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chicagokp
09-17-2011, 04:27 PM
Everybody's making pizza...here's my thin Neapolitan...

Ingredients for the crust
1 3/4 Cup Flour
1 t Salt
1 Pkg Yeast
3/4 Cup Water at 110 Degrees
1 t Sugar
1 T Olive Oil
http://i5.photobucket.com/albums/y182/Phariss/bbq/Pizza/1PzaCrustIngredients.jpg (http://i5.photobucket.com/albums/y182/Phariss/bbq/Pizza/1PzaCrustIngredients.jpg)
Mix the Yeast and sugar in a bowl. Add the water and oil and mix.
Mix in the Flour and Salt. Then mix to combine. It'll be tacky.

http://i5.photobucket.com/albums/y182/Phariss/bbq/Pizza/2PzaCrustMix.jpg (http://i5.photobucket.com/albums/y182/Phariss/bbq/Pizza/2PzaCrustMix.jpg)

After it combines, turn out on your floured board and knead 10-15 times. Then put in a clean bowl that you've greased with a little olive oil. Cover and stash in a warm place to proof. After 2 hours, it'll look like this.

http://i5.photobucket.com/albums/y182/Phariss/bbq/Pizza/3PzaCrust-theRise.jpg

I halved my dough and made 4 pizza. I rolled it out thin. I used the prepacked Boboli brand sauce, which is nice cause 1 package will make 2 pizzas. Didn't have pepperoni on hand, so I used hard salami, which is always nice.

http://i5.photobucket.com/albums/y182/Phariss/bbq/Pizza/4Pza-Salami.jpg

Fired up the kettle with the stone to around 450.

http://i5.photobucket.com/albums/y182/Phariss/bbq/Pizza/6-OntheStone.jpg

Here it is finished before cutting.

http://i5.photobucket.com/albums/y182/Phariss/bbq/Pizza/8-Done.jpg

The other pizza, I brushed with Olive Oil and added prosciutto.

http://i5.photobucket.com/albums/y182/Phariss/bbq/Pizza/5-Procuitto.jpg

After it came out, I added arugula and some shaved Parmesan.

http://i5.photobucket.com/albums/y182/Phariss/bbq/Pizza/9-ProcuittowithArugula.jpg

A little wine and we had a good meal!

el_matt
09-17-2011, 04:52 PM
I've just about got the wife talked into letting me use 'her' stone on the kettle!

Those look great, and make me want to do pizza even more now.

Matt

woodbutcher1
09-17-2011, 04:59 PM
I've just about got the wife talked into letting me use 'her' stone on the kettle!

Those look great, and make me want to do pizza even more now.

Matt

Just get your OWN stone and use it when ever you want,don't give her any pizza though.:laugh: JK

Ron_L
09-17-2011, 05:02 PM
I've just about got the wife talked into letting me use 'her' stone on the kettle!


A man should have control over his own stone(s)! :becky:

If hers is one designed for the oven you may want to get your own that is designed for use on a grill. The oven stones have been known to shatter on the grill.

Moose
09-17-2011, 05:06 PM
Nice looking pizzas!

el_matt
09-17-2011, 05:13 PM
Thanks Ron, and Leonard. I didn't realize there was a difference between the two stones. She wouldn't have been too happy if her stone shattered the first time I used it on the grill.

Matt

Grillman
09-17-2011, 05:19 PM
Great looking pizzas.

chicagokp
09-17-2011, 05:22 PM
The key to any stone are the temp specs on them. Plus, not introducing them to thermal shock. So, don't put a cold stone on a hot grill or in a hot oven. As long as you follow those rules, with a quality stone, you should be fine.

My stone is from pampered chef. It is good to 450. Interesting that the manual for the Weber Stone doesn't have temp specs on it. Just says put it on the grill immediately after starting to avoid the thermal shock.

Ron_L
09-17-2011, 05:23 PM
Thanks Ron, and Leonard. I didn't realize there was a difference between the two stones. She wouldn't have been too happy if her stone shattered the first time I used it on the grill.

Matt

The Big Green Egg stone is great, and the Red Sky stone is made specfically for a Weber kettle.

http://www.redskygrilling.com/

It has a spot on one side to allow the grate to be hinged open to add fuel (OTG grates)

chicagokp
09-17-2011, 05:26 PM
The Big Green Egg stone is great, and the Red Sky stone is made specfically for a Weber kettle.

http://www.redskygrilling.com/

It has a spot on one side to allow the grate to be hinged open to add fuel (OTG grates)


Holy crap! That Red Sky stone is good to over 2000 degrees! That's serious hot! Perhaps my stone is really an unlicensed hand grenade in my kettle.....:shocked:

Moose
09-17-2011, 05:36 PM
Holy crap! That Red Sky stone is good to over 2000 degrees! That's serious hot! Perhaps my stone is really an unlicensed hand grenade in my kettle.....:shocked:

I can attest to the quality of the Red Sky grilling Stone - it's what I use on my FrankenWeber Pizza kettle, and I've gotten the stone up to 800+ degrees, no problem.

caseydog
09-17-2011, 06:03 PM
Even though it is not a true Neapolitan pizza, it does look mighty good. There are sooooo many ways to make good pizza. I love thick crust Chicago style, and thin crust New York style.

I am Italian-American, and I have been to Napoli, and their pizza is very similar to yours, but they would have used fresh mozzarella and fresh basil for the toppings -- and generally nothing else. Your sauce is close enough for any Neapolitan, and the crust looks right on, IMO.

Try that exact same pizza with the same sauce, some fresh mozzarella, and some fresh basil leaves sometime. You will be tasting pizza history.

Nice looking pizza! :thumb:

CD

chicagokp
09-17-2011, 06:16 PM
Even though it is not a true Neapolitan pizza, it does look mighty good. There are sooooo many ways to make good pizza. I love thick crust Chicago style, and thin crust New York style.

I am Italian-American, and I have been to Napoli, and their pizza is very similar to yours, but they would have used fresh mozzarella and fresh basil for the toppings -- and generally nothing else. Your sauce is close enough for any Neapolitan, and the crust looks right on, IMO.

Try that exact same pizza with the same sauce, some fresh mozzarella, and some fresh basil leaves sometime. You will be tasting pizza history.

Nice looking pizza! :thumb:

CD

True, so I shoulda said Neapolitan themed :doh: . Last week, I did crushed tomatoes, fresh mozz and basil. It was the bomb.

When I was in Aosta, they do a lot of wood fire. And the squid pizza was fanstastic!

caseydog
09-17-2011, 06:24 PM
True, so I shoulda said Neapolitan themed :doh: . Last week, I did crushed tomatoes, fresh mozz and basil. It was the bomb.

When I was in Aosta, they do a lot of wood fire. And the squid pizza was fanstastic!

Hey, it's all good. Like I said, there are so many good ways to make pizza. I'm glad I experienced the original in Napoli, but I still love the diversity of pizza making.

CD