MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 05-30-2020, 09:55 PM   #1
mcyork28
is One Chatty Farker

 
mcyork28's Avatar
 
Join Date: 11-15-13
Location: West Linn, OR
Default First Pies Out Of The Pizza Oven

First pies are out of my new Pizzeria Pronto Oven. Was a fun cook and the pizzas came out pretty good.

I found a 72 hour fermented pizza dough recipe on cookingsteel.com. Contains flour, water, salt and yeast.

The first 24 hours it sits on the counter in a covered container.


The second and third days are spent in the refrigerator in individual portions.


This is the third day after sitting on the counter for a few hours before cooking.


The sauce I made was really simple. Open a can San Marzano tomatoes and pulse with a immersion blender along with salt and fresh basil. It's not even cooked. I will not be messing with this recipe. It was perfect.





The oven got to temp in about 10 minutes.


Fairly basic toppings for my first attempt. The only whole milk low moisture mozzarella I could find was at Walmart. Will try to find something else at Costco or Trader Joes.




The pies









I had a little water pooling on a couple of them. Not sure what caused that. It might have been from the black olives, I noticed it wasn't as bad with pies without them. I also need to work out an exact timing for rotating them during the cook to even the crust out.

I liked the crust but others thought it was a little strong. I might try something else next time.

Thanks,

Matt
__________________
LSG 20x42
BPS Drum
Blackstone 24
Weber Kettle
Weber Genesis
Weber Smokey Joe

Passed on to a new home
Tejas 2040 Deluxe
Humphrey's Long Weekender
mcyork28 is online now   Reply With Quote


1 members found this post helpful.


Old 05-30-2020, 10:00 PM   #2
Mike Twangzer
is One Chatty Farker
 
Join Date: 06-20-14
Location: Moorpark Californis
Default

Nice pies !!!! I could use one of those about now ....
Mike Twangzer is offline   Reply With Quote


Thanks from:--->
Old 05-30-2020, 10:17 PM   #3
ShadowDriver
somebody shut me the fark up.

 
ShadowDriver's Avatar
 
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
Default

Nicely done! I'm with Mike... I could hit a slice or two of those right now.

Appreciate the words on the dough. Looks like great bubbles in the crust.
__________________
Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19)
ShadowDriver is offline   Reply With Quote


Thanks from:--->
Old 05-30-2020, 10:37 PM   #4
SmokeRingsMatter
is one Smokin' Farker
 
Join Date: 01-31-20
Location: Bergen Town
Name/Nickname : Poppy Pellet Pooper
Default

If you want to step up your pizza sauce game, buy Escalon 6-in-1 ground tomatoes with added extra heavy puree.
SmokeRingsMatter is offline   Reply With Quote


Thanks from:--->
Old 05-30-2020, 10:56 PM   #5
BGEChicago
is one Smokin' Farker

 
BGEChicago's Avatar
 
Join Date: 08-11-19
Location: Chicago,IL
Name/Nickname : Greg
Default

First pie? Ha ha, looks like you have been doing those for years! You did them right, San Marzano and whole milk Mozza,,, you know how to make a pie my friend and it shows!!!

Thanks,
Greg
__________________
Greg
XL BGE, Mini BGE, Webber 26", 17" Blackstone, FB200


Elmhurst, IL
BGEChicago is online now   Reply With Quote


Thanks from:--->
Old 05-30-2020, 11:32 PM   #6
tom b
Quintessential Chatty Farker

 
tom b's Avatar
 
Join Date: 10-12-15
Location: Temecula, CA
Default

nice work for your first attempt!
__________________
MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, Bayou Classic 36" offset, WGA, A PBC
tom b is offline   Reply With Quote


Thanks from:--->
Old 05-30-2020, 11:56 PM   #7
Stingerhook
somebody shut me the fark up.

 
Stingerhook's Avatar
 
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
Default

Definately a winner.
__________________
Marty

UDS now resurrected, Square Chicken Cooker, Green 22" Kettle, Stok Tower Grill & Barrel Grill, Stealth WSM 18", Char Broil Kamander
Stingerhook is offline   Reply With Quote


Thanks from:--->
Old 05-31-2020, 05:40 AM   #8
Greygoose
On the road to being a farker
 
Join Date: 03-22-20
Location: Pembroke,MA
Name/Nickname : Don
Default

I think you could throw a pizza party !!!!
Greygoose is offline   Reply With Quote


Thanks from:--->
Old 05-31-2020, 06:11 AM   #9
zippy12
is One Chatty Farker
 
zippy12's Avatar
 
Join Date: 01-24-17
Location: Virginia Beach, VA
Default

Great looking pies!

Water may be from the cheese....
__________________
Stainless Steel 30gal UDS, 22.5 Webber, New Braunfels Stick Burner
zippy12 is offline   Reply With Quote


Thanks from:--->
Old 05-31-2020, 06:11 AM   #10
Mht150
Knows what a fatty is.
 
Join Date: 02-16-20
Location: Manchester NH
Name/Nickname : David
Default

Nice job. Those look amazing.
Mht150 is offline   Reply With Quote


Thanks from:--->
Old 05-31-2020, 06:37 AM   #11
Free Mr. Tony
is One Chatty Farker
 
Join Date: 07-30-15
Location: Fort Wayne, in
Default

Those look really good. The olive one looked like the most pooling, but any raw vegetable is going to give off a ton of water when cooked. You can do a quick roast or saute of any raw veg, or the easiest is to just throw them in the microwave for 45 seconds or so. It just gets rid of some of the excess water. Cheese can also be a major factor if your pie is a little soupy.

What did your family mean by strong in the dough? Just yeasty?
Free Mr. Tony is offline   Reply With Quote


Thanks from:--->
Old 05-31-2020, 07:32 AM   #12
lunchman
is One Chatty Farker

 
lunchman's Avatar
 
Join Date: 05-12-10
Location: Massachusetts
Name/Nickname : Dom
Default

Excellent looking pies!
__________________
Bubba Keg, Goldens' Cast Iron Cooker, Weber 18" Kettle, 36" Blackstone
lunchman is offline   Reply With Quote


Thanks from:--->
Old 05-31-2020, 08:18 AM   #13
Eckie
Full Fledged Farker
 
Join Date: 03-05-16
Location: Blackstone VA
Default

Those look great! Im gonna be snagging your 'recipe' and comments on the sauce for next time we try this. And the dough/crust looks great!
Eckie is offline   Reply With Quote


Thanks from:--->
Old 05-31-2020, 09:04 AM   #14
Mikhail
Babbling Farker

 
Mikhail's Avatar
 
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
Default

Positively Neapolitan.

Watching intently - I will finally get some OO Caputo Chef's flour today.

By the way, how hot does that oven get?
__________________
'I plan to live forever. So far, so good.' Anonymous

PK Classic Grill
Broil King Signet 320 Propane
Good One Open Range over & under
Mikhail is offline   Reply With Quote


Thanks from:--->
Old 05-31-2020, 09:17 AM   #15
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Name/Nickname : George
Default

I would love a few slices
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 01:17 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts