Italian Three Meat Pizza in the FrankenWeber Pizza Kettle

Moose · 10-03-2011, 11:14 AM

Last night we decided to do a multi-meat pizza consisting of Italian meats and sausage, with homemade dough and sauce.

The dough recipe came from one of the brethren who shared with me that I’ve used quite successfully on my FrankenWeber pizza kettle. This time, I decided to alter the dough formula by substituting 25% Italian 00 Caputo flour to see how it would turn out.

First, I mixed up a batch of my homemade sauce, and after the sauce cooked for 20 mins, I let it cool.

Now it was time to prepare the dough. After weighing all the dough ingredients, everything went into the mixer:

Our large gray cat, Purrd was very curious about the whole process:

After the dough was mixed, we let it sit for 20 mins for the hydration phase. After it rested, we resumed mixing.

Next we formed the dough into two balls so they could rise for a few hours:

After the dough had risen, I formed the balls into flat rounds and let them rest another 20 mins. This helped the dough to relax, and made for easier shaping.

Then I cut up Cappicola and spicy Soppreseta into strips:

Meanwhile, time to fire up the FrankenWeber!

After about 20 mins, the stone temp reached 650 degrees, so it was time to make pizza.

In addition to whole milk mozzarella, I also added some sliced provolone. I then topped the pizza with the Cappicola, Soppresta, and sweet Italian Sausage.

We slid the pizza into the kettle stone and let the FrankenWeber work its magic. About 1/2 way done:

When the pizza was fully cooked, we pulled it off and slid the pizza on a pan:

Thanks for checking out my pizza!

if you want to learn more about the FrankenWeber Pizza Kettle, click HERE

jsperk · 10-03-2011, 11:22 AM

The pizza looks awesome. Love your FrankenWeber. I never used caputo flour. Does it seem to make a big difference?

Al Czervik · 10-03-2011, 11:26 AM

Great pizza Moose!

gtr · 10-03-2011, 11:28 AM

Pizza party!

Looks fantastic - great combo of meats there. I've made a few batches of Italian sausage in the past, so if you want some, holler & I'll whip some up. I gotta get me a stone and get on the case. Thanks for posting!

Kings over Queens · 10-03-2011, 11:34 AM

Nice results.

How long did it take to cook the pie?

roberbr22 · 10-03-2011, 11:37 AM

Love the FrankenWeber, is that a stone you're using on the rack?

Redhot · 10-03-2011, 11:41 AM

Fantastic looking pizza Moose! Love the meat combo and your homemade sauce!

Mister Bob · 10-03-2011, 11:42 AM

Deliziosa!

Moose · 10-03-2011, 11:42 AM

Quote:

Originally Posted by Kings over Queens

Nice results.

How long did it take to cook the pie?

I was running at a lower temp, so it took six minutes. When I really crank the heat up like I have in the past, usually around 700-750, the pies take about 3 minutes or so.

Bikini BBQ · 10-03-2011, 11:46 AM

Looks great, I love pizza cooked on the grill or whatever you have ! Nice fraken-grill-oven.

deguerre · 10-03-2011, 11:49 AM

Fan Farkin' Tastic! I love your pizzas!

Ever do charcoal or lump in the Frankenweber? I was extremely surprised when I not only exceded the max temp on the dome's thermo but pegged it to it's max position. I really wonder how hot it was...

Kings over Queens · 10-03-2011, 11:53 AM

Thanks Moose.

I make a pretty good home made pie if I say so myself.

The Frankenweber is outstanding. I've already started looking for kettles on craigslist, the uglier, the better.

My wife is gonna kill me.

Groundhog66 · 10-03-2011, 11:59 AM

Oh boy, that looks really tasty.

Cast Iron Chef · 10-03-2011, 12:07 PM

Great looking pies there Moose!

Moose · 10-03-2011, 12:08 PM

Quote:

Originally Posted by deguerre

Fan Farkin' Tastic! I love your pizzas!

Ever do charcoal or lump in the Frankenweber? I was extremely surprised when I not only exceded the max temp on the dome's thermo but pegged it to it's max position. I really wonder how hot it was...

Guerry, not possible to use charcoal in my FrankenWeber. It has a large hole in the bottom where it sits over the propane burner!

A couple of brethren have made charcoal fired kettle ovens with good results, and I was considering that when I first started looking into this, but opted with propane as it's not only more convenient, but gives me a lot more control over temps. Short of dropping a few thousand dollars on a wood fired pizza oven, this is the next best thing, and a whole lot cheaper.

