Pizza - BBQ Central

Go Back   BBQ Central > General > Grilling
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-29-2006, 09:54 AM   #1
Cooker


 
Join Date: Mar 2005
Posts: 205
Pizza

I did this last nite on the 22.5 kettle. Used a mounded over Weber chimney of lump. Once rocket hot, distributed around the circumference of the kettle charcoal grate. Placed pizza stone in center of grilling grate. Cloverd with lid for 15 minutes. After 15 minutes, baked pies--1 at a time, of course.

As always made dough & sauce from scratch. Can give recipe if wanted.

Made two pies. Here's one (sorry about the image softness--these were shot hand held in available nite time kitchen light):





All images shot ISO 1600 with wide open aperture (which varied with focal length)
__________________

LowRent is offline   Reply With Quote
Old 12-29-2006, 10:01 AM   #2
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
Looks awesome !
__________________

__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 12-29-2006, 10:03 AM   #3
BBQ Centralite
 
Kloset BBQR's Avatar


 
Join Date: Mar 2005
Location: Hudson, OH
Posts: 3,150
Man that looks great Low Rent. Making me hungry right now!
__________________
Smoke 'em if you got 'em!

KCBS member & Certified BBQ Judge

The mission of the Kansas City Barbeque Society is to celebrate, teach, preserve, and promote barbecue as a culinary technique, sport and art form.

Sic semper tyrannis!

https://www.impeach-barack-obama.com/

https://theglennbeck912project.com/
Kloset BBQR is offline   Reply With Quote
Old 12-29-2006, 10:11 AM   #4
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Nice pie!
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 12-29-2006, 10:18 AM   #5
Cooker


 
Join Date: Mar 2005
Posts: 205
Thanks. This was my first run at it too. It'll only get better. This is a vastly superior way to doing pizza unless you have one of them pricey Viking ovens that can go to 800*.
LowRent is offline   Reply With Quote
Old 12-29-2006, 10:30 AM   #6
Pope O'Que
 
SteerCrazy's Avatar


 
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
nice lookin pizza.... :P
SteerCrazy is offline   Reply With Quote
Old 12-29-2006, 10:51 AM   #7
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Very Nice. All recipes are welcome.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 12-29-2006, 10:59 AM   #8
BBQ Centralite


 
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
It's lunch time, send one my way.
__________________
John

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote
Old 12-29-2006, 11:10 AM   #9
Wizard of Que
 
DATsBBQ's Avatar


 
Join Date: Jan 2006
Location: Galveston TX
Posts: 1,763
low rent wrote:
Quote:
Thanks. This was my first run at it too. It'll only get better. This is a vastly superior way to doing pizza unless you have one of them pricey Viking ovens that can go to 800*
Foget the expensive Viking.

http://www.primogrill.com/ Click Recipe, Click Pizza. If's a Flashpage, so no direct link.
DATsBBQ is offline   Reply With Quote
Old 12-29-2006, 11:23 AM   #10
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
looks great! How about that sauce recipe?
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 12-29-2006, 01:28 PM   #11
Cooker


 
Join Date: Mar 2005
Posts: 205
Quote:
Originally Posted by oct_97
It's lunch time, send one my way.
Did you say something about lunch today?
LowRent is offline   Reply With Quote
Old 12-29-2006, 01:29 PM   #12
Cooker


 
Join Date: Mar 2005
Posts: 205
Quote:
Originally Posted by Cliff H.
Very Nice. All recipes are welcome.
I'm watching my 1 & 2 year old today. It's a miracle I've been able to post what I have. So, the recipes will be posted tonite or tomorrow.
LowRent is offline   Reply With Quote
Old 12-30-2006, 09:07 PM   #13
Moderator
 
dledmo's Avatar
 
Join Date: Nov 2006
Posts: 536
How hot did the grill get? The pie looks great, how did the crust turn out? I have done mini deep dish pizzas using pie plates in the oven and those have been good, even with crappy store bought dough. I only have a gas grill and am curious how well a charcoal grill perfoms.
dledmo is offline   Reply With Quote
Old 01-02-2007, 09:15 AM   #14
Cooker


 
Join Date: Mar 2005
Posts: 205
Ingredients:

230 g water
1 t salt
1 t sugar
360 g high gluten flour (I used King Arthur Sir Lancelot--good luck finding it)
1 t IDY = Instant Dry Yeast (I used SAF brand)

Combine first three ingredients in mixer bowl. Mix 'til salt & sugar disolved before adding approximately 1/3 of the flour. When flour has been incorporated add the IDY. Immediately add another 1/3 of the flour. Mix 'til incorporated. Add final amount of flour. Once dough comes together kneed for 7 minutes. Cover dough ball and let rise in mixing bowl for about 1 hour. Punch dough down. Divide in half. Lightly oil (I use spray) two bowls. Place dough balls in bowls & cover airtight. Place in fridge for 24 hours. Take dough out an hour before you plan to work with it.
LowRent is offline   Reply With Quote
Old 01-02-2007, 09:21 AM   #15
Cooker


 
Join Date: Mar 2005
Posts: 205
Quote:
Originally Posted by dledmo
How hot did the grill get? The pie looks great, how did the crust turn out? I have done mini deep dish pizzas using pie plates in the oven and those have been good, even with crappy store bought dough. I only have a gas grill and am curious how well a charcoal grill perfoms.
I have no idea how hot the grill was, other than very very HOT. The crust was great. Crispy on the bottom. I preheated the stone for only 10 minutes. Any longer and the crust would start to burn--the exact opposite of my 550 oven. I can never burn a crust in the oven.

I used a 22.5" Weber kettle OneTouch Gold. Great grill IMO. The charcoal was arranged around the outer edge/perimeter. There were no coals directly under the stone/pizza, and this is a critical element for baking pizzas on the grill. An 18" would require a much smaller stone & pizza.

I suppose you could do deep dish, but you'd use way, way less charcoal but the same technique. Heavy aluminum or cast iron pans are best of deep dish. I trust you've been to www.pizzamaking.com for details on preferred equipment.
LowRent is offline   Reply With Quote
Old 01-13-2007, 12:25 AM   #16
Moderator
 
dledmo's Avatar
 
Join Date: Nov 2006
Posts: 536
Thanks for the link, I put it in my favorites. What pizza stone are you using? I see the pizza peel, very nice. I saw the recipe for the dough, how did you prepare it, i mean roll out or toss, and to what thickness?
dledmo is offline   Reply With Quote
Old 01-13-2007, 08:16 AM   #17
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Holy [smilie=dancing_cow.gif] that looks great. NOW I have to get my kettle out of the shed and crank it up.
__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

https://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 01-14-2007, 06:21 PM   #18
Wizard of Que
 
Green Hornet's Avatar


 
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
That was a good link
I have always loved UNO's pizza and tried the recipie they had. Me my wife and the kiddies enjoyed this pie. First time making one from scrach too. Won't be the last one though.
__________________
YABBA DABBA DOO!
Green Hornet is offline   Reply With Quote
Old 01-16-2007, 10:15 AM   #19
Smoker


 
Join Date: Jan 2007
Posts: 311
Now that's a pizza! How long did you cook the pie's for?

Tim
CarolinaQue is offline   Reply With Quote
Old 01-16-2007, 11:24 AM   #20
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
That looks great GH.
I take you have 'shroom haters in your family too?
__________________

__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







All times are GMT -5. The time now is 06:16 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×