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Unread 04-23-2011, 08:03 PM   #1
Smoothsmoke
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Default 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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Unread 04-23-2011, 08:13 PM   #2
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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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Unread 04-23-2011, 08:31 PM   #3
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Quote:
Originally Posted by Smoothsmoke View Post
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.
I'd seriously consider getting the stone made specifically for the kettle, as it will handle temps up to 2300 degrees. A regular ceramic stone is likely to crack pretty quickly.

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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Unread 04-23-2011, 08:34 PM   #4
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I agree, Trader Joe's makes a really nice crust.
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Unread 04-23-2011, 08:48 PM   #5
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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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Unread 04-23-2011, 08:57 PM   #6
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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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Unread 04-23-2011, 08:59 PM   #7
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I need to try on
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Unread 04-23-2011, 09:03 PM   #8
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Quote:
Originally Posted by Smoothsmoke View Post
Also, my 450F is about 150 degrees shy of where I want to be. Thanks again.
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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Unread 04-24-2011, 12:29 PM   #9
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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.
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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Unread 04-24-2011, 12:40 PM   #10
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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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Unread 04-24-2011, 12:56 PM   #11
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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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Unread 04-24-2011, 12:57 PM   #12
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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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Unread 04-24-2011, 01:00 PM   #13
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Quote:
Originally Posted by Smoothsmoke View Post
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.
That's exactly right. If you don't raise the stone with the bricks, the bottom of the crust will be done long before the top of the pie.

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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Unread 04-24-2011, 01:10 PM   #14
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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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Unread 04-24-2011, 08:18 PM   #15
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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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