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Thread: Pizza?

  1. #1
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    Pizza?

    So, Made some dough last night and put it in the fridge to retard and develop flavor for a thin cracker crust pizza.

    Used the BBQ with a pizza stone to cook them.

    First one is artichoke hearts, kalamata olives and feta cheese.

    The other is a margherita made with plum tomatoes, basil and fresh mozzarella.

    Homemade sauce which was basically just diced tomatoes and spices whizzed up with a stick blender then drained of extra juice.

    So crispy you can pick a whole slice up and get a nice crunch.

    It's a great thing to do if you have company over, because you can talk and make pizzas and snack and make more pizzas. Only problem was we didn't have company! LOL.

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    Programmer - An organism that turns coffee into software.
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  2. #2
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    You keep showing all this good food, your gonna cause me to take the loooooooong way next time I visit my brother in law in Stockton...
    "There’s a lot of work being done today that doesn’t have any soul in it. The technique may be the utmost perfection, yet it is lifeless. It doesn’t have a soul. I hope my furniture has a soul to it." - Sam Maloof
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  3. #3
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    I've just had dinner and now I am hungry again.
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  4. #4
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    Looks really good Brent. Been meaning to try doing pizza on the smoker with a pizza stone. Do you heat up the stone before rolling out the dough/crust onto it?

    An old coworker used to do it that way and seemed like I'd be burning myself trying to roll it out on the hot stone.
    Darren

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  5. #5
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    Yum
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  6. #6
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    Quote Originally Posted by Darren Wright View Post
    Looks really good Brent. Been meaning to try doing pizza on the smoker with a pizza stone. Do you heat up the stone before rolling out the dough/crust onto it?

    An old coworker used to do it that way and seemed like I'd be burning myself trying to roll it out on the hot stone.
    Actually, if I was going to do it this way again, I'd do it in a couple of steps.

    I usually use the stone in the oven. Crank the oven up all the way with the stone in it and let it heat for a while. I roll the dough out and dock it. Then I put it on a peel and par cook it for a minute or so, then pull it out.

    And thats what I would do for the grill, I'd par cook all the pizza's first, and then I'd do the grill on a medium heat. The problem I had with the grill is that it got the bottom too hot without enough heat on top to cook the cheese, the way an oven would.

    But the hotter stone gave me a crisper crust than I usually get from the oven.
    Programmer - An organism that turns coffee into software.
    If all your friends are exactly like you, What an un-interesting life it must be.
    "A door is what a dog is perpetually on the wrong side of" Ogden Nash


  7. #7
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    Man that looks/sounds good...Mmmmmm pizza
    The perception of perfection is perfectly clear to everyone else

  8. #8
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    We do it like that quite often. Sure looks good
    Faith, Hope & Charity

  9. #9
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    Dude...that's a Digornio
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  10. #10
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    Looks good Brent. I just started fixing pizza on my grill last summer. I put the raw dough straight onto the grate for about 60 seconds then flip. This makes the dough stiff enough to then remove it from the grill onto a pizza pan and take back inside to put all the sauce, toppings and cheese on. Then back onto the grill, directly on the grate for about another 5-8 minutes. It really makes for a good tasting pizza.
    It's not what you achieve in life...It's what you overcome!

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