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View Full Version : Sunday night pizzas w/ Pr0n


aks801
04-22-2018, 09:39 PM
After cooking a steak dinner last night, I was happily full. At about 10 PM my wife reminded me that I had promised I would make pizza Sunday evening. So... dragged my butt to the kitchen and made the dough.

Cut to late Sunday afternoon. Got everything prepped up and ready for pizza making. The menu:

- NY style, hand-tossed, cheese
- NY style, hand-tossed, meatball and purple onion
- Sicilian, pepperoni and meatball

The Sicilian dough was prepared separately, as it is more like a focaccia bread, with olive oil in the dough.

I hadn't made pizza in well over a year, so I wondered how it might come out. Everyone seemed happy with it, and isn't that the real test?

Behold, the tools of ignorance:
https://www.bbq-brethren.com/forum/picture.php?albumid=1147&pictureid=11955

Cheese pizza. The king of all pizzas. For my pizza cheese blend, I like to use bagged mozzarella, then toss on some cubed fontina cheese. Here it is before the oven:
https://www.bbq-brethren.com/forum/picture.php?albumid=1147&pictureid=11956

We have a pizza! This one was mainly for the girls:
https://www.bbq-brethren.com/forum/picture.php?albumid=1147&pictureid=11957

Hey, Tony! A slice of cheese!
https://www.bbq-brethren.com/forum/picture.php?albumid=1147&pictureid=11958

Here's the meatball and onion ready to go in the oven:
https://www.bbq-brethren.com/forum/picture.php?albumid=1147&pictureid=11959

And here it is all ready for eatin'. Wife and I really liked this one:
https://www.bbq-brethren.com/forum/picture.php?albumid=1147&pictureid=11960

I'm ready for my close-up! This is my favorite pic of the batch:
https://www.bbq-brethren.com/forum/picture.php?albumid=1147&pictureid=11961

Sicilian love letter. You can see how the cheese goes directly on the dough, with a dollop of sauce on top for each slice.
https://www.bbq-brethren.com/forum/picture.php?albumid=1147&pictureid=11962

Ooh, now this is promising. I feel like I have a lot of work to do yet to get the Sicilian right. But I like this so far:
https://www.bbq-brethren.com/forum/picture.php?albumid=1147&pictureid=11963

One of my favorite aspects of a good Sicilian pizza is the burnt/crispy crust on the edges. This pizza had a fair amount of it, but not as much as I'd like. Still, it was a fair stab at it:
https://www.bbq-brethren.com/forum/picture.php?albumid=1147&pictureid=11964

Action shot of the Sicilian.
https://www.bbq-brethren.com/forum/picture.php?albumid=1147&pictureid=11965

So it was a good pizza dinner, and I'll probably start making them more regularly for family pizza nights. At some point I'd like to build a wood-fired oven in the backyard, but that is a different story for a different day.

mtime7
04-22-2018, 10:46 PM
lookin good

Titch
04-23-2018, 05:41 AM
You can feed me anytime

Stablergetz
04-23-2018, 05:52 AM
looks great

aks801
04-23-2018, 12:59 PM
Thanks, y'all. I know it is not bbq-ing (?), but hobby cooking nonetheless.

tom b
04-23-2018, 01:43 PM
Killer Pies!

Free Mr. Tony
04-23-2018, 02:01 PM
If you want more edge crust it helps to stack the cheese right up around the edge of the pan thicker than the rest of the pizza. It melts down the sides, and really forms a great cheesy crust. I think hard cheese works better too. I use a mix of parmesan, asiago, and kerrygold (kind of like sharp cheddar) around the edge.

https://i.imgur.com/lHgVp2yl.png

BBQ Bacon
04-23-2018, 02:13 PM
Good looking pies.

EdF
04-23-2018, 04:14 PM
Great-looking pies. What's your cooker for those?

Stingerhook
04-23-2018, 06:28 PM
The pies I ordered never made it to the house, looks great.

aks801
04-30-2018, 04:32 PM
@ Free Mr. Tony: nice tip on the edge crust. I thought I was putting enough on top at the edges but not enough. Will have to try the mix you mentioned, thanks.

@EdF: these were all cooked indoors, i.e. oven in the kitchen. I have toyed with the idea of building a pizza oven in the backyard (plans at Forno Bravo) but have not made that decision quite yet!

Moose
04-30-2018, 04:51 PM
Those pies look delish, particularly the Sicilian! Would you mind sharing the recipe?

One option instead of building a wood fired oven would be a Blackstone. There's quite a few very satisfied BS Pizza oven owners here, myself included.

aks801
04-30-2018, 07:22 PM
Those pies look delish, particularly the Sicilian! Would you mind sharing the recipe?

One option instead of building a wood fired oven would be a Blackstone. There's quite a few very satisfied BS Pizza oven owners here, myself included.

