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Found 182 results

  1. We decided to do pizza Sunday, after Thanksgiving, and I only had 500g of Anna Napoletana Tipo 00 flour, so I did a second dough using Bob's Red Mill Artisan bread four. Both made Thursday (Thanksgiving) at 65% hydration, split and refrigerator aged. Baked six pies in no specific order. Noticed a consistent doughiness from the Artisan flour pies. Did a cross section and was surprised by what I found. (Top: Artisan , Bottom: Tipo 00) The lower pie has (from the bottom) three layers, nice open bread dough, a red sauce layer, and toppings dominated by white cheese. The upper pie has four layers, bread dough topped by a dense, white layer, then red sauce and toppings. It appears that the bread flour doughs absorbed moisture and formed an interface layer that doesn't cook, even at 800F. None of the three Tipo 00 pies had this layer, despite using the same pot of sauce, bowl of grated mozzarella, and toppings on most pies. A "leftover" pie made using turkey gravy as sauce was especially doughy. Looks like I need to stock more Tipo 00 in the pantry. Frank
  2. Most failed pizza cooks are for the same reason when it comes to kamados and blackstone ovens. There is a relationship between cooking temperatures and your dough recipes that must be understood. Rule #1 - stay away from store-bought pizza dough. Those doughs are designed for cooking in your kitchen oven at lower temperatures. They have sugars and oils that will scorch easily at the temperatures you are going to see on your Kamado and the Blackstone oven. Rule #2 - Great pizza takes some patience to make. Make your dough from scratch and the only ingredients that should go in it until you have your process down pat are flour, water, salt, and yeast. Rule #3 - Higher cooking temperature (700+) = lower hydration dough - Lower cooking temperatures (500-600) = higher hydration doughs (see recipes below) You need to understand baker's percentages for this process. Most pizza doughs are between 60 and 70 percent hydration. This means that for every kilogram of flour in the recipe, there will be 600 to 700 grams of water, depending on your recipe. If you are cooking on a blackstone oven at 800 degrees or higher, you should have a dough that is about 60% hydration. These pizzas are going to cook very quickly. They should not have an overabundance of toppings in order to have the toppings AND the crust properly cooked. If you are cooking on a Kamado at 500-600 degrees, you should have a dough that is about 70% hydration. The higher hydration allows you to cook longer without scorching the crust. You can also cook on the Blackstone at these temperatures using 70% hydration doughs as well. Now I will probably get chastised for saying this but it needs to be said.... The Kamado ain't the greatest tool in the shed for baking pizzas. The kamado can work very well for pizza, but there are some issues that make it difficult to tame sometimes. The problem in the kamado environment is that the pizza stone can get too hot for the temperature in the dome. If stone is 700+ degrees and the temp in the dome is 500 or less, it can create some issues with burning crusts before the toppings are done. The kamado loses a LOT of dome heat when you open the lid to put the pizza on. By nature, the ceramic kamado grills recover that lost heat quickly but in the case of a super hot pizza cook they may not recover it quickly enough. We are looking at pizza cook times here that are just a few minutes long. Third party products like the Pizza Porta can help with this. There are other add-ons that allow you to have a pizza stone under and over the pizza that help as well. At any rate, if you plan to master pizza on the kamado, my recommendation is to do it at lower temps where the stone and the dome temps are in the 550 degree range and use 70% hydration ( or possibly higher in some cases) dough recipes. Setting up the kamado for proper pizza cooking is important also. You need your heat deflector at the top level... it can be sitting on your cooking grate. The pizza stone should be on top of the heat deflector with a gap between them that can be created with anything fire proof that will give you at least a half inch gap between the heat deflector and the pizza stone. This process will help you keep the pizza stone from overheating. The fire in your firebox is raging hot if your dome temperature is 500+ degrees. This gap helps keep the temp of the pizza stone under control. Learning to get the pizza on the stone quickly and without fully opening the dome lid is also a beneficial trick to learn. SUPER TIP: When learning to make great pizza at home, start out cooking them in your home oven rather than a kamado or other pizza oven. This will give you the opportunity to learn the pizza making process with one less variable in the loop. Your home oven may not be your favorite choice of tools for cooking a pizza, but I can tell you that it will cook at a consistent and easily reproduced temperature setting. When you master a particular pizza recipe in your home oven give it a try in the kamado! As I have recommended to many before... go buy this book: The Elements of Pizza This book teaches you a LOT about the art of making great pizza. I also recently picked up this book: The Pizza Bible The philosophies in these two books are a little different but the are both beneficial books if you wanna make great pizza at home. Some dough recipes to get you started: 60% and 70% Hydration Simple Pizza Dough (with multiple techniques for flavor enhancement) : This is enough dough for three 11-12" pizzas... 500 grams Flour (all purpose flour or 00 italian style flour) = 100% 350 grams water @ 90-95 degrees = 70% (300 grams if making 60% dough) 13 grams fine sea salt = 2.6% Instant dried yeast (see below for quantities based on your technique) QUICK DOUGH: In a large mixing bowl, dissolve 2 teaspoons of yeast in the warm water. Add the flour and salt and mix by hand until the flour is completely incorporated and no dry flour remains. Cover the bowl and let rest for 20 minutes. Remove the dough to a floured surface and divide into three equal parts. Shape each part into a dough ball with a tight skin across the top. Place the dough balls on plates and cover with plastic wrap. Let rise at room temperature for 2-3 hours or until at least doubled in size. After the dough has risen, shape the dough balls into a pizza crust and top with whatever you like, remembering that less is more on a pizza like this Cook this on a preheated pizza stone in your grill or oven at 500-550 degrees until done. ONE TO TWO DAY DOUGH: Change the yeast quantity to 1.5 grams (3/4 of 1/2 teaspoon) This process works the EXACT same was as above with a minor change. When you form your dough balls and put them on plates with plastic wrap covering them, place them in the refrigerator for 24 to 48 hours. After you remove them from the fridge, let them sit out at room temperature for four hours before shaping into pizza crusts. This slower cold ferment process will improve the flavor of your pizza crust. If you don't use all of your dough balls, you can vacuum seal them and put them in the freezer after the ferment process. When you are ready to use them remove from the freezer and let them come to room temperature on the counter for 5-6 hours before forming your pizza crust.
  3. Bryant Kamado

