food The Last Great Pizza Thread
- Thread starter texas blues
- Start date
Damn... People have really stepped up their pizza game, now the the TD weekend is here.
I have never in my life attempted a grilled pizza. This weekend may be the last time I say that. Those pizzas are theee stuff.
I have never in my life attempted a grilled pizza. This weekend may be the last time I say that. Those pizzas are theee stuff.
Does not have to be grilled. Many ways to cook a pizza outdoors. Wood oven. Pizza stone on grill. Grilled. Makeshift oven. Torch.
Zippo.
Playing around with some NY style pies...
King Arthur bread flour
587g Flour
370g Water
9g Sea salt
6g Olive oil
2.5g ADY
Mixed for 3 minutes, rested for 15 and kneaded for 12. Then left to cold rise for three days.
Low moisture whole milk mozzarella with strips of fresh. Topped with roasted garlic.
Baked on a preheated stone at 550°F for 6 minutes and finished under the broiler for about 45 seconds.
Came out foldable and sloppy with a good crumb...not quite NY but great for a home oven.
mmmmmmmmmmmmm.
-Peter
King Arthur bread flour
587g Flour
370g Water
9g Sea salt
6g Olive oil
2.5g ADY
Mixed for 3 minutes, rested for 15 and kneaded for 12. Then left to cold rise for three days.
Low moisture whole milk mozzarella with strips of fresh. Topped with roasted garlic.
Baked on a preheated stone at 550°F for 6 minutes and finished under the broiler for about 45 seconds.
Came out foldable and sloppy with a good crumb...not quite NY but great for a home oven.
mmmmmmmmmmmmm.
-Peter
That crust looks awesome B2B!
By chance, got any sliced pics?
Was the crust dense or airy?
Good eats right there!
By chance, got any sliced pics?
Was the crust dense or airy?
Good eats right there!
Wow, looks like good Neapolitan to me!
Crust that's thin AND airy?!?!?!
That's a big ol' gold star in my book!
...a little jealous, that's all!!!!!!
That's a big ol' gold star in my book!
...a little jealous, that's all!!!!!!
Damn those are nice! Does NOT look like from a home oven.
seeing this ... realizing we have a lot of room to improve our home pizza ...
Thats the goal...I think finishing them under the broiler made the biggest difference. Also kept the cook time to around 6 minutes.
B2B that is some awesome looking crust.
I must have missed it but how did you bake those?
They have a whole wheat flour look about them.
If they are whole wheat, that certainly gives me some inspiration.
I must have missed it but how did you bake those?
They have a whole wheat flour look about them.
If they are whole wheat, that certainly gives me some inspiration.
Careful B2B - or we'll be recruiting you for pizza making next NWChilefest!!!!! hahaha
You are simply nailing that crust! How much more perfect do you intend on getting?!?!
You are simply nailing that crust! How much more perfect do you intend on getting?!?!
No whole wheat in these, just King Arthur bread flour. These were baked on a preheated stone at 550F for around 5 minutes.
Then removed from the oven for 1-2 minutes while the broiler heats up, then right under the broiler for around 45 seconds.
Going to try some all whole wheat stuff with super-high hydration.
Thanks! Still tons of formulations to try, preferments, using a sour dough starter ect. Can't stop now
Not until my family/friends get sick of eating -Peter
I am preparing the makings of a grilled cheezer as we speak. I have never attempted this in my life.
Any last minute suggestions I should know when grillin a pizza??
I'm going with a margarita style pizza
The women is going white pizza. I frickin love me some white pizza.
Any last minute suggestions I should know when grillin a pizza??
I'm going with a margarita style pizza
The women is going white pizza. I frickin love me some white pizza.