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Saturday was Pizza Night

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itsmce
itsmce Posts: 410
in EggHead Forum

Just because our 2 boys were gone doesn't mean that we can't have pizza night without them, right?  That's what I thought last Saturday. I took the easy route and purchased a couple crusts from our local brick-fired pizza joint.  I'd never thought of trying to purchase pre-made dough until I read it here on the forum.  At $2 a pop I thought it was a bit pricey, but it saved me a bunch of time and effort.  Next time I may try another source if I don't feel like making the dough. Since I knew this crust was intended to bake at blazing heat in the restaurant, I tried the same.

Setup: indirect on the raised grid of my CGW swing grate baked on pizza stones. The stones are 6" square...used 4 to make a 12" square surface.  Almost too big to close the dome on my LBGE. (I may have to invest in the additional (shorter) posts for the swing grate for future cooks.)

2 pizzas...onion, mushroom, sausage, Canadian bacon.  The first one cooked at about 650 and was on for about 6 minutes...probably 30-60 seconds too long.  The crust was just this side of too done.

imageimage

The second was the same, with the addition of a little goat cheese.  It cooked closer to 600 and I pulled it a bit sooner.  Both were great.


imageimage
Large (sometimes wish it were an XL) in KS
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  • cheeaa
    cheeaa Posts: 364
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    You deliver? 
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  • SWVABeanCounter
    SWVABeanCounter Posts: 859
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    both look great, nothing better than pizza night.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    They look amazing!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • TTC
    TTC Posts: 1,035
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    Brilliant


    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
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  • cook861
    cook861 Posts: 872
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    they look good enough to eat 
    Trenton ON 1 mbge for now
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  • Legume
    Legume Posts: 14,627
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    good stuff. 
    =D>
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  • lantzwr
    lantzwr Posts: 229
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    Awesome looking pies.... =D>
    Rob, Large BGE, Merritt Island, (Space Coast of Florida)

    Boiler UP
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  • itsmce
    itsmce Posts: 410
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    They were pretty tasty!
    Starting the egg up now for tonight's Splatchcock chicken. Boy, does the bottom portion of the egg look nice and clean. Benefit to doing a hot pizza cook.
    Large (sometimes wish it were an XL) in KS
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  • grege345
    grege345 Posts: 3,515
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    Fine looking pies!!!!!!
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Gman2
    Gman2 Posts: 421
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    Great looking pies, can't wait to see the spatchcock!!
    LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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  • itsmce
    itsmce Posts: 410
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    As requested:
    Large (sometimes wish it were an XL) in KS
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  • westernbbq
    westernbbq Posts: 2,490
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    Those za's look incredible.  I made ten pies on sat nite and wished that I would've taken some picts of them.  they didn't look as good as the ones you made here my friend but I will say this, the pies I made sat nite according to one guest who has a brick pizza oven in his yard said that the pies he makes on his BGE are BETTER than the ones he makes in his $7K brick pizza oven!  soooo, I am sticking with the BGE for life.


    I just need to figure out how to properly mix, toss and rotate the dough.

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  • SGH
    SGH Posts: 28,791
    edited October 2014
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    @itsmce‌ Good lord man. That looks insane!!! =P~ I will take 6 for myself ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Griffin
    Griffin Posts: 8,200
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    =P~ Damn!! Those are some mighty fine looking pizzas. Nicely done, Sir!

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • yerman94539
    yerman94539 Posts: 2
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    A lot of great ideas here. For a solid guide though for pizza dough and making pizza I recommend: 
    http://www.varasanos.com/pizzarecipe.htm   He guides you through the making of the dough, including the measurements for flour, water, yeast, culture atec. --  all the way through the best (IMO) pizza sauce for traditional Neopolitan and NYC / NJ style pizza. I have worked with it now for about a year, and the pizzas come out great on my BGE (LG), typically baking at 550-575 Deg F. Suggestion: Don't go nuts on the temp. Temp is strictly (!) dependent on the TYPE of dough you make (hydration, gluten, etc.). I use King Arthur unbleached bread flour most of the time. Sometimes I add 100g of Caputo "00" flour to the total weight of 555g of flour. Check out Varasano's you will not be disappointed. For the starter cultures: Go to www.sourdo.com. I use 3 cultures, alternatively just for variety and slight difference in crust taste. 2 of them are Italian and the 3rd is a San Francisco sourdough. All are good. BTW? For a NJ style pizza? Try 20% grated provolone / 80% mozz in your grated (!) cheese mix.  I'll post photos of my next pizzas .  Enjoy!  
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  • KiterTodd
    KiterTodd Posts: 2,466
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    Pizzas look great!

    I'm surprised the paper holds up at those temps.  When I tried the paper route, I could use it to get the pizza neatly on to the stone but after a minute I had to pull it.  The paper would burn into a crisp by the time the pizza was done and break into pieces when you tried to remove it.
    LBGE/Maryland
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