    Making Pizza

    300℃ and 10 minutes, the skills is how to put the pizza upper on the paddle :))
  4. KJTerp

    Labor Day Weekend Cooks

    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.
  5. 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.
  6. 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!
  7. 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! :-)
  8. 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:
  9. 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!
  10. Hi all, I just wanted to show off the pizza ring I made for my Akorn kamado. I was posting it in the grill board but I saw this board I figured you guys gonna dig it. I may do more w/ other grills if demand is high. I had my in-house engineer digitized the whole grill so we can laser cut the sheet metal with high precision and will fit tight. I've made dozens of tortilla pizza in it, I've had it heated up to over 800 degrees. Works like a champ.
  11. 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?
  12. Smoke and Awe

    Counter top oven pizza

    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!
  13. 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.
  14. 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........
  15. 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.
  16. John Setzler

    Uuni Round 3

    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
  17. John Setzler

    Video - Uuni 3 Demo

    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.
  18. John Setzler

    Round 2 from the Uuni 3

    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.....
  19. TJMAC

    Big pizza day

    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!!!
  20. Edward Cook

    Kamado Joe Pizza

    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.
  21. I LOVE to make home made pizza, well as home made as I'm willing to go. I have long used my oven inside so I look forward to chronicling my use of the Akorn for this task. Today was Pizza cook #1. A learning experience with some mistakes made. 1)I buy store bought dough from a place near me that sells a good "NY Crust". I always use fine ground cornmeal to roll it out, as I like it far better than flour once it cooks into the bottom of the pizza. 2)For cheese I use a mix of shredded "4 or 6 cheese italian" with the usuals: mozzarella, asiago, parmesan, romano. Lately I've leaned heavier toward Mozzarella in the mix for the chewiness, I'd say 75% of the mix lately is Mozzarella. Sometimes, including today I sprinkle a little yellow cheddar or mexican cheese mix on at the end for the color and a little zing to the flavor. Sometimes I buy a ball of mozzarella and cut into slivers that I plop down (kind of like margarita stlye) but totday was all shredded. 3)Sauce is a can of whole peeled tomatoes, drain and discard the juice. Add several shakes of oregano, pinch of basil, pinch of parsley, pinch of salt, pinch of brown sugar, 1/2 teaspoon of olive oil. Grind in blender for ~10 seconds, just enough to break up the whole peeled tomatoes. 4)Here is where my mistakes begin. I don't have a diffuser (I'm ordering the CG smokin stone) so I went without one, just using a pizza pan. I knew this carried risks, so I elected to try and keep the temp down. I got it fired up with a lot of coals, but kept it around 400 at the built in dome thermo. I usually put the dough in the pan into the oven for 3-5 min to give it a bit of a crisp before doing the rest of the toppings, so I did that again. No issues observed so far. edit: Also of note I threw 3 hickory wood chunks on, again just to experiment, I guess trying for a fusion of coal and wood fired. Too much wood, too much smoke, didn't need it and won't do that again. Also not sure Hickory is the right wood for pizza, unless its BBQ chicken or pork maybe. Anyone use wood chunks? 5)I put the sauce and toppings on, just what I had in the house, so half cheese, and half sliced pepperoni from the bag. Nothing special. I always sprinkle some basil on top of the cheese on the whole pie. 6)I put it back onto the grill on pan and it cooked for about 10 minutes or so. I couldn't help but peak at it repeatedly since I've not used it yet so wasn't sure what to expect. I didn't do well enough checking the bottom or turning it, so one side (pepperoni) got charred black on the bottom. Like gross charred. The other side was very good. Here are some pics. More to follow in this thread. I will do many types and topping, and next time diffuser and closer eye on the crust is a must.
  22. 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...
  23. 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.
  24. Jason Serpent

    Pizza Take two (Sourdough)

    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
  25. John Setzler

    Uuni 3

    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....
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