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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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04-23-2011, 08:03 PM | #1 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Pizza Dough
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.
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04-23-2011, 08:13 PM | #2 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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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.
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04-23-2011, 08:31 PM | #3 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
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!
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04-23-2011, 08:34 PM | #4 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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I agree, Trader Joe's makes a really nice crust.
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04-23-2011, 08:48 PM | #5 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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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.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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04-23-2011, 08:57 PM | #6 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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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.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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04-23-2011, 08:59 PM | #7 |
On the road to being a farker
Join Date: 04-10-11
Location: Jacksonville, Florida
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I need to try on
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04-23-2011, 09:03 PM | #8 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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I usually cook mine between 450-550, haven't yet tried the 750 neighborhood. Another tip, go easy on the toppings.
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04-24-2011, 12:29 PM | #9 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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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.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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04-24-2011, 12:40 PM | #10 |
is one Smokin' Farker
Join Date: 08-27-08
Location: Long Island NY
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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.
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04-24-2011, 12:56 PM | #11 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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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...
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04-24-2011, 12:57 PM | #12 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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
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04-24-2011, 01:00 PM | #13 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
If you are really into pizza like I am, it is well worth building a FrankenWeber Pizza Kettle: http://www.bbq-brethren.com/forum/sh...ad.php?t=94116 Almost as good as a wood fired pizza oven, and a tiny fraction of the cost.
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04-24-2011, 01:10 PM | #14 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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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!
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04-24-2011, 08:18 PM | #15 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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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"?
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