I'll have to check out that Blackstone.

The recipe I use is something I pulled off of the pizzamakingforum. I adjusted it somewhat.

Warm 8.3 oz water to 120 degrees (finger warm, not quite hot). Mix in 1 tsp ADY, let stand until it gets "frothy".

In large mixing bowl, 14.4 oz flour (I use King Arthur bread flour), 2 tsp salt, .75 oz olive oil. Add the water/yeast. Mix it all around with your hands. Lay it out on a floured counter, knead the dough for about 5 minutes (I don't use a mixer). Put in a bowl, pour on a small amount of olive oil, turn the dough to coat it. Put bowl in fridge minimum of 16 hours.

Next day, take dough out of the fridge 2.25 hours before cooking time, let sit for 90 minutes on counter. Get your cooking pan (steel pan, 11x14 or so), brush it real good with olive oil, put in the dough, stretch it out to where it mostly covers the bottom of the pan. Let it sit out for 45 minutes or so.

You probably have it from there. I put the cheese directly onto the dough surface, then toppings, then dollops of sauce for each slice. Cook and eat.

I am finding that getting the Sicilian right is rather elusive, but truth be told I haven't done that many of them yet.

Let us know if you try this!

selfservebrewer
04-30-2018, 10:38 PM
I have a "Kettle Pizza" attachment for my Weber and LOVE it! Here's a couple pics. :)
Anyone else cook on one of these?

https://lh3.googleusercontent.com/KDN-kC_8Y7IVF1Xv2JUYUPwqRRWujCroChtYv1XsLcZmuN9aZpiKhr x2P33HS2ihsGlZgmN5wXXWSl8m15mvo3UnMoUllfmo5Bb8PRSF caDfo-g9WomJWv6JJ7ka4va0SfFh0O92dkxkfuCnOS8lUOj75AlJn5iB BPbOO_bZ5rYsjF_XBqsEqHqf4e9kIX7CwzH2uJPCB1RgzVw8SS fQv1a2iLl-_4nuI9GgJvdoAzSRQWUxacczJsZFMCXkVg5dR0fWzGGfD0Qj6m xDVL6lSuCedtcZopXBFMad_PDS0J9c7jS-sPChx0jfs9eBDa-LzScc1thWG5TMxbmb6exmH-j2Wbu9uEdYazLMWKknImzECjVjLg8dzHreyVO83_4fqsXCMnps y47wKfwIAGJqvgP_2fJP3fKaIRlD4IM_FN-tCzH8TLV_0JH8bRxqytw03a5VFK22mtEGZcxXfAj9XhDX-FRt91Fb2HlRvb-6r6oFkX9UvaKOawUDn9J0LSEC8_uy5D0GXv9HC0XZR3aZQ3Jj0 jvWQ6kNXpjDxHEsHYR49-zZmVu2r7Nq196F3BoUbyIrraUV89E0rZMypZBhNb-Cug7TmocWAxJvb7I=w657-h875-no

https://lh3.googleusercontent.com/3Zo-YbMyu0IptqtB4cdqI49fFfHUHKI5WuJzaD8z1zuZpY3ZNBiVjo jO6bbFQvcYvBB1n28wqXSu5La3Xa5OlIVVyweuZwOXztzpucsC lsy38y92hbR5Vu-NrKOwal2hUMRe9pcxoAqSPorrQTewsS72u0EnYOJT1NwD649gq CzYL_POJD3F9YTnOEg9OH9DS6emtfgBv0JNPfyrWfXeSN14ZMN r04-ZdQzhMevkjZ3GnMZwckcLSzdpTpyQ9du864j2LD3_30wBAfFKq 2LSKVSIzChvDI0-3R5LDeSoluKn5GKIPHGrvtnkb7ZctHQ-0ctiF3DX8q_gpejORYKE6W3lRJr_uN9RNuO1-40LxTXOaY0Ui8HfBsOiWtJ4aT74ZuwIhgXEuuzm2V8WcGygAxa mica3uAm-eIfttcTQ8bA6W4--HdJ9ZWx4kNjHOpgr3RAhIv8QOPq29zSuJo0YAXv4fJWKF7cNyH BnCm0o9woJ4qqGJXmoAK3ECXn2N3BAdiep_K6n7-sMzr9BKHbPardGnjjx5tCDD_YvSRcoA8BVAYN9ji9aGxDBVOBz WuvY_wrz3jsNrTieN80m7RoZM9lVpLoqpFhtZKR71vo=w657-h875-no

Dmakkk
05-01-2018, 09:27 AM
Those look delicious...

robert-r
05-01-2018, 10:28 AM
Mighty fine pies you made. I'm sure each one was delicious.

Big George's BBQ
05-01-2018, 11:36 AM
Very Nice looking pies