Smoothsmoke
Babbling Farker
Looking forward to the end result!
-
working on DNS.. links may break temporarily.
The Pizza Chronicles. Stick Burner Pies
- Thread starter CharredApron
- Start date
Shagdog
Quintessential Chatty Farker
Great idear Jed. Can't wait to see how it comes out :thumb:
campdude
Babbling Farker
- Joined
- Jul 4, 2010
- Messages
- 2,812
- Reaction score
- 11,575
- Points
- 0
- Age
- 61
- Location
- Rancho Cucamonga, CA
Looks like a great idea. It's always fun trying out new things. Look forward to seeing the finished pies.
- Joined
- Feb 24, 2013
- Messages
- 4,846
- Reaction score
- 7,729
- Points
- 0
- Age
- 66
- Location
- Port Charlotte, Florida
caseydog
somebody shut me the fark up.
As long as you can get the temps up as high as you need, seems like a solid design. :thumb:
- Joined
- Feb 24, 2013
- Messages
- 4,846
- Reaction score
- 7,729
- Points
- 0
- Age
- 66
- Location
- Port Charlotte, Florida
We shall see tomorrow!
peeps
somebody shut me the fark up.
Can't wait to see them pies, Jed!
- Joined
- Aug 11, 2003
- Messages
- 22,930
- Reaction score
- 16,163
- Points
- 113
- Age
- 64
- Location
- Long Island, NY
ive never heard of granite for a pizza stone. Prep surface, yes, cooking surface no.. curious to hear results... Another alternative may have been a green egg pizza stone just sitting on the rack. Ive done it like that in my spicewine.
dwfisk
Quintessential Chatty Farker
I think you have a damn fine concept & design here! Can't wait to see some product!
Diesel Dave
Quintessential Chatty Farker
op2: Waiting on the end result Jed.As usual you seem to come up with some real good ideas.
I'm sure this one will work out if you get the temps you need.
Sounds really interesting Looking forward to watching this
jonboy
is Blowin Smoke!
CA,
A couple of questions,
would you share your dough recipe?
could you cook like this in the bottom firebox (if your cooker doesnt have the warmer over top of the firebox?
jon
A couple of questions,
would you share your dough recipe?
could you cook like this in the bottom firebox (if your cooker doesnt have the warmer over top of the firebox?
jon
oifmarine2003
Babbling Farker
Looks like a good idea to me, Jed! Can't wait to see how it does!!
- Joined
- Feb 24, 2013
- Messages
- 4,846
- Reaction score
- 7,729
- Points
- 0
- Age
- 66
- Location
- Port Charlotte, Florida
Here are the ingredients
4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting
This website details the method that I use.
http://www.101cookbooks.com/archives/001199.html
J-Rod
is Blowin Smoke!
Looks like it'll work to me, design-wise anyway. Just be careful of that stone spalling under heat. I remember reading somewhere about that happening with granite while in my search for a better stone alternative to the store bought 1/2" thick pieces of crap that crack after one use. I ended up using an 1-1/2" thick hunk of sandstone for my kamado and it works great.
Maybe run the 3/8" plate right under it in case the stone does spall?
Good luck either way. I LOVE PIZZA!!!!!
Maybe run the 3/8" plate right under it in case the stone does spall?
Good luck either way. I LOVE PIZZA!!!!!
Bob in St. Louis
Babbling Farker
- Joined
- Jul 31, 2012
- Messages
- 2,916
- Reaction score
- 20,613
- Points
- 0
- Age
- 54
- Location
- St. Louis Missouri
IT'S TOMORROW !!!!!!!!!!!!!!!! :clap2:
- Joined
- Feb 24, 2013
- Messages
- 4,846
- Reaction score
- 7,729
- Points
- 0
- Age
- 66
- Location
- Port Charlotte, Florida
Proofed in the fridge overnight now on the counter to rise all day. Anticipation is making me stay! I think I will do a test run this afternoon before the guests arrive at 7:00
Bob in St. Louis
Babbling Farker
- Joined
- Jul 31, 2012
- Messages
- 2,916
- Reaction score
- 20,613
- Points
- 0
- Age
- 54
- Location
- St. Louis Missouri
Good looking balls you've got there!
