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Decided I wanted to tackle some pizzas on the 22.5" Weber kettle. Made a basic dough and let it rise most of the afternoon, also made a basic pizza sauce. Toppings i chose from were some sliced mushrooms, diced green pepper, prosciutto, Reggiano parmesan, goat cheese, and fresh mozz.
Sauce ingredients were:
(1) can peeld whole tomatoes
4 cloves of garlic
pinch of oregano
pinch of basil
1 tsp olive oil.
Just puled in the food processor. Simple is best
Dough was:
4.5 cups unbleached flour
1.5 cups warm water
6 packages yeast
1.5 tsp salt
1 tbsp sugar
1 tbsp olive oil.
Put the flour in a bowl, put the yeast on top, poured the water and suhar over the top and let it go for about 5 minutes. Then topped it with the salt and olive oil and miked, and kneaded. Tossed it back in a bowl with olive oil and covered it for a few hours, punching it down each time it doubled. Cut it into 4 sections,a nd hand pulled the dough for each pizza.
My Weber was set up with a foil wrapped concrete concrete paver, I used coconut charcoal and hickory as fuel. The pizzas took about 15 minutes each, and got better as my technique got better and the Weber got hotter.
dough just mixed:
doubled:
Weber ready to go:
sauced:
# 1(egg, parm, goat cheese, green pepper, mozz, prosciutto)sorry no finished pic of this one):
#2(parm, mushroom, green pepper, goat cheese, mozz):
# 3(parm, prosciutto, mushroom, green pepper, goat cheese, mozz):
Foil wrapped paver acted as a pizza stone held the heat, crisped the crust, an easy, cheap, last minute decision by me. Coconut charcoal burned hot, and the hickory helped keep the temps up, and gave everything a little smokey kick.
I am a big fan of Chicago's tavern style thin crust pizzas with a crisp almost cracker like crust, and these were it. Alot of folks think Chicago style pizza is pan pizza, but most Chicagoans eat thin crust and leave the pan and deep dish stuff for the tourists.
learned alot, had some fun, most likely Ill try again.
thanks for looking.
Sauce ingredients were:
(1) can peeld whole tomatoes
4 cloves of garlic
pinch of oregano
pinch of basil
1 tsp olive oil.
Just puled in the food processor. Simple is best
Dough was:
4.5 cups unbleached flour
1.5 cups warm water
6 packages yeast
1.5 tsp salt
1 tbsp sugar
1 tbsp olive oil.
Put the flour in a bowl, put the yeast on top, poured the water and suhar over the top and let it go for about 5 minutes. Then topped it with the salt and olive oil and miked, and kneaded. Tossed it back in a bowl with olive oil and covered it for a few hours, punching it down each time it doubled. Cut it into 4 sections,a nd hand pulled the dough for each pizza.
My Weber was set up with a foil wrapped concrete concrete paver, I used coconut charcoal and hickory as fuel. The pizzas took about 15 minutes each, and got better as my technique got better and the Weber got hotter.
dough just mixed:
doubled:
Weber ready to go:
sauced:
# 1(egg, parm, goat cheese, green pepper, mozz, prosciutto)sorry no finished pic of this one):
#2(parm, mushroom, green pepper, goat cheese, mozz):
# 3(parm, prosciutto, mushroom, green pepper, goat cheese, mozz):
Foil wrapped paver acted as a pizza stone held the heat, crisped the crust, an easy, cheap, last minute decision by me. Coconut charcoal burned hot, and the hickory helped keep the temps up, and gave everything a little smokey kick.
I am a big fan of Chicago's tavern style thin crust pizzas with a crisp almost cracker like crust, and these were it. Alot of folks think Chicago style pizza is pan pizza, but most Chicagoans eat thin crust and leave the pan and deep dish stuff for the tourists.
learned alot, had some fun, most likely Ill try again.
thanks for looking.
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to you bud!!!
" -- 
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