The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 11-09-2009, 08:47 PM   #1
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 12
Uploads: 4
Default pizza lesson/experiment. Cheese drying out. *pRon*

Just a quick thing I have been meaning to do and got to try it tonight.

made a couple of margarita pies tonight. Margarita use fresh whole mozz and what i have seen in the past, is that sometimes the breaks down before the crust is finished cooking. So, the obvious fix is to give the crust a head start without the cheese. First pie tonight, the cheese dried out.. and i had to remove the pie earlier than I would have like to.. the cheese was seperating and the crust wasnt as crisp as I'd like. This happens more often with whole wheat crusts since they take a litlle longer to cook.

so the obvious key(and i always forget to do) was to put the pie in, with sauce only... for about 3 minutes, or until the crust is starting to brown, at which time I pulled it, put on the cheese(and a little extra sauce) and returned to oven for about 2 minutes. Came out with a crispy and airy crust.. and the cheese was melted, and still moist.. perfect... now if i can just remember to keep doing this.

May be obvious, but i jsut wanted to add this to our pizza threads for those starting out.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 11-09-2009, 09:19 PM   #2
n-2-que
is one Smokin' Farker
 
n-2-que's Avatar
 
Join Date: 11-08-06
Location: Iowa City, IA
Downloads: 0
Uploads: 0
Default

Parbaking your crust can help... you don't have to sauce it to parbake as it will soften once the sauce is put on.
__________________
Cook
Brisket Bill - Cook - KCBS Judge
Dianne- Go Getter - KCBS Judge
Cooker
CookShack- Fec100
BGE - Extra Large with Table
Weber- 22 inch Kettle
______________
www.n2que.com
n-2-que is offline   Reply With Quote


Unread 11-09-2009, 09:22 PM   #3
NelsonC
On the road to being a farker

 
NelsonC's Avatar
 
Join Date: 06-26-08
Location: Chesapeake, VA
Downloads: 0
Uploads: 0
Default

What temp were you cooking at? I've seen where some of the traditional pizza joints that use fresh mozzarella (a rarity these days) cook at insanely high temps (500+)... maybe that's the key to a crisp crust and soft cheese? I've never tried it, so I can't be sure... but it makes sense to me.
__________________
(2x) FEC100, 18" WSM, 22" Weber Kettle, Big Chief 'lectric, Stoker, Orange Thermapen
Wells Cargo 8'x20' Vending Trailer

Old Dominion Smokehouse BBQ Team - [URL="http://www.olddominionsmokehouse.com"]
http://www.olddominionsmokehouse.com[/URL]

Sponsored by Central Meats -
[URL]http://www.centralmeats.com[/URL]
NelsonC is offline   Reply With Quote


Unread 11-09-2009, 09:23 PM   #4
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

pfft... make a thinner crust or use bigger pieces of cheese

I wonder if Domenico DeMarco or Anthony Mangieri ever considers this

http://www.youtube.com/watch?v=Q8z0ajsvFPc

http://www.vimeo.com/6938721


__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 11-09-2009, 09:30 PM   #5
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I think they get better cheese than the rest of us. I have a friend here that is a great Italian chef, and he gets better stuff than I do. From time to time, I see this great bufalo mozz that is dripping with whey, I gotta believe it won't dry out on a pie.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 11-09-2009, 09:35 PM   #6
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 12
Uploads: 4
Default

the cheese is thick.. I whould have qualified this with its the TYPE of cheese.

The fresh mozz in water wont dry out, but the stuff that has been drained starts to dry.. gets the holes in it and starts to evaporate.

the oven is at 600-650.. the whole wheat crust takes longer to cook.. and thats what wrecks the cheese.. its simply getting overdone...

like i said, this is just another thread for our knowledge pase, and pizza guys to read.. its some notes. its not always a problem, but when it is, heres a quick fix.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 11-09-2009, 09:36 PM   #7
Redheart
is one Smokin' Farker
 
Redheart's Avatar
 
Join Date: 07-03-09
Location: Burris Crossroads, GA
Downloads: 0
Uploads: 0
Default

I just want to know what margherita pizza uses sauce? I also thought pizza margherita was fresh tomato slices, fresh basil leaves and mozzarella.
RED Tomatoes + GREEN Basil + White Mozzarella = The Italian Flag.
__________________
"Red"
Redheart is offline   Reply With Quote


Unread 11-09-2009, 09:42 PM   #8
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 12
Uploads: 4
Default

thanks.. i knew i speeled it rong.. but after trying 3 differnt spelling of wchich nune made sense.... i gave up. :)


but good point.. it should use fresh tomato.... i forgot.. (whatever.. it still tasted good.)

mine uses lime and tequila in the dough tho :)
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 11-09-2009, 09:48 PM   #9
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Is ketchup involved at any point?

