Jump to content

Search the Community

Showing results for tags 'pizza'.



More search options

  • 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

Found 206 results

  1. 300℃ and 10 minutes, the skills is how to put the pizza upper on the paddle :))
  2. Sound off everyone! What's the plan for this weekend? I'm thinking pizza one night, and trying a smoked chuck roast/poor mans burnt ends for the other. Both of these will be firsts for me. I think I have a pretty good idea on how to do the pizza based one what ive read here, and my experience with the devil hotbox inside the house, but any advice/input on the chuck roast would be appreciated. I've braised plenty, but this will be the first smoked one. I was planning on treating it exactly like brisket, with just a shorter overall cook time.
  3. Hi everyone, I’m a bit obsessed with pizza’s so I’ve been knocking a few pizza dough recipes out. There are so many great doughs that I just want to share them. If you like pizza’s, it’s worth a watch. Cheers.
  4. One of my favourite pizza combos. I used the John Lanzafame base recipe, which for one pizza is listed below but please note, I usually multiply by 4 to make two pizzas today and freeze the other two for another time: 1 teaspoon dried active yeast 1 teaspoon salt 1 teaspoon sugar 100ml (3 1/2 fl oz) warm water 2 teaspoons oil, plus extra for greasing 160g (5 1/2oz) all purpose flour (I used pizza flour) 1. Place first four ingredients in a bowl and whisk until just combined. 2. Slowly whisk in olive oil 3. Leave in a warm spot for ten minutes until it's all thick and bubbly 4. Add the flour and knead for 15 mins. (with my usual MO of making 4 at a time, I start the kneading on the kitchenmaid on speed 2 until just combined and then continue on speed 1 for 15 mins). 5. Rub the inside of a large pot or bowl with a bit of oil, place the dough inside and cover with a clean tea towel and leave for 1 to 1 1/2 hrs or until doubled in size. 6. Give it a good punch to expel the trapped air. 7. At this stage, it can be wrapped and refrigerated or frozen. (I usually put in an additional freezer bag because it really likes to expand and will pop a whole and blow out of regular plastic wrap). If making from frozen, bring to room temp and place nice and cosy inside a clean tea towel until risen by half again. 8. If going from Toppings: I used : - one can of whole Italian tomatoes, blended and cooked down with a little water, salt and Italian herbs. (this does me for 4 pizzas - I usually put half in - a small sealy bag so it's ready to defrost next time I pull out the two frozen doughs) - fresh mozzarella which you get in the tub of whey and which you tear apart - 12 lovely Aussie prawns (shrimp) which are peeled but not cooked prior to placing not the pizza - relatively thinly sliced zucchini - cherry tomatoes halved - some little chunks of home made pesto which I shaved off from a block I keep in the freezer - rind of one lemon microplaned - a couple of tablespoons of panko crumbs - a good dash of olive oil to get the panko and lemon combined and so it isn't dry. I cranked the kamado up to 550F When assembling, i put a little bit of semolina on some greaseproof paper before rolling out the dough onto it. I am in the camp of sauce first, followed by cheese and then the toppings, pretty much in the order they're listed above. To cook it, I had the steel grates in position and then the deflectors on top and then used some terracotta pot plant feet as a spacer between the deflectors and the pizza stone. (a great tip from Kismet Kamado) It was pretty much done after 10 mins with a nice crispy bottom ... no soggy bottoms at Chez Lydia! :-)
  5. Ingredients for dough are 1.5 cup self rising flour and 1 plain Greek yogurt. Apparently I picked up regular plain yogurt. It tastes better with Greek though.... After a bit of kneading it looks like this. Here are some of the toppings we used. Mozzarella, blue cheese, fresh tomatoes, capicola, and pizza sauce. Not pictured are honey and fresh chives form the yard. First up was the cheese pizza as requested by the 4 year old. Ingredients: pizza sauce and mozzarella. Here's a pic of it hitting the grill! Sort of..... More like half done. Grill at 500 degrees F for about 7 to 8 minutes per pizza. Here is the finished product. Next up was our dinner. Ingredients: Blue cheese, mozzarella, sliced tomatoes, capicola, honey, and chives. Before grilling pic. Finished it looked like this. Crust pics! 1st one is cheese, second is meat. Crispy and delicious! These are the closest to slice photos I got. Again 1st cheese second is meat. The cheese came out better, maybe due to fact that it was a bit thinner and perhaps cooked more evenly. Super easy dough to make and much better with the greek yogurt as it almost mimics a sourdough more. Enjoy!
