pizza

Sourdough crust Pizza Stone Firebox More to come...

Pizza is certainly at the top of the list when it comes to foods I love. It’s almost a weekly tradition for us. I like different types of pizza when it comes to dough styles, which include thin crispy crust, cracker style, Chicago deep dish, traditional deep dish, and American style, which is...

Holy Smokes! It's been a really fun weekend, and it's not quite over. Saturday, I opened the fridge for lunch and just went nuts: - First came Earl Campbell Cheddar Hot Links on the grill (as I cooked up some beef sausages for the girls) - Then, I found really good flour tortillas from La...

We've been polishing off the rest of the cochinita pibil, arroz, and pickled onions that I made last weekend. Thus, there's been no need to smoke anything. But, CINCHOUSE is off to a squadron spouse gift exchange, which leaves me alone with my girl and a couple of rumbling bellies. Time to...

I’ve made this pizza at least 10 times as it is my favorite. This morning I made up some pizza dough. Around 3:00 I prepped my kamado for pizza and lite it up to preheat. Around 3:30 I brought out my dough and all my ingredients. I applied a thin layer of BBQ sauce and some red onion...

Happy Saturday, Pholks! (I missed Phu's normal Phriday post, as I was on the road) This week's worn me out six ways from Sunday, but I've tried to make up for it in the last 30 hours (and with more to come tomorrow). I drove over to Amarillo to hit a really great BBQ Supply store (Trade Round...

Sent the Boss off to play bunco with friends for the night. Fired up the UUNI and made some pizza with my girl. It may be from a can, but it's a-peeling. :shocked: Had some good help, and some feline supervision. Success! Meanwhile, I've got some fun on tap for tomorrow with some...

Happy Sunday, folks! It's been a good day of pizza action on the High Plains. Had a second/spare "tube" of pre-fab pizza dough from our adventures earlier in the week. Decided to whip up a Pepperoni & Mushroom pie with some added parmesan for flavor. Not used to rolling out the dough for...

So, I had to cook this in the oven because of the 100-year snowstorm in Minneapolis last weekend, but I got the idea from Ballistic BBQ and used cast iron to bake it, so......it still counts, right??? It was a-May-sing (said with the Sous Vide Everything guys' accent). And I normally don't even...

Was just in Sam's and saw a member's mark wood fired pizza oven priced at 499? Just wondering if anyone has experience or opinions. It looks a lot like ovens I've seen online over $2000.

Happy Saturday, folks! Mother Nature's been drinkin' again - it was in the 80s earlier this week, and the thermometer read in the 30s when I fired up the smoker at 0845 this morning. Broke out some John Henry's Mojave Garlic Pepper and a chuckie. 90 minutes in. More fun to come.

It's another beautiful Saturday here on the High Plains. It's in the 50s with a breeze (but not a gale) blowing. Time to experiment with some glutenous pizzas (vs. the GF Bob's Red Mill action from weeks past). Trying to get a rise from you folks, but I'll let it rest. More shenanigans...

Here's to the start of a wonderful relationship... Our new UUNI 3 Pizza Oven just arrived. I also added a bag of oak pellets from the manufacturer, to get us started. Unable to get 00 flour out here in the sticks or in Amarillo, TX (surprise!). Looks like we'll have to try another recipe...

Here's how it went: 1)Full chimney of KBB arranged around the inside of the kettle 2) Once coals were ready I placed three big chunks of Apple/Oak to add fire to the cook 3) I placed the stone on the grate and waited until the side closest to the fire was above 550 degrees 4) Put the lid about...

Hey there Brethren, It's been much too long since I started a thread on were, or really did anything more than comment. So were are some pics fro m some recent cooks. This will probably be start of another "break" from posting as my son is to be born tomorrow morning. Hope you all enjoy my...

Hi Guys, I've already gleaned a lot from you knowledgable smokers out there. I'm looking to build my first UDS/BBQ/Pizza Oven, and have a few Qs. I've got all the low-down on the standard UDS set-up, but was thinking of a few "modifications" to make the unit more versatile. A good temp for a...

Yep rotisserie and Sirloin Tip Roast Beef Pizza! Leftover roast beef made for some awesome ZA! Definitely best pies I've made...all cooked on the 007 of course. The sauce was a thin thin layer of alfredo sauce with lots of sauteed onions, green red yellow bell peppers and of course the...

Second go at pizza. I still haven't bought a peel and am launching pies off a cutting board. My 1st pizza, i couldn't transfer, ended up on a pizza pan instead of the stone. This time i floured the board (my peel) heavily. Like very heavily. I heard of corn meal, or sesame seed or semolina...

Took a plunge and purchased a new Pitt's and Spitt's pellet grill! Some history: I have had a couple of backyard cookers, I currently own a Hasty Bake Legacy and a Weber Genesis gas grill. I love my HB, it's a great charcoal cooker and I have that thing down to a science for just about...

I had some Cochinita Pibil leftovers thawed out so I tried something different by using it on a pizza. I tried to use ingredients that the people of the Yucatan use a lot of. Corn, black bean, the Cochinita, cilantro, pickled red onion, and soft boiled eggs. This morning I made up some pizza...