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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-31-2009, 11:51 AM   #1
TinCup
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Default A delicious failure

I decided to try out a new dough recipe that I found for pizza the other night. I made the dough the night before and let it rise in the fridge for about 18 hours before I pulled it out. I completely forgot to pull the dough and let it heat up to room temperature so when I tried to make the shape of the pizza it was a bit difficult and very thick. I threw it on the Grill Dome at 600* for about 10 minutes on an elevated rack with a pizza stone. The pizza was the best I have made so far but it was a bit too thick. I also had some great beers to wash it down with. Enjoy the pics.
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File Type: jpg Pizza 001.jpg (29.1 KB, 228 views)
File Type: jpg Pizza 002.jpg (46.6 KB, 228 views)
File Type: jpg Pizza 003.jpg (35.6 KB, 228 views)
File Type: jpg Pizza 004.jpg (47.7 KB, 228 views)
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Old 12-31-2009, 02:12 PM   #2
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Thats a good looking THICK crust pizza right there! Never heard of Harpoon or Nelson but looks like a great combo.


I like working with warm dough myself maybe just a little under room temp so it is cool to the touch.

Edit:
What is the dough recipe you used?
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Old 12-31-2009, 03:17 PM   #3
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Glad it turned out - looks good.
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Old 12-31-2009, 05:05 PM   #4
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OOH... the pizza looks good... and how was the Harpoon?
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Old 12-31-2009, 05:27 PM   #5
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If you're ever have a free afternoon in Boston be sure to stop be the Harpoon Brewery. It's a little hard to find, but well worth it. Tuesday-Friday at 4:00 PM and Saturday mornings they are open for free tastings. You get one hour to drink as much beer as you can while they tell you about their beers.
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Old 12-31-2009, 05:30 PM   #6
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I see no failure here.
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Old 12-31-2009, 10:06 PM   #7
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Looks good nonetheless.
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Old 01-01-2010, 06:56 AM   #8
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Thanks guys! The dough is from the Pizzamaking forums and is called Tom Lehmann's NY style pizza. Here are the ingredients.

High-gluten flour, 11.80 oz. (about 2 1/2 c.)
Water, 7.70 oz. (about 1 c.) (about 65% hydration)
IDY, 0.20 oz. (1 1/2 t.) [Edit: See Note below]
Salt, 0.20 oz. (3/4 t.)
Olive oil (light), 0.12 oz. (3/4 t.)

The beers were excellent! I really liked the Harpoon, it was really good. If you see it in the store grab a bottle it is well worth it.

Grinder, thanks for the heads up. I would love to tour the brewery.

Happy New Year!
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Old 01-01-2010, 07:01 AM   #9
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Quote:
Originally Posted by Grinder10 View Post
If you're ever have a free afternoon in Boston be sure to stop be the Harpoon Brewery. It's a little hard to find, but well worth it. Tuesday-Friday at 4:00 PM and Saturday mornings they are open for free tastings. You get one hour to drink as much beer as you can while they tell you about their beers.
The Moosehead brewery is 1 hr away and they do the same thing,good thing it is that far or I would have to sample every batch.
Nice looking pie,cant wait to try one.
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Old 01-01-2010, 11:53 AM   #10
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Great looking pizza..
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Old 01-01-2010, 01:35 PM   #11
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Nice Phailure!
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