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Pizza cook from last night

Cymbaline65Cymbaline65 Posts: 799
edited July 2012 in Forum List

Was flying solo last night (all my girls were out) so I decided pizza was in the mix. I did the classic dough from Cooks Illustrated, roasted garlic tomato sauce with fresh herbs, fresh mozzarella, sauteed onions and bananna peppers, fresh basil and fresh sage. This was my 2nd ever pizza cook on the BGE.

It was very tasty (esp the sage, an addition I'd strongly suggest) but I noticed the crust was much crunchier than a Publix pre-made dough (600 deg, 10-12 min).

What I'm looking for is a REALLY thin, crispy dough - like what you get in New Jersey (called bar-pies by the locals). Any suggestions?

Also, Semolina Flour is the BOMB for crust management.

It's nice to be home during the week so I can play. Including WAY too much time on this forum..it's addicting...

 

In the  Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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Comments

  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Nice work....if you add the basil after the pie cooks, it'll keep that nice green color.
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  • GriffinGriffin Posts: 6,803

    Check out teh Serious Eats website. They have all kinds of articles on how to make different kinds of pies and I remebmer reading one on bar-pies.

    Bar Pies at Home

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Cymbaline65Cymbaline65 Posts: 799

    Yeah, that's the one thing about basil. As for bar pies, Griffin, I'll definitely take a look at that. Thanks for the link!

    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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  • GriffinGriffin Posts: 6,803
    I have no idea if that is traditional or if it's any good. haven't tried it yet. I'm going to make their dough for their New York dough recipe tonight and make one up tomorrow.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • nolaeggheadnolaegghead Posts: 14,055
    Looks really tasty.

    If you want a real, real crispy thin-crust (like a cracker) dough, omit any oil when making the dough and after it proofs, use a rolling pin rather than hand-form.  Probably regular all-purpose flour with less gluten (gluten makes it chewy) will be crispier than the Tipo "00" or other high protein bread/pizza doughs.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Cymbaline65Cymbaline65 Posts: 799

    Yes, nolaegghead, I read about the protein content making the difference. I just read the link Griffin sent. Definitely going to give it a try.

    Thanks for the input everyone!

    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
    ·
  • Cymbaline65Cymbaline65 Posts: 799
    I have no idea if that is traditional or if it's any good. haven't tried it yet. I'm going to make their dough for their New York dough recipe tonight and make one up tomorrow.
    Definitely tell me how it goes... Don't know if I'm travelling next week so may have to try that dough sometime this week.
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
    ·
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