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Shiz-Nit
06-04-2010, 08:59 PM
Did some nice pies for Friday night pizza night.

The dough
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_5966.jpg

Grillin’ at 525 degrees
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_5953.jpg

http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_5983.jpg

The Kids… 4 Cheeses, Red Onion, Sweet Banana Peppers
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_5961.jpg

The Wife’s....Thick Crust, Basil Pesto, Shiitake Mushrooms, Artichoke Hearts, Red Onion and 2 Cheeses
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_5968.jpg

Ol’ Dads… Vodka Red Sauce, 2 Cheese, Orange Bell Pepper, Artichoke Hearts, Pepperoni and Red Onion
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_5985.jpg

http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_5992.jpg

SmokyOkie
06-04-2010, 09:43 PM
That is just cruel. :thumbs up::thumbs up:

Browneyedgolden
06-04-2010, 09:48 PM
A slice of each please wow that looks really good

Vermin99
06-04-2010, 10:03 PM
Outstanding!!!!. I have tried pizza a couple of times on the grill with limited success. About how long are you leaving them on?

Shiz-Nit
06-04-2010, 10:30 PM
Outstanding!!!!. I have tried pizza a couple of times on the grill with limited success. About how long are you leaving them on?


525 on the egg “NO peaking!!!!!!!!!!!!!” for at least 12 minutes, the main thing is getting the stone HOT. I like getting the egg up to 525 and maintain that temp for 1 hour then grill the pies……. The crust will be crisp when eating and also have that perfect bend when holding the pie. No pizza place can hold a candle to our pies… hands down good!!!!

I know you grill on a Weber as I have also… Take 3 bricks and place on the grates, place a pizza stone on top of them… Get that dude up to 500 (weber) and let set and warm up like a brick oven… Get some parchment paper to transfer the pies easy on the stone.

Note on a Weber you have to get the stone up or it will crack and bust the stone…. If all possible bring a 12 pack and toppings and we will make some pizzas, fish, ski, tube, shoot pool and make a camp fire.

peculiarmike
06-05-2010, 09:10 AM
Mother Fletcher!!!! Good eats Maynard! :thumbs up: :drooling::drooling::drooling:
I gotta get me an egg. Soon as I win the Powerball. :exasper:

BYBBQ
06-05-2010, 09:41 AM
Great lookin' pies.:Drool2:

Buzzwinder
06-05-2010, 10:17 AM
Those all look deliscious, I gotta try making pizza again. Can you share your dough recipe, looks like it cooks up perfectly! :eating:

Shiz-Nit
06-05-2010, 11:57 AM
Those all look deliscious, I gotta try making pizza again. Can you share your dough recipe, looks like it cooks up perfectly! :eating:



1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
Extra-virgin olive oil
3 cups 00 flour, plus more for dusting
Directions
In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Joneser
06-05-2010, 12:15 PM
OMG! That looks great, I'll have a Sausage and Peperoni with xtra cheese, please!

Buzzwinder
06-05-2010, 12:17 PM
Thanks for the quick response, gonna see if I can get some done this evening!:cheers2:

californiasmokin
06-05-2010, 05:22 PM
That sounds great!My wife has to have pizza once a week!:roflmaoha0:

TX Sandman
06-06-2010, 03:16 PM
:tap: That just ain't right. I had mass-produced pizza at church today, then I come home and see this.

:thumbs up: Great job! I'll have to try your techniques on my kettle.

gt2003
06-16-2010, 04:22 PM
I just can't keep coming to this site during the day. Too many pics blocked by work!!!!!!!!!!! Note to self, check out pizzas tonight!

VvvJRvvV
06-17-2010, 09:05 AM
Thanks for the pizza dough recipe. Going to try this soon.

JR

BigAL
06-17-2010, 09:45 AM
Fantastic look'n pizza! Best I've seen in a long while.:thumbs up: Nice job.

:kewlpics:

Chargrilled
06-17-2010, 10:17 AM
Oh my gawd! Great pics! Will have to give it a go on the kettel!!!!! already got the stone, usually just grab the stores pizza crust in a tube and throw together ingredients.

Butt Lover's
06-17-2010, 10:26 AM
I'm drooling on my keyboard! Nice!

VvvJRvvV
06-18-2010, 08:38 AM
Read this post for the 3rd time in 3 days. I think I am going to have to find some pizza for lunch.

JR

gt2003
02-27-2011, 08:55 PM
Shiz-Nit, I'm having a small problem but I think it's easily fixable. Usually I only make 2 pizzas out of the recipe but they are pretty large and the crust is almost too thin. So, here's my question, I let it rise for an hour, make my two crusts then immediately make the pizzas. Should I let the rolled out crusts rise for a bit? Also, when you roll out your dough, is it pretty much the thickness of the final product? I'm just not 100% happy with my results so something's gotta change. Thanks in advance!