Pizza Time!

Discussion in 'Breads' started by bow-chan, Nov 19, 2013.

  1. I did this baby up for Sunday Lunch....



    I was trying a new dough recipe, that I believe is a keeper!

    In case anyone is wondering, my "Pizza Stone" is a 15" octagon Kiln Shelf that I space up off the grill about 1.5" with Kiln Shelf Legs 
     
  2. My Dough Recipe:

    -3 1/4 Cups All Purpose (I've used King Author Unbleached White Whole Wheat Flour, or Unbleached Bread Flour, or a mix of the 2)

    -1/4 Tsp Active Dry Yeast

    -2 Tsp Fine Salt

    -1 1/2 Cups Water

    Throw Everything in a bowl, mix well

    Cover with plastic wrap and let it peculate at room temp until more than doubled... I let it sit for around 14-18 hours... or until I get ready

    Divide the dough into 3-4 equal parts (depending how big I want to make each one

    Cloak the each dough ball, wrap the unused ones and throw them in the 'fidge.
     
  3. gotbags-10

    gotbags-10 Smoke Blower

    Fine looking pies you have there. What temp do you bake them at on your grill?
     
  4. That looks just beautiful!!! Cheers! - Leah
     
  5. fritzmonroe

    fritzmonroe Smoke Blower

    Those look awesome.

    That's about the same recipe that I use.  Difference is that I always proof my yeast in about 1/2 cup warm water with a pinch of sugar.  When it has a big foamy head on it I mix it up.  I estimate the water based on how the finished dough turns out.  Let it rise for an hour, or until doubled, then form into 2 pies.
     
  6.  I fire up all 3 burners and usually get it up around 450-500 on the lid thermometer,  Then I shutdown the burner under the stone to Low when the pizza hits the stone

    I spin the pie about 1/4 turn every 3-4 minutes to keep the cooking even
     

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