |
Sweet’n hot smoky walnut pesto pizza & bacon-nut pesto pizza, pics | Zippylip | Q-talk | 11 | 10-15-2010 08:53 PM |
Grilled, well, almost grilled Pizza | hav | Q-talk | 19 | 08-21-2008 03:51 PM |
|
|