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Thread: Pizza Pie 3 Way

  1. #1
    Join Date
    Jan 2010
    Location
    Kentucky
    Posts
    1,530

    Default Pizza Pie 3 Way

    Did some nice pies for Friday night pizza night.

    The dough



    Grillin’ at 525 degrees




    The Kids… 4 Cheeses, Red Onion, Sweet Banana Peppers


    The Wife’s....Thick Crust, Basil Pesto, Shiitake Mushrooms, Artichoke Hearts, Red Onion and 2 Cheeses


    Ol’ Dads… Vodka Red Sauce, 2 Cheese, Orange Bell Pepper, Artichoke Hearts, Pepperoni and Red Onion


    Proud member of a drinking club
    with a BBQ problem


    Large Egg
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  2. #2
    SmokyOkie Guest

    Default

    That is just cruel.

  3. #3
    Join Date
    Oct 2009
    Location
    Valparaiso,Indiana
    Posts
    188

    Default

    A slice of each please wow that looks really good
    __________________________________________________ ____________________
    IF THE ANSWER IS NOT BEER THEN YOU ARE ASKING THE WRONG QUESTION!!!!
    I Smell Bacon I Smell Pork !

    Run Little Piggies Coz I GoT A Fork!



    JIM



  4. #4
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Outstanding!!!!. I have tried pizza a couple of times on the grill with limited success. About how long are you leaving them on?
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  5. #5
    Join Date
    Jan 2010
    Location
    Kentucky
    Posts
    1,530

    Default

    Quote Originally Posted by Vermin99 View Post
    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.
    Proud member of a drinking club
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  6. #6
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    Mother Fletcher!!!! Good eats Maynard!
    I gotta get me an egg. Soon as I win the Powerball.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  7. #7
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Great lookin' pies.
    Jim

  8. #8
    Join Date
    Sep 2008
    Location
    Northern Illinois
    Posts
    1,052

    Default

    Those all look deliscious, I gotta try making pizza again. Can you share your dough recipe, looks like it cooks up perfectly!

  9. #9
    Join Date
    Jan 2010
    Location
    Kentucky
    Posts
    1,530

    Default

    Quote Originally Posted by Buzzwinder View Post
    Those all look deliscious, I gotta try making pizza again. Can you share your dough recipe, looks like it cooks up perfectly!
    • 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.
    Proud member of a drinking club
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  10. #10
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    OMG! That looks great, I'll have a Sausage and Peperoni with xtra cheese, please!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

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