Jump to content

My epic pizza fail

Recommended Posts

Tried out a new recipe for dough this weekend that said it should be spread on a cold stone well covered in oil so we decided to give it a try when hosting a family over for lunch 


what we ended up making was BBQ pulled pizza lol as the crust became so attached to the stone there was no getting them off 


at least up to this point they looked good ... tell me I’m not alone with big fails lol 



Link to comment
Share on other sites

2 hours ago, Chris Topher said:

The “before” shots look great!

lol thanks. About 10 seconds after this shot I realized my error 


4 hours ago, ckreef said:

There are a lot of strange pizza recipes and techniques out there. Some work and others just leave you scratching your head, what were they thinking? 

Ya should have trusted our instincts lol

Link to comment
Share on other sites

That is an interesting recipe to be sure. The toppings look good but the crust looks a bit underdone to me, which along with sticking is what I would have guessed going in. I used to use parchment, but have recently gone to using 550 to 650 stone temps with Ken Forkish 24/72 hr dough recipe.  (really pleased with the results, this recipe is designed to make a Neapolitan like  pizza at 550 - 650) The parchment sticks to the stone at that temp. I went to using a laminate peal and a dusting of flour. Trick is to minimize the time your dough is on the peal so it doesn't become stuck. A couple of quick shakes of the wrist every couple minuets it is on the peal really help keep it able to slide off. Pizza success is a marathon more than it is a sprint or middle distance. I have been messing with dough recipes, set ups, and cooking techniques for years. Finally, pretty happy with the Forkish dough. 

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Similar Content

    • By Rob_grill_apprentice
      This weekend I tested making Butter chicken recipe from Milk Street Book, ‘Fast and Slow’ by Christopher Kimball.  Only change I made was use roasted garlic.   I made the Naan Dough with Poolish method.    I used a portion of Naan dough to make a Butter Chicken pizza.   Here are the pictures of the final result,   Both where very delicious.   

    • By VeLoRoK
      Did this on the dojoe, between 550°-600°. I used the Forkish Saturday recipe, but popped it in the fridge for 26 hours after the 2 hour bulk ferment, before dividing and shaping. Fantastic crispy outside, chewy yet pillowy inside. Buffalo Mozz and salami. So good.

    • By Rob_grill_apprentice
      Pizza tasted very good.   I used my Joe Jr. to Roast the Chicken Reshmi Kebabs and used my vision Classic B to bake the individual pizza.   For the cheese I used paneer cheese, extra old cheddar and pizza mozzarella.  The sauce for pizza was the serving sauce for Chicken Reshmi Kebabs.   This pizza will now be part of my pizza repertoire.   

    • By Nnank76
      hey guys,
      Ive had a few pizza sessions on my kj classic 2. Although the last time i warped the steel firebox ring so not sure that should count as successful! I thought it aould be good to ask a kj specific question.  
      My set up is deflectors on the grill in top position. Spacers on top of that with pizza stone then on top.
      So my question/s is when doing high heat cooks:
      1. How long do u let the kj heat sink for? I have just opened the vents and let it ride. When up to 650/700 put pizzas on.
      2. Where do people set their vents? How open is the bottom and top? As above i nlrmally just open them up and stick the pizza on at above the 650/700 mark.
      3. How long should this sort of temp last or is safe for the kj? If i had a pizza party how long could this keep up for eg.
      Any advice or thoughts is welcome?
    • By gordo2212
      Best one to date. Pictures of just taken off the grill and then added some arugula and sprinkle of EVOO and pecorino romano. 

  • Create New...