Epic pizza FAIL, w/pron

Jorge · 04-22-2010, 01:06 PM

Having acquired a new pizza dough recipe for a cracker crust I wanted to give it a shot. I prefer deep dish, but enjoy a good crunchy thin crust now and then. My better half prefers the thin and crumb producing cracker crust....so I was looking to score some points. I got shut out!

The first pizza was beef, black olive, mozzarella, a little cheddar, and a dough that was too sticky even with some flour. It slid onto the stone OK, but grabbed onto the spatula when I tried to center it. See the tongue sticking out?

I didn't have an even fire burning either, and didn't take the time to even out the coals. See the slightly undercooked side on the left?

It had great snap when taking that first bite. Beyond that little to no flavor from the crust.

The next pie, which is not pictured, was a disaster. That was mine, and I knew I was putting too many toppings on it. Italian sausage, pepperoni, black olives, onion, bell pepper, jalapeno.... It hung on the peel going onto the stone, and the dough tore releasing some sauce onto the stone. Dealing with a stuck, leaking, pizza sucks when you cook over 500*. I also had too much cheese and too many toppings. I could burn the crust, or undercook the toppings. I went with the toppings since I already didn't like the crust!

Live and learn. I'll go back to the old cracker crust recipe I've been using and try to tweak it to get what I'm looking for.

Thanks for sharing my pain!

bigabyte · 04-22-2010, 01:15 PM

I dunno...looks pretty good to me. Your good ones must be off the hook!

jswordy · 04-22-2010, 01:19 PM

^^^^

I'm with you. What the heck is wrong with that? Send me your discards!

Westexbbq · 04-22-2010, 01:20 PM

A valiant try, prince, to be sure.
Still, it doesn't look all that bad to me.
Guess it's back to ol' reliable deep dish crust for now.
Enjoy.

Jorge · 04-22-2010, 01:36 PM

Looks can be deceiving. I got too busy when the second one tore and leaked onto the stone, and didn't get any pics after I cut into it. The first bite was good, and the snap was great but the crust didn't rise at all and there was NO flake. The flavor just wasn't there either. I may have overworked the dough, but that shouldn't impact the taste.

pahutchens · 04-22-2010, 01:36 PM

I'll bring cold beer and help you with that travesty

Saiko · 04-22-2010, 01:46 PM

Yeah, sure looks good to me! I've had dough stick to the peel also, so I constantly check by giving the peel a quick foward and back shake to make sure the dough slides around on the peel. Even if it slides easily, I've had it "stick" in one area when I've checked back on it a few minutes later, so I always double-check and triple-check.
Like you said, you probably just had too much topping on there.

Also, you could always cook it on high heat until the crust was done, and then finish it off under the broiler to cook the toppings. I used to be a traditionalist and refuse to do that, but now I do it all the time. Sure looks tasty!

BigButzBBQ · 04-22-2010, 01:46 PM

Ehh, if you could eat it, then it wasn't a total travesty. Keep trying, there will always be others willing to eat the mistakes.

jwall · 04-22-2010, 01:47 PM

I was told to oil the stone.... I have yet to try pizza in the smoker but it is on the list...

Was it soggy or just no flavor?

SmokeInDaEye · 04-22-2010, 01:50 PM

I don't know that I've ever seen you post a picture of food, Jorge. Looks good regardless of how it tasted.

Big George's BBQ · 04-22-2010, 01:50 PM

To quote a very wise Brethren- "I would hit that"

BobBrisket · 04-22-2010, 01:51 PM

Quote:

Originally Posted by pahutchens

I'll bring cold beer and help you with that travesty

RIGHT!!! I'll bring some more beer and help out also. I dunno Jorge, that looks fantastic to me. I'd be hitting that pie all over the place!

I know what you mean about the transfer from the peel to the stone. I don't have a peel, so I just drizzle some EVOO on the stone and work it out directly on the stone as I too like to top my pizza high with lots of toppings.
Thanks for sharing!

Bob

rookiedad · 04-22-2010, 01:56 PM

you could try a pizza screen! then you could load that baby up and forget about sliding it off a peel. nice round pizzas every time. if you do use the peel make sure it has a nice layer of fine ground cornmeal on it to help it slide
p.s. i'd hit that also!

deguerre · 04-22-2010, 01:57 PM

I'm curious about why it didn't have any taste - like a communion wafer? How was the dough different?

Saiko · 04-22-2010, 01:58 PM

Forgot to include my "everyday, plain ol" pizza dough recipe. Nothing new or exciting, just thought I'd throw it out there:

1 package fast rise yeast
1 cup lukewarm water
Pinch of sugar
2 tsp salt
3 to 3 1/2 cups King Arthur Bread flour (I measure by weight, 390 grams)
1 TBSP EVOO

Place the yeast in a warmed bowl and mix in the warm water. Stir in the sugar and mix with a fork and let it sit 5 to 10 min (mainly to ensure the yeast is not dead, it should bubble).

I use a Kitchenaid mixer with a dough hook. Add about 1/3 of the flour to the water/yeast and mix, then add the salt and EVOO. Keep adding the rest of the flour until you can jab your fingers into the dough ball and don't have dough still sticking to your fingers. That's how you know you have the right ratio of dough to water. Knead with the dough hook for about 10 minutes, then let rise for an hour in a warm spot.

Pretty plain jane recipe, but it works for me.

04-22-2010, 01:15 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I dunno...looks pretty good to me. Your good ones must be off the hook! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

04-22-2010, 01:19 PM	#3
jswordy is one Smokin' Farker Join Date: 05-13-09 Location: Fayetteville, TN	^^^^ I'm with you. What the heck is wrong with that? Send me your discards! __________________ Double-Barrel Smoker (DBS); Ugly Drum Smoker (UDS)

04-22-2010, 01:20 PM	#4
Westexbbq somebody shut me the fark up. Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .	A valiant try, prince, to be sure. Still, it doesn't look all that bad to me. Guess it's back to ol' reliable deep dish crust for now. Enjoy. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

04-22-2010, 01:36 PM	#5
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	Looks can be deceiving. I got too busy when the second one tore and leaked onto the stone, and didn't get any pics after I cut into it. The first bite was good, and the snap was great but the crust didn't rise at all and there was NO flake. The flavor just wasn't there either. I may have overworked the dough, but that shouldn't impact the taste. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

04-22-2010, 01:36 PM	#6
pahutchens is one Smokin' Farker Join Date: 09-23-09 Location: Eau Claire WI (finally)	I'll bring cold beer and help you with that travesty __________________ Phil UDS, Weber Kettle, #5 Kamado refurbished 'the Copper top' [COLOR="navy"]Blue 'like my Smoke' Thermapen[/COLOR] IMBAS certified MOINK! baller, KCBS MCBJ & CTC

04-22-2010, 01:46 PM	#7
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA	Yeah, sure looks good to me! I've had dough stick to the peel also, so I constantly check by giving the peel a quick foward and back shake to make sure the dough slides around on the peel. Even if it slides easily, I've had it "stick" in one area when I've checked back on it a few minutes later, so I always double-check and triple-check. Like you said, you probably just had too much topping on there. Also, you could always cook it on high heat until the crust was done, and then finish it off under the broiler to cook the toppings. I used to be a traditionalist and refuse to do that, but now I do it all the time. Sure looks tasty! __________________ "Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead."

04-22-2010, 01:46 PM	#8
BigButzBBQ is One Chatty Farker Join Date: 03-16-10 Location: Northwestern Wisconsin	Ehh, if you could eat it, then it wasn't a total travesty. Keep trying, there will always be others willing to eat the mistakes. __________________ Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B]

04-22-2010, 01:47 PM	#9
jwall Is lookin for wood to cook with. Join Date: 02-19-10 Location: Tampa FL	I was told to oil the stone.... I have yet to try pizza in the smoker but it is on the list... Was it soggy or just no flavor? __________________ Proud member of the Stumps Nation GF223

04-22-2010, 01:50 PM	#10
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Memphis, TN	I don't know that I've ever seen you post a picture of food, Jorge. Looks good regardless of how it tasted. __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis

04-22-2010, 01:50 PM	#11
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	To quote a very wise Brethren- "I would hit that"

04-22-2010, 01:56 PM	#13
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y.	you could try a pizza screen! then you could load that baby up and forget about sliding it off a peel. nice round pizzas every time. if you do use the peel make sure it has a nice layer of fine ground cornmeal on it to help it slide p.s. i'd hit that also! __________________ Phil Better Days Barbeque Backwoods Party 3 WSMs 22" Weber Kettle Smokey Joe

04-22-2010, 01:57 PM	#14
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	I'm curious about why it didn't have any taste - like a communion wafer? How was the dough different? __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

04-22-2010, 01:58 PM	#15
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA	Forgot to include my "everyday, plain ol" pizza dough recipe. Nothing new or exciting, just thought I'd throw it out there: 1 package fast rise yeast 1 cup lukewarm water Pinch of sugar 2 tsp salt 3 to 3 1/2 cups King Arthur Bread flour (I measure by weight, 390 grams) 1 TBSP EVOO Place the yeast in a warmed bowl and mix in the warm water. Stir in the sugar and mix with a fork and let it sit 5 to 10 min (mainly to ensure the yeast is not dead, it should bubble). I use a Kitchenaid mixer with a dough hook. Add about 1/3 of the flour to the water/yeast and mix, then add the salt and EVOO. Keep adding the rest of the flour until you can jab your fingers into the dough ball and don't have dough still sticking to your fingers. That's how you know you have the right ratio of dough to water. Knead with the dough hook for about 10 minutes, then let rise for an hour in a warm spot. Pretty plain jane recipe, but it works for me. __________________ "Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead."

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