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I haven't seen much pizza on here lately, so maybe to tickle the readership I thought I'd post some recent pies. On this journey my craft hasn't taken any real leaps, but I will reiterate that 00 flour, a simple San Marzano tomato sauce, 48 hour proofing in the fridge, a laser thermometer, stacked pizza stones (with 1.5" between), and imported fresh meats and cheeses from the Italian grocery have really helped me up my game to the point where my wife, who generally does not like pizza, will brag to friends and family that mine are very good. After all, that's what it's all about. I see a lot of discussion about parchment paper, corn meal, etc. as a lubricant, and I have tried them all. I have come to realize that if you build the pie on the peel, give it a good shake at each stage of construction, and assertively launch it onto the stone, you will be fine with just a moderate dusting of AP flour. I keep my temps around 550-660*F, and I'm cooking these on my Akorn.

 

First I do a Pizza Margherita to pay homage to the "original" pizza. Then I make one of my favorites, a pepper and fennel sausage pie (Anthony Tassinello tries to evoke the eponymous sausage and peppers with this one and it is surprisingly good!), and finish up with a pepperoni, sausage, and onion, extra cheese special. I am using a mix of buffalo mozzarella and low-moisture mozz, plus lots of fresh basil and garlic.

 

Anyway, have a great summer, enjoy the warm weather, and I hope to see some pictures of your passion!

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Love pictures of Pizza, but not quite as much as eating Pizza. 

All of these pies use dough from Ken Forkish's 24 / 72 hr recipe. In his book he explains that this recipe will produce a Neapolitan like pizza at 500 to 600 degrees

Red Sauce sautéed mushroom / green onion

IMG_0359.thumb.jpeg.795af809f726c36d5fe6addf88ab87d4.jpeg  

Fig and Goat Cheese

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Margarita with Pepperoni ie. "Naughty Margarita"

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1 hour ago, keeperovdeflame said:

Love pictures of Pizza, but not quite as much as eating Pizza. 

All of these pies use dough from Ken Forkish's 24 / 72 hr recipe. In his book he explains that this recipe will produce a Neapolitan like pizza at 500 to 600 degrees

Red Sauce sautéed mushroom / green onion

IMG_0359.thumb.jpeg.795af809f726c36d5fe6addf88ab87d4.jpeg  

Fig and Goat Cheese

IMG_0319.thumb.jpeg.320ac8aab9b0f3d5c93ef0bed0862021.jpeg

Margarita with Pepperoni ie. "Naughty Margarita"

57706538687__B977EB7E-596A-4033-B5B6-A1C1B359A8C5.thumb.jpeg.13b049d094e5cb47c5699e919b7489e5.jpeg

That's what I'm talking about! Those are great-looking pies, Keeper, thanks for posting!

 

We have a fig tree out back, and the missus likes to grind 'em up and serve them with goat cheese and fancy crackers for an appetizer. You just gave me a great idea what to do with some of the excess. Again, many thanks!

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2 minutes ago, TKOBBQ said:

Those are some tasty looking pies.

As much as I love low and slow, reverse sear, and all the great things one can do on a kamado, there's just something about making pizza on it. From start to finish, there's a lot of love that goes into making homemade pizza on the kamado.

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9 hours ago, dh14ster said:

 

We have a fig tree out back, and the missus likes to grind 'em up and serve them with goat cheese and fancy crackers for an appetizer. You just gave me a great idea what to do with some of the excess. Again, many thanks!

Yup, Figs and Goat Cheese are the best. Try this, basically the same thing but melted. I use a tiny lodge cast iron skillet, mix the goat cheese with a little Mozzarella so it melts smooth. Chopped herbs, sunflower or pumpkin seeds, garlic, and chopped figs. You can also sprinkle a bit of arugula on top. In this particular variation, I put a spoon full of fig preserves in the center.  Start by spreading a bit of olive oil over the pan surface so the cheese won't stick.  Another variation is to use whole black grapes, just plop them in the middle of the cheese. The grapes bake and turn soft and spreadable. Wonderful natural flavors. 

IMG_0455.thumb.jpeg.abec124b827c4b3aa6f8b559dc4439b9.jpeg

 

 

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5 hours ago, keeperovdeflame said:

Yup, Figs and Goat Cheese are the best. Try this, basically the same thing but melted. I use a tiny lodge cast iron skillet, mix the goat cheese with a little Mozzarella so it melts smooth. Chopped herbs, sunflower or pumpkin seeds, garlic, and chopped figs. You can also sprinkle a bit of arugula on top. In this particular variation, I put a spoon full of fig preserves in the center.  Start by spreading a bit of olive oil over the pan surface so the cheese won't stick.  Another variation is to use whole black grapes, just plop them in the middle of the cheese. The grapes bake and turn soft and spreadable. Wonderful natural flavors. 

IMG_0455.thumb.jpeg.abec124b827c4b3aa6f8b559dc4439b9.jpeg

 

 

Oh man, that does look good! Will definitely have to try it. Thanks for the tip!

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Looks so good dh14ster.  What % dough hydration are you using?  I also cook at similar temps as well.  I have also been bitten by the pizza bug.  I have been experimenting as of late with varying hydration levels, seems around 68% gives me a little easier dough to work with and launch off the peel but still great finished crust.  I had some issues using 00 Flour and 70% hydration it got very sticky on me and hard to launch.

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8 hours ago, KamadoChris said:

Looks so good dh14ster.  What % dough hydration are you using?  I also cook at similar temps as well.  I have also been bitten by the pizza bug.  I have been experimenting as of late with varying hydration levels, seems around 68% gives me a little easier dough to work with and launch off the peel but still great finished crust.  I had some issues using 00 Flour and 70% hydration it got very sticky on me and hard to launch.

Hi Chris,

 

Thanks for the kind words. I am using a recipe from Anthony Tassinello's book, "The Essential Wood-Fired Pizza Cookbook." I use his basic 24-48 hour dough recipe and I find it does best with 2 overnights in the fridge. It's still good after only 24, though.

 

I'm not exactly sure what the hydration is because I don't measure it, but I believe it is around 68%. If the dough is too wet, I give it another pass through the flour to help with sticking. Not very scientific, I'm afraid, but it works. The crust comes out great and gets rave reviews. But the key is to give the peel a bit of a "jiggle" every so often so the dough doesn't form a bond. With only the occasional exception, I find the pies slide right off the peel no matter how loaded up they are. When I have problems, it's usually because I haven't been assertive enough, or I have let them sit too long without breaking that contact.

 

I hope that is helpful, and I hope to see some pictures.

 

Dave

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On 6/21/2019 at 3:03 PM, KamadoChris said:

@dh14ster thank you. I should try a longer ferment time my next cook. I’ve been also baking some bread as of late and it turns out amazing. My wife keeps saying are we having fresh bread this weekend!?

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Chris, that pizza and the bread looks great! Bread is on my list of things to master. No need to get a bread maker if you have a kamado, eh?

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