Board index Barbecue Board General Discussion More Pizza

More Pizza

This is the place to ask your BBQ questions, share information, and more.
Post Tue Jun 19, 2012 8:33 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
There was a disturbance in the force. Last night was the first time in 2 years that the Gamecocks Baseball team has lost a game when I've made pizza on the grill. :cry: I don't know what went wrong. Pizza was still good though. :roll: :)

Mine was topped with Marinara, Fresh Basil, Mozzarella, Feta Cheese, Sundried Tomatoes and Pepperoni.

Image

Image

My wife's pizza had the same, minus the Sundried Tomatoes and Basil.

Image

This time I didn't use the Publix pre-made dough ball from their bakery. Instead I made the pizza dough recipe from the Naked Whiz website (Naked Whiz Bread Machine Pizza dough)...this was the recipe that Griffin recently used for his calzones (except I used White Cornmeal instead of yellow)...

http://grilldome.net/recipes/pizza/nake ... zza-dough/

http://griffinsgrub.wordpress.com/2012/ ... -the-bge/#

I followed the recipe from Griffin's blog when I was making the dough....I was thinking it was the same recipe as this one that I've made before (Naked Whiz NY Style pizza dough), except utilizing a bread machine instead of the old fashioned way of letting it rise in a warm location:

http://www.nakedwhiz.com/thermometer/nypizzadough.htm

I knew something was different, as the dough from last night seemed a little more dense than the Naked Whiz NY Style pizza dough. Wasn't until this evening that I realized they were 2 separate recipes. It was still good, but I prefer less denseness to the dough on my pizza (just my personal preference though). I have to say though, it was very convenient to use the bread machine.

I think I'm going to have to change it up for tomorrow's game versus Kent State. My lucky pizza days are over I believe. :lol: Maybe do some burgers since I've been craving those lately. I'll have to think about it.
Large BGE
CG Duo with SFB

Image

Post Tue Jun 19, 2012 11:02 pm
timbarber84 medium-well
medium-well

Posts: 204
Location: flatwoods ky

dyal i do beleve your going to turn into a pizza lol looks good i get over that way im coming to your house for pizza lol
TIMS BBQ

Post Wed Jun 20, 2012 7:58 am
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

Sorry to hear that. Maybe its just the different pizza dough that jinxed it? Pizza still looks good, though.

Post Wed Jun 20, 2012 8:41 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7466
Location: Stoughton, WI
That 3-legged thing that the stone's sitting on...is that the "platesetter"?

The pizza does look good, though. Was the crust tougher or chewier?

Post Wed Jun 20, 2012 9:31 am
EddieK1376 well done
well done

Posts: 657
Location: Noblesville, IN

ScreamingChicken wrote:
That 3-legged thing that the stone's sitting on...is that the "platesetter"?

The pizza does look good, though. Was the crust tougher or chewier?


Yeah it's the platesetter and then it looks like he uses legs that are provided by the Egg for even heat distribution.

I do my setup a little different but it accomplishes the same thing.

Post Wed Jun 20, 2012 8:33 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Thanks, guys. Griffin, I changed it up for tonight. Had some Juicy Lucy's... :) I'll post those in a minute.

ScreamingChicken wrote:
That 3-legged thing that the stone's sitting on...is that the "platesetter"?

The pizza does look good, though. Was the crust tougher or chewier?


Eddie is correct...that is how I set mine up. The crust was just heavier....not really tougher or chewier. The other doughs seem to be a little more "airy" inside, which I prefer. It wasn't bad, it just wasn't my favorite.
Large BGE
CG Duo with SFB

Image


Return to General Discussion