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Upping My Pizza Game

CPARKTX
CPARKTX Posts: 2,095
in EggHead Forum
First, I finally got a large enough wood cutting board to accommodate a pizza, along with a real pizza knife. The pizza knife makes a huge difference, can't believe I was using a pizza "wheel" cutter now that I've used this 


Then tonights pizzas: 

Mushroom, Fontana, Rhyme, Truffle Oil. My wife loved it (not my favorite) 


The Rocket: Arugula, Prosciutto, Garlic, Oilve Oil.


And finally two quasi-New York style: mozzarella, parmigiana/reggiano, pizza sauce, oregano, Boars Head pepperoni, and on one, fresh basil 

LBGE & SBGE.  Central Texas.  
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Comments

  • bgebrent
    bgebrent Posts: 19,636
    Great looking pies!!  Strong work.
    Sandy Springs & Dawsonville Ga
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  • dmchicago
    dmchicago Posts: 4,519
    Nice work!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • Carolina Q
    Carolina Q Posts: 14,831
    Beautiful! Those would have been superb no matter what you cut them with. Or on. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • JacksDad
    JacksDad Posts: 538

    Nice work! 

    It's so hot in NJ right now, didn't feel like standing in front of a 700 egg or I would have made pizza tonight too! 


    Large BGE -- New Jersey

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  • CPARKTX
    CPARKTX Posts: 2,095
    @JacksDad it's been brutal here in Texas too, but we got a few showers today and it was only 85 out. 
    LBGE & SBGE.  Central Texas.  
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  • Jeremiah
    Jeremiah Posts: 6,412
    Very nice. Especially the last one. 
    Slumming it in Aiken, SC. 
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  • westernbbq
    westernbbq Posts: 2,490
    Excellent work Brothaman!
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Nice Zas
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • PASmoke
    PASmoke Posts: 279
    Fantastic! I gotta say that Mushroom Truffle one looks awesome! Well done....
    Atlanta, GA - Large BGE x 2

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Solid right there!!
    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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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    We did pizzas last night and I was just thinking I wish I could get rid of this crappy wheel cutter. 

    Put it it on the list!

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • CtTOPGUN
    CtTOPGUN Posts: 612
     Looks great. My pizza game sucks so far. The problem is I have not mastered the crust. I will keep trying...

       Jim
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
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  • CPARKTX
    CPARKTX Posts: 2,095
    @CtTOPGUN what issue are you having with the crusts? What's your ideal outcome?
    LBGE & SBGE.  Central Texas.  
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  • CtTOPGUN
    CtTOPGUN Posts: 612
    edited August 2016
    CPARKTX said:
    @CtTOPGUN what issue are you having with the crusts? What's your ideal outcome?

     I had a tough time stretching/rolling out the crust to any shape or thickness. The dough I made had too much tendancy to try to return to it's original shape and size. I have made good pizzas using pie crusts made and shaped by my local pizza shop. But I feel like that is cheating. I think I just need to study a few vids, pick a recipe and try again. Fall weather will be a good time to do that.

       Jim
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
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  • SciAggie
    SciAggie Posts: 6,481
    I'd say you've upped your game. Those pies are superb. 
    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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  • Carolina Q
    Carolina Q Posts: 14,831
    CtTOPGUN said:
    CPARKTX said:
    @CtTOPGUN what issue are you having with the crusts? What's your ideal outcome?

     I had a tough time stretching/rolling out the crust to any shape or thickness. The dough I made had too much tendancy to try to return to it's original shape and size. I have made good pizzas using pie crusts made and shaped by my local pizza shop. But I feel like that is cheating. I think I just need to study a few vids, pick a recipe and try again. Fall weather will be a good time to do that.

       Jim
    Jim, are you letting them proof in the fridge? If so, the dough balls need to be out on the counter for at least two hours before you try to shape them. If you want to try buying pre-made dough balls, try Big-Y's house made dough. I have good results with their dough - the only store bought dough  I like.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • bluebird66
    bluebird66 Posts: 3,016
    That looks so good! Now I want pizza for breakfast.
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • CtTOPGUN
    CtTOPGUN Posts: 612
    Carolina Q said:
    CtTOPGUN said:
    CPARKTX said:
    @CtTOPGUN what issue are you having with the crusts? What's your ideal outcome?

     I had a tough time stretching/rolling out the crust to any shape or thickness. The dough I made had too much tendancy to try to return to it's original shape and size. I have made good pizzas using pie crusts made and shaped by my local pizza shop. But I feel like that is cheating. I think I just need to study a few vids, pick a recipe and try again. Fall weather will be a good time to do that.

       Jim
    Jim, are you letting them proof in the fridge? If so, the dough balls need to be out on the counter for at least two hours before you try to shape them. If you want to try buying pre-made dough balls, try Big-Y's house made dough. I have good results with their dough - the only store bought dough  I like.

     I will make sure to bring it to room temp next time. Thanks for the suggestion!

       Jim
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
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  • ryantt
    ryantt Posts: 2,571
    Hey @CPARKTX try a dough relaxer. Its the gluten that creates springback.  A dough relaxer weakens the gluten to reduce the elasticity.  


    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • NorthPilot06
    NorthPilot06 Posts: 1,179
    Looks great!  And @CtTOPGUN - @Carolina Q is right, give your dough time to come to room temperature. 

    If you proof your dough at room temperature and still have trouble with elasticity, give them an additional 10 minutes or so to release.  Should do the trick for you. 
    DFW - 1 LGBE & Happy to Adopt More...
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