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BBQ Chicken Gouda Pizza... and dough stretching guide

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  • #16
    All looks Great from my house!!!

    Nice Job, Brian---As usual !!


    Bear
    Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
    Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


    Mom & 4 Cub litter---Potter County, PA:

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    • #17
      Fabulous job and tutorial, Brian! Makes me want to get my Kitchen Aid out of the cabinet and give your dough a try! Pizzas look great but that chicken and Gouda is over the top!
      Becky
      *****

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      • #18
        bump for Adam
        Brian

        Certified Sausage & Pepper Head
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        • #19
          I'd give you again if I could.
          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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          • #20
            Originally posted by barkonbutts View Post
            bump for Adam
            Thanks man, gotta try making that dough.

            Seems easy enough.

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            • #21
              Originally posted by SmokinOutBack View Post
              I'd give you again if I could.
              X2

              Thanks for the bump Brian. I still have yet to get after this, butt someday
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              • #22
                Originally posted by c farmer View Post
                Thanks man, gotta try making that dough.

                Seems easy enough.
                Yeah it is real easy... been doing it now for about 8 years... almost every Friday we do a pizza... make dough and sauce.. so much better that carry out and toppings much better as well!!
                Brian

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

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                • #23
                  Great lookin' pies
                  Jim

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                  • #24
                    Not sure how I missed this first time around but this is awesome for a guy like me. LOL Thanks for the post!
                    ~ 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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                    • #25
                      Awesome post your dough looks good and the tut was great. I will say this Dominoes Pizza says not to pick up and stretch or slap the dough. I'm a stretch and slap kinda guy myself but, the reasoning is ( I don't understand this but) it hardens the dough and doesn't let all of the air bubbles develope during cooking. I don't think it makes that much difference. Just thought I'd share this tidbit and I'm not trying to say anything about how you do it it's close to how I did it for a living Just food for thought. Anyway Great post And geat pizzas
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                      Here's to swimmin with bowlegged women.
                      Jerry

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                      • #26
                        Originally posted by SmokinOutBack View Post
                        I'd give you again if I could.
                        I got yer back.



                        Edit: They got me too!
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