Pizza night

Griffin

Had myself a little pizza night last night. Used the same dough as last time, the olive oil dough from New Artisan Bread in 5 Minutes. I'm starting to think this might be one of my favorite doughs and I still have enough for two more pies. Or I might do a calzone or stromboli. Had a lot going on last night, so I just cheated and threw it in the oven at 500. Kep it simple with just pepperoni and salami for toppings and some home brewed hefeweizen to wash it down. Was a good night.

Eggcelsior

Dats purdy

NDG

Very nice Griff - I just posted about an Oven Pizza as well.  You lose a little flavor from the lack of charcoal, but with a properly preheated stone, an oven is not a bad option - Shhhhh!

cazzy

Griffin said:

Had myself a little pizza night last night. Used the same dough as last time, the olive oil dough from New Artisan Bread in 5 Minutes. I'm starting to think this might be one of my favorite doughs and I still have enough for two more pies. Or I might do a calzone or stromboli. Had a lot going on last night, so I just cheated and threw it in the oven at 500. Kep it simple with just pepperoni and salami for toppings and some home brewed hefeweizen to wash it down. Was a good night.

Looks pretty fantastic. You nailed the crust.

Griffin

@NDG I knew I was only going to eat half the pizza and take the other half for lunch. If we are being honest, I really don't like the hint of smoke when I am eating leftover pizza the next day.

Griffin

Thanks @cazzy . This is one of those crusts that you actually eat. Nice texture and flavor. No leftover crust "bones" on my plate.

Mickey

ok, I am up for that...

TUTTLE871

I wanted pizza last night, but no I had a salad.

SmokeyPitt

Great looking pizza!  I really like the look of that crust.  Is this the crust recipe?

http://www.artisanbreadinfive.com/2011/10/25/pizza-margherita-and-a-pizza-making-package-red-star-yeast-king-arthur-flour-emile-henry-pizza-stone-a-signed-pizza-book-giveaway

jhl192

That is a really nice looking crust.  Congrats.  I will give that a try.  I have been using the recipe from the BGE website with decent results.  

Griffin

SmokeyPitt said:

Great looking pizza!  I really like the look of that crust.  Is this the crust recipe?

http://www.artisanbreadinfive.com/2011/10/25/pizza-margherita-and-a-pizza-making-package-red-star-yeast-king-arthur-flour-emile-henry-pizza-stone-a-signed-pizza-book-giveaway

It's close, but not exact, even though its fromthe same people. From what I can remember off hand, the book recipe uses less flour and water. I can look it up tonight if you want.

Are you sure @Mickey ? Those aren't tortillas for the crust.

caliking

That pie looks beautiful.

henapple

Ok. @Griffin, you brought up something that has been bothering me. The day after smoke taste. Any way around it?

Griffin

Don't cook it on the Egg @henapple. BTW, I've got a bottle of home brewed dark ale with your name on it for Salado. If you'll talk to me...

SmokeyPitt

Thanks @Griffin.  I think I am gonna pick up the book anyway. 

That is an interesting point about the smoke taste on pizza leftovers.  I have found the same thing.   I will still eat it, but it is definitely better fresh off the egg and a little over-smoked tasting the next day.

henapple

Griffin said:

Don't cook it on the Egg @henapple. BTW, I've got a bottle of home brewed dark ale with your name on it for Salado. If you'll talk to me...

I will if I'm not on the roof adjusting the lighting for @Mickey. .. :-?

Little Steven

Looks good Grif! I've done a few in the oven with the baking steel this cold snap (winter). Good results and you can stick it on broil if the top doesn't cook.

cortguitarman

Interested in the dough recipe. As for the smoke taste, I've never noticed it on leftover pizza. Definitely on chicken but not pizza.

tarheelmatt

I would rather cook in my oven...  Just better and the temps are much better inside.  

Pssshhh... Please... Giving CarolinaQ a hard time.  

Nice looking pie Griffin.  I liked that recipe too.  Though I need work on stretching.  I think I want to add a little more salt though to my recipe next.  Tasted a tad on the bland side.  

Tackman

I think you buried the lead-- Homemade hefeweizen? Love me some wheat beer! Great looking pie, and a some tasty home brew. Nicely done!!

Griffin

@Little_Steven I've had to resort to the broil trick before to get pizzas done, but not this time.

@cortguitarman I'll dig it up tonight and get it to you tonight

@tarheelmatt good one

@Tackman thanks, didn't lead with it cuz there were no pictures. I tried boiling in some orange zest and coriander to give it more of a Blue Moon taste for my wife.

Brisket_Fanatic

That looks like a wonderful pie -  I better try that dough next time.

insaneh

Pizza on the BGE is the best I've ever had. That one looks awesome.
I need to find a way to make one low carb though.

henapple

Stone directly on the oven rack? Preheated?

Austin Egghead

Nice looking Za you cooked there.

tarheelmatt

@henapple - Better in the oven, right?

Griffin

henapple said:

Stone directly on the oven rack? Preheated?

BGE Stone directly on the middle oven rack preheated for 45 minutes or so 500F and cook about 12-14 minutes. Or was it 8-10? 10-12? I don't remember. Serve it up with a nice beer. Or PBR. Whatever you have on hand.

henapple

Nice beer or pbr. ..? PBR is a nice beer.

pretzelb

Home brewed hefe! Nice to see another homebrewer although I haven't brewed in ages. 

If that pizza is simple then I think I'd like to be simple every day. I haven't tried a pizza yet. I hope mine works half as good. 

Griffin

@guitarman mentioned he was interested in the recipe, so here goes:

 

Griffin

 

·        Water, lukewarm (100 or below) 2 ¾ cups or 1lb 6oz

·        Granulated yeast 1 Tbsp or 0.35oz

·        Kosher salt 1 to 1.5 Tbsp or 0.6-0.9 oz

·        Sugar 1Tbsp or 0.5oz

·        Olive oil ¼ cup or 2 oz

·        All Purpose Flour 6.5 cups or 2lb 0.5oz

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(I did water and flour by weight, the rest I did by volume)

 

In a large container, add the ingredients as listed. No need to wait for the yeast to bloom. Cover, but not airtight, and allow dough to rise and collapse at room temperature. About 2 hours. It can then be used immediately or you can refrigerate it and it will store for 12 days.

 

½ lb ball of dough is good for a 12 inch pizza. I generally pull out my dough, rub a little olive oil on it and let it sit out at room temp for an hour or two before working on it. That is not in their instructions, but its just something that has become a habit for me. Actually, I don’t know what they say about letting it come up to temp before using it.

 

Pre-heat your Egg of oven to 550 (or 500 if that is as high as your oven goes) and allow your pizza stone to warm up for 30-45 minutes. Pizza should take somewheres between 10-14 minutes.