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Found 204 results

  1. I have been experimenting again with another high temperature compatible pizza crust and got a great result with this one. I cooked this pizza in my Blackstone oven at 1000°F for 90 seconds to perfection! This recipe makes one medium to large pizza... 260 grams flour (I used King Arthur Pizza Blend) 156 grams lukewarm water 5.2 grams salt\ 5.2 grams sugar 2 tsp active dry yeast I also added about a teaspoon each of onion powder and granulated garlic. This is optional but it brings a great flavor to this crust. Dissolve the yeast and sugar in the lukewarm water and let sit for 10-15 minutes. Add the flour and the salt and mix completely by hand for just a few minutes until there is no dry dough left. Place the dough in a covered container on the counter. Every 15 minutes for the first hour, stretch and fold the dough over itself a few times. After the first hour, form a dough ball and let rise for another 60 to 90 minutes. Form your pizza crust either by hand or roll it out with a rolling pin to make it as thin as possible. Add a light layer of sauce and toppings and cook! Here's the video of this cook along with a demo of the Blackstone pizza oven:
  2. Just completed my first cook with the gas insert in my Vision S Professional. I decided to do something simple for my first cook since I am new to this and wanted to see how the gas insert performed. My choice was one of my favorites, PIZZA! I won't go into too many details, just the basics since most of you probably have more experience with the Kamado than I have. Preparation: I have made pizza before so this is a good test for the Kamado. I haven't mastered making the crust yet so I used a favorite of mine that I use when I want to make it quickly. This is a prepared pizza crust from Trader Joe's which is pre-made, already risen, and ready to build the pizza. And they sell it for $ 1.29. Sauce: Home made using San Marzano tomatoes, a little salt, garlic, and maybe a little onion powder. I always drain off all juice in the tomatoes before blending this together using a hand blender. It needs to be the consistency of a sauce, thick and not juicy. Prep: I laid the dough out and stretched it into the normal pizza size, pushed out the edges a bit to make that outside crust that is so good. I then spoon enough sauce onto the crust to give it a good coating but not too much. I then sprinkle a little oregano and crushed red pepper flakes onto the sauce to give it a little more flavor, but not too much. After that I add the remaining ingredients which are fresh Mozzarella, Onions, and my favorite, Pepperoni. When available, I will also add a handful of fresh basil leaves. I use all of this sparingly so as not to overload the Pizza with ingredients that might add moisture to the crust during cooking. To me, a good pizza consists of not only the ingredients but the crust as well. When all this is done, I place the pizza onto parchment paper and trim the edges to about 1/4 inch larger than the pizza. This will keep the pizza from sticking to the cooking surface and also prevent certain flavors from transferring from the stone onto the pizza. Kamado: I prepped the grill by placing the Lava stone that came with it into the bracket provided and removed all other cooking grills which were not needed for this cook. Then, according to instructions, I closed the lid and opened the top vent all the way. I then fired up the gas using the built in igniter and cranked it up to full blast. It took about 10 minutes to heat up to 500 degrees on the temp. gauge. I gave it another 5 minutes to get the stone heated up and it held steady at around 500-520 degrees. Cooking: I then opened the grill and gently placed the pizza and parchment onto the lava stone, closed the grill and set a timer to elapsed time. Since I had never cooked pizza like this before I wanted to time it to see exactly how long grill would take to cook it properly. I had seen a post earlier that said not to open the grill during cooking but to look down into the top vent with a flashlight so that you could see the pizza during the cooking process. Directions say that you always keep the top vent open while cooking with gas. I watched the pizza from above until I could see browning all around the outer edges of the crust and cheese well melted all over. When I considered the browned edges to be done, I opened the grill and took a quick look underneath the pizza to see that it was well browned as well and it was. This took a total of 5 1//2 minutes of cooking time and the pizza came out perfectly cooked with all the ingredients well done and the crust nice and crunchy, the way I like it. My wife likes it a little more crunchy so maybe next time I will cook it for 6 minutes. One important note if you are cooking with gas. Turn the gas off before removing your pizza to avoid possibly burning your hands while removing the pizza. The lava stone is recessed a few inches below the lip of the grill so you have to reach down into the grill to remove the pizza. Overall I was very pleased with my first cook with gas. Everything worked as advertised and the pizza was delicious, actually better than most pizza's I have purchased for $16 to $20. Changing the grill from charcoal to gas takes about 2 minutes because you have to remove all the grills and anything related to charcoal before inserting the gas insert. This is not a problem. I anticipate that I will probably use the gas insert more than charcoal because I do a lot of quick cooking everyday with my current weber such as hamburgers, grilled vegetables, fish, etc. and will retire the weber and keep the Vision set up for gas and everyday cooking. Of course, when I want to smoke a turkey or some pulled pork and have plenty of time, I will just fire up the Vision with charcoal. One of the major selling points and the reason I bought the Vision was this flexibility that enabled me to replace two grills with this one unit. I am very pleased with my Vision so far. My next cook will be some pulled pork and I will try and post that as well. Here is a photo of what was left of a 13 inch pizza. By the way, the lava stone is 14 inches in diameter.
