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Bryant Kamado

Making Pizza

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    • By KJTerp
      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.
    • By pesto3
      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.
       
       
    • By Lydia
      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! :-)
       
       
    • By St1brew
      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!
       
       
    • By bigssa
      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:
       




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