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    Foolproof Pizza

    24

    Comments

    • Posts: 8,364
      edited June 2018
      pgprescott said:
      Good grief that’s sinful!
      Lol, I know!
      I could eat this daily, at any time.
      Same with the 3 Floyds.  =)
      Brandon
      Quad Cities
      "If yer gonna denigrate, familiarity with the subject is helpful."

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    • Posts: 4,343
      Man that looks awesome!

      Little Rock, AR

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    • Posts: 14,831
      Not bad. =)

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

      Michael 
      Central Connecticut 

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    • Posts: 2,507
      That looks awesome. Period. 
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    • Posts: 8,364
      edited June 2018
      I appreciate the feedback folks.
      It was awesome.
      Brandon
      Quad Cities
      "If yer gonna denigrate, familiarity with the subject is helpful."

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    • Posts: 8,364
      Carolina Q said:
      Not bad. =)
      Coming from you, I'll take that.  =)

      Brandon
      Quad Cities
      "If yer gonna denigrate, familiarity with the subject is helpful."

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    • Posts: 2,507
      What do you think? 

      https://www.ebay.com/p/Hongso-PG421-Pre-seasoned-12-Inch-Cast-Iron-Pizza-Pan/2183978192

      Waykea and Lodge make them also. Amazon is half of the eBay price but it posted my personal info when I linked it. 

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    • Posts: 8,364
      GrillSgt said:
      What do you think? 

      https://www.ebay.com/p/Hongso-PG421-Pre-seasoned-12-Inch-Cast-Iron-Pizza-Pan/2183978192

      Waykea and Lodge make them also. Amazon is half of the eBay price but it posted my personal info when I linked it. 

      I would avoid it.
      You could go with a 12" Lodge.

      Brandon
      Quad Cities
      "If yer gonna denigrate, familiarity with the subject is helpful."

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    • Posts: 2,507
      So Focker do you think you could cook two at the same time and move one from the bottom to raised at the 6 minute mark? Those things look so good I’ve been drooling every time I look at the pic. It’s exactly the crust both of us like. 
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    • Posts: 8,364
      edited June 2018
      GrillSgt said:
      So Focker do you think you could cook two at the same time and move one from the bottom to raised at the 6 minute mark? Those things look so good I’ve been drooling every time I look at the pic. It’s exactly the crust both of us like. 
      Thank you, it's a HOF simple recipe, quality ingredients.  Perfect for the BGE.

      For this style of pizza, vessel, and longer bake time, I think a multi-grid setup would work just fine with rotating top and bottom, front and back.
      Brandon
      Quad Cities
      "If yer gonna denigrate, familiarity with the subject is helpful."

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    • Posts: 3,831
      Decided to follow in @Focker footsteps. Not quite as pretty but tasted awesome.


      Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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    • Posts: 8,364
      TEXASBGE2018 said:
      Decided to follow in @Focker footsteps. Not quite as pretty but tasted awesome.

      Nice work!
      Brandon
      Quad Cities
      "If yer gonna denigrate, familiarity with the subject is helpful."

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    • Posts: 3,316
      Why cook a 12" pizza when you could make a 15" or 17"  B)
      South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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    • Posts: 165
      I was very lucky to enjoy @Focker pizza last weekend at @pgprescott Eggfest. I encourage anyone on the fence about egged pizza to try this. Absolutely fantastic!
      Joliet, IL
      Large, Mini, Stoker, Smobot
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    • Posts: 131
      Lodge Cast perfect for a Large Egg.


      Large, Small, Mini Max & Mini.
      Wishlist XXL, XL & Medium 
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    • Posts: 416
      Going to make some dough today for a breakfast pizza tomorrow. I've made this before with great success. In fact its the only home dough that turned out good for me.
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    • Posts: 295
      I’ve made this dough 4-5 times as a nice change up to my normal dough. I use a springform pan. I was a bit skeptical using CI fearing it wouldn’t heat up fast enough. I’m guessing that’s not an issue.  Do u preheat first?  It seems that it would be tough to work the dough with a hit CI pan. 
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    • Posts: 1,035
      great post, and even better looking pie!
      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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    • Posts: 3,831
      steel_egg said:
      I’ve made this dough 4-5 times as a nice change up to my normal dough. I use a springform pan. I was a bit skeptical using CI fearing it wouldn’t heat up fast enough. I’m guessing that’s not an issue.  Do u preheat first?  It seems that it would be tough to work the dough with a hit CI pan. 
      No you don’t preheat the CI. You put the raw dough in the CI and then let sit for 2 hours or so. I just let it sit while I lit my egg and got it to 550 temp.


      Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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    • Posts: 8,364
      Grillinois said:
      I was very lucky to enjoy @Focker pizza last weekend at @pgprescott Eggfest. I encourage anyone on the fence about egged pizza to try this. Absolutely fantastic!
      Was really nice hanging out with you Jerry.
      If you're ever in the QC, you're always welcome here.  There is an egg or two, some decent breweries.  Even if it's a quick beer or two passing through.   =)  
      Brandon
      Quad Cities
      "If yer gonna denigrate, familiarity with the subject is helpful."

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    • Posts: 8,364
      RalphieBoy said:
      Lodge Cast perfect for a Large Egg.


      Nice lookin' pie 
      Brandon
      Quad Cities
      "If yer gonna denigrate, familiarity with the subject is helpful."

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    • Posts: 8,364
      TTC said:
      great post, and even better looking pie!
      Thank you.
      It really is foolproof.
      Brandon
      Quad Cities
      "If yer gonna denigrate, familiarity with the subject is helpful."

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    • Posts: 8,364
      Cashfan said:
      Going to make some dough today for a breakfast pizza tomorrow. I've made this before with great success. In fact its the only home dough that turned out good for me.
      A breakfast pie sounds wonderful.
      Post it up.  :)
      Brandon
      Quad Cities
      "If yer gonna denigrate, familiarity with the subject is helpful."

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    • Posts: 295
      TEXASBGE2018 said:
      show previous quotes
      No you don’t preheat the CI. You put the raw dough in the CI and then let sit for 2 hours or so. I just let it sit while I lit my egg and got it to 550 temp.
      That’s what I do when I use my springform pan. Works well. I just thought that the CI would not let it cook the crust as well. Guess I should just trust Kenji. 
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    • Posts: 8,364
      steel_egg said:
      show previous quotes
      That’s what I do when I use my springform pan. Works well. I just thought that the CI would not let it cook the crust as well. Guess I should just trust Kenji. 
      Except for the 10" pan and 2T EVOO.
      1T, or enough to coat the pan on bottom and sides is plenty.  It will still fry.
      Brandon
      Quad Cities
      "If yer gonna denigrate, familiarity with the subject is helpful."

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    • Posts: 165
      @Focker thanks for the invite. I will be sure to look you up if I make a trip to QC. 
      Joliet, IL
      Large, Mini, Stoker, Smobot
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    • Posts: 295
      Not as crusty on the bottom as I’ve had in the past. Tried a little less oil. Still very good.  Kids love this recipe. Put some chopped up bacon and pepperoni as a topping.


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    • Posts: 14,544
      steel_egg said:
      Not as crusty on the bottom as I’ve had in the past. Tried a little less oil. Still very good.  Kids love this recipe. Put some chopped up bacon and pepperoni as a topping.


      Looks damn good to me.

      I can attest to the crunch on @Focker s cast iron crust. Legit. 
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    • Posts: 14,544
      BRAVO @Cashfan
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