Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: wolgast on March 16, 2013, 07:25:27 AM
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Since i have seen some pizzas in the photo galley...Dont get me wrong they looks good.
But i wanna share my go to:
http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html (http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html)
Tryed alot of different ones...This one is by FAR the best one!
(recipe and vid in the link)
Try it.
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Thanks for the suggestion. Some day I'll have to give a plain white pizza crust a shot and that looks like one to try.
I've been making whole wheat dough using this recipe http://thehealthyfoodie.com/2011/10/25/close-to-perfection-whole-wheat-pizza-dough/ and it has been coming out pretty good.
I made a couple pizzas a couple nights ago.
(https://lh3.googleusercontent.com/-752Xnnsl5YA/UWmlBpTmtQI/AAAAAAAAPuA/Kwv5dXr600s/s1154/IMG_20130410_193430_020.jpg)
I've also been going pretty non-traditional on the toppings. On the left we have ham and broccoli with some avocado slices. On the right, I took some smoked chicken and mixed in some hot sauce, garlic and worcestershire to make a sort of buffalo chicken. I also dressed with some sliced celery, anise bulb and onion. (Probably something else I'm forgetting as well. I tend to use what I can find in the fridge.) Cheese was sharp provolone and that sort of mixed orange and white cheese, whatever that's called.
Ordinarily I fire these in a kettle but this night I did them inside in the oven because it was cold and crappy outside and I wanted to fill