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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 03-03-2013, 03:27 PM   #1
caliking
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Default Pizza Extravaganza!... lotsa pr0n

I made some pies for the ongoing BBQ Pizza TD, so I thought i would post here in QTalk as well, for your viewing pleasure.


Finally found some tipo 00 flour locally, without having to pay an arm and a leg for it. So, Fri night I mixed up a batch of pizza dough (recipe from the Forno Bravo website) and let it ferment/rise in the refrigerator overnight.


Also marinated some turkey breast tenderloins in tandoori spices.


Next morning (Sat), the weather was beautiful! Perfect day for a throwdown cook. Fired up the eggs and some tunes, made a cup of coffee, and got to work.


Started by grilling the tandoori turkey on the large egg.


Put the pizza stone in the large and let it come up to temp. Meanwhile, grilled some veggies for some of the pies on the small egg.


The dough looked great after the overnight fermentation. Punched it down, let it rise again and rolled out 4 crusts. I used half the recipe from the Forno Bravo site and made four 10-11" pies.




Dressed the ladies up, and got ready to cook the pies.


Had to pause for hydration. The weather was spectacular. Like the new mod to my small egg?




Pizzas were on for 5mins, spun around 180°, parchment paper removed, then another 5mins. I noticed that the tipo 00 doesn't brown like AP flour does. The crusts did get cracker-crispy though.

First up - Pizza Margherita - Tomatao sauce, mozz pearls, tomato, basil, garlic, dressed with EVOO.


Second - grilled veggie medley - grilled veggies (poblano, yellow peppers, red peppers, green peppers, jalapenos, onions) and mushrooms.Dressed with pecorino romano cheese.Finished with ghost pepper salt which totally made this pie awesome.


Third - turkey pepperoni and grilled veggies, with red onions. Also dressed with pecorino romano and jalapeno slices. OOOPS!! ... I forgot to take a pic of this one. See below for a glimpse of a slice (top left corner).

Fourth (and last) - tandoori turkey! Also with grilled onions, peppers, and some left over ikra in the sauce from a while ago.



And a side profile pic ( sorry for the blur - farkin phone autofocus picked the wrong part of the image to focus on):



A sampler plate:


The boys cooling down after a morning of cooking.




I had a wonderful Saturday morning, sitting by my cookers, drinking a few brews, and listening to some tunes. Much better therapy than a shrink!

Hope everyone else had a great weekend too! Thanks for looking.
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Unread 03-03-2013, 03:30 PM   #2
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Great looking pizzas! What temp did you cook them at and how long?
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Unread 03-03-2013, 03:31 PM   #3
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I love pizza!!!!
You need to put some motors and remotes on those eggs and race them around the pool while waiting :)
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Unread 03-03-2013, 04:02 PM   #4
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Very nice!
Some nice thin crust, the 00 makes that much easier.
I have been wanting to try the tandoori chicken/turkey in our WFO.
Really jealous of your weather... It will be nearly 4 months for us here..,
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Unread 03-03-2013, 04:24 PM   #5
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Outstanding job. thanks
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Unread 03-03-2013, 04:40 PM   #6
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Quote:
Originally Posted by caliking View Post
How do you form your crusts?
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Unread 03-03-2013, 04:41 PM   #7
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Yum! Great looking pizzas! I have 2 questions.

1. How was the Maple Pecan Porter?

2. Do those kamado carts have brakes on them so you done end up with a kamado in the pool!
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Unread 03-03-2013, 07:21 PM   #8
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Quote:
Originally Posted by Ron_L View Post
Great looking pizzas! What temp did you cook them at and how long?
I usually cook them in the egg at 550°F, but apparently the tipo00 flour likes higher temps better. So next time I will try 700°F+ and see what happens. I let hem go for 5mins, spin them, take out the parchment, and let them go for 5mins more, so about 10mins total.

Quote:
Originally Posted by Thermal Mass View Post
Very nice!
Some nice thin crust, the 00 makes that much easier.
I have been wanting to try the tandoori chicken/turkey in our WFO.
Really jealous of your weather... It will be nearly 4 months for us here..,
This was the first time I used the tipo 00, so I have to learn how to work with it. I liked the crispiness of the crust though.

Tandoori chicken comes out great at high temps. Tandoors run b@lls-to-the-wall hot as there is no temp regulation, so your WFO should do a great job. I've been following your build, and that's a sweet piece of work!

Quote:
Originally Posted by luke duke View Post
How do you form your crusts?
I roll them out with a rolling pin. I'm not adept enough to get them thin by hand, so I end up pushing a lot of the air/gas out by rolling them. But I am happy with the end result,so it works for me.

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Originally Posted by DerHusker View Post
Yum! Great looking pizzas! I have 2 questions.

1. How was the Maple Pecan Porter?

2. Do those kamado carts have brakes on them so you done end up with a kamado in the pool!
The Maple Pecan Porter was reeaaallly good! Nice hint of maple sweetness to round of the robust flavor of the porter. One of my favorite Sam Adams brews yet. Its in the Spring Thaw Variety Pack.

The carts do not have brakes on them . It haunts me constantly that they will decide to take a dip inthe pool one day! I always place a chock of some kind under the wheels to keep them from rolling.
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Unread 03-03-2013, 07:23 PM   #9
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Fine looking pizza. I like the bottle opener stand too.
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Unread 03-03-2013, 07:44 PM   #10
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Fantastic! I'd love a slice of anynofnthose pies.
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Unread 03-03-2013, 07:52 PM   #11
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Now thats what I'm talking about!!

Those looked great! I just did my first pizza the other day, but it was nothing compared to what you showed! I like the extra thin crust too! Great job, and nice scenery too!
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Unread 03-03-2013, 07:56 PM   #12
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Looking good! I need to get back to making pizza...
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Unread 03-03-2013, 08:39 PM   #13
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That looks AWSOME! I have been on a pizza kick as of late. Chicago deep dish to be exact. Tried several recipes but can't seem to get the crust right.


Love the loaded pizza pic!!!
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Unread 03-03-2013, 10:21 PM   #14
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Pizza looks great.

I had thought about the brakes on the carts. Here's a scenario : friend comes over to help you cook. After a few beers, he needs to open another on your cool opener on the cooker cart. Well you know end to that story.
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Unread 03-03-2013, 10:46 PM   #15
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Quote:
Originally Posted by caliking View Post
The Maple Pecan Porter was reeaaallly good! Nice hint of maple sweetness to round of the robust flavor of the porter. One of my favorite Sam Adams brews yet. Its in the Spring Thaw Variety Pack.
Thanks. I love me a god Porter. I'll have to give it try.
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