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Foolproof Pizza
Focker
Posts: 8,364
For the eggers wanting to explore pizza, or those that struggle with it, this recipe is a favorite and worth a shot.
https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html
Foolproof as in....
1. Mix with a spoon and bowl.
2. Let sit in said bowl, covered, for 8-24 hrs.
3. Halve and place one ball in 10 or 12" oiled skillet. I like 12", and used a BSR Century No. 10, 12 7/16" skillet today. No stressing about opening/stretching a dough ball into a circle, and then onto a wooden peel.
4. Slightly stretch and pull out edges to push the air bubbles out, and assemble. The dough almost stretches itself. Much easier than learning to use a wooden peel. And, you can go heavy with the toppings, and go all the way to the edge. I used whole milk mozz, Italian sausage, balsamic onions, Wright's bacon, diced jalapeno, and Boar's Head pepperoni.
5. No launch stressors, as all you do is place the skillet on a 550 indirect egg. Spin halfway, the edges will be frying away. Be patient.
6. Use a thin spatula to free the burnt gasket on the edges and start checking the bottom for doneness at 12 min. This is the hardest part, and it's not that bad. The pie today was 20 min. Cheese should brown up a little. A post bake Microplane of good parmesan is great at soaking up the pepperoni grease. The boys insist on a swirl of Mike's Hot Honey with just about every pie.
7. After a brief rest release the pie from pan.
The bottom should look like this.
8. Enjoy the fruits of your easy labor with a good beer.
Thanks fer lookin'.
https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html
Foolproof as in....
1. Mix with a spoon and bowl.
2. Let sit in said bowl, covered, for 8-24 hrs.
3. Halve and place one ball in 10 or 12" oiled skillet. I like 12", and used a BSR Century No. 10, 12 7/16" skillet today. No stressing about opening/stretching a dough ball into a circle, and then onto a wooden peel.
4. Slightly stretch and pull out edges to push the air bubbles out, and assemble. The dough almost stretches itself. Much easier than learning to use a wooden peel. And, you can go heavy with the toppings, and go all the way to the edge. I used whole milk mozz, Italian sausage, balsamic onions, Wright's bacon, diced jalapeno, and Boar's Head pepperoni.
5. No launch stressors, as all you do is place the skillet on a 550 indirect egg. Spin halfway, the edges will be frying away. Be patient.
6. Use a thin spatula to free the burnt gasket on the edges and start checking the bottom for doneness at 12 min. This is the hardest part, and it's not that bad. The pie today was 20 min. Cheese should brown up a little. A post bake Microplane of good parmesan is great at soaking up the pepperoni grease. The boys insist on a swirl of Mike's Hot Honey with just about every pie.
7. After a brief rest release the pie from pan.
The bottom should look like this.
8. Enjoy the fruits of your easy labor with a good beer.
Thanks fer lookin'. Brandon
Quad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."
"If yer gonna denigrate, familiarity with the subject is helpful."
Comments
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Looks awesome! Bookmarked"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Nice!!
Did one a couple of weeks ago. Used an 11" pan for Kenji's 10" recipe. Crust was still too thick! 12" next time... unless I forget again! Good pie though.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Great post, Thanks!Belleville, Michigan
Just burnin lump in Sumpter -
Love me some Space Dust!~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Here's what you get if you put that dough recipe in a 10" pan... TOO THICK!!
Still tastes great though!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Solid. Never even thought of trying it. Crispy crust, that'll work!!!!
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Since SWMBO doesn't like deep dish, calling it a bread casserole, I have to eat it without her, but share with my pack of chihauhuas.______________________________________________I love lamp..
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Carolina Q said:Here's what you get if you put that dough recipe in a 10" pan... TOO THICK!!Still tastes great though!
Too thick? That's the whole point of pan pizza! Delicious!South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
Pan pizza isn't deep dish. Not even close.nolaegghead said:Since SWMBO doesn't like deep dish, calling it a bread casserole, I have to eat it without her, but share with my pack of chihauhuas.
Deep dish...
To each is own. This is much thicker than the original Pizza Hut pan pizza... which is what it was billed as.SonVolt said:Too thick? That's the whole point of pan pizza! Delicious!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Need a banana for scale I guess but that looks about the right thickness for Pizza Hut pan. I wish Lodge made a 15" double loop handle skillet. That would be the ultimate pan IMO. They skip from 12" to 17" and 17" won't fit in my oven with the stupid convection fan housing eating up space.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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Thanks brother.WeberWho said:Looks awesome! BookmarkedBrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Gonna try this for next Friday pizza night. Great job.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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I'm with ya bud, #10 12" is perfect.Carolina Q said:Nice!!
Did one a couple of weeks ago. Used an 11" pan for Kenji's 10" recipe. Crust was still too thick! 12" next time... unless I forget again! Good pie though.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Right on. Switched to Space Station Middle Finger.ColtsFan said:Love me some Space Dust!
Cheers!BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Thanks for the pics.Carolina Q said:Here's what you get if you put that dough recipe in a 10" pan... TOO THICK!!Still tastes great though!
It still looks wonderful. I'd have no problems crushing that.
My 7 year old nephew had 4 pieces tonight! I have a feeling in a year or two I will have to use two skillets. Growin' boys. LolBrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Thanks. It's by far my favorite pizza style on the egg.Wooderson said:Solid. Never even thought of trying it. Crispy crust, that'll work!!!!
The contrast of the pillowy top and crunchy GBD undercarriage is quite nice.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Herding feral huahuas is like herding cats.nolaegghead said:Since SWMBO doesn't like deep dish, calling it a bread casserole, I have to eat it without her, but share with my pack of chihauhuas.
Couldn't imagine...BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
The Lodge 15" carbon steel paella pan would work. I may try this recipe in one pan and the oven next time. It will not fit on the large egg.SonVolt said:Need a banana for scale I guess but that looks about the right thickness for Pizza Hut pan. I wish Lodge made a 15" double loop handle skillet. That would be the ultimate pan IMO. They skip from 12" to 17" and 17" won't fit in my oven with the stupid convection fan housing eating up space.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Thank you!TEXASBGE2018 said:Gonna try this for next Friday pizza night. Great job.
A couple of tips to help.
Use King Arthur Bread Flour, and bottled water. My Mississippi River tap water is heavily treated, chlorine kills the yeast. When I stopped using tap water, my dough didn't fail.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
@Focker Nicely done. A step by step tutorial is always helpful. Not just to newbies, but some of us older farts have never made pan pizza either. I will be giving this a try. Pics look great too. Thanks.
Phoenix -
Thanks brother, have fun!blasting said:
@Focker Nicely done. A step by step tutorial is always helpful. Not just to newbies, but some of us older farts have never made pan pizza either. I will be giving this a try. Pics look great too. Thanks.
I took the skillet off of the egg to a trivet when checking the bottom at 12 minutes, and shut the egg to keep temp in line. Makes things much easier than messing with it on the egg. Then I put it back on to finish up. It will continue to fry off heat. When it's golden, you're golden. A flexible fish spatula is handy for this if you have one.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
SonVolt said:I wish Lodge made a 15" double loop handle skillet. That would be the ultimate pan IMO.
I've got the 15", and had they made a double loop when I bought it (maybe they did?) that's what I'd have gotten. Takes only a few seconds to cut the handle off and round off sharp edges. I've gotten a lot more use out of my bigger skillets since doing so.Phoenix -
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Wow -- and I mean wow! That looks GREAT!!!
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Wow, those look great!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Thanks!bluebird66 said:Wow, those look great!BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Today's rip. Western lump got away from me a little, put on @ 620 dome. Preheated an hr.
Sausage, jalapeno, pepperoni.
More cupping with the higher heat.
Thickness is right from what I can remember in the 80s, 90s.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Good grief that’s sinful!
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