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  • another Pizza cook

    Used Jim Lahey's dough recipe again. I really like how these turn out with 18+ hrs of ferment time. Lot's of oven spring with this dough. I used some of my home-cured Can Bacon, San Marzano tomatoes, Mozz cheese, and half green olive.











    ~ May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you're dead. ~ Dwain


  • #2
    Oh yea, that look good!

    Wish I could use me kettle, f-ing rain.
    Mark
    sigpic


    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
    Smoked-Meat Certified Sausage Head!

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    • #3
      Originally posted by Mark R View Post
      Oh yea, that look good!

      Wish I could use me kettle, f-ing rain.
      That looks great Bama!!

      Come on up here Mark, you can use mine...


      Drinks well with others



      ~ P4 ~

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      • #4
        overtime you post up a pizza I go #$@$!!! my stone broke in the move and I want to make PIZZA!!! ugh!! that looks so freaking good!!!



        The only one on the block with the super fastest turbo charged



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        • #5
          I just have to say man, you eat good! Excellent job.
          Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
          My best asset however is the inspiration from the members on this forum.

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          @SmokinJim52 on Twitter

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          • #6
            Good looking pie. I will be make pizza soon
            sigpic
            Weber 22.5 kettle
            Smokin in the Smokies
            Here's to swimmin with bowlegged women.
            Jerry

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            • #7
              Looks good!!
              Brian

              Certified Sausage & Pepper Head
              Yoder YS640
              Weber Genesis
              Weber 18.5" Kettle
              Weber Performer
              Misfit # 1899

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              • #8
                pitcher of sangria...sittin on yer deck with that gig!
                Sunset Eagle Aviation
                https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                • #9
                  I sure hope it taste as good as it looks🙉
                  sigpic
                  GMG Daniel Boone
                  UDS
                  Weber 22.5" Kettle (blk)
                  Vision Kamado grill
                  Weber Genesis Silver
                  Smokin Tex
                  MES 40 with legs Gen 2.5
                  Maverick ET 732
                  Brown and lime green ThermaPens
                  2 orange ThermoPops
                  A-Maze-N Tube 18"
                  A-Maze-N Smoker 5"x8"
                  Vortex

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                  • #10
                    Great looking pizza! Love the looks of the dough!
                    Becky
                    *****

                    https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

                    Weber 22.5" One Touch Gold Kettle - Black
                    Weber 22.5" One Touch Gold Kettle - Copper
                    1993 Weber 22.5" Master Touch Kettle - Red
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                    Multiple Dutch Ovens and other Cast Iron
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                    • #11
                      Nice looking Za! I'd take a slice or two!
                      Smokem if you got em

                      Yoder YS640
                      Weber EP-310 Gasser Grill
                      A-Maz-N-Pellet-Smoker (AMZNPS)
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                      Deano

                      "May the thin blue smoke be with you"

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                      • #12
                        Anyone else try this?

                        No knead dough? Interesting...

                        I have (3) 25lb bags of different high gluten flour that I wanted to make some pizza dough with.

                        My biggest problem is that most advice is to let sit for 24-48 hours for the best results.

                        I very rarely plan my life 48 hours in advance and when I want a pizza on the grill I want it in 30 min.......

                        So I figure its Sunday I would research something and make some dought today for Wed..

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                        • #13
                          Sounds good. Pics went bye bye because of PB. Wish I could of seen them.
                          Jim

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                          • #14
                            PB is trying to extort $ from me. IMO they made their policy retroactive which is a breach of the original agreement.


                            Sent from my iPhone using Tapatalk
                            ~ May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you're dead. ~ Dwain

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                            • #15
                              another Pizza cook

                              Originally posted by nickelmore View Post
                              No knead dough? Interesting...



                              I have (3) 25lb bags of different high gluten flour that I wanted to make some pizza dough with.



                              My biggest problem is that most advice is to let sit for 24-48 hours for the best results.



                              I very rarely plan my life 48 hours in advance and when I want a pizza on the grill I want it in 30 min.......



                              So I figure its Sunday I would research something and make some dought today for Wed..


                              Ck out no knead turbo dough. It ain't bad. http://nokneadbreadcentral.com/turbo-videos/


                              Sent from my iPhone using Tapatalk
                              ~ May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you're dead. ~ Dwain

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