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Old 08-01-2019, 04:00 PM   #121
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We just made pizza tonight. DW uses a dough recipe with bread flour and dry yeast, and keeps some frozen. We cook on an 18" round charcoal-fired Weber table-top grill with a pizza stone in it. I get it to 450-500 F according to a high temp sensor from ThermoWorks. Tricky but works great, cooking in 10-15 minutes.


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Old 08-01-2019, 04:03 PM   #122
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We just made pizza tonight. DW uses a dough recipe with bread flour and dry yeast, and keeps some frozen. We cook on an 18" round charcoal-fired Weber table-top grill with a pizza stone in it. I get it to 450-500 F according to a high temp sensor from ThermoWorks. Tricky but works great, cooking in 10-15 minutes.


Angus


Makes me want some pizza for dinner!
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Old 08-01-2019, 04:35 PM   #123
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Makes sense to me.
Made this again last weekend. A LOT better. Not sure what I did different other than using honey like in the recipe instead of sugar an let the dough sit a little longer but it did not have that overwhelming wheat taste. Actually tasty
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Old 08-01-2019, 04:43 PM   #124
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Made this again last weekend. A LOT better. Not sure what I did different other than using honey like in the recipe instead of sugar an let the dough sit a little longer but it did not have that overwhelming wheat taste. Actually tasty


Sounds like youíre getting the recipe dialed in...

Did I say I was getting hungry for pizza?
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Old 08-01-2019, 05:26 PM   #125
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Tom, thanks. You might be able to help us with a snag we ran into tonight. Using the same dough recipe and even same bag of bread flour from recent batches, the thawed dough ball really fought back and resisted flattening and stretching out. When Joan ended up with a starfish-shaped pie under a wine-bottle rolling pin, I used the technique from your video about forming the new dough ball (re-forming in this case) by tucking in under itself - almost like a jelly fish- and reforming the ball to start over. But is refused to stretch out and go flat like NY thin crust (our favorite) and stayed thick and small in diameter. It just pulled back when we tried to stretch.


We figured something went south with the gluten formation because everything else was the same as previous batches. Do you think that somehow it just got overworked and over-formed on elasticity? It was good Pizza but it left us scratching out heads.


Thanks for all your great contributions. Safe Travels and Bon Appetite!


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Old 08-01-2019, 05:33 PM   #126
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Angus

You can reball the dough but often it doesnít open (stretch) as well as you think it should. Sounds like maybe you were too eager to eat and didnít let the dough rest long enough after balling it again.

Also, cold dough will not open up as easily as room temperature dough. Iím far from a pizza dough expert. I know this...if you can eat it and it tastes good, it was a success. Cheers!
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Old 08-01-2019, 06:48 PM   #127
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Tom, I think you are right on. We did in fact rush things this afternoon and ate sooner than normal- partly due to rain. The dough could have rested more. Thanks.


BTW your video reminded me of our KitchenAid mixer and the considerable discussion that went in to decide whether to put it in storage after selling the house or put it in the basement of the Pinnacle. Well the CAT scales do not lie (I hope) 'cause even with it we had 750 lbs. left! Yay, more pizza and cookies!


thanks again
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Old 08-01-2019, 06:50 PM   #128
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Yes! More pizza and more cookies indeed
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Old 08-31-2019, 08:28 AM   #129
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Campground pizza

Tom, you need to tow this behind your rig on your next trip! Click image for larger version

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Should be large enough to serve the whole campground.
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Old 08-31-2019, 08:31 AM   #130
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Thatís a sweet oven! Probably cost more than the trailer
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Old 02-14-2020, 09:06 PM   #131
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Reviving an old thread....

Made some pizza tonight (at home). Made a BBQ pizza (brisket, cheddar cheese, onion and jalapeŮo, with bbq sauce) and an asparagus and prosciutto pizza with olive oil and a balsamic drizzle.

Sorry, no pics as we all are them as quick as I could make them. Anyone make pizza lately?
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Old 02-14-2020, 10:39 PM   #132
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Not anywhere as elegant as your recipe, but did doctor up a Digiorno 3 meat, with black olives, more pepperoni, and a smattering of shredded Mexican cheese on top. Yours sounds MUCH better!
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Old 02-15-2020, 02:06 AM   #133
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Homemade pizza cooked in the Dutch oven!
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Old 02-15-2020, 06:30 AM   #134
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Homemade pizza cooked in the Dutch oven!
From one Dutch oven cook to another that looks good. But how'd you get it out without it gettin all mashugana
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Old 02-15-2020, 09:30 PM   #135
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Homemade pizza cooked in the Dutch oven!


Thatís awesome!
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Old 02-16-2020, 05:22 PM   #136
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Thanks!

Actually the crust cooked really good for me and I used a spatula to loosen it from the sides, then tipped the Dutch oven about 45 degrees and it slipped right out
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Old 02-23-2020, 08:06 PM   #137
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Has anyone tried to make a low carb pizza crust. I am diabetic and too many carbs send my system for a loop. I found this out last Sept. I have quit making homemade bread for this reason.
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Old 02-23-2020, 08:09 PM   #138
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Has anyone tried to make a low carb pizza crust. I am diabetic and too many carbs send my system for a loop. I found this out last Sept. I have quit making homemade bread for this reason.


Duke

Iíve made a cauliflower crust pizza that was pretty tasty. Actually made it a couple times for MadJokerTxís wife who doesnít eat carbs either.
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Old 02-24-2020, 05:40 AM   #139
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We eat whole wheat that tastes pretty good.
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Old 02-24-2020, 03:59 PM   #140
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Campground pizza

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Has anyone tried to make a low carb pizza crust. I am diabetic and too many carbs send my system for a loop. I found this out last Sept. I have quit making homemade bread for this reason.


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Duke

Iíve made a cauliflower crust pizza that was pretty tasty. Actually made it a couple times for MadJokerTxís wife who doesnít eat carbs either.


Hereís a link to a recipe for low carb crust using almond flour. Iíve tried it and itís pretty good as well.


https://www.fathead-movie.com/index....ux-carb-pizza/
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