  3. I am new to the Kamado cooking club. Just purchased a new Hybrid Professional S from Home Depot. This is currently not sold in stores so I had to order on-line. This item included the new Gas insert, cover, Lava stone, two side shelves, and quick connect hoses for the gas for $ 899 which is a good price since the gas insert itself sells for $ 250 and the stone is around $ 50. Assembly was not difficult but took some time to get it all together. The kit included pretty good instructions as well as all tools needed for the installation, one open end wrench and another cap nut wrench, both 10 mm. It also included several extra nuts of each type in case I might lose one in the process, a very nice touch. The only difficulty I had was in the weight of the main cooker which weighed well over 100 pounds and had to be lifted out of the box and placed onto the dolly unit. Since I am not a spring chicken any more, had to get some help in lifting this big round bowl onto the dolly. We had to be very careful in this because the bowl is round and does not have anything to hold onto during the lifting process. I would up rigging some lifting handles by placing a strap around the lower bowl and attaching two 2x2's to the strap, one on each side. This allowed two people to easily lift this egg up and onto the dolly. The only problem I had was in attaching the shelves to the main unit which required the attachment of 4 shelf brackets onto the egg using pre-installed bolts projecting off the sides of the egg. The brackets installed OK but once installed the shelf would not line up with both brackets on the left side. I tried bending them but the construction is so solid, I could not bend them enough for a proper alignment. I called the support line and they had replacement parts in the mail right away. These brackets were correct and the shelf fit as it should. Now that everything is working, my first cook will be a simple Pizza using the gas insert. I will post the results at a later date.
  4. After scouring the web for ideas for Mediterranean cuisine, I came across "Tartufata Pizza" and thought I would give it a try. I started with crimini, shiitake and oyster mushrooms that I roasted at 450 for 20-25 mins. While they were roasting I simmered whole garlic cloves in extra virgin olive oil. I discarded the garlic cloves and added some dry thyme to the oil and placed it in a bowl with the mushrooms and allowed them to cool. I spread out my no-knead dough and added the mushroom mixture and fresh mozzarella with a little extra olive oil. Then it was out to old smokey @ 450 till done to your liking. Thanks for looking.
  5. Yesterday I made the Napoletana pizza dough; enough for 3 X 580g balls. Made a fresh crushed ttomato sauce using basil from my garden. I used Saputo Pizza mozzarella that I had smoked last month with sugar maple. The cheese was shredded today and my eldest son made the pizza today as I still can't make it round as he can. Enjoy the photos. It was my youngest son with the two pieces. This sure beats chain pizzas.
  6. I got my Primo Large last fall, and I'm loving it. Bought it mainly for pizza but also for smoking and grilling. Did a pork loin yesterday that was great! Here's my last pizza: One thing I have notice recently is that I have a couple small cracks in the firebox, one front, one back pretty much opposite of each other. Here's what they look like: and Are cracks like these to be expected or are they an issue that needs to be addressed? I want to say thank you to everyone on this forum - loads of great information and a very civil and pleasant place Moses in PA
  7. I finally decided to buy this beast because I think it will make fantastic pizzas based on what I have seen from others on this forum and elsewhere... So it arrived this week and I got it put together this morning and fired it up.... Oh yea! Screamin' hot in no time flat. This kind of oven has a ton of possibilities for pizza. At this point, I'm super stoked about cooking on it tonight... I have a batch of scratch sourdough ready to go! So I turned the oven off and shut off the gas to let it cool... I came back to it an hour or so later to check on it.... The stone is seriously cracked and buckled up. I sent a photo to Blackstone's customer service and got a response within an hour... they are sending me a new stone. I sorta figured I had just gotten it too hot and maybe let it cool too fast causing this to break. After some deeper investigation, I don't think that's the case... If it was just a crack from thermal shock, it shouldn't really be buckled up like this... I pulled the pieces out and was able to fit them back together.... Here is where I see a design or spec problem with the stone. The stone doesnt' fit nicely into the pan where it sits.... I try to show this in these two photos... In the first of these two photos, the stone is not sitting down as far into the pan as it is in the second photo. When this oven is fired up, the pan expands and allows the stone to sit down flush all the way around. Everything goes great until the oven and pan start to cool. When the pan cools, it compresses the stone and breaks and buckles it as shown in these photos. In order to test this idea, I heated the oven back up with the broken pieces in place as flush and flat as I could get them. I just heated it up until the stone was 650°F. At that point, I reduced the flame and let the oven cool slowly over a one hour period. I also left the rotisserie motor on to help even out the cooling process. This slow cooling process still caused the stone to buckle and rise back up in the middle again. That being said, I feel comfortable cooking on this tonight but I expect it will buckle again when it cools.... I have a new stone on the way so when it gets here I'll see how well (or not) that it fits in the pan. If it doesn't fit any better than this one I may try to sand it down a little because I truly believe that if it has a little bit of slack in that pan when the pan is cool that it won't break like this again.... This review will be ongoing... I will post photos of my pizza cook later tonight or tomorrow and I'll report back on the replacement stone when it arrives... I am happy with this so far despite the issue with the broken stone....
