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Pizza Night

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Post Wed Aug 22, 2012 12:51 pm
EddieK1376 well done
well done

Posts: 657
Location: Noblesville, IN

Not gonna write up much about it but the pictures. Normal pizza night cook. Premade the dough in my bread machine from nakedwhiz website. 2 half/half pepperoni and cheese the other was fresh mozz and shredded mozz

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Untitled by EKomrska, on Flickr

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Untitled by EKomrska, on Flickr

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Untitled by EKomrska, on Flickr

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Untitled by EKomrska, on Flickr

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Untitled by EKomrska, on Flickr

The dough on the fresh mozz was nice and airy but the other 2 were alright. Not sure why since it was all the same mix except one was frozen but thawed out. I didn't like the sauce I bought and they didn't have my normal sauce I do buy but overall the pizza was good!

Post Wed Aug 22, 2012 2:56 pm
sroach well done
well done

Posts: 1121
Location: Warrington, PA
A picture is worth 1000 words, and you just read a book to my stomach.


Nicely done!
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_________________
XL BGE
18.5 Kettle Gold
18.5 WSM

Post Wed Aug 22, 2012 7:01 pm
BBcue-Z well done
well done

Posts: 3030
Location: Atlanta-GA
Awesome looking pizza!!
The crust looks beautiful top and bottom. Congrats Eddie, you’ve mastered grilled pizza :)
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Post Wed Aug 22, 2012 10:23 pm
jsperk well done
well done

Posts: 945
Location: Pittsburgh PA
Looks really good Eddie. What temps you cook at for pizza?
Weber OTG/smokneator/rotisserie
Grill Dome/Stoker

Post Wed Aug 22, 2012 10:35 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Excellent! :D Nice job, Edward!
Large BGE
CG Duo with SFB

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Post Thu Aug 23, 2012 5:58 am
jfm0830 well done
well done

Posts: 2638
Location: Northeastern MA

Excellent job Eddie! +1 to what everyone else's said.

I find when I make a lot of pizzas, each one is a little different because the dough has set out at room temperature for a longer and longer period of time. The ones towards the end tend to rise more.

Jim
2 Large BGEs
Kenmore Elite 6 Burner Gas Grill
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BBQ Site: http://grillinsmokin.net


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