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BBQ Chicken Gouda Pizza... and dough stretching guide

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  • BBQ Chicken Gouda Pizza... and dough stretching guide

    So was asked about how I make my crust so here is my best effort at photos in the making process.

    So here are my dough balls, made and let cold rise in the frig for 48 hours.


    Flour the work space well. I like to take the dough ball out and place what was on top and make it he bottom. Then flour the surface of the dough ball again.


    Then start to make your crust. I like to go in about a 1/4 inch and push down.


    Do this until you get all the way around the dough ball.


    Then gently push the center of the dough ball toward the edge, flattening out the center. Then start to stretch the dough with the palms of your hand working the dough in a circular fashion.





    Do this about 4 times and you will be back to the beginning of the stretch.
    I then like to put the dough on my fist and start to stretch the dough in 1/4 turns. Do this about 4 times.



    Oopppps.. how did this photo get in there... Got this in the mail this past Christmas!! They are very nice t-shirts if you have not picked yours up yet...


    Then flop back on the counter and work out and uneven areas and you are ready to make pies!!


    Tonight we has three.

    Pepperoni and Bacon



    Mushroom and Cheese


    and then mine...
    BBQ Chicken Gouda.
    This had pulled smoked chicken reheated with bbq sauce, then smoked Gouda and cheddar, onions and bacon. Into the oven for about 15 minutes at 475* and then when it came out it got a chipotle lime sour cream drizzle. Oh it was goood!!


    Thanks for viewing and I hope I gave a little insight to my pizza making!!

    Have a great night... thanks to my son who took photos while I worked the dough!!
    Last edited by barkonbutts; 09-18-2017, 06:48 PM.
    Brian

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  • #2
    Looks great Brian! I'd take a few slices please! Love the T-Shirt too!
    Smokem if you got em

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    Deano

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    • #3
      Great job Brian, and that's EXACTLY the way they taught us at the class I attended. Do you use a machine to knead, or do you do it by hand? Our teach said you didn't need a machine so I haven't used one. We do have a Kitchen Aide though with a dough hook but that's a last resort. My last (2 part) question is, after you make the dough, do you throw it right into the fridge, or do you let it rise first, punch it down and then into the fridge. And then, after you remove from the fridge, how long at room temp do you let it sit? The problem I was having was working it and trying to stretch it.

      Pizza all day long.
      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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      • #4
        Thanks!

        I use a kitchen aide... I have mixed by hand and just do not get the gluten to develop the way is should when I use my hands.. I mix all dry add the water and mix for a good 8-10 minutes depending on what else I am doing at the time. I generally make two balls at a time.. plop the dough on the counter and divide into two. then fold over several times, make smooth and then put on a bit of oil. I let sit for about 15 minutes in the proofing box, and then into the frig and I do not touch it until I start working it.

        I get the dough out of the frig at 3:15 when i get home from school with the kids and start working it around 5. IT is still pretty cool to the touch. I like a good two hours in the summer when I have more time to let it sit on the counter.. but the kids are like daddy is the pizza ready yet.... lol... I use king Aurthur bread flour and I find it is the best!!
        Brian

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        • #5
          Pizza Pro!

          Man, you make it look easy (and awesome)

          for a great tutorial and pics
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          • #6
            Nice job Brian!! The only problem I see is that there isn't near enough bacon on that pepperoni and bacon pizza!

            for the fine tutorial and pics! I'll be doing my own soon!
            Don

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            • #7
              Scares the shit out of me...Every time I try to make bread of any kind it turns out a disaster...No kitchen aide here and the arthritis in me paws doesn't go well with kneading...

              Thanks for the tut Brian...I may just have to try it one time...
              Craig
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              • #8
                Great job, and great tut Brian! Nicely done!!


                Drinks well with others



                ~ P4 ~

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                • #9
                  Looks and sounds awesome. Great post!
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                  • #10
                    Have you posted the dough recipe?
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                    • #11
                      Originally posted by L20A View Post
                      Have you posted the dough recipe?
                      her is what I use

                      4.25 cups King Aurthor Bread Flour
                      2.5 Teaspoons of yeast
                      1/8 cup sugar
                      1.75 cups warm water... Warm to the touch NOT hot!
                      1.5 teaspoon salt

                      This will be enough for two dough balls. Mix dry then add wet and mix for 8-10 minutes. speed 2 on mixer. Ball up and rub with oil and let let rest for 15 minutes and then into the frig in covered container for 2 days.
                      Last edited by barkonbutts; 12-14-2014, 07:35 PM.
                      Brian

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                      • #12
                        excellent looking pizza
                        But what are the little black burnt looking things ?
                        Some kind of mushroom ?

                        And where's the bacon ???

                        Made In England - Fine Tuned By The USA
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                        • #13
                          Originally posted by curious aardvark View Post
                          excellent looking pizza
                          But what are the little black burnt looking things ?
                          Some kind of mushroom ?

                          And where's the bacon ???


                          Those are the bacon pieces.. that bacon was going to be just for my pizza but the kids begged for just a little on theirs.. I caved in....

                          The pics made it look darker than what they were.. LOL.. yeah I know needed more bacon...
                          Brian

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                          • #14
                            Nice Pizza's!

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                            • #15
                              Thanx for the recipe.
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