More Pizza...................

[Duke]

After seeing Dazzo's great looking pies I knew I was going to be making one this weekend. Had to, he didn't invite me over for any of his.

This is a garlic herb dough, whole milk mozz, salami, shroom, garlic, and olive. No sauce, just a dash of evoo and topped with some fresh basil.


Oak lump, see the sparks?




After years of trial and error, the mark I try and hit is that of the Italian delicatessen Piantos that was around the corner from my house growing up. Kind of soft, not really crispy except for the outer still eatable crust, fresh toppings, tasted healthy. This was close, possibly better now that I have tried it so many times and haven't had one of theirs in almost thirty years. I have to say, the Weber really put out a great pie today.

[Aawa]

That looks so dericious. 

[Chasing_smoke]

Awesome looking pie!


 "my kettle is more powerful it will do almost anything."

[dazzo]

After seeing Dazzo's great looking pies I knew I was going to be making one this weekend. Had to, he didn't invite me over for any of his.

Actually stopped by. Truck was there, but no answer.

Then my son, his girlfriend, and then my daughter came by. That was the end of the pies.

 

Looks great!   

[Kilted_Griller]

Great looking pies, Duke!!

[Duke]

After seeing Dazzo's great looking pies I knew I was going to be making one this weekend. Had to, he didn't invite me over for any of his.

Actually stopped by. Truck was there, but no answer.

Then my son, his girlfriend, and then my daughter came by. That was the end of the pies.

 

Looks great!   

You should have called. I might have taken the car. What temp did you bake yours? I was in the low 400's because I threw in a bunch of lump fines that baffled it down. The next one will be higher.

Thanks for all of the replies.

[dazzo]

I'm supposed to measure the temp?   

It's a kettle gasser - I used the Force

I have a burner mod I've been using, so as not to put too much wear on the original. It says it's a replacement, but it's a different design...

http://www.amazon.com/Music-City-Metals-12101-Replacement/dp/B000HK9Y0A

It's actually changed P/Ns and doubled in price. Drops right in and sits on the deflector support. Turn it on high under the lava rocks.

I'll try to get a test reading.

Did you make the dough?

[Duke]

No, not this time. I picked it up at Safeway. It's pretty good.

Since I had toppings leftover I did another this afternoon, but this time I cooked it at 450. This was right about where most people want them with the cheese browned an bubbling on top and crunchy crust. I usually do pizzas on blue K but the lump really makes a difference because the flames seem to stay up to slightly scorch the pie. By the way, this comes out way better than the ones I have made in the oven. Much more authentic. This went for 12 minutes.

[Kilted_Griller]

  .... I used the Force

Sometimes that's the best way!!

[1911Ron]

You make it look easy and good!

[Craig]

Great looking Pies, Shaun!

[dazzo]

Nice!

[Duke]

Thanks again everyone! 

[1buckie]

 "I have to say, the Weber really put out a great pie today."


I do this quite often, giving credit where credit is due.......you' re a rippin' good cook, Duke, the kettle itself just makes that better !!!!

Great pie, I like the 'no sauce' thing.......

[Duke]

 "I have to say, the Weber really put out a great pie today."


I do this quite often, giving credit where credit is due.......you' re a rippin' good cook, Duke, the kettle itself just makes that better !!!!

Great pie, I like the 'no sauce' thing.......

Thanks Buckie! That's really a great compliment coming from you. I did try skipping the sauce and just drizzling evoo after the cook and we really like it. It won't work on a hawaiian though. Here's a new tagline;

Pizzerias are for people without Webers.