Epic pizza FAIL, w/pron

[Jorge]

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?:laugh:

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!:becky:

 

[bigabyte]

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

 

[jswordy]

^^^^

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

 

[Westexbbq]

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]

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]

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

 

[Saiko]

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]

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. :thumb:

 

[jwall]

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]

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]

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

 

[BobBrisket]

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

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]

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]

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

 

[Saiko]

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.

 

[SmokeJumper]

Doesn't look half bad at all! I wish I was there to take the rejects off your mind. Since I switched to pizzas on my BGE I stopped using the old faithful cornmeal on my peel to prevent sticking as it burns above 500 and use a hearty fistful of seminola which has the same burning point as asbestos. Since then I have gotten rid of the snagage. What are you using to keep the peel real?

 

[Jorge]

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

It happened in the past, when I had more time. Normally it's a matter of balancing work, significant responsibilities for my family, and attempting to maintain my sanity. Picking up a camera to take pics of dinner isn't usually in the mix.:becky:

 

[SmokeInDaEye]

It happened in the past, when I had more time. Normally it's a matter of balancing work, significant responsibilities for my family, and attempting to maintain my sanity. Picking up a camera to take pics of dinner isn't usually in the mix.:becky:

Yep, my pictures are few and far between these days too.

 

[jerryz]

I cant remember ever having a bad pizza

 

[aquablue22]

Jorge, I feel your pain although they look good, did you use parchment paper?, I have been doing that and removing it after a few minutes, helps get it centered and make sure it will rotate for even browning, I believe RTD suggested that. Sure would like that cracker crust recipe , I like think crisp crust, my wife the thicker the better!