  8. So I'm planning on doing my first pizza cook this weekend and I was wondering what temps you guys have made pizzas at? My wife loves the crust on pizza you get from the super hot italian ovens so I was planning on temps in the range of 600 degrees. Too hot? Not hot enough? Any suggestions would be appreciated!
  9. So I needed to get my pizza cook in before the end of the month so I broke out my favorite, BBQ Chicken Pizza. This morning I got a couple chicken breasts out to thaw and made up some pizza dough. This afternoon I broke it out and cut it in two. I rolled out the first half and placed it on some parchment paper to start building my pizza. Spread out some BBQ sauce, some red onion and then some red bell pepper. I had cooked up the 2 breasts. I sliced them and sauced them and then placed them on the pizza. Next up was some cilantro and the cheese. It went on the preheated (to 525) pizza stone for 8 minutes. Here it is done. This photo is off my cell phone. Yep, that is my favorite pizza. Thanks for looking.
  10. 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 dough and some pickled red onions. I gathered my ingredients and cut some corn off the cob. I rolled out the 2nd half of the dough. I didn’t want the toppings to burn from being in to long so I precooked the crust a little (3 minutes) and then cooked it in stages. Now I spread out some Mexican Creama as the sauce. Corn and beans. Cilantro and then the Cochinita and the cheese. Placed it back on the pizza stone and cooked it for another 3 minutes. Brought it back in and added the final ingredients. (The pickled red onion, some soft boiled eggs and some yellow peppers) Placed it back on the pizza stone and cooked it for another 3 minutes and here it is done. This was an experiment and it turned out really well but I still liked the BBQ chicken pizza better. The flavor was good with the crunch of the crust, the savory pork, the rich and creamy soft boiled eggs, the sour of the pickled onion and a little kick from the yellow peppers. I will try this again and continue tweaking things to get the flavor to really pop. Thanks for looking.
  11. After seasoning per manufacturer instructions I made some pizzas. I'm probably going to try the fogo lump next because the Char-Griller lump pieces are so small many of them fall through the bottom Grate into the ash pan.
  12. Well I tried my first pizza over the weekend and it was a fail. Top looked awesome, bottom was completely burnt. Have a few questions: 1) I assume you want to get the pizza stone hot and then transfer the pizza to the stone. How are people transfering them. I put it on tinfoil and then put that on the pizza stone. I had my KJ jr up to around 600 degrees before i put it on. 2) My pizza stone ended up cracking. I'm thinking cause it was a cheaper stone so i will get a better one. Suggestions? I'm thinking it may have burned because i had it on there for around 10 mins which i new was longer but the top of the crust wasn't done so kept it on there. Suggestions always welcomed.
  13. Today I demonstrated to a friend how to use Kamado for pizza and grilling from starting Kamado to getting to the desired temperature range. I set up my junior for pizza and I set up vision classic B for new steak method that John has video on. I love the divide and conquer system. For the steaks I had bought whole rib loin boneless and cut into 2" steaks. I got 8 X 2 " steaks and 1 2&1/4" steak. Small piece left will be used in stir-fry. I coated steaks in avacodo oil and seasoned with rub that is described in John's steak video. Wrapped in Saran Wrap and refrigerated. For the pizza the dough batch I made was Roman style dough. All said it done my friend will be getting s Kamado next year. He was impressed what Kamado can do and how the food tasted. He said it was a great meal. 2nd steak pic was medium rare steak top steak pic well done. My wife will only eat well done. Pizza was really good. I liked how crispy the crust was. I will make Roman style dough in future. Steak was paired with baked potatoe which I had done on my Trager and sweet potatoe salad and mediterranean pasta salad from Costco. My friend thought steak was fantastic and he was also impressed with pizza flavour and how crispy the pizza was. I had a good time and good food with my friend today.
