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OT**The Unofficially Official Pizza Thread**OT

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Comments

  • ColtsFanColtsFan Posts: 5,903
    edited April 2019

    The bbq chicken got a little dark where the sauce was exposed

    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • mahenryakmahenryak Posts: 1,324
    edited April 2019

    Those Ardore ovens look pretty slick. I better stop looking at this thread. Maybe I can tell myself they wouldn't perform very well in the cold winter months?

    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



  • ColtsFanColtsFan Posts: 5,903

    I'm not sure your location, but the Ardore handled the Indiana winter just fine. I think the coldest I used it was mid 20's. It just takes a bit longer to preheat

    In other news; I'm amazed at how fuel efficient it is. I've probably turned out 40-50 pies and only used a half tank or so thus far

    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • mahenryakmahenryak Posts: 1,324

    If it can do pizzas in the mid 20's then I could get a fair amount of use out of it in the winter. Sure, there will be a number of days colder than this but that's okay. That is good to know about the fuel, too. (I live in Alaska, a little northwest of Anchorage.)

    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



  • northGAcocknorthGAcock Posts: 15,076


    A recent deep dish with onion, mushrooms, garlic, Italian Sausage and pepperoni. Probably the best deep dish I have made to date. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • Photo EggPhoto Egg Posts: 11,760
    ColtsFan said:

    Made some pies today. SWMBO wanted pineapple on a couple 🤪





    Looks like you got it dialed in perfect!
    Thank you,
    Darian

    Galveston Texas
  • TEXASBGE2018TEXASBGE2018 Posts: 3,740
    Do any of you guys cold ferment your dough for 2 days or just 1? Do you really notice much difference?


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

  • Photo EggPhoto Egg Posts: 11,760
    Do any of you guys cold ferment your dough for 2 days or just 1? Do you really notice much difference?
    I think you get the biggest difference in just 24 hours compared to cooking same day. Really did not notice a change in 48 hour cold rest.
    Thank you,
    Darian

    Galveston Texas
  • NorthPilot06NorthPilot06 Posts: 1,179
    I generally ferment in bulk for 24 hours then in balls for 24 hours.  But that's based upon other people's advice and I haven't tested side-by-side.
    DFW - 1 LGBE & Happy to Adopt More...
  • smokingalsmokingal Posts: 1,025
    Do any of you guys cold ferment your dough for 2 days or just 1? Do you really notice much difference?
    I use a no-knead recipe that bulk ferments at room temp for 24 hours and then gets cold fermented for up to 6 additional days, with days 3 and 4 being the sweet spot (per my taste).  There is a big difference in flavor development by day 2 and the dough is much easier to handle.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • CPARKTXCPARKTX Posts: 2,095
    ryantt said:
    So one of the favorites in our house  Stromboli filled with pesto, tomatoes, mushrooms, fresh  mozzarella  and hot Italian sausage. 
    That looks great, can you share recipe?  I love doing pizzas but never considered a Stromboli!
    LBGE & SBGE.  Central Texas.  
  • LeopoldstochLeopoldstoch Posts: 1,173


    Smoked brisket pizza on the roccbox 

    Brandon - Ohio

  • bubbajackbubbajack Posts: 985
    edited May 2019

    Tried something new. Not bad.


    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,L,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22"


  • bgebrentbgebrent Posts: 19,636
    edited May 2019
    Pie looks great.  You can pull the parchment paper after 2-4 minutes in and avoid it burning.  A good time to turn the pie. Great work. 
    Sandy Springs & Dawsonville Ga
  • Photo EggPhoto Egg Posts: 11,760
    bubbajack said:

    Tried something new. Not bad.


    Cool photo of the pizza and especially the platesetter on fire!
    Thank you,
    Darian

    Galveston Texas
  • ryanttryantt Posts: 2,500
    CPARKTX said:
    ryantt said:
    So one of the favorites in our house  Stromboli filled with pesto, tomatoes, mushrooms, fresh  mozzarella  and hot Italian sausage. 
    That looks great, can you share recipe?  I love doing pizzas but never considered a Stromboli!
    @CPARKTX we use same dough recipe as with pizza, which is just  King Arthur‘s from their web site.  The trick with this is once your Doug is rolled out fairly thin is to leave about 4 inches on the bottom that isn’t slit for topping s. We cut the strips about 3/4 of and inch.  We precook the sausage and then babe on the grill at 375 until GBD.  Hope this helps if not give me a call or text my cell at 330-806-3404.  I’m home all day most every.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


  • GlennMGlennM Posts: 1,191
    Can the Adore be used with propane or is it just natural gas?
    In the bush just East of Cambridge,Ontario 
  • JohnInCarolinaJohnInCarolina Posts: 26,290
    GlennM said:
    Can the Adore be used with propane or is it just natural gas?
    I’m sure it fires with propane, right @ColtsFan?
    "I've made a note never to piss you two off." - Stike


  • Photo EggPhoto Egg Posts: 11,760
    GlennM said:
    Can the Adore be used with propane or is it just natural gas?
    I’m sure it fires with propane, right @ColtsFan?
    You have to choose when you order. Nat Gas or Propane.
    Thank you,
    Darian

    Galveston Texas
  • ColtsFanColtsFan Posts: 5,903
    GlennM said:
    Can the Adore be used with propane or is it just natural gas?
    I’m sure it fires with propane, right @ColtsFan?
    Correct, they offer a propane version and a natural gas version.
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • ThatgrimguyThatgrimguy Posts: 4,610
    edited May 2019


    Alfredo sauce and shredded mozzarella. Artisan bread in 5 olive oil dough. I had let it age for 6 days, seperated into balls then sit on the counter covered by a wet dish cloth for 2-3 hours.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
  • TEXASBGE2018TEXASBGE2018 Posts: 3,740
    Pies from Friday. Crust was a lot darker than it looks here.


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

  • TEXASBGE2018TEXASBGE2018 Posts: 3,740
    edited June 2019
    Deja vu???


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

  • smokingalsmokingal Posts: 1,025
    Made some brisket and jerk Wagyu lardo pizza using 96-hour no knead dough.






     
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • NDGNDG Posts: 2,311
    Beautiful night in OHIO made pizzas (SD starter, 3 day rise) and enjoyed the night.
    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” 
  • alaskanassasinalaskanassasin Posts: 6,296
    @mahenryak buy one with your permanent dividend! Ha!
       I knew they wouldn’t be able to leave it alone
    South of Columbus, Ohio.

    "It’s very possible I’m doing it all wrong, haven’t watched any videos, but I’m happy with the ones I make."
      - @Legume

  • mahenryakmahenryak Posts: 1,324

    @alaskanassasin I must confess I caught the pizza oven bug and ordered one these contraptions last month. I received my new Bollore Pizza Party oven a couple of weeks ago, or so. I think I posted it in the 'what are you buying now thread?' . I still have a lot to learn but I'm already enjoying the challenge of working with different dough recipes. I have mostly been experimenting with cold fermentation and making Neapolitan style pizzas. I wasn't doing either prior to my new oven purchase so it's already inspired me to get a little outside my comfort zone, which is a good thing.

    P.S.

    Jay Hammond did his best to keep the PFD sacred--may he rest in peace--of course, he doesn't deserve all the credit. It definitely has become a hot button item up here and a point of contention within the legislative body. They are wrestling over it right now--again. My wife and I have always viewed it as something extra and have been careful to try not to make plans around it or depend upon it over the years.

    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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