Pizza Cook On My Copper Performer

[Jason]

These pics are from my most recent pizza cook. I wanted to keep it simple and used just a few ingredients. All three pizzas were pretty much the same. Homemade dough, sauce, crushed garlic, fresh mozzarella.

I used ¾ full chimney of lit Weber briquettes, on top of ¾ full chimney of unlit. Small chunks of oak were used for smoke and to spike the heat a bit.

Each pizza was topped with fresh arugula, that I lightly tossed with some Italian olive oil. Freshly grated parmesan cheese was sprinkled on last, along with a few flakes of Maldon salt.

First Pizza



Second pizza, ready for arugula.



Second pizza, ready to slice.



A couple of slices from the second pizza.



The third, and final pizza, in the oven.



Third pizza, sliced and ready to go.

[MikeRocksTheRed]

Wow.  Those pizzas are picture perfect!!!!   I haven't done pizzas in around a year.  I'll have to change that this weekend.  Well done sir!!!!


Sent from my iPhone using Weber Kettle Club mobile app

[griz400]

Very nice bunch of pies there

[JEBIV]

Some nice looking pies right there !!

[quisquose]

They are what's known in the kettle pizza community as "perfect".

[Firemunkee]

I know it's already been said but it beats repeating: those look perfect!!!

Sent from my Pixel using Weber Kettle Club mobile app

[pancho2017]

😍Wow!😍

Man those look delicious!✔💯🍕🍕

[Jason]

Nice, I'm glad you guys enjoyed the pics! I can assure you that they tasted good too!

[JEBIV]

I was informed by the Mrs, after she saw your pies that I need to pick up my pizza game !! Thanks, they look awesome.

[dazzo]

Looks great Jason

Do you add more wood chunks to keep the flame up?

[Jason]

Do you add more wood chunks to keep the flame up?

Yes, I usually add two of three of those small chunks, right after removing the finished pizza. I let them get burning good, while I prep the next pizza. I'm using the wood chunks mostly for the wood fired flavor, not so much as a heat source.

[foshizzle]

Those look perfect. Like the thicker crust type pizzas.  Can you share the dough recipe?


Sent from my iPhone using Weber Kettle Club mobile app

[crizpynutz]

Those look awesome, nice job!

[Jason]

I'm stoke you all like the pics!

Like the thicker crust type pizzas.  Can you share the dough recipe?

Sure!

3-Cups Bread Flour
1-Cup 125* Water
1 packet of Fleishman's Pizza Yeast
1-Tsp Salt
1-Tbsp Olive Oil
1/2-Tsp Sugar

In a small bowl, wisk the water, sugar and yeast together and let sit for a few minutes.

In a large mixing bowl, add the salt and olive oil. Next, wisk in the water, sugar and yeast. I start adding in the flour, 1-Cup at a time. On the third cup, I only add a bit at a time, untill the dough is nice and firm, but still just a tiny bit tacky. Once it's the consistency I want, I knead it for a couple more minutes. I usually divide it into equal thirds, put in small bowls I coated with olive oil and let rise for 1-hour in the oven, without turning it on.

It's really basic, but works great for such little effort. The consistency and chew are very nice too. Dividing the dough in thirds, gives me a fairly thin and crispy crust. The pizzas are usually about 13" or so.

[WeberKell11]

@Jason little older post here but was interested in your pizza ring.  Looks like you just cut a 55 gal drum down...any other details on the dimensions/openings would be very much appreciated.  TIA and awesome pics!