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OT**The Unofficially Official Pizza Thread**OT

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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    I often do Jim Lahey's no knead dough. Mix it in the morning and use it that evening. I think he calls for an 8-18 hour room temp rise. Eight's been fine for me.

    http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html

    https://www.handletheheat.com/the-best-no-knead-pizza-dough-ever/

    Same recipe I think.



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

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
    Or if you really want a quick pie, try a Chicago deep dish in less than two hours!

    https://eggheadforum.com/discussion/1167656/how-to-make-authentic-chicago-deep-dish-pizza-in-two-hours-or-less/p1

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

    Michael 
    Central Connecticut 

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  • JohnInCarolina
    JohnInCarolina Posts: 33,485
    SD crust.  Nduja, blue cheese, hot honey.


    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • paqman
    paqman Posts: 4,858
    Pepperoni, mozzarella, goat cheese, french shallots, goat cheese, and balsamic glaze:







    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • hoosier_egger
    hoosier_egger Posts: 6,637
    Two dynamite back to back post. I need to get some dough going! 😎
    Well done! I haven't craved pizza this bad at 7:30am since college 
    ~ 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!

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  • paqman
    paqman Posts: 4,858
    Getting ready for my next one, found nduja, imported Italian burrata and fresh yeast.



    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • JohnInCarolina
    JohnInCarolina Posts: 33,485
    @paqman - you’re killing it man!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Canugghead
    Canugghead Posts: 12,567
    JohnInCarolina said:
    @paqman - you’re killing it man!
    you took the words out of my mouth, honest!
    canuckland
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  • paqman
    paqman Posts: 4,858
    Canugghead said:
    JohnInCarolina said:
    @paqman - you’re killing it man!
    you took the words out of my mouth, honest!
    I’ve come a long long way thanks to this forum!

    Now I need to figure what I’ll do this winter not being able to bake decent pies. 😂

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Canugghead
    Canugghead Posts: 12,567
    paqman said:
    Canugghead said:
    JohnInCarolina said:
    @paqman - you’re killing it man!
    you took the words out of my mouth, honest!
    I’ve come a long long way thanks to this forum!

    Now I need to figure what I’ll do this winter not being able to bake decent pies. 😂
    problem solved  =)
    https://www.breville.com/ca/en/smart-oven-pizzaiolo/home.html
    canuckland
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  • paqman
    paqman Posts: 4,858
    Canugghead said:
    paqman said:
    Canugghead said:
    JohnInCarolina said:
    @paqman - you’re killing it man!
    you took the words out of my mouth, honest!
    I’ve come a long long way thanks to this forum!

    Now I need to figure what I’ll do this winter not being able to bake decent pies. 😂
    problem solved  =)
    https://www.breville.com/ca/en/smart-oven-pizzaiolo/home.html
    I’ve already had a look at it 😂 I don’t have enough counter top space for it 🤷‍♂️.  I’ve been having fun with Detroit style indoors but I need to remember to unplug the fire alarm before baking because it inevitably ends up in tons of smoke.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • SciAggie
    SciAggie Posts: 6,481
    edited June 2020
    Cooked these over the last couple of days. 




    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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  • JohnInCarolina
    JohnInCarolina Posts: 33,485
    @SciAggie - crusts look great!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • fishlessman
    fishlessman Posts: 33,750
    was looking at some old pizza cooks, deepdish with ziti, sauce, cheese shrimp and lobster stuffing, cant say why i did this but it was good. plated on some leftover spaghetti sauce. maybe it truly belongs in the what am i drinking thread

    photo DSC_0390jpg

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • SciAggie
    SciAggie Posts: 6,481
    JohnInCarolina said:
    @SciAggie - crusts look great!
    I tried something new. This was 10% Whole Wheat, about 8% Spelt, and the balance gold medal bread flour (the only BF available here). It was 65% hydration, 2% salt, and 20% sourdough levain. 
    It made a good crust. It browned well, and had a good balance of chew and crispiness. I’ll probably make it again. 
    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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  • Leopoldstoch
    Leopoldstoch Posts: 1,182


    Crust got away from me on the one side a bit in the roccbox but still a pretty delicious pizza for dinner. Pepperoni, mozzarella, habanero cheese, and topped with some fresh green onion from the garden and a basil infused salt.

    Brandon - Ohio

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  • keener75
    keener75 Posts: 405
    MSURacer2010 said:
    A few pies in the roccbox today!!!!!
    Great looking crusts! 
    St Marys, Ontario, Canada  LBGE
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  • WeberWho
    WeberWho Posts: 11,352
    Ghost pepper bbq chicken alfredo roasted red pepper pizza. 


    "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
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  • NDG
    NDG Posts: 2,432
    Woah I would like to taste - Where is the ghost pepper in that gooey conjunction??
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • WeberWho
    WeberWho Posts: 11,352
    NDG said:
    Woah I would like to taste - Where is the ghost pepper in that gooey conjunction??
    Sorry, I should have been a little more thorough. It was ghost peeper bbq sauce. 


    "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
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  • hoosier_egger
    hoosier_egger Posts: 6,637
    Bumpity Bump
    I had somehow managed to completely forget about this thread.
    ~ 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!

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  • JohnInCarolina
    JohnInCarolina Posts: 33,485
    Glad to see this one resurface.  It's one of my favorites.

    Also, it's been way too long since I've made any pizza.  I need to rectify that.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • hoosier_egger
    hoosier_egger Posts: 6,637
    JohnInCarolina said:
    Glad to see this one resurface.  It's one of my favorites.

    Also, it's been way too long since I've made any pizza.  I need to rectify that.  
    Same. I need to bust out the Ardore
    ~ 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!

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  • Griffin
    Griffin Posts: 8,200
    I was looking for this one this morning and couldn't find it. 

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    Dough for tonight's offering to the great pizza gods.


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

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  • hoosier_egger
    hoosier_egger Posts: 6,637
    edited August 2022
    It has been entirely too long since we broke out the pizza oven. Started yesterday morning by making a batch of dough at 68% hydration for a 36 hour proof in the fridge.

    First pie we did was an apple and brie on a ricotta base. I stole this from JIC years ago. I hit it with some hot honey before serving. 

    Second pie was potato, bacon and Gorgonzola on ricotta. Third was pepperoni and bell pepper. The oven was a little too hot for this one. It got a little dark. @Dawgtired here is the thread 



    ~ 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!

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  • Leedog
    Leedog Posts: 18
     


    One we done a couple of weeks ago
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