Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: promad on March 27, 2014, 02:55:23 PM
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wanna try and cook pizza tomm any body have a easy and quick pizza dough or a good store bought ?
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Here you go:
http://www.food.com/recipe/super-crispy-thin-pizza-crust-290968 (http://www.food.com/recipe/super-crispy-thin-pizza-crust-290968)
Very quick and good
Winz
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For store bought, Betty Crocker pizza crust mix.
1/2 cup hot water, and five minute resting, and it's ready to go.
http://www.target.com/p/betty-crocker-pizza-crust-mix-6-5-oz/-/A-13015073 (http://www.target.com/p/betty-crocker-pizza-crust-mix-6-5-oz/-/A-13015073)
May not be gourmet, but at .99, if it falls into the coals, no big loss.
;D
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That's what I've used. Betty Crocker and also the chef-boy-r-dee dough packet.
I have a question about what people put on the pizza paddle that will help the pie slide off easier onto the hot stone. Is it a corn meal, or flour?
I've tried flour and still gets stuck on the paddle.
One side note...every time I said paddle in this post, replace with peel! A pizza peel.
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That's what I've used. Betty Crocker and also the chef-boy-r-dee dough packet.
I have a question about what people put on the pizza paddle that will help the pie slide off easier onto the hot stone. Is it a corn meal, or flour?
I've tried flour and still gets stuck on the paddle.
One side note...every time I said paddle in this post, replace with peel! A pizza peel.
Sent from my iPhone using Tapatalk
I use semolina flour -works great
Winz
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I always use corn meal on my pizza stones and it works great and adds a nice effect to the finished product.
I think this would be the same for BBQing.
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Awesome! I've heard the semolina flour before just couldn't rember. The corn meal what effect does it have?
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Corn meal is not as fine as semolina. As a result, I find it leaves crunchy "nuggets" on the dough that don't taste good. Semolina is the ticket
Winz
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I used to use corn meal but now just use a small amount of flour on parchment paper. Paper slides out easily after the pizza cooks a little. I never minded the crunch from the corn meal but others complained.
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Awesome! I've heard the semolina flour before just couldn't rember. The corn meal what effect does it have?
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I think it reminds me of homemade pizzas from when I was young. If you don't overdo it, it can enhance the texture and give you a little extra crunchiness. Like anything else it's a matter of preference, so try it and see what you think.
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I like to make my own the day before.......BUT, when I'm on my way home from work and I decide I need to cook pizzas that doesn't work so well. In that case, I run up the street to our local pizza shop and buy a few dough balls from them. They charge me $0.50 a pop for them. My local Dominos sells them for $1.00 a piece as well, but I like the dough from the small shop a little better. Either one works great in a pinch, or if you are going to be making a lot. I love making my own dough, but its hard to beat the convieniece and cost of just picking some up that is premade.
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This is the recipe that I use. I don't remember where I got it from but it is so simple.
2 1/2 cups of all purpose flour
2 3/4 teaspoons of baking powder
1 teaspoon salt
1 teaspoon oil
1 cup water
Just knead it all together and you are good to go.
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I've had good success with this one. http://amazingribs.com/recipes/pizza_and_flatbreads_on_the_grill/grilled_pizza_crust.html
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A local grocery store (Winco) has an in-store pizza shop and they sell fresh dough/sauce as well...too easy and cheap !
I like to elevate the pizza stone (+3-1/2") on a veg basket (top cooks better) and use parchment paper under the pizza for easy handling.
(http://i57.tinypic.com/2mdqc5z.jpg)
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I fired up my Serious Eats edition Kettle Pizza last weekend and used the Betty Crocker pizza dough mix for a peperoni and a Hawaiian pizza. They came out great. I have to try the semolina flour since the Kettle Pizza was so hot using charcoal and oak, the cornmeal combusted as soon as it hit the pizza stone. I also grabbed a box of Jiffy pizza crust mix. I'll try that later this week.
(http://i2.photobucket.com/albums/y23/dwnthehatch/WKC/IMG_20140627_203702_130_zps0zrkdalk.jpg)
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Don't know your 20, but here in the PNW, Winco (grocery) has fresh pizza dough (and sauce) every day.
Trader Joe's is another option, as well as Papa Murphy's....call around.
Roll it out, don't worry about perfect rounds and go for it.
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This is the one I used on my KettlePizza for the first time last weekend: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1225016
I apologized to my friends because I didn't take the time to prepare yeast dough. They all emphatically told me not to change the dough because they LOVED it. I was saying "ohhh kaaay...?" But the ingredients are all in your kitchen anyway, and it only takes a few minutes to mix em together.
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This is a really good recipe and the blog itself is a great resource.
http://foodwishes.blogspot.com/2009/07/wolfgang-pucks-famous-california-pizza.html
Also, most pizza places sell raw dough. I've done it a couple times and a neighbor of mine does it all the time, the average price is $3 for what would make the typical large pizza.
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1 version quite popular with mates is equal parts of self raising flour and greek yoghurt, mixed together and its ready to go...no proofing or anything, easy!! :))
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1 version quite popular with mates is equal parts of self raising flour and greek yoghurt, mixed together and its ready to go...no proofing or anything, easy!! :))
Cool!
That's it?
Wonder how that would work out for Nan 8)
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yea mate thats it...apparently quite similar but havent tried the nasn before