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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-19-2011, 12:08 AM   #16
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Great lookin' pie Moose! Thx for posting!
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Unread 03-19-2011, 07:05 PM   #17
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Quote:
Originally Posted by Moose View Post
Keep us posted!
It's set- Next Saturday we smoke a pizza!
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Unread 03-19-2011, 09:21 PM   #18
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Did this tonight using the trader joe's dough. Thanks for the video, that really made a difference in preparing the dough. Pizza came out great!
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Unread 03-19-2011, 09:28 PM   #19
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Sweet Jesus I just ate and that made me hungry! Have an old weber kettle that is missing a leg, I'm gonna turn it into a frankenweber pizza oven!
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Unread 03-27-2011, 04:23 PM   #20
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Success! The UDS worked great for baking pizza. I hung my fire basket right below the top grate, about half-full of Kingsford blue. I heated up the pizza stone for about 15 minutes at 575 degrees. If anything the fire was TOO hot, as the crust was a little burnt before the top was done. I baked them about 5 minutes each, and let the stone recover for 5 minutes in between. The only problem I had was transferring the pizza onto the stone- need a peel of some kind. I made one pie with spinach and feta cheese, and two more with the more usual sausage, mushrooms, and black olives. I used Moose's sauce- it's great!

On the last pizza, I threw in a small chunk of hickory to get a little smokiness, and we ageed it was the best of the bunch. It would be easy to get too much smoke, so one piece of wood is plenty. Here's some pron- the last one is the smoked one, and you can see it colored the cheese a bit. Yumm!




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Unread 03-28-2011, 12:52 AM   #21
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I love the Frankenweber - been thinking about finding an old wood-burning stove to convert into an outside pizza oven because my youngest boy is a pizza fanatic, but your pics have me inspired.

Also can't wait to try the sauce recipe, thanks for sharing!
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Unread 03-28-2011, 10:06 AM   #22
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Moose,

What size is a large can of tomatoes? I'd like to try making your sauce. Thanks!
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Unread 03-28-2011, 10:10 AM   #23
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Great looking pie, thanks for the tips!
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Unread 03-28-2011, 12:31 PM   #24
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Al,

I'm pretty sure they are 28 oz...

Quote:
Originally Posted by Smokey Al Gold View Post
Moose,

What size is a large can of tomatoes? I'd like to try making your sauce. Thanks!
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Unread 03-28-2011, 02:09 PM   #25
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This is great ! Thanx for posting Moose
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Unread 03-28-2011, 03:34 PM   #26
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Moose,

Thanks for the post, that pizza looks amazing. I know you mentioned that you purchased your crust this time, but any chance you could give a recipe (or link) to the crust you would normally use (if your mixer wasn't broken)? I've been itching to try to make a homemade pizza lately and would love to try out some of your techniques/recipes as your results look wonderful.

Thanks!
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Unread 03-28-2011, 03:36 PM   #27
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Outstanding looking pie...
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Unread 03-28-2011, 04:01 PM   #28
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Here's a pizza cook thread a did a while back with a dough recipe that is very good for same day dough:

http://www.bbq-brethren.com/forum/sh...ad.php?t=94358

Of late I've been using the Peter Reinhart dough recipe for American style dough that is also good, but really hard to work.

I found this yesterday and am eager to try it out:

http://slice.seriouseats.com/archive....html#comments

One last thing:

On occasion I make pizza in the oven, and the stone I use is a 1/2 inch thick granite round cut from countertop scrap granite. It really works great..


QUOTE=Sleepy Smoker;1592954]Moose,

Thanks for the post, that pizza looks amazing. I know you mentioned that you purchased your crust this time, but any chance you could give a recipe (or link) to the crust you would normally use (if your mixer wasn't broken)? I've been itching to try to make a homemade pizza lately and would love to try out some of your techniques/recipes as your results look wonderful.

Thanks![/QUOTE]
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Unread 03-28-2011, 04:31 PM   #29
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Thank you, Moose. This thread has been bookmarked and I will definitely be referring to it at some point in the future.
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Unread 03-28-2011, 06:14 PM   #30
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do you cook the bottom first then apply the toppings or apply toppings on the dough then cook
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