10-03-2011, 11:14 AM	#1
Moose Babbling Farker Join Date: 10-12-08 Location: Los Angeles, CA Downloads: 0 Uploads: 0	Italian Three Meat Pizza in the FrankenWeber Pizza Kettle Last night we decided to do a multi-meat pizza consisting of Italian meats and sausage, with homemade dough and sauce. The dough recipe came from one of the brethren who shared with me that I’ve used quite successfully on my FrankenWeber pizza kettle. This time, I decided to alter the dough formula by substituting 25% Italian 00 Caputo flour to see how it would turn out. First, I mixed up a batch of my homemade sauce, and after the sauce cooked for 20 mins, I let it cool. Now it was time to prepare the dough. After weighing all the dough ingredients, everything went into the mixer: Our large gray cat, Purrd was very curious about the whole process: After the dough was mixed, we let it sit for 20 mins for the hydration phase. After it rested, we resumed mixing. Next we formed the dough into two balls so they could rise for a few hours: After the dough had risen, I formed the balls into flat rounds and let them rest another 20 mins. This helped the dough to relax, and made for easier shaping. Then I cut up Cappicola and spicy Soppreseta into strips: Meanwhile, time to fire up the FrankenWeber! After about 20 mins, the stone temp reached 650 degrees, so it was time to make pizza. In addition to whole milk mozzarella, I also added some sliced provolone. I then topped the pizza with the Cappicola, Soppresta, and sweet Italian Sausage. We slid the pizza into the kettle stone and let the FrankenWeber work its magic. About 1/2 way done: When the pizza was fully cooked, we pulled it off and slid the pizza on a pan: Thanks for checking out my pizza! if you want to learn more about the FrankenWeber Pizza Kettle, click HERE __________________ Moose The Fun Never Stops at the BBQ Brethren Throwdowns Custom Avatars by N8 & Grillman www.mooseonfire.com FoodBBQDelicious Last edited by Moose; 10-03-2011 at 12:14 PM.. Reason: Added text link

10-03-2011, 11:26 AM	#3
Al Czervik Babbling Farker Join Date: 05-17-11 Location: Mead, WA Downloads: 0 Uploads: 0	Great pizza Moose! __________________ Mongo Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Merry Christmas... Chitter was full! (")_(")

10-03-2011, 11:28 AM	#4
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Pizza party! Looks fantastic - great combo of meats there. I've made a few batches of Italian sausage in the past, so if you want some, holler & I'll whip some up. I gotta get me a stone and get on the case. Thanks for posting! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

10-03-2011, 11:41 AM	#7
Redhot is One Chatty Farker Join Date: 04-26-10 Location: Memphis, TN Downloads: 0 Uploads: 0	Fantastic looking pizza Moose! Love the meat combo and your homemade sauce! __________________ Michele >^..^< 22" OTS "Dirty Girl" Weber Performer/Cajun Bandit "Cajun Queen" GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73 I WON A BBQ TD WITH NOOO MEAT BABY! Avatar by NorthwestBBQ Throwdowns! WWGALD

10-03-2011, 11:42 AM	#8
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	Deliziosa! __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

10-03-2011, 11:22 AM	#2
jsperk is one Smokin' Farker Join Date: 09-27-08 Location: Pittsburgh PA Downloads: 0 Uploads: 0	The pizza looks awesome. Love your FrankenWeber. I never used caputo flour. Does it seem to make a big difference?

10-03-2011, 11:34 AM	#5
Kings over Queens Knows what a fatty is. Join Date: 09-27-11 Location: Middletown, NJ Downloads: 0 Uploads: 0	Nice results. How long did it take to cook the pie?

10-03-2011, 11:37 AM	#6
roberbr22 Got rid of the matchlight. Join Date: 05-19-11 Location: Fairhope, AL Downloads: 0 Uploads: 0	Love the FrankenWeber, is that a stone you're using on the rack?

10-03-2011, 11:46 AM	#10
Bikini BBQ Knows what a fatty is. Join Date: 06-22-11 Location: Syracuse, NY Downloads: 0 Uploads: 0	Looks great, I love pizza cooked on the grill or whatever you have ! Nice fraken-grill-oven.

10-03-2011, 11:49 AM	#11
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Fan Farkin' Tastic! I love your pizzas! Ever do charcoal or lump in the Frankenweber? I was extremely surprised when I not only exceded the max temp on the dome's thermo but pegged it to it's max position. I really wonder how hot it was... __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

10-03-2011, 11:53 AM	#12
Kings over Queens Knows what a fatty is. Join Date: 09-27-11 Location: Middletown, NJ Downloads: 0 Uploads: 0	Thanks Moose. I make a pretty good home made pie if I say so myself. The Frankenweber is outstanding. I've already started looking for kettles on craigslist, the uglier, the better. My wife is gonna kill me.

10-03-2011, 11:59 AM	#13
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Downloads: 0 Uploads: 0	Oh boy, that looks really tasty. __________________ Tim -

10-03-2011, 12:07 PM	#14
Cast Iron Chef is One Chatty Farker Join Date: 08-01-09 Location: Henderson, NV Downloads: 0 Uploads: 0	Great looking pies there Moose! __________________ Paul 18.5 & 22.5" WSM New Brumfield Offset Smoker/Grill 22.5" Weber One Touch Platinum Genesis 3 Gasser Bradley Bisquette Pooper Bullpen BBQ Team

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