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Thread: Home style pizza

  1. #201
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    Default Re: Home style pizza

    Quote Originally Posted by Powerfibers View Post
    I checked that album out...AMAZING! And on Amazon Prime for free if folks have that. Thank you! Bob
    I'm so glad you like it! One of my favorites.
    Guy Washburn

    Photography > www.guywashburn.com

    Men occasionally stumble over the truth, but most of them pick themselves up and hurry off as if nothing had happened.
    Winston Churchill

  2. #202
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    Default Re: Home style pizza

    Quote Originally Posted by Too Tall View Post
    Dewd you solved the problem. I'm using that. Everyone with a BGE owes you a thank you.
    Ha, I can't take credit for it, I totally stole the idea from some folks on the Egghead forum.
    Dustin Gaddis
    www.MiddleGaEpic.com
    Why do people feel the need to list all of their bikes in their signature?

  3. #203
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    Default Re: Home style pizza

    Did the JS/King Arthur crust with the KA white whole wheat flour. Very nice indeed for 3 hours that are mostly patience. Did the current reference topping: crimini mushrooms, prosciutto, carmelized onions and firm mozzarella. Nice flavor, not sweet, decent crispness. I'll do 500 degrees instead of the 450 they recommended next time...







    Guy Washburn

    Photography > www.guywashburn.com

    Men occasionally stumble over the truth, but most of them pick themselves up and hurry off as if nothing had happened.
    Winston Churchill

  4. #204
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    Default Re: Home style pizza

    Guy that looks perfect. The KA white whole wheat flour is a winner, I can't miss. Agree, high(er) temps and fewer toppings is crucial to not steaming the pizza and using a slab of steel in the oven makes this easy work.

  5. #205
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    Default Re: Home style pizza

    I'm thinking of buying a steel. Anybody have recommendations?
     

  6. #206
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    Default Re: Home style pizza

    I have one of the first on the market The Baking Steel and it works perfectly. Pre-seasoned. It lives in the bottom of my oven. No warping, no complaints. I think you can now get 1/2" thick versions, but at 15lbs this is plenty to horse around without breaking something in the oven.

    If I were doing it again, I would certainly spring for the griddle version to use on top of the stove as well. Although this thing will outlive me and my grandchildren.

    Nick

    “If today is not your day,
    then be happy
    for this day shall never return.
    And if today is your day,
    then be happy now
    for this day shall never return.”
    ― Kamand Kojouri

  7. #207
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    Default Re: Home style pizza

    Thanks noteddy that's the one I was looking at. It's ordered.
     

  8. #208
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    Default Re: Home style pizza

    Help, there is a @winterbicycles stem in my whole wheat crust applewood smoked bacon and kale pizza

    ws2.jpg

  9. #209
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    Default Re: Home style pizza

    Both works of art.

    Nick

    “If today is not your day,
    then be happy
    for this day shall never return.
    And if today is your day,
    then be happy now
    for this day shall never return.”
    ― Kamand Kojouri

  10. #210
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    Default Re: Home style pizza









    The pizza went better than the first half of the game...at least for us. I'm going to have to invest in an indoor device for the Winter as it was too dark to fire up the grille.
    rw saunders
    everything is connected

  11. #211
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    Default Re: Home style pizza

    King Arthur whole wheat crust and what's in the kitchen: spinach, peppers, tomatoes, goat cheese & basil.

     

  12. #212
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    Default Re: Home style pizza













    It's that time of year and with the basil in decent shape and the Giro over and done, we decided to fire up the oven. Lump charcoal to get temps to 650-700 F and a pizza stone to shield the heat. Prosciutto, asparagus, roasted cherry tomatoes, basil and a four cheese blend. A little red wine, olives and a glass of sparkling water to round things out. Bellissimo!
    rw saunders
    everything is connected

  13. #213
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    Default Re: Home style pizza

    Yesterday I decided to have my pizza at home instead of going out after riding. Before the shower I prepared the dough (just regular flour, olive oil, salt, yeast and water) and set it aside.Topping: mozzarella, eggplant, red and green pepper, capers, chive and ground pepper.

    luis prado alonso

  14. #214
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    Default Re: Home style pizza

    Those are some great looking pies boys.

  15. #215
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    Default Re: Home style pizza

    Pizza in all of its forms will always look good to me.
     

  16. #216
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    Default Re: Home style pizza

    Mildly obsessed with the dinner set made by my friend's mother, but at least I can make pizza
     

  17. #217
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    Default Re: Home style pizza

    Anybody using an uuni or roccbox for pizza at home? I know the BGE is popular on this site, but I'm considering something pizza specific.
    So I say to youth right now. Don't sway to the unjust,
    no matter what they say, never give in.

  18. #218
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    Default Re: Home style pizza

    Quote Originally Posted by watchcwgo View Post
    Anybody using an uuni or roccbox for pizza at home? I know the BGE is popular on this site, but I'm considering something pizza specific.
    I don't, but this is a good read if you haven't already seen it: The Best Backyard Pizza Ovens | Serious Eats
    Dustin Gaddis
    www.MiddleGaEpic.com
    Why do people feel the need to list all of their bikes in their signature?

  19. #219
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    Default Re: Home style pizza













    What's new pizza-cat, whoa, whoa, whoa?...to paraphrase the great Tom Jones. Four cheese blend with basil and pesto, along with a pepperoni, black olive and four cheese blend pizza with local honey drizzled on the edge.
     

  20. #220
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    Default Re: Home style pizza

    i have an old weber kettle that is pretty much inoperable now because the lower vent is frozen and broken. just bought a weber smokey joe.

    as for the old worn out kettle...
    going to cut an opening in one side of the lid, and a hole in the bottom so i can prop it on my big propane burner. will try to scheme some kind of brick or stone arrangement that blocks all of the heat from the top except a small section to the rear. plan is the heat will scoot over the pizza pie as it exits the front opening and i end up with cooked pizza in something like two minutes...
     

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