zydecopaws
Babbling Farker
- Joined
- Jan 15, 2009
- Location
- Battle Ground, WA
More pizza experiments tonight. I fired up the Mothership (Weber Ranch Kettle) and made up some pizzas using leftovers from the weekend. First up was pulled pork, mozzarella cheese, and pineapple with homemade sauce on homemade whole wheat dough:
Next was pulled chicken, mozzarella cheese, olives and mushrooms with the same homemade sauce and dough:
Last but not least, brisket, mozzarella cheese, onions, and Anaheim peppers on the same homemade dough but with a sauce that was a combination of SBR and the homemade sauce.
The first two pans went on some bricks on the Mothership grill, and helped create this picture which I think is one of my favorites and will be for some time to come.
In spite of the flames I had some issues getting the dough to crisp up. It was still pretty soft when I yanked the pizza so the toppings wouldn't be ruined. As you can see from this picture, the pineapple was getting pretty brown and dry, and the pulled pork was getting long in the tooth...
Similar result with the pulled chicken pizza. Looked good, but crust was too soft.
According to Einstein, doing the same thing twice and expecting different results is the definition of insanity. Not wanting to appear totally insane, I swallowed my pride and took my wife's advice to pre-cook the crust for the brisket pizza (the assembled version picture above was taken after the crust was on the grill for 5 minutes). I also added our pizza stone to the equation and let it warm up while we were eating the first batch. The combination made for a much better result.
The peppers were a little crispy, but this pizza was darn good. To top off the meal I grilled up the rest of the pineapple. The natives wanted it so bad that I was only able to get a picture of the 4 slices that were taking a little longer to cook...
Tonight was not a complete disaster as we learned several things. First, the Mothership can do pizza, but isn’t the best choice unless I want to burn a lot more charcoal and or wood to heat it up properly. Second, the stone really helps with the crust. Third, I may have to swallow my pride and admit that my bride is correct in recommending we pre-cook the crust before topping if we want it crispy. Last, even eating mistakes around here is pretty tasty…
Next was pulled chicken, mozzarella cheese, olives and mushrooms with the same homemade sauce and dough:
Last but not least, brisket, mozzarella cheese, onions, and Anaheim peppers on the same homemade dough but with a sauce that was a combination of SBR and the homemade sauce.
The first two pans went on some bricks on the Mothership grill, and helped create this picture which I think is one of my favorites and will be for some time to come.
In spite of the flames I had some issues getting the dough to crisp up. It was still pretty soft when I yanked the pizza so the toppings wouldn't be ruined. As you can see from this picture, the pineapple was getting pretty brown and dry, and the pulled pork was getting long in the tooth...
Similar result with the pulled chicken pizza. Looked good, but crust was too soft.
According to Einstein, doing the same thing twice and expecting different results is the definition of insanity. Not wanting to appear totally insane, I swallowed my pride and took my wife's advice to pre-cook the crust for the brisket pizza (the assembled version picture above was taken after the crust was on the grill for 5 minutes). I also added our pizza stone to the equation and let it warm up while we were eating the first batch. The combination made for a much better result.
The peppers were a little crispy, but this pizza was darn good. To top off the meal I grilled up the rest of the pineapple. The natives wanted it so bad that I was only able to get a picture of the 4 slices that were taking a little longer to cook...
Tonight was not a complete disaster as we learned several things. First, the Mothership can do pizza, but isn’t the best choice unless I want to burn a lot more charcoal and or wood to heat it up properly. Second, the stone really helps with the crust. Third, I may have to swallow my pride and admit that my bride is correct in recommending we pre-cook the crust before topping if we want it crispy. Last, even eating mistakes around here is pretty tasty…