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Pizza time

bosco0633
bosco0633 Posts: 383
edited December 2015 in EggHead Forum
I left it to the bag pull......

A perfect tare = a good day of cooking!!!


Yesterday I decided to fire up my new 32" Komodo Kamado and added the baking stone accessory.  I heat soaked the grill for an hour until I knew it was steady at 550.  


Pizza's 
- Pepperoni and bacon (my son has a dairy allergy)
- Pepperoni, bacon, and green pepper
- Pepperoni, mushroom, green olive, sun dried tomato and habanero peppers
- Margherita Pizza 

Everything turned out really good.  The crust was one of my best crusts to date.  I think 550 is my new go to temp for pizza, the extra thick baking stone retained the heat really well and I believe was a contributing factor in the golden brown crust!


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Comments

  • bgebrent
    bgebrent Posts: 19,636
    Perfect lookin pie brother!
    Sandy Springs & Dawsonville Ga
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  • ryantt
    ryantt Posts: 2,558
    edited December 2015
    Man that crust looked perfect.  Great looking pizzas and love the toppings used. 

    Only problem I have is I can only like this post once, and that is just dumb. 
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • bosco0633
    bosco0633 Posts: 383
    The crust is honestly about the best that I have been able to produce to date.  I am finally hitting my sweet spot with pizza..... it has been a real love hate let me tell you!!!
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  • ryantt
    ryantt Posts: 2,558
    What was different with this crust, and what problems did you have in the past?   I've found we had to take the sugar out of the crust when doing them on the grill.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • bluebird66
    bluebird66 Posts: 2,946
    Awesome!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • bhedges1987
    bhedges1987 Posts: 3,201
    What is your dough recipe!?? 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Yes sir... Awesome pie. Crust browned perfectly. 
    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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  • bosco0633
    bosco0633 Posts: 383
    Thanks guys ill post recipe in morning 
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  • Wolfpack
    Wolfpack Posts: 3,552
    Would be interested in the dough recipe as well- looks like perfect pizza. Nice cook and beautiful pics
    Greensboro, NC
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  • jhl192
    jhl192 Posts: 1,006
    Nice pizza but doesn't this post belong on the Kamado forum.  I doubt BGE wants to pay to advertise Kamado. 
    XL BGE; Medium BGE; L BGE 
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  • bosco0633
    bosco0633 Posts: 383
    jhl192 said:
    Nice pizza but doesn't this post belong on the Kamado forum.  I doubt BGE wants to pay to advertise Kamado. 
    Im really sorry, I have been posting cooks on here for the past year with another brand and was always told as long as I don't talk about the cooker and stick to cooking that I was ok.  

    I am not trying to advertise for any brand but understand you're position.  I will stop posting my cooks on this forum.

    Sorry if I offended anyone
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  • saluki2007
    saluki2007 Posts: 6,354
    edited December 2015
    bosco0633 said:
    jhl192 said:
    Nice pizza but doesn't this post belong on the Kamado forum.  I doubt BGE wants to pay to advertise Kamado. 
    Im really sorry, I have been posting cooks on here for the past year with another brand and was always told as long as I don't talk about the cooker and stick to cooking that I was ok.  

    I am not trying to advertise for any brand but understand you're position.  I will stop posting my cooks on this forum.

    Sorry if I offended anyone
    Please don't do that.  Your cooks are always great and you can share some of the insight as the rest of us kamado cookers.  Don't let one a$$hat run you off.  You know people post cooks from all kinds of cookers on here, not just eggs.

    Great looking pies by the way and would also love to know what you did different this time around compared to previous crusts.
    Large and Small BGE
    Central, IL

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  • FarmerTom
    FarmerTom Posts: 685
    Hey bosco0633, if you read this forum, I'm sure you've noticed that very few posts don't have some sort of negative reply in the thread somewhere.  Keep em coming, just look at how many are ignoring the brand cooker you use and are wanting your dough recipe.  I am interested also.  I have yet to do pizza, but it is on my "to do list".  Any info I can find to improve my first try is of interest to me.  Will bookmark this thread in hopes you post that recipe.