  14. Here is the pizza tonight that my son helped with. I made dough and sauce. I also made one pizza, but mine I could not make round so no picture. My son did a much better job on shaping the pie. My scaled up dough batch made 3x 15 I inch pizza's. I noticed that I have now the nomex gasket is now carbonized. I will replace it later once the rain stops.
  15. Hi everybody! Last night I tired pizza on my Kamado Joe classic for the 1st time. I have bought the KJ pizza stone. I read a lot of post on doing pizza before trying it the first time. My 1st attempt did not go so well... Pizza completly burn on the bottom and not cooked enough on the top. Firts thing i did was to light the KJ. After a good 15 minutes, I installed my deflector & put my pizza stone on the grill. I opened completly the top and bottom vent. I was targeting a 550F dome temp, but i was never able to get the temp above 410F at the dome with the deflector installed. After a good hour at 410F, I removed the deflector and I was able to get a 525F temp. Put my pizza on parchemin paper adnd slide it on the stone. Remove the paper after 2 minutes and cooked it for an other 3 minutes, Bottom was completly burnt and top was still not cooked all the way. Can you please give me your advise on my technique? What did I do wrong? I probably should not have removed the reflector. You help is much appreciated. I really want to be able to cook a good pie on the KJ! Thanks! Kinyo
  16. Today I did a test run using my apple smoked mozzarella and picked up some good meats from the Italian centre store. Very happy with the result. I will be making my own pizza from now on. What I did different this time I put mozzarella on first then the sauce then the meat and then more mozzarella on top. They were baked for 8 minutes at 550 F. The smoked mozzarella took the pizza to new whole new level. The dough was Napolenta Pizza Dough. Recipe for dough and sauce from American Pie by Peter Reinhart.
  17. I made a Napolenta style pizza dough today. I will be baking the pizzas tomorrow. Plan is to make a basic tomatoe sauce tomorrow using two types of basil in it, Lemon basil and Genoveses basil. Tomorrow I will update with sauce and final product. I am doing this test run because in two weeks my smoked mozzerla will be ready, The second picture is dough after proofing. It has been covered with olive oil extra virgin. Did this by bushing bowl with the oil and then rolling ball in bowl. Dough is now in refrigerator and will be taken out two hours before I plan to use it.
  18. Crazy busy this weekend with my daughter's prom but I was hell bent to have some pizza so I made me and Beth a couple of pies tonight. We each made our own pie while the grill sat eagerly waiting at 550 Her's cooked first (6 mins) Then mine (the kitchen sink on it) Nailed the crust! My baby girl... Hope everyone had a great weekend!
  19. Have been wanting to cook a pizza in the akorn but hadn't gotten around to it until now. Mix of royal oak (in the akorn) and used about 1/3 a chimney of sugar maple to start it. Because of dietary issues I end up with a frozen cheese pizza as the base. I let it mostly thaw and add some left over smoked roast beef, chopped onions, sliced mushrooms and extra mozzarella cheese. 10 minutes at about 450 and we have this
  20. I did my first pizza ever on a Kamado. It was a Costco pre-made pepperoni pizza. I use Stone and parchment paper. Temp was 450-475. 2nd pizza I did 1 min 30 seconds shorter than first one.
  21. So, let's go with my first post. This is my home-made pizza in Monolith. The recipe is very simple, you just need a good bread dough with no fats added (just a little extra-virgin olive oil); and some good ingredients to put on your pizza. The first one is a classic "Pizza prosciutto", just natural raw tomato sauce, mozzarella and some cooked ham. The second one is a "Bacon-zola pizza", tomato sauce, mozzarella, Gorgonzola cheese, fresh parsley and...bacon!
  22. 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 of just right. To the disappointment of the dogs next door I decided to feed the family instead. Red Oak was used for the smoking wood. My family complained about too much smoke in the cheese when using Pecan. I decided to dail back the smoke flavor by using Red Oak instead. I elevate my stone using the Big Joe expander. I had my Italian perforated pizza peel to do the loading. As it's known around the house. The gaint fly swater. Here's some pics from tonight's cook including some photos of an early spring here in Edmonton, Canada.
  23. 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.
  24. 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. This is when I had to improvise. Some of you know that I’m getting my home redone. Well I went to go get my pizza peel and it wasn’t there. We looked all over and couldn’t find where we had packed it so I had to make do with what I could find. Here’s how we did it. I took my 2 largest spatulas and slowly worked the pizza onto the bottom of a platter with parchment paper. I took this out to the kamado and use it as the peel. Kamado was up to 600 degrees so I cooked for only 6 minutes. Here’s the first one. And here is the second one. With perfect crispy crust. Delicious. Thanks for looking.
  25. 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….
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