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Found 5 results

  1. Mrs philpom said, "how about pizza tonight?" and I said, "sure!". Whipped up a batch of my go to bread machine dough and here they are. I did three large, two pepperoni w/black olives and one onion, bell pepper, pepper flakes and bacon crumbs. Let's see the process! I roll them all in advance and stack between parchment paper. They get a second rise just before I bake them. I paint the sauce on with a silicon baster brush. Next for me is always the pepperoni. Whole olives give it appeal. Mozzarella, plenty of it. Just a touch of cheddar for character (only ever on a pepperoni pizza) Got the primo preheated and ready to go, game time! And the adult treat! OK, it received a little character also. It had been awhile since my last pizza cook, good times, good stuff! No, I don;t think I will ever get tire of it.
  2. 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:
  3. Part of getting ramped up for Thanksgiving means time to try out some different ideas and recipes before the big day. I ran across a simple pie crust recipe which seemed worth trying. --Recipe-- 2 cups sifted flour (bread flour, which was finer and higher in gluten was used). 1 teaspoon of salt (Kosher salt was used) The recipe called for 5 to 7 tablespoons of water, due to my flour choice, 8 tablespoons was used instead 2/3 cup Crisco or Butter (Crisco butter-flavored sticks were used, it provided the butter undertones, but the classical lard-crust texture). The fillings on the first pie was apple and the second pie was blueberry. The apple pie filling had cinnamon, nutmeg and allspice added. The blueberry pie filling was essentially stock. Both of the pies had a standard egg-wash applied (one egg and one tablespoon of water whisked, then brushed on). The apple pie had some cinnamon tossed across the crust in a couple of strips, as well as sugar sprinkled all over the top. Both pies were made in cast iron, with the top of the crust below the top of the cast iron, this prevents the edge of the crust from burning without adding foil. They were cooked on the #KamadoJoe Big Joe, with the diffusers raised to the X-Rack at 350 degrees F. Coconut (Coshell) charcoal was used to provide the smokeless heat. A burn-off had been done to get the last of the oils from previous cooks baked out of the Big Joe. Pies were pulled when the crust had turned golden and the filling was bubbling. Pictures below:
  4. 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, and in general a tastier dough using Trader Joe's store-bought stuff than I get from Alton Brown. WIth Alton Brown's dough, I found that the toppings were starting to get a bit overcooked while the bottom was just slightly browning, and so I had to take the pizza off, and I frankly think the dough was a little underdone. Two times ago when I did it, I thought maybe I made the dough too thick. I used half the ingredients in Alton's recipe, which should make 3 pizza doughs, for one pizza. So it was 1.5 times his normal recipe. But the last time I scaled it so I used 2/3 the ingredients and made two pizzas, and the crust was very thin, but it just didn't brown and crisp up enough. I just used standard flour, not "00" flour. Oh, and apropos of the metric thread in The Cooler, yes I'm certain that I properly measured everything in grams So here's what I'm looking for: 1) Can some of you pizza experts take a look at Alton's recipe and let me know if there's something strange there? I.e. too much or not enough of any specific ingredients? 2) In addition, if some of you happen to have dough recipes that are wonderful at getting a little more brown and crisp, let me know.
  5. As S60's review thread was getting kind of long I thought I'd make a thread to link some videos and images for anyone interested. I've had friends asking me about this thing and it's nice to have a bunch of videos collected in one place when I need to reference them. I like most of Tasty Licks BBQ videos and this one is as entertaining as any: https://www.youtube.com/watch?v=hfvBPb7Uqdo&spfreload=10
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