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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  • ryantt
    ryantt Posts: 2,558
    @bosco0633 who cares what type of cooker you're using, this place is about cooking not the cooker.  Still wanting to know what was different about your crust this time.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • bosco0633
    bosco0633 Posts: 383
    I used a recipe from a book I recently purchased called the pizza bible.  His secret ingredient is diastatic malt.  It is an old baking secret designed to help rise the dough and make it crispy!!

    Can I post a recipe from a book on this forum?? 


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  • ryantt
    ryantt Posts: 2,558
    Absolutely, post away. Don't let some turd who's jealous of your amazing cookers run you off.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    jhl192 said:
    Nice pizza but doesn't this post belong on the Kamado forum.  I doubt BGE wants to pay to advertise Kamado. 
    You can't be serious about this could you?????? If BGE didn't like it the moderators could just delete it! This person was kind enough to share there cooks with all of us and you want to kick them to the curb because he doesn't have a Big Green Egg.

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    bosco0633 said:
    I left it to the bag pull......

    A perfect tare = a good day of cooking!!!


    Yesterday I decided to fire up my new 32" Komodo Kamado and added the baking stone accessory.  I heat soaked the grill for an hour until I knew it was steady at 550.  


    Pizza's 
    - Pepperoni and bacon (my son has a dairy allergy)
    - Pepperoni, bacon, and green pepper
    - Pepperoni, mushroom, green olive, sun dried tomato and habanero peppers
    - Margherita Pizza 

    Everything turned out really good.  The crust was one of my best crusts to date.  I think 550 is my new go to temp for pizza, the extra thick baking stone retained the heat really well and I believe was a contributing factor in the golden brown crust!


    Just awesome and please post the dough recipe and forget about the person that was not so nice because of your choice of ceramic cooker.

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • jarc
    jarc Posts: 241
    Great looking pies. Keep it coming.

    LBGE

    Misplaced Cajun-----Blytheville, AR

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  • bosco0633
    bosco0633 Posts: 383
    4.5 grams (1½ teaspoons) active dry yeast
    70 grams (¼ cup plus 1 tablespoon) warm water (80°F to 85°F)
    453 grams (3½ cups) flour with 13 to 14 percent protein, preferably All Trumps, Pendleton Flour Mills Power, Giusto’s High Performer, King Arthur Sir Lancelot Unbleached Hi-Gluten, or Tony’s California Artisan Flour
    9 grams (1 tablespoon) diastatic malt
    225 grams (4 cups plus 2 tablespoons) ice water, plus more as needed
    9 grams (2 teaspoons) fine sea salt
    5 grams (1 teaspoon) extra virgin olive oil

    Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. The yeast should dissolve in the water and the mixture should foam. If it doesn’t and the yeast granules float, the yeast is “dead” and should be discarded. Begin again with a fresh amount of yeast and water.
    Combine the flour and malt in the bowl of a stand mixer fitted with the dough hook.
    With the mixer running on the lowest speed, pour in most of the ice water, reserving about 2 tablespoons, followed by the yeast-water mixture. Pour the reserved water into the yeast bowl, swirl it around to dislodge any bits of yeast stuck to the bowl, and add to the mixer. Mix for about 15 seconds. 
    Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the hook. Stop the mixer. Use your fingers to pull away any dough clinging to the hook, and scrape the sides and bottom of the bowl with a bowl scraper or rubber spatula. Check the bottom of the bowl for any unfloured work surface, then knead it for 2 to 3 minutes, until smooth.
    Cover the dough with a damp dish towel and let rest at room temperature for 1 hour. Using a dough cutter, lift the dough into a large bowl, press it down slightly, and rub a little water over the top. Cover with a double layer of plastic wrap and refrigerate for 24 hours

    Again this is from the pizza bible book
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  • bosco0633
    bosco0633 Posts: 383
    I personally like the King Arthurs bread flour or 00 flour if you can find it for pizza!

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  • HeavyG
    HeavyG Posts: 10,380
    I'm equally impressed by his perfect tear of the charcoal bag. That almost never happens for me.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • milesvdustin
    milesvdustin Posts: 2,882
    I strive for the perfect stitch tear every time. 

    @bosco0633 ignore that other dude. Hes jelly. 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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