applescrap
Be the ball!
They look awesome, what, how did you bake them?
https://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.htmlHmm, last time I tried my Steel on the grill I got it too hot, blackened it too quick and never went back to it. I'm going to have to try it at a lower temp because I don't want to heat the oven up. Although it will be hard to keep me off the griddle.
I think I found what I'm looking for. I saw Jim Lahey make a pizza and heated the oven to 500 and then switch to broil with the pizza in the top third.
Haha, my wife asked if we should move it. Here is the finish. Best pizza i have ever had i think. It was sooo good. A little thick where wall met base on some pieces but was good to, i like crust.I spy a Miller Lite.
**Good looking Pie!!
They look awesome, what, how did you bake them?
I'm back!!!!
Pilot run of my new(used)Pizzacraft Pizzeria Pronto on my Blichmann burner
The first pizza baked at 750 charred the bottom and under baked the top.
Over the course of four pizzas, I think I learned the oven pretty well.
The last za, the one with pepperoni, didn't need to be finished under the broiler.
About 600°F seems to be the sweet spot
Not much char, but a great crunch, wonderful cell structure and no gell layer to speak of.
Not bad for 4 hour dough speed proofed in a warm oven.
Neapolitan style dough
500g/.5liter water
23g sea salt
5g yeast
10g olive oil
1.7kg 00 flour
Made 4 decently thick 12" dough balls.
All and all, for $32 off of eBay, happy with the purchase.
By far closer than I ever got to NY brick oven style with my home oven at 550.
I halfway expected the burner to be too much, but it worked out well once I found how to tune it.
Cheers!View attachment 578549View attachment 578550View attachment 578551View attachment 578552View attachment 578553View attachment 578554
That looks awesome!! Everyone's pizza game here is so on point. I've been making pies regularly for years now but haven't strayed much as far as recipe & cooking technique. Have done a few right on the grill using Alton Brown's Good Eats recipe. Works well but a little tricky to pull off.Used rest of wet dough. Kneeded in a massive amount of dough. Tried rolled out dough and layed in pan technique. Pinched up the side. Started with a brush of evoo, layer of mozzarella, layer of smoked diced ham, layer of hamburger, purple basil from garden and then sauce. I threw in some pics of the slices because I thought it was cool how they just stay together.View attachment 581756View attachment 581757View attachment 581758View attachment 581759View attachment 581760View attachment 581761
While it was tasty, I didn't notice it at all. I cooked it at 475F so with a pellet smoker the effect is more heat than smoke. Supposedly the smoke feature is more predominant at 350F and lower.Wow, how did the smoke taste on the pizza.
Your pizzas look delicious.My 2nd attempt at the Blackstone was last night. I'm getting the hang of it. The all Caputo "00" dough and home-made sauce were definitely an improvement over my last effort.
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The dough was cold fermented for 2 Days, and each pie was in the oven for about 90-120 seconds. I may gain some weight in the next few months.
Thanks.Your pizzas look delicious.
What was your cold fermented dough recipe?
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