jsperk
Babbling Farker
- Joined
- Sep 27, 2008
- Location
- Pittsbur...
Pepperoni and diced jalapeno. The other was steak and mushroom.
Pizza
- Thread starter jsperk
- Start date
Monte Cristo
is one Smokin' Farker
- Joined
- Jul 13, 2016
- Location
- Westerly...
Hell yes. Great looking pies.
Fantastic!
Kaptain Kadian
is Blowin Smoke!
- Joined
- Aug 22, 2014
- Location
- Broken...
Looks great, what crust did you use?
Czarbecue
Babbling Farker
Are these oven made pies or fire made?
Really nice working pies
Haole Pete
Full Fledged Farker
- Joined
- May 10, 2017
- Location
- Tucson
Hells yeah!
Made a coupla smallish pizzas myself tonite on the Keg. First one was pepperoni with red sauce, the other was leftover smoked chicken with pesto. Both covered with shredded buffalo mozzarella. Cooked at aboot 650*.
Dough was the Trader Joes refrigerated wads of pizza dough. (Highly recommended for no-fuss pizza night....)
Been transferring the pizza to the heated stone by making it on parchment paper, setting on the stone, and then pulling the paper out after about a minute or so as the crust firms up. Works great for getting crispy crust without mangling it during the transfer....
Made a coupla smallish pizzas myself tonite on the Keg. First one was pepperoni with red sauce, the other was leftover smoked chicken with pesto. Both covered with shredded buffalo mozzarella. Cooked at aboot 650*.
Dough was the Trader Joes refrigerated wads of pizza dough. (Highly recommended for no-fuss pizza night....)
Been transferring the pizza to the heated stone by making it on parchment paper, setting on the stone, and then pulling the paper out after about a minute or so as the crust firms up. Works great for getting crispy crust without mangling it during the transfer....
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jsperk
Babbling Farker
- Joined
- Sep 27, 2008
- Location
- Pittsbur...
Blackstone pizza oven.
I use bread flour.
1. Dissolve salt in water.
2. Add half the flour to the water mix for 2 or 3 minutes, let sit for 10 to 20 minutes.
3. Add the rest of the flour and water mixed with yeast. Using kneading hook on my kitchen aid I mix for like 7 minutes.
4. Make a nice ball and cover in bowl for hour let rise.
5. Make into balls after an hour and refrigerate until the next day.
2-14.5 inch
Flour (100%): 571.01 g | 20.14 oz | 1.26 lbs
Water (64%): 365.45 g | 12.89 oz | 0.81 lbs
IDY (0.75%): 4.28 g | 0.15 oz | 0.01 lbs | 1.42 tsp | 0.47 tbsp
Salt (2.5%): 14.28 g | 0.5 oz | 0.03 lbs | 2.97 tsp | 0.99 tbsp
Total (167.25%):955.01 g | 33.69 oz | 2.11 lbs | TF = 0.102
Single Ball: 477.51 g | 16.84 oz | 1.05 lbs
Lord Have Mercy! Mighty Fine js!