  6. I decided to do something different last night for a pizza by using sausage for the crust. I started off by carmalizing onions and peppers in a cast iron skillet. I then put the sausage on the cast iron skillet with a glass dish on top of it to keep it from warping while cooking. I baked the crust for 10 minutes in the Kamado. Afterwards, I put the onions and peppers, pepperoni, black olives, pizza sauce, and cheese in the crust. Went back into the Kamado for 30 minutes until it was golden brown on top. Despite the pouring rain that started during the final baking period, it turned out pretty good and certainly a little different than the usual pizza. Here are some pics of the cook:
  7. My four year old daughter and I cooked dinner tonight. A specialty crust set of pizzas that are sure to please! Ingredients include: English Muffins, pizza sauce, baby spinach, two kinds of cheese, previously kamadoed chicken breast, and salami slices. Here's a photo of little hands hard at work on the build! She had a blast.Here is what they looked like when finished. I built the ones on the left...Here they are on the Vision! Placed the stone on the top rack and heated the grill to 500°fAnd finally here is the end result!We had a ton of fun and I got a big two thumbs way up and a huge smile from my assistant chef. She did awesome! The "crust" was crispy and the cheese and toppings really went well together. It came out great and I can't wait to cook with her again soon!
  8. Hi all, I just took delivery of a Joe Classic 2 and I'm looking forward to my first cook on Saturday. I'm planning on doing Neopolitan style pizzas so I'll need to go super hot (800 degrees+) Is it safe to do this for a first cook or should I season my Joe first with some lower temperature cooks?
  9. There's nothing like paying for a terrible pizza to get me back to making my own. But I wanted it to look like ckreef's pizza, so I started with his King Arthur no-knead dough, read other tutorials, and here we go. I also want to rave a bit about this Black & Decker counter top pizza oven I bought last year. It looks lightweight, and it is, but it has top and bottom heat coils, and the removable tray makes it easy to place and dress a pizza. For the most part, I am only making one 10-12" pizza, or smaller for my breakfast (smile), which is this one I made today. The sauce is a sun-dried tomato and basil spread that I mix with my regular pizza sauce, use sparingly. Today my toppings were mushrooms, olives, and sweet sausage. My cheese preference is whole milk mozzarella mixed with muenster, a salty but good melting cheese. The oven and tray need to preheat for at least 5 minutes, so while that is happening, I form my dough and prepare all toppings. When the tray is hot, I remove it to a heat safe counter and lift the prepared dough onto the hot plate, and while it begins to parbake, I add the toppings, working from the middle outward to keep toppings off of the hot plate as much as possible. The oven still has 5 minutes on the timer, but this pizza was done in 4. Here is a link to the oven if you are interested: https://www.amazon.com/dp/B00U2OZM66/ref=cm_cr_ryp_prd_ttl_sol_0 Not a bad price for something that works so well in all kinds of weather... I took a picture of the nicely browned bottom but it was blurry, and now it's gone!
  10. Recently did up a pair of pies on the Big Joe. This thing is a pizza machine. Also made a peach pie for my son while I was at it.
