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Good Pizza Results, But Feeling Stupid

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CPARKTX
CPARKTX Posts: 2,095
in EggHead Forum
Very pleased with my pizzas tonight, and the crusts were some of the best I've done...but I didn't do anything different, it was my regular recipe: the straight same day dough from Flour Water Salt Yeast. My last couple of breads had been subpar and my wife suggested I check the expiration date on the yeast. It wasn't even close to expiring but I got a new bottle and wow, what a difference!  Rose much faster and much better, gassier dough. From now one I'll get a new bottle every six months or so regardless, way too much effort goes into bread and pizza to risk it. 



Cooked four pizzas, all at 500-525 dome. 

First up: my favorite, olive oil, garlic, little bit of white pizzas cheese mix; topped (after cooking) with prosciutto, arugula, fresh tomatoes. 


Second: homemade red sauce, cheese, pepperoni 


Third: mozzarella, homemade red sauce, basil, pepperoni. 


The family loves pizza night, and it is a fun cook. Thanks for looking. 




LBGE & SBGE.  Central Texas.  
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    We are doing pizza night too. Thanks for the heads up on the yeast. Never would have thought about that. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Great looking pies by the way. 
    Keepin' It Weird in The ATX FBTX
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  • jarc
    jarc Posts: 241
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    Nice job, looks tasty.

    LBGE

    Misplaced Cajun-----Blytheville, AR

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  • rmr62
    rmr62 Posts: 233
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    for what it's worth, I have been doing a lot of bread baking lately, and I always proof the yeast first, make sure it's frothy and active then proceed with whichever recipe I'm doing.  I have seen many of the "dump everything in" so-called "easy" recipes, but you don't know if the yeast is good until too late.  Just my personal observations
    Lagrange, GA   LBGE
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  • pgprescott
    pgprescott Posts: 14,544
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    Spectacular work! Yum!
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    You nailed them...  I love the classic pepperoni!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • CPARKTX
    CPARKTX Posts: 2,095
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    Good idea @rmr62, what's your method to quickly proof the yeast?
    LBGE & SBGE.  Central Texas.  
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  • Hawg Fan
    Hawg Fan Posts: 1,517
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    What's not to love about pizza night at your house?  Great looking pies!

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • SciAggie
    SciAggie Posts: 6,481
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    Nice pizzas! Seeing the good browning on top, do you cook them raised up in the dome?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • CPARKTX
    CPARKTX Posts: 2,095
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    @SciAggie - no, not high at all...plate setter legs up, factory grate, a set of "feet", then the pizza stone. I do try to make sure to let the egg really stabilize at temp though. 
    LBGE & SBGE.  Central Texas.  
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  • bgebrent
    bgebrent Posts: 19,636
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    Great looking pies brother!  
    Sandy Springs & Dawsonville Ga
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  • caliking
    caliking Posts: 18,731
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    Very nice. 

    I'm having trouble with "oven spring" for bread I've been baking. My yeast is only a few months old,  but maybe a new bottle will solve my problem too. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • blind99
    blind99 Posts: 4,971
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    @rmr62 I know lots of recipes say you don't have to proof the yeast but I do it too. I put mine in 100-110 degree water with a pinch of sugar, stir, and make sure the little yeasties are doing their thing. 

    And I stopped buying the big square bags of yeast... The little glass jars are plenty for me 

    MAN those pizzas look fantastic!!! 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • jhl192
    jhl192 Posts: 1,006
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    Now that's a nice pizza pie! 
    XL BGE; Medium BGE; L BGE 
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  • Toxarch
    Toxarch Posts: 1,900
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    I don't even buy the jars anymore. I pick up a couple of the little paper packets when needed. Then I know it's not too old.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • YukonRon
    YukonRon Posts: 16,989
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    I would have never thought of that. Ever.
    great pizzas my friend, beautiful presentation.
    Merry Christmas.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • jlsm
    jlsm Posts: 1,011
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    Buy instant, not active, yeast and keep it in the freezer. Will last for years.
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • KiterTodd
    KiterTodd Posts: 2,466
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    You guys are wearing me down!  I may have to make my own dough when I have some time over the holidays....   

    Pizzas look great and thanks for the yeast tip.
    LBGE/Maryland
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  • Black_Badger
    Black_Badger Posts: 1,182
    edited December 2015
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    Dude, those look insanely good. Great work, thanks for an inspiring post!

    My last few attempts at pizza have been just above dismal, but I think it's time to give it another go! Can you give a few more details on your set up?

    500-525 dome, right? Where are you cooking in the egg? Direct or indirect? Stone? I can make some assumptions but so far that hasn't panned out for me too well...

    cheers -
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    Where were you keeping your yeast?  I store a small amount in the frig and bulk supply in the freezer (vacuum sealed).  Room temp yeast will not last that long.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • CPARKTX
    CPARKTX Posts: 2,095
    edited December 2015
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    @Black_Badger -- here is my setup, I am now getting consistently good results.  Probably nothing special about this, it is just what works for me. 

    I go plate setter legs up, then the factory grate, then three of the BGE ceramic "feet", then the pizza stone.  I try to align the ceramic feet with the legs of the plate setter. 

    I make sure to REALLY let the egg stabilize at temperature...you don't want the air temperature to be much hotter than the stone or the toppings cook before the dough. I light my fire 90 - 120 minutes before I plan to put the pizzas on. 

    While cooking the pizzas, I try to keep the lid open as little as possible, and I reduce the lower grate as needed to keep the temperature from spiking too much...with this approach I don't have any problem doing 4 - 5 pizzas (most I've done) in a row.

    I find that around 500 - 550 dome temperature does a good job and is pretty forgiving...and I end up with all my arm hair.  I've gone hotter, sometimes it works great, but not as consistently. 

    I always use parchment paper, otherwise once the dough has toppings I find I can't move it. I usually remove the parchment after about a minute or two, but it isn't critical.  I do at least trim the excess paper so it doesn't stick out much beyond the edges of the pizza.

    Don't give up, it is a fun cook once you find what works for you.

    LBGE & SBGE.  Central Texas.  
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  • rmr62
    rmr62 Posts: 233
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    sorry about delayed response, but my proofing method is very similar to blind99 above
    Lagrange, GA   LBGE
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