Actually, I plan on trying the cooking the crust a bit first mod as it is a good way to do herb pizzas and white pizzas that use cream instead of cheese.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 11-09-2009, 09:53 PM   #10
Redheart
is one Smokin' Farker
 
Redheart's Avatar
 
Join Date: 07-03-09
Location: Burris Crossroads, GA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BBQchef33 View Post
thanks.. i knew i speeled it rong.. but after trying 3 differnt spelling of wchich nune made sense.... i gave up. :)


but good point.. it should use fresh tomato.... i forgot.. (whatever.. it still tasted good.)

mine uses lime and tequila in the dough tho :)
Well I guess the lime and tequila in the dough makes it a Margarita Pizza and not a Pizza Margherita.
Mexican vs Italian spelling.
I am sure it tasted wonderful and was only busting chops. Guess I should have added on of these or one of these to bring that across a little more clearly.
Did you use corn meal on the top of your stone or the bottom of the pizza? That little lift of the crust from the meal does help with circulation and not sweating under the dough.
__________________
"Red"
Redheart is offline   Reply With Quote


Unread 11-09-2009, 10:08 PM   #11
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 12
Uploads: 4
Default

Redheart...i knew your were busting chops. Makes me feel wanted. :) i was buistin back too. (notice the speeling). :)



i corn meal the stone. Stone was hot.. oven was hot.... first pie went in at 650 and came out in 4 minutes. The cheese was too well done for my liking.. the dough was acceptable, but i like a little char on it.. in order to get that char, i would have had to leave the pie a little longer and the cheese would have dried out more.

second pie was done in 4 - 5 mins.. but by adding the cheese later, i got the extra minute, the charred crust, and the cheese was dripping down the face. :)
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 11-10-2009, 03:25 AM   #12
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Downloads: 0
Uploads: 0
Default

With all these spelling errors maybe I should try makin some Za. Hey Boss we have rules here. No pics didn't happen.
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Unread 11-10-2009, 05:05 AM   #13
beerguy
is One Chatty Farker
 
beerguy's Avatar
 
Join Date: 05-05-05
Location: Fredericksburg Va
Downloads: 0
Uploads: 0
Default

Saw his pics on Facebook, it happened! Looked great.
__________________
I support PETA - People Eating Tasty Animals
Other half of the Cat Sass BBQ team

Traeger BBQ100
18.5 " WSM X2
Weber Gold Kettle 22 1/2"
Weber 18 1/2 "
Brinkman Gourmet Smoker(retired)
Brinkman 2400 Pro (using sideburner as Charcoal starter)
beerguy is offline   Reply With Quote


Unread 11-10-2009, 07:56 AM   #14
early mornin' smokin'
is One Chatty Farker
 
Join Date: 10-06-08
Location: wading river, ny
Downloads: 0
Uploads: 0
Default

jeez phil, quit trying to be so damn healthy and your cheese wont dry out.
__________________
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel
early mornin' smokin' is offline   Reply With Quote


Unread 11-10-2009, 08:15 AM   #15
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BBQchef33 View Post
cheese would have dried out more.

second pie was done in 45 mins.. but by adding the chees elater, i got the extra minute, the charred crust, and the cheese was dripping down the face. :)
I would have thought 45 minutes for a pizza would be too long.

Did you drop the temp down to 200*, or dial down the FEC?
__________________
.
Bill-Chicago

"Boots and Pants and Boots and Pants and Boots and Pants..." - Maxwell

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is offline   Reply With Quote


Reply

Tags
Pizza

Similar Threads
Thread Thread Starter Forum Replies Last Post
1st Pizza: Truffle Goat Cheese Pizza (Pron) bggarric Q-talk 3 06-29-2011 06:12 AM
Pizza Cooker experiment pron Chef Country Q-talk 16 02-07-2011 09:47 PM
PRON-bacon gravy PIZZA topped with Eggs, Cheese, & Bacon! tmarksinc Q-talk 16 01-17-2010 10:39 PM
three cheese pizza Rick's Tropical Delight Q-talk 26 10-10-2009 11:39 AM
Doubled Grilled Cheese Bacon Cheese Burger Pron & Last Bite Video jacob Q-talk 14 09-08-2009 03:32 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:32 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts