Jump to content

Search the Community

Showing results for tags 'pizza'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


ICQ


Yahoo


Jabber


Skype


Location:


Interests

  1. It's been awhile since I made a pizza from scratch. It took a couple of pizzas to get back in pizza making shape. The neighbor kids were happy about all the free slightly disfigured pizzas. Thanks to China, US and Global warming, Edmonton, Alberta, Canada was a nice balmy 52 F. Some Amercians might be thinking, 52 F is not that warm. It's Canada, it's early March, so 52 F is balmy for this time of year. I was wearing shorts, the snow was melted and the grass was showing. It was just perfect pizza making and beer drinking weather. The final pizza of the night was the one that came
  2. Well it was my first today, Pizza cooked three pies Loaded, Pepperoni and cheese, Veggie in that order. Cooked on Vision Pro S w/ adjustable rig 450/500 temp. Don't forget the corn meal!!! Pies tasted great, first was a little over smokey tasting because of some grease still on heat deflector but still very good. As I said earlier don't forget the corn meal use it everywhere, when spreading dough out, when cooking on stone everywhere. It's been a good learning experience. Sorry couldn't get all pictures to load.
  3. Remember I had 2 thighs leftover from this cook? http://www.kamadoguru.com/topic/26165-grilled-chicken/ Well today around 12:00 I made up some pizza dough. Around 5:00 I got a chimney of lump going on my side burner. I poured it into my kamado and set it up for a pizza cook. While it was coming up to temp I went in and prepared my toppings. (Husker wanted some chicken!) The dough had easily doubled in size. I divided the dough and rolled out 1 half. (My wife wanted me to cut it into a perfect circle so I did) I place on all the toppings. Th
  4. OK... how to re-purpose some leftovers - Tex-Mex Pizza (for lack of a better term). Spinach tortilla wraps, venison chili as a base, sharp cheddar cheese, roma tomatoes, fermented jalapenos, and a fresh cilantro sprinkle. Bake at 375 till well warmed, then carefully broil. Serve with avocado and a good red wine. Simple, good, quick. Humm… This could work as game day appetizers….
  5. Hello new friends... first of all i would like thank my bro Rak73 in guiding me on how to set this up. Homemade wholewheat pizzas made with leftover grilled peppers, grilled Chicken, spinach, and Cheese.
  6. Hi all, This is my at home version of one of my favorite pizzas from my favorite pizza joint. It's basically a spinach calzone. Spinach Calabrese is the name the restaurant gave it. Here's the video: http://youtu.be/vkrU8ODyqNc Ingredients: 1 (7-8 oz) bunch of fresh spinach, cleaned, and destemmed. 1/2 bulb garlic 1 oz olive oil 0.5\ oz unsulfered molasses (or other type of fermentable sugar) 1 tsp salt Pizza dough for one 16" thin crust pizza (see video recipe): http://youtu.be/Uvx2oWgwy8g 8 oz mixed hard/soft cheese blend (romano, parmesan, scamorza, and fontina) (see video re
  7. Hello fellow KG forum members! Last year, my daughter and I were on a quest to make the perfect pizza. We tried with all-purpose flour, bread flour, Caputo 00 flour and a combination of AP/Bread and Bread/Caputo.. We tried using instant yeast and active yeast. We tried the make-and-bake-today dough recipes and the cold-rise bake tomorrow dough recipes. We used the KitchenAid dough hook method of combining ingredients and the old-fashioned hand mix method, as well as machine kneading and hand kneading variations. We tried coating our dough balls in olive oil and covering the bowl with plast
  8. Been out of town and haven't been able to use old smokey for several weeks so a pizza cook seemed in order. Since she is 20+ years young I don't do the nuclear cooks. I got her up to 500 and threw on the pepperoni and jalapeno pie. As I hate to waste the residual heat on the cool down, I threw on some corn I picked up yesterday.
  9. So I've been a little less lazy on my pizza dough lately, and thus I've actually been making my own dough. I use Alton Brown's recipe. Previously, when I've done pizza using store-bought, I typically use Trader Joe's. I've generally been running the grill at 650-700 degrees, letting the grill and the pizza stone heat soak a good 30+ minutes at that temp before. I'll make a roughly 13" round pizza (my stone is only 14.5", so I can't go too big), load it up with toppings, and get it on the grill. What I've found, however, is that I tend to get a nicer browning, a more crisp bottom,
