scayne62
Full Fledged Farker
Great looking pie! I wish I would take the time to make my own dough but I just do not. I think spreading out he coals would be beneficial on getting the uniformed crust.
Earl's Inaugural Wood Fired Pizza
- Thread starter peeps
- Start date
peeps
somebody shut me the fark up.
My wife is gonna try making dough for the next time, just wanted to get one under the belt before venturing too much...
Nice gift That looks Great to me
Hey Peeps, I have a request. Make a Reuben Pizza and post up some pics while you are practicing. I've seen one somewhere and your atypical dough sprinkled with caraway seeds to mimic rye bread would be killer. Corn beef or pastrami, Swiss and s-kraut oh my. Back when I had good knees the wife and I spent a lot of time in Red River NM. There was a pizza shop there for a couple of seasons and your pizza looked identical to what they sold.
Phubar
somebody shut me the fark up.
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One of the best looking pies I've seen around here!
peeps
somebody shut me the fark up.
Interesting, though neither I or my wife are fans of Reubens, so I don't see it happening in the next run or three :wink:
peeps
somebody shut me the fark up.
While I appreciate the compliment, I think you may have missed the recent pizza throwdown... :mrgreen:
Blitzcraig
Found some matches.
Looks like you got the desired results, that is a great looking pizza.
A couple of questions. What is the paper between the pie and the stone and what was your fuel?
A couple of questions. What is the paper between the pie and the stone and what was your fuel?
peeps
somebody shut me the fark up.
Thanks! The paper is parchment paper. I don't have a peel, so I prepped everything on the parchment paper then pulled it after a couple minutes on the stone.
Fuel was hickory and oak.
grillinguy247
is one Smokin' Farker
Great looking pizza. I'd eat that any day of the week. :thumb:
DiamondMarco
Knows what a fatty is.
Great post. After living in Italy for seven years I've had some of the best pizzas ever. And almost every one of them was made in a wood fired oven. The searing heat hitting the bottom crust turns the moisture in the dough to steam, giving a quick rise while crisping the bottom of the crust and imparting a nice smoky flavor. That's how the word NIVARNA was invented. Thanks for the post and stiring up memories.
Tonybel
Babbling Farker
Nice job!
Titch
somebody shut me the fark up.
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Yes please, burnt dough or not, that almost looks smellable:thumb:
PaulieG
Knows what a fatty is.
Peeps- that looks great. Being a chef for over 30 years pizza is my thing. When we made pizza at our restaurant my deck would be around 650 degrees so your temp is about right. We did every thing by 100 weights but I have broken down the dough recipe to make it easier for home use. This will make two 12-14 inch pizzas.
3½ cups (16 ounces) high-gluten flour (Only Tipo“00” flour such as Caputo flour can be used if making Neapolitan pizza).
9 ounces warm water
1 tablespoon olive oil
1 teaspoon instant yeast
¾ teaspoon salt
In a stand mixer fitted with the paddle attachment, mix on low speed until ingredients come together and form a scrappy dough. Add olive oil and mix for a few seconds longer until it's incorporated into the dough. Switch to the dough hook attachment and set mixer to medium speed. Allow mixer to knead the dough for a full 15 minutes at which time it should pass a windowpane test. Place dough in a large oiled bowl and cover tightly with plastic wrap. Place dough in the refrigerator for 24 hours. This is the trick that most home cooks don’t do. The dough needs to rise slow and cold to give it that NY style crust.
Make sure that your stone is in the grill for at least 15 minutes before you slab the pizza. The grill may be 650 but the stone also needs to be that temp.
3½ cups (16 ounces) high-gluten flour (Only Tipo“00” flour such as Caputo flour can be used if making Neapolitan pizza).
9 ounces warm water
1 tablespoon olive oil
1 teaspoon instant yeast
¾ teaspoon salt
In a stand mixer fitted with the paddle attachment, mix on low speed until ingredients come together and form a scrappy dough. Add olive oil and mix for a few seconds longer until it's incorporated into the dough. Switch to the dough hook attachment and set mixer to medium speed. Allow mixer to knead the dough for a full 15 minutes at which time it should pass a windowpane test. Place dough in a large oiled bowl and cover tightly with plastic wrap. Place dough in the refrigerator for 24 hours. This is the trick that most home cooks don’t do. The dough needs to rise slow and cold to give it that NY style crust.
Make sure that your stone is in the grill for at least 15 minutes before you slab the pizza. The grill may be 650 but the stone also needs to be that temp.
PappaOscar
Full Fledged Farker
Nice looking pie. Never tried turkey pepperoni before. Gives me a reason to fire up the grill!
peeps
somebody shut me the fark up.
Thanks for the recipe! I'll task Tasha with whipping this up one day!
