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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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Old 08-09-2011, 07:37 PM   #1
Moose
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Smile Asiago Mozzarella Soppresata Pizza on the FrankenWeber

I realized I never posted these pics, so thought I would share them with you now. I thought I would try a slightly different pizza, so when I found a package of Soppreseta and sliced Asiago cheese, this seemed perfect. Soppreseta is a spicy salami, and Asiago is a sharp drier cheese, a little like Parmesan but with a nuttier flavor.

Once I hand stretched the dough, I put it on my peel with some semolina flour underneath:



Then sauced the pie:



Topped with mozzarella and crushed oregano:



Then some Asiago cheese:



Didn't get a shot pre-cook of the Soppreseta on top, but this is how the pizza came out of the FrankenWeber Pizza kettle:





The pizza was very good, but the Asiago was a tad salty...
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Old 08-09-2011, 07:39 PM   #2
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Looks fantastic from here. Any tips on how you get your dough so uniform and purdy?
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Old 08-09-2011, 07:43 PM   #3
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That pizza looks beyond awesome... I love asiago and it is a great addition to pizza even blended with parmesan. I like to make an occasional 'white pie' that has no tomato sauce using parmesan, asiago, and whatever other white cheeses I have on hand... nice work :)
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Old 08-09-2011, 07:49 PM   #4
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Holy Shamoly, Moose.

I could eat that whole thing by myself!

Looks beautiful!
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Old 08-09-2011, 07:53 PM   #5
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Moose Man, you are the pizza dude! That is (well, all your pies are) farkin killer. Dangus!
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Old 08-09-2011, 08:00 PM   #6
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Quote:
Originally Posted by colonel00 View Post
Looks fantastic from here. Any tips on how you get your dough so uniform and purdy?
I take the dough out of the fridge for 20 mins and let it sit. Then I shape the dough into a 10 inch round, put it in a glass pan with olive oil sprayed on the bottom, and let sit covered for another 20 mins. I believe they call this "proofing", and it makes a huge difference in easily being able to shape a round. The proofing really helps the dough to "relax" and makes shaping into the final pie MUCH easier.

After that, I just stretch the dough by hand, which usually takes about 60 seconds to get it into a 15 inch round. This part takes practice, but is not as difficult as one would think, especially when following the above proofing method.

Here's a good video that does a good job of showing the hand stretching technique I more or less use:

‪Homemade Pizza Recipe : Prepare Dough For Homemade Pizza‬‏ - YouTube
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Old 08-09-2011, 08:03 PM   #7
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That looks fantastic, soppresata on pizza is a great idea. Thanks for the pics.
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Old 08-09-2011, 08:10 PM   #8
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Pizza looks far better than anything that those places deliver.
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Old 08-09-2011, 08:31 PM   #9
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Mmmmm Good looking Pizza!!
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Old 08-09-2011, 11:54 PM   #10
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Excellent recipe and exceptional crust! Asiago is a very salty cheese, try shredding it and blending it with other shredded Italian cheeses like Parmigiano Reggiano, Pecorino Romano or Grana Padano for a more balanced flavor.
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Old 08-10-2011, 12:43 AM   #11
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Quote:
Originally Posted by MikeyLuvsBBQ View Post
Excellent recipe and exceptional crust! Asiago is a very salty cheese, try shredding it and blending it with other shredded Italian cheeses like Parmigiano Reggiano, Pecorino Romano or Grana Padano for a more balanced flavor.
Good point...next cook I'm going to try a 50/50 blend of mozzarella and provolone to see how that turns out.
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Old 08-10-2011, 06:24 AM   #12
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Great looking pizza. I haven't done one on my cookers for fear I'll be eating it all the time.
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Old 08-10-2011, 06:28 AM   #13
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Excellent Moose! Love hot soppresata, one of my favorites.
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Old 08-10-2011, 07:42 AM   #14
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Yum oh yum, I love pizza and that one looks fantastic Moose!
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Old 08-10-2011, 08:58 AM   #15
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Quote:
Originally Posted by Moose View Post
I take the dough out of the fridge for 20 mins and let it sit. Then I shape the dough into a 10 inch round, put it in a glass pan with olive oil sprayed on the bottom, and let sit covered for another 20 mins. I believe they call this "proofing", and it makes a huge difference in easily being able to shape a round. The proofing really helps the dough to "relax" and makes shaping into the final pie MUCH easier.

After that, I just stretch the dough by hand, which usually takes about 60 seconds to get it into a 15 inch round. This part takes practice, but is not as difficult as one would think, especially when following the above proofing method.

Here's a good video that does a good job of showing the hand stretching technique I more or less use:

&#x202a;Homemade Pizza Recipe : Prepare Dough For Homemade Pizza&#x202c;&rlm; - YouTube
Thanks. That does help a bit and I will definitely do this in the future. I knew about letting the dough rest but not to this extent. Have to keep those glutens happy ya know.
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