  10. Today we had new friends over and the wife let me play... that means high heat PIZZA. I will describe the process I used to make a 62% hydration lean dough that can handle 800 F and cook in 2 minutes. I will be comparing a manual no-knead method, with an adaptation of Jeff Verasano's method (google will tell you more) Here we go... Levan, Starter (2 tablespoons, 30 g) was added to water (200 g) and AP flour (200g). Mix. Let this sit, loosley covered for 12 hrs. Split starter into two bowls. The following amounts added are described for each bowl. Add water ( 2
  11. I've had some really good success with pizza, but this time I decided to tweak and kick it up a notch. My confidence in my cooking ability has really increased over the last year, so this turned out to be much easier than I had imagined and the whole family agreed it was easily the best pizza we've made yet! The setup In the past, i've used the extender rack to lift the pizza stone. The problem was that it lifted it so much that the temperature probe would often find itself in my toppings! So this time I separated the deflector and stone with some Cast Iron grippers that came wit
  12. Now I see what all the fuss is about. I first tried a cheap frozen pizza and a refrigerated one from Walmart to insure I got the set up right. It wasn't terrible, but then again I have never been a fan of frozen pizza... So then I decided to try semi-homemade, with store bought dough, marinara, pepperoni and fresh mushrooms. The first one kind of rolled onto the pizza stone but I was able to salvage it. Looked kind of funky but it was quite tasty. Made another one Saturday when my brother was visiting and he informed me that I needed to use a lot more corn meal on t
  13. Quick question guys? I'm thinking of doing some pizza on the vision. I tried a papa murphys just for sh**s and giggles and it scorched the bottom (still tasted surprisingly good). However, I think that had to do more with my technique.. I used the diffuser, cowboy lump, 450 degrees and an aluminum screen with holes.. Here's how I'm planning to do the next one: 1. Get real pizza dough, either mix it up or buy it premade 2. Use diffuser as the pizza stone ( maybe scrape it off when its hot) putting it on the upper rack 3. Roll out dough and make pizza on cutting board 4. Build fire and he
  14. At lunch while eating pizza my three year old announced she wanted pizza for dinner... who am I to argue?? I ran home to make a quick dough! dough 22 oz all purpose flour 14 oz water ( 124 F) 1 tablespoon yeast Mix, let sit for 20 min Add: 1 teaspoon salt 2 tablespoon olive oil Mix for 10 minutes. Let rise in a warm place for a few hours, roll out. Spice up commercial pizza sauce with sautéed garlic, rosemary, oregano, and thyme. The first pizza was tomato, basil, cheese and olives. The second pizza was cheeseburger and grilled onion. ( note the
  15. Well sort of. Healthy-ish anyway. The crust is all whole grain. We avoid bleached flour when possible. The sauce is a low sodium choice from Lowes supermarket. Added pesto made from basil in the garden. Toppings include spicy chicken sausage from Whole Foods, assorted organic veggies, mozzarella, and some spices. A few mesquite chips gave us some blue smoke once we cranked up the temp. It's hard to say what the cooking temp was because I took the grate probe off at about 400. Already blew out one probe at high temps. Temp was held back while we watched American Pharoah wi
  16. Throw Together Pizza and a Beer or Two Well it was Friday night and a long day for everybody and nothing set aside or planned for dinner. Wanna go out dear? Naw. Too tired. What’s here? Let’s see… Sounds of fridge stuff being set out on island. Sounds of freezer door being opened and shut (repeatedly). Aha… We are going to make PIZZA! WHAT??? Yep, Pizza. Look, we got some of the homemade zucchini pizza crusts in the freezer and a few naan breads and a whole bunch of leftovers we need to use up. Won't take long. Famous last words, he spoke. Here son.. hold my
  17. Hi All. I'm planning on having a get together where I may be grilling 15+ pizzas on my vision grill. To date, I usually throw the dough then prep pizza one at a time. This is fine when I'm making 2 or 3 za's, but won't work for 15+. Has anyone made this many at one time before? If so, any suggestions on preparing them ahead of time to have an assembly line of sorts?
  18. Hey there gurus, Kamado Joe pizza is always a big hit around here and I am LOVING my new #kamadojoe pizza stone for Classic size grill. It is thick and beefy and holds heat very well for several pizzas cooked in succession. I've only got three pizza days on it so far but the seasoning is coming along nicely and I'm loving it more and more with each cook.
  19. As many of you know, I tend to make my cooks more complicated to extract as much flavor as possible. Today I was trying to keep it simple. Someone in my wife's office requested pizza. Step 1 make dough the night before. Light Joe and preheat to 450-500. Press dough out into a 16 inch square. Time to use the KJ XL pizza stone (19 in diameter). I couldn't use tomato sauce out of the bottle... Too boring.. I added cooked minced garlic and a shallot along with a few herbs from my garden ( chives, thyme, rosemary, oregano and basil). Make the pie... Use all the shredded cheese lef
  20. These pizzas were cooked on both the Big Joe and the Classic. This is how the initial setup goes. The grills on both the Classic and the Big Joe are placed in the lowest position. The grill expander is then installed topped by the heat deflector halves. On the classic they fit neatly centered in the grill expander. The Big Joe deflectors simply have to be centered on the expander over the firebox. Both heat deflector halves on both the Classic and the Big Joe then have three stainless steel bolts with nuts attached placed to provide stability and create an air gap. Last but not least the pizza
  21. Came home yesterday and found the KJ delivered and already setup in my backyard. Decided to hit the ground running. Threw on some KJ lump, slowly brought it up to 600o with the pizza stone just above grate level. Prepped two pizzas: Margherita Pizza: Fresh garden tomatoes, Buffalo mozzarella, Basil from the garden Pepperoni Pizza: Mozzarella, Cheddar and Chorizo The Margherita pizza was so good it never actually made it to the table.
  22. So after months of my girlfriend requesting to do a pizza cook on our KJBJ, I finally gave in and made it happen last night. After reading a few posts on this site, we decided to keep things as simple as possible and go with store bought ready made dough from our local Publix. I went for the dough in the bag, and she opted for the pre-rolled dough in the plastic container. My toppings included a basic red sauce of crushed tomatoes, Publix hot Italian sausage, canned artichokes, and shredded Kraft mozzarella cheese. (The red sauce got some kosher salt, fresh ground pepper, splash of E
  23. This is my very first entry for a Kamado Challenge, and also my first pizza attempted on the Akorn. Sorry if I'm missing a step or some pictures. I actually don't have any pictures of the pizza on the grill because it was so hot. You'll see that my concerns were valid with my first attempt... All of my ingredients, minus the dough that was in the fridge Browning my ground beef Chopped up the peppers and onion Pulled my dough out into what was almost a circle Added my mustard base Topped it with my ground beef I then added pepper jack cheese and green
  24. Hi all, I have a question about how people cook pizzas on their kamados. I've seen lots of posts about how lifting the pizza higher in their kamado works better because it cooks the topping better/faster/etc AND provides a nice crust underneath. 1) Does cooking high the dome really do what people keeping saying it does (cook the toppings better/faster due to heat reflected from the lid)? 2) Or, is more so because that you are increasing the distance from the heat source to avoid overcooking your dough (burning it) before the toppings are cooked to your liking? I personally
  25. After throwing away several cracked pizza stones and becoming tired of spending yet another sum for yet another stone, I decided to go back to the method I had used for years; a simple aluminum pizza pan. It appears to work the best for me. No more black bottoms, no more cracked stones, and no more making a messy trying to slide the fresh pizza off a peel. This short video shows how I do it. Does anyone else do it this way? http://youtu.be/hBz6urBMdGE
×
×
  • Create New...