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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 03-31-2011, 04:10 PM   #16
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That is absolutely amazing. You pizza making guys are really serious about your pies! Love the tutorial
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Unread 03-31-2011, 04:22 PM   #17
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Zippy, that is an amazing tutorial! Really appreciate your taking the time to do this. I used to be so intimidated by making pizza dough, but now it's a snap and you've really condensed the whole process really nicely.

Have you tried substituting semolina flour for cornmeal? I find using it helps the pizza off the peel faster, and doesn't change the flavor profile like cornmeal does.

Also, you might find you can go to higher temps with AP flour, esp since you are using an Egg.
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Unread 03-31-2011, 04:40 PM   #18
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Quote:
Originally Posted by Moose View Post
Zippy, that is an amazing tutorial! Really appreciate your taking the time to do this. I used to be so intimidated by making pizza dough, but now it's a snap and you've really condensed the whole process really nicely.

Have you tried substituting semolina flour for cornmeal? I find using it helps the pizza off the peel faster, and doesn't change the flavor profile like cornmeal does.

Also, you might find you can go to higher temps with AP flour, esp since you are using an Egg.
Thanks Moose. This was sort of a compilation of other stuff I had put together before. I wanted to post it here for a while but it's tough getting all the stuff in the way it's configured here with adding photos. I have not tried the semolina but I have heard good things about it as you suggest. I think I must be immune to the flavor of cornmeal because I can never taste it ; for probably 10 or more years before I got an egg I made pizzas in the oven on stones, screens, pans & sheets... I still make them inside quite often & it's always sans cornmeal (mostly I use screens now), & really I cannot seem to taste any difference in flavor with or without it. I've heard that the semolina doesn't burn like cornmeal??? I used to use exclusively AP as well, kind of stumbled onto the bread flour I think by accident years ago & liked the texture better. The temp @650 for the cold rise is a minimum too, I've done them @750 & up without any problem ('cept some missing arm hair of course )
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Unread 03-31-2011, 04:42 PM   #19
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Quote:
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('cept some missing arm hair of course )
Some? Meaning you have some remaining?
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Unread 03-31-2011, 05:03 PM   #20
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Thanks for the info. Keep looking for better dough recipes/methods.
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Unread 03-31-2011, 05:08 PM   #21
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Personally I'm looking to add a bit of poolish starter to get a bit of lacto working with the yeast
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Unread 03-31-2011, 05:15 PM   #22
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Dude, that post alone was worth the price of a subscription. Thanks. Next time, add some jalapenos and drive one over, will ya?
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Unread 03-31-2011, 05:30 PM   #23
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No, thank YOU for putting this together!

Do give the semolina a try - I think you'll like how it works. I had heard that AP flour can go to higher temps, but based on what you are saying perhaps I was mistaken?

Also, not sure you saw my latest tutorial:

http://www.bbq-brethren.com/forum/sh...d.php?t=102712

I posted a cooked sauce recipe at the end that might interest you...

Quote:
Originally Posted by Zippylip View Post
Thanks Moose. This was sort of a compilation of other stuff I had put together before. I wanted to post it here for a while but it's tough getting all the stuff in the way it's configured here with adding photos. I have not tried the semolina but I have heard good things about it as you suggest. I think I must be immune to the flavor of cornmeal because I can never taste it ; for probably 10 or more years before I got an egg I made pizzas in the oven on stones, screens, pans & sheets... I still make them inside quite often & it's always sans cornmeal (mostly I use screens now), & really I cannot seem to taste any difference in flavor with or without it. I've heard that the semolina doesn't burn like cornmeal??? I used to use exclusively AP as well, kind of stumbled onto the bread flour I think by accident years ago & liked the texture better. The temp @650 for the cold rise is a minimum too, I've done them @750 & up without any problem ('cept some missing arm hair of course )
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Unread 03-31-2011, 05:46 PM   #24
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Quote:
Originally Posted by Moose View Post
No, thank YOU for putting this together!

Do give the semolina a try - I think you'll like how it works. I had heard that AP flour can go to higher temps, but based on what you are saying perhaps I was mistaken?

Also, not sure you saw my latest tutorial:

www.bbq-brethren.com/forum/showthread.php?t=102712

I posted a cooked sauce recipe at the end that might interest you...
I just looked at that post, that is one amazing looking final product you have on there. The sauce sounds really good too, sounds like it'd be great on pasta too. As for the AP, I'm really not sure, I haven't had any problem with high temp cooking with either type, but I don't go purely nuclear either so maybe they're referring to those types of temps. I've probably maxed out in the 800's. A guy I know does pies at 1100-1200 on the egg, they take about 45 seconds at that temp, though I'm not sure what kind of flour he's using - I'll have to ask him.
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Unread 03-31-2011, 06:52 PM   #25
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I read where loose flour on the bottom of the pie and the stone can burn / taste bad. Incorporated into the dough is safe (I read this as I have squat for experience).

I also read where some wipe the stone with a damp cloth to cool the surface 50 degrees or so to help keep the bottom from finishing faster.
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Unread 03-31-2011, 06:54 PM   #26
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That looks to be an excellent pasta sauce Moose has there. I have that tutorial saved as well as this one. Fantastic resources to refer back to.
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Unread 04-02-2011, 07:04 PM   #27
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Zippy, made your fast dough last night. Used my bread machine to kneed the dough. Let dough rise about an hour. Came out great!. 1 ball made 2 thin 16" pizza like you said. Thanks Again.
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Unread 04-03-2011, 06:16 PM   #28
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Quote:
Originally Posted by Cast Iron Cheif View Post
Zippy, made your fast dough last night. Used my bread machine to kneed the dough. Let dough rise about an hour. Came out great!. 1 ball made 2 thin 16" pizza like you said. Thanks Again.
Cast Iron, glad to hear it worked out well for you. I made a batch of the cold-rise on Friday night & just fired it this afternoon, came out pretty good too. Nothing like a good pie is there...

A really good use of the fast rise is Sicilian, here's a shot of one from last weekend:







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Unread 04-03-2011, 06:25 PM   #29
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That is an excellent tutorial, nicely done.
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Unread 04-03-2011, 06:29 PM   #30
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I'm bookmarking the hell out of this post!

Damn, the crumb on your dough is ridiculous!

Thanks SO much for posting this.
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