  11. Working on my wife's old car that she is selling after buying a new ride. Using up the last of my old car care stuff on this project.....Started the project after getting home from work on my day off. Washed, clay bar, and then began compounding. Ran out of time.....and running low on beer. Dinner needed to be made. The dinner plans were made with son and his girlfriend coming home for dinner, too. He'd requested pizza. Gladly broke away from the car detailing to make an easy dinner. Wife's white sauce pizza..... Son & his girlfriend's pizza........
  12. Made kind of a white pie tonight.... no tomato sauce.. just evoo, mozz, parm, garlic, onions, and roma tomato slices with a dash of italian seasoning blend... I lost a tomato on this one when I launched it. When you don't have a sauce on the crust, the cheese and toppings don't have anything to hold onto while you are launching the pizza from the peel... lol
  13. Hi All, Just thought I'd post my first real experiences on the Akorn, and in charcoal cooking in general. Saturday night I cooked up a simple pizza, which came out a treat. I already had a go to dough recipie but decided to go with the sticky on this forum and use a basic 70% hydration dough. It was a great recipie. Next time I might take it out a smidge earlier, the base was very crispy which was good, but it would have perfect if it was just a tiny bit less so. Sunday I slow roasted a small brisket for my wife and I. I had a number of issues with temp control and have learnt to pay closer attention. The temp got to high and then I ended up killing it accidentally. Re lit the coal and I had to duck out to the shops and the same thing happened. Despite 4 major stuff up, it turned out bloody beautiful. Basically did a dry run and then put it in a covered tray with some beef stock. It still pulled pretty easily, and when mixed in the the leftover drippings and stock, was awesome for dinner in a roll with some coleslaw. All in all it was a good weekend with a few lessons but still some awesome food.
  14. These were perfect. After my first experience last week I had a chance to hone the technique on the Uuni 3 pizza oven tonight and had near perfect results.....
  15. I am really impressed with this pizza oven. This video doesn't do it justice because I need to hone MY technique just a little to make some great lookin' pizzas with it.
  16. Well I got a Kamado Joe Classic II for my birthday last month and I've been trying different things and really enjoying this cooker. Last night we tried thin-crust pizza on a pizza stone. I watched all the @John Setzler pizza videos on the Kamado Joe cooking channel and used a very simple crust recipe with King Arthur bread flour. My kids had some friends over after Church so we ended up cooking 8 different pizzas. I think I'm really sold on parchment paper now. I had never used it before, but there was no sticking and the pizza would slide off the paper/peel onto a waiting serving dish quite easily. Got the Joe up to 500-550 F and it took about 7 minutes per pizza and they all came out great.
  17. Had the 22 for a couple weeks now, thanks to all the info here, had a big day. My Son had half the HS football team here so we made pizza. Followed by a prime rib! All came out great!!!
  18. The in laws are inbound so the time has come to crank the monolith up to some higher temp and make the second attempt at making pizza. This time we have gotten a starter from a friend that runs a sourdough pizza place in London (might be tempted to build one from scratch in the future. The starter is built with 50/50 White and wheat flour and is probably about 8 years old. Levain is built as follows: Starter - 100g White organic flour - 100g Filtered water - 100g 4 hours maturing Dough: Levain White flour - 1050g Filtered water - 550g Salt - 23g The dough has now been fermenting in the fridge for 15 hours and will break it out in about 2 hours. Looking for a 'good' tomato sauce as the last one was a tad to sweet and got drowned by the dough flavour so any tips would be recommended. Will follow up with pictures if it comes out ok. (provided they don't go down to quickly /Jason
  19. I am gonna be getting one of these Uuni 3 pizza ovens here at the Man Cave. I was skeptical about these ovens until I saw some video content on how they operate and how well they appear to make pizzas. This is a wood fired (pellet fuel) pizza oven that is fully capable of Neapolitan pizza temperatures. I will be doing a video review/demo and some various pizza cooks on it as well. I am curious if this oven is capable of 500-600 degree operations and how easy it is to control temps below Neapolitan range.... More to come....
