Friday night is normally Pizza Night at our house, but I've been somewhat lazy lately using store bought Naan bread, making quick pizzas on the Blackstone. Not tonight.
Since there's a throwdown in progress and two bags of "00" flour have been sitting in the pantry I decided tonight's pizzas would be made on the Goldens'. I started my fire mid afternoon to let the grill get up to pizza baking temps. Indirect, two level of grates, Lodge CI pizza pan. Surface temps at cook time were around 550 - 560F.
The dough this morning, waiting to rise -
After an all day rise in a warm location, the yield is two dough balls -
Pie #1. Meat Lover's.
Pepperoni, Virginia Ham, Bacon, Ground Beef. Roasted Red Peppers thrown in for good measure -
Five to six minutes, done.
Pie #2. Garlic Shrimp and Bacon.
Five minutes, done.
Ready to be sliced -
I haven't made pizza with this "00" flour in a long time. I followed the recipe on the package rather than the one I normally use. The result was pizza perfection.
As you can tell from the pics, these turned out quite well. I attribute part of today's success to not being impatient with grill temps, letting the Goldens' get up to temp for a good 90 minutes, allowing the CI pan to get to a proper baking temp. Many times in the past I've waited 8 to 12 minutes for a pie to be done. They were done in 5 today.
Thanks for checking in on today's pizza experiment!
Regards,
-lunchman
Since there's a throwdown in progress and two bags of "00" flour have been sitting in the pantry I decided tonight's pizzas would be made on the Goldens'. I started my fire mid afternoon to let the grill get up to pizza baking temps. Indirect, two level of grates, Lodge CI pizza pan. Surface temps at cook time were around 550 - 560F.
The dough this morning, waiting to rise -
After an all day rise in a warm location, the yield is two dough balls -
Pie #1. Meat Lover's.
Pepperoni, Virginia Ham, Bacon, Ground Beef. Roasted Red Peppers thrown in for good measure -
Five to six minutes, done.
Pie #2. Garlic Shrimp and Bacon.
Five minutes, done.
Ready to be sliced -
I haven't made pizza with this "00" flour in a long time. I followed the recipe on the package rather than the one I normally use. The result was pizza perfection.
As you can tell from the pics, these turned out quite well. I attribute part of today's success to not being impatient with grill temps, letting the Goldens' get up to temp for a good 90 minutes, allowing the CI pan to get to a proper baking temp. Many times in the past I've waited 8 to 12 minutes for a pie to be done. They were done in 5 today.
Thanks for checking in on today's pizza experiment!
Regards,
-lunchman
