food The Last Great Pizza Thread

[JayT]

Its awesome.I sometimes use that combo sans the bbq sauce in a quesadilla, so I thought it would make a good pizza and it definitely does.

 

[Scovie]

Hell yeah, I would crush that pizza Jay. As long as therenot TOO much Kimchi, but it doesn't look like it. It looks well balanced.

Listen to me, who the heck do I think I am talking like that, Guy Fietti? Guy Ferrerri? Guy Feterri?

You know who I mean.

 

[JayT]

 

[D3monic]

Thread been dead too long. Here's some pie I made today. Did 4 altogether. My two, one was basil pesto and other with a red sauce
 

 
Pesto
 

 

 
I like the crust better on the grill but still turned out good
 

 

 

[tctenten]

Crust looking great man. Nice and airy.

Are you using a stone?

 

[D3monic]

Crust looking great man. Nice and airy.

Are you using a stone?

 
Yea stone in 500 degree oven. I was tempted to use charcoal grill with stone on it and maybe a lil cherry wood but opted for indoors because wife was cold and figured it would heat the house up for her. 

 

[tctenten]

Looks great man. Really...that cornicione..perfect.

 

[Ashen]

Love the topping choices, although I have a love/hate thing with pepperoni. Even if it is the good stuff I want it at the edge if being burnt and all crispy. Limp pepperoni is kinda nasty.

 

[D3monic]

Love the topping choices, although I have a love/hate thing with pepperoni. Even if it is the good stuff I want it at the edge if being burnt and all crispy. Limp pepperoni is kinda nasty.

 
one my favorite stoner snacks is tossing pepperoni on a pan and baking it in the oven all crispy

 

[The Hot Pepper]

Love the topping choices, although I have a love/hate thing with pepperoni. Even if it is the good stuff I want it at the edge if being burnt and all crispy. Limp pepperoni is kinda nasty.

 
Especially when they are paper thin and limp, I like it thicker with a crisp edge but it can still have chew, unless those thin cheap ones to save $ lol.
 
You can also dice your own pepperoni, tastes great diced on a pie in fact. Like bacon bits.

 

[dragonsfire]

Pizza is on for me tonight

 

[D3monic]

I prefer the lil diced pepperoni on totinos to the newer disks. I agree though. Nothing beats a nice thick slice of pep. Especially those ones that curl up into little bowls and hold that puddle of grease in the middle. 

 

[Edmick]

I made this a while ago but it was my first time doing pizza on the bbq. Was difficult getting the heat high enough but it turned out good.

 

[D3monic]

What's worked for me is baking the dough just until firm, pulling, putting the toppings and stuff on and then returning to heat. Otherwise they don't bake right at the lower temps. At least that's what has worked for me. Especially when using something oily like pesto. Otherwise center gets all soggy. 

 

[dragonsfire]

pre-baking the crust is nice, I guess depending on how thick it is. I have mine out ready to be baked in an hour, will put the cheese on once its baked so not over cooked. Have Spinach in their with fresh tomatoes on top, that should prevent them from burning lol.

 

[Moose]

Salami & Basil Pizza
 
Cooked this pie in late November(In the Blackstone), but completely forgot to post it.

Once it was out of the cooker, I added some fresh basil:

Sliced:

Couple of slices on a plate:

For the last year or so, I've been going with a 50/50 ratio of sliced provolone and grated mozzarella. The provolone gives it a fuller flavor, has a nice "pull" and browns quite nicely.

It was mighty tasty!

 

[Masher]

Dammit,,,you guys are cruel posting these pies while i am starving and nothing but hot buttered rums on hand.

 

[The Hot Pepper]

Damn Moose!

 

[texas blues]

Salami & Basil Pizza
 
Cooked this pie in late November(In the Blackstone), but completely forgot to post it.

Once it was out of the cooker, I added some fresh basil:

Sliced:

Couple of slices on a plate:

For the last year or so, I've been going with a 50/50 ratio of sliced provolone and grated mozzarella. The provolone gives it a fuller flavor, has a nice "pull" and browns quite nicely.

It was mighty tasty!

 
Got dang worth a quote.
 
On the Blackstone Pizza Oven?
 
We need pics of that and that pizza on it.
 
We want to see the sweet Virgin Mary of God's image on it too.
 
Its a tough crowd here.
 
I know.
 
But we just love pizza.

 

[tctenten]

What's worked for me is baking the dough just until firm, pulling, putting the toppings and stuff on and then returning to heat. Otherwise they don't bake right at the lower temps. At least that's what has worked for me. Especially when using something oily like pesto. Otherwise center gets all soggy. 

Do you preheat the stone?

For oven pies usually 8 minutes is the sweet spot for me. If it is soggy, could be too much sauce or dough needs to be stretched thinner.


Haven't made a pie in forever.