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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 02-13-2010, 12:44 PM   #1
Smokin'Ron
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Default Pizza Day...

OK, I've seen a lot of pizzas floating around here lately, and the wife would eat pizza 6 days a week if I could stand it.

So we decided to make pizzas today. Should be getting started in a couple of hours. There will be pron for those who desire it.

I'm planning on making the dough from scratch (honey/wheat), the sauce (wife) from scratch and adding a few smoked goodies for toppings. Here side will be the norm.

Unfortunately, I'm not grilling the pizza, just not ready for that yet (bad offset experience), but it is on the agenda. Since the topping on my half will be smoked, I figured it could fit in.

More to come this evening
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Unread 02-13-2010, 02:31 PM   #2
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"There will be pron for those who desire it."

Of course we want pron- Looking forward to seeing your creations. Please keep us posted and we'll forgive for not grilling the pizza.
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Unread 02-13-2010, 02:39 PM   #3
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Look around for a business Costco or RS store and pick up a couple of aluminum expanded-metal pizza screens. They work great for cooking over fire!!

Like this!
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Unread 02-13-2010, 03:04 PM   #4
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Quote:
Originally Posted by KnucklHed BBQ View Post
Look around for a business Costco or RS store and pick up a couple of aluminum expanded-metal pizza screens. They work great for cooking over fire!!

Like this!
I'll have to get at least 1 if not 5 of those. I know I have a costco close, but I do believe I has a RS near as well, and I've been dying to have a reason.
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Unread 02-13-2010, 03:08 PM   #5
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Sauce is almost done, getting ready to get the dough started...Going with a whole wheat honey dough. The wife said no on the half BBQ 1/2 not, she just wants a regular Pizza. I'll take a hunk of dough and do this:

Pizza fatty I made all chopped up and some brisket with a very thin layer of pizza sauce, some diced onion, a little red pepper flake, some pepporoni and mushrooms. Toss a couple of handfuls of Cheddar and maybe a sprinkle of BBQ all sealed up tight (calzone style). Thoughts?
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Unread 02-13-2010, 06:49 PM   #6
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The first 2 are the prize of the night. This is my finished pizza fattie/brisket calzone sorta thing. Turn out really awesome.

3rd is the wifes little pizza and the third was my monster. The Calzone was the only thing with my BBQ in it.

The scratch sauce and Dough were really good as well, but I have to say, the bite and sweet in the wheat dough went perfect with the BBQ.
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Unread 02-13-2010, 07:21 PM   #7
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Very nice looking pizza you got there. Peppers look deadly.
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Unread 02-13-2010, 07:33 PM   #8
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Looks great! I love pizza!
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Unread 02-13-2010, 07:38 PM   #9
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Quote:
Originally Posted by Drifter View Post
Looks great! I love pizza!
It was good, although I wish I had more grill involved.

Quote:
Originally Posted by Porchpup View Post
Very nice looking pizza you got there. Peppers look deadly.
Those are just pepperocinis (sp?). The spiciest thing was the calzone with my pizza fattie and brisket in it. Can't really remember where the spice is, but it's there. I eat both on a daily basis on there own and they weren't that spicy. Amazing what happens when you mix and mingle.
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Unread 02-13-2010, 10:12 PM   #10
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Great looking pizza, will you share you dough recipe?
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Unread 02-14-2010, 04:12 AM   #11
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Quote:
Originally Posted by schellter View Post
Great looking pizza, will you share you dough recipe?
No problem. I used the same for the calzone, just brusheed the top with good Extra Vrigin olive oil about 15 minutes in through to make it shine.

Makes 2 16" crusts

1 .25 Pack Active Yeast
1 TBSP Sugar
1 TBSP Honey
2.5 C 110 degree water
2 TBSP Extra Virgin Olive Oil
1 TBSP Salt
4.5 C Wheat Flour
1.5 C Flour

In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.

Stir the olive oil, 4.5 cups whole wheat flour, honey and salt into the yeast mixture.
Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large
mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes.

Preheat oven to 425 degrees F.
Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake for about 20-25 minutes or until the crust and cheese are golden brown. (Use perforated pans so the crust is firm and bvrown)
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Unread 02-14-2010, 06:04 AM   #12
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TY for the pron- great looking food-
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Unread 02-14-2010, 08:47 AM   #13
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What a work of art!
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Unread 02-14-2010, 08:56 AM   #14
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ummm - I want pizza now. Looking good.
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Unread 02-14-2010, 11:56 AM   #15
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Thanks all. I'm definitely going to go grab a couple of the pans that Knucklehed BBQ posted. Next batch will be on the grill. BTW, I believe the consistency of this dough would allow me to successfully throw it on the grill and not rehash the issues I had before trying to grill Pizza.
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