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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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11-20-2012, 10:48 AM
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#31 | |
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Babbling Farker
  
Join Date: 10-12-08
Location: Los Angeles, CA
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Quote:
1 scant Tablespoon sugar 2 Teaspoons kosher salt 3/4 Teaspoon active dry yeast 1 1/2 Tablespoons olive oil 1 scant Cup warm water 1) To make dough, add water, sugar, salt, and yeast to a bowl and stir. Let sit for 5 minutes so yeast dissolves and starts to foam. Add flour and stir well to combine. 2) Use a hand dipped in water to vigorously work the dough until it forms a ball. Let the dough rest for a few minutes and then continue to work it until it is really soft and pliable, about 5-6 minutes of mixing. 3) Coat the dough with olive oil and store it in a plastic bag. Let it rise at room temp for an hour, then punch it down, reshape it into a ball, and store it in the fridge for at least 2 hours. Remove it an hour before you intend to make pizza.
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Moose The Fun Never Stops at the BBQ Brethren Throwdowns  Custom Avatars by N8 & Grillman www.mooseonfire.com Food*BBQ*Delicious |
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11-20-2012, 12:39 PM
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#33 |
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somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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 DANG! Looks great Moose!
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Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi |
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11-20-2012, 03:24 PM
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#34 |
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Full Fledged Farker
Join Date: 09-25-10
Location: Reed City, MI
Downloads: 0
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WOW WOW
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Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans) |
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11-20-2012, 09:12 PM
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#35 |
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On the road to being a farker
Join Date: 10-07-12
Location: Western KY
Downloads: 0
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Thats a nice pie !
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11-20-2012, 10:28 PM
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#36 |
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On the road to being a farker
Join Date: 02-28-10
Location: Lone Jack, Missouri
Downloads: 0
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Hell yes. That looks fantastic. I'm a sucker for deep dish pizza.
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11-20-2012, 10:44 PM
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#37 |
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is Blowin Smoke!
Join Date: 06-23-10
Location: Bay Area, CA.
Downloads: 12
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That's a great looking pie, and you're Oval seems like the perfect cooker for that being able to bank the coals on each side.
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Paul 00 Slowskys Racing CharGriller Acorn Komado AKA Milton (RIP), WGA, WSM 18.5", WSM 22.5" BBQ Guru Digi Q, Weber Kettles, Genisis Gold Gasser, Orange and Red ThermaPens and a Partridge in a Avocado tree. Agent 000 (Double O Zero) Certified MOINK Baller CLICK HERE to visit the BBQ Brethren Throwdowns  When all else fails just ask yourself, WWGALD??? Super sexy Farkernaut Avatar by N8man |
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11-21-2012, 12:28 PM
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#38 |
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Take a breath!
 
Join Date: 08-16-11
Location: Saint Cloud, FL
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Oh my gosh... that looks awesome.
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Lang 48 Original Superfast RED ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan |
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11-21-2012, 02:23 PM
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#39 |
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Full Fledged Farker
Join Date: 06-06-11
Location: Sacramento, CA
Downloads: 0
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Hell yes..
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Creating taste through smoke and fire. Husband, Father and well...that is the important stuff. (Not so super fast White Pocket Thermometer, WSM, Char-Griller Gasser with awesome Grillgrates) |
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11-21-2012, 02:56 PM
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#40 |
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is one Smokin' Farker
Join Date: 08-07-06
Location: Bluffton, SC
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That's a fine looking pizza.
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Paulie G. Pit Boss Coastal Carolina Catering Klose custom 28'x7' Golf Pro Classic mobile pit. |
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