  20. I fired up the KJ to do pizzas - loaded up the box with a metric F*ton of charcoal, and lit it in 5 spots. Sat back for an hour or so (while checking in every 10 - 15 mins) to let my red egg of love come up to temp. at about the 50 min mark, noticed: a) temp was sky-high b ) blue flames were shooting out of the hole... my prior experience with blue flames have been from an entirely different hole... i threw the pizza on, and after 2 mins, the edges were absolutely cremated. Like throw them in an urn and stand up in front of a church to talk about how wonderful the crust was when it was alive and how you totally didn't think it was a total bitch. after the first cremation, i shut the bottom vent, and 50%'d the top vent until the temp dropped to 450C, then opened the buggers back up for the 2nd pizza, which came out quite nicely. anyway, just wondering if any other peeps have seen these blue flames, and any advice about wtf is going on would be greatly appreciated...
  21. First run on making a think crust Pizza. Tweeked a quite simple thin crust dough recipe by swapping regular flour to '00' flour. However did not account for its finer grain and its need for more water so the dough was a tad dry. The monolith was set to 360c (680f) on the two first ones. Turning them 90o at 90s was almost too long at this temp with this low hydration dough. total cooking time 3min at the most. Second run i set it to 300c and still kept turning them at 90s but ran them for 3-4 min depending on topping. /Jason
  22. My initial attempt at making pizza on my Pit Boss kamado was outstanding. Later attempts have had problems. I purchased the rectangular Baking Steel and BTS'd my next few crusts. This time, I had the steel over 3/4" spacers on my heat deflector on top of the grills, rather than fire->deflector-spacers-steel. Better luck tonight! I made three dough balls from the 24-48 Hour recipe. I found these really easy to work with, but as my wife points out, "the book makes more sense the third time you try it". They rolled out into great shells. I brought the grill up to ~450 on the dome thermometer and kept it there until the steel approached that temp. I know Ken's book says 550F, but the PB dome is hard to get that hot. I parbaked the first shell and that turned out fine, then wife made a crust for Ken's "Artichoke and Bacon" za. Delicious! We ate half of that one. Should have turned it on the grill part-way through for more even browning. Then I formed the last ball to make the Margherita with Arugula and sopressata recipe. Pics follow. Folded it over on the arugula to wilt it. Way yummy. The steel was probably a bit more uniformly hotter at this point, and the crust bottom looks pretty good.
  23. My kids had spend the night company, so we tried pizzas on the pit boss. I put the ceramic grill store spider in the tall position with the 15" defector on top. Put both grates in with a 15" pizza stone on the top grate. I was worried the thermometer would hit the pizza, but it cleared. Got the grill up to ~650-700 and cooked 6 pizzas. Would take one off then put one on, and it got back to temp very quickly. 6 to 7 minutes each. It was nice because I could watch the progress through the top vent!
  24. Had some leftover pulled pork and made a take on David Chang's pork bo ssam recipe(which is amazing): http://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam Store bought dough, fontina cheese, pork (duh), hoisin/gochujang/ssamjang drizzle, on the grill 550 for 7 minutes. Top with cilantro, lime and the ginger scallion relish from the above recipe. The pic doesn't do it justice, but this was incredible.
  25. Fired up the KJ, and naturally forgot to take pics of the innards. Basically had the heat deflector on the top grill with 5cm ceramic spacers between that & the pizza stone. Ran it up to 270C (bit over 500F for you furriners) for about 45 mins. BTW, I light my starters with a real torch, not those creme brulee princess toys Measured the stone temp through the top vent with my trusty laser thermometer Overkilled on the lubrication - flour on the peel and paper for the pizza. Going with a basic margarita to start with. Thanks to the above, pizza was deployed with no probs. Snapped a wobbly shot as I was closing the lid After about 10 mins, the following emerged Crust was nice, maybe a bit overcooked. Will probably get the stone hotter next time, run the internal temp up closer to the 300C - 320C and see how that goes.
×
×
  • Create New...