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  #1  
Old 08-02-2015, 01:50 PM
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Default 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.











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  #2  
Old 08-02-2015, 02:00 PM
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Default

Oh yea, that look good!

Wish I could use me kettle, f-ing rain.
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  #3  
Old 08-02-2015, 02:34 PM
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Default

Quote:
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...
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  #4  
Old 08-02-2015, 02:34 PM
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Default

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!!!
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  #5  
Old 08-02-2015, 02:53 PM
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Default

I just have to say man, you eat good! Excellent job.
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  #6  
Old 08-02-2015, 03:34 PM
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Wrap it in bacon
 
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Good looking pie. I will be make pizza soon
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  #7  
Old 08-02-2015, 04:09 PM
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Default

Looks good!!
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Old 08-02-2015, 06:51 PM
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pitcher of sangria...sittin on yer deck with that gig!
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Old 08-03-2015, 12:05 PM
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Default

I sure hope it taste as good as it looks🙉
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  #10  
Old 08-04-2015, 08:57 AM
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Default

Great looking pizza! Love the looks of the dough!
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  #11  
Old 08-06-2015, 08:42 AM
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Default

Nice looking Za! I'd take a slice or two!
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Old 07-09-2017, 08:54 AM
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Default 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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Old 07-09-2017, 09:06 AM
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Sounds good. Pics went bye bye because of PB. Wish I could of seen them.
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Old 07-09-2017, 09:19 AM
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PB is trying to extort $ from me. IMO they made their policy retroactive which is a breach of the original agreement.


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Old 07-09-2017, 09:20 AM
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Default another Pizza cook

Quote:
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/


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Old 07-09-2017, 09:28 AM
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Default

Thanks I will try it.

I have enough flour I can experiment a little and will make some to set up in the fridge. A friend of mine owns a pizza place (wont share recipes) who says theirs sets up for a day or two. It is a medium thick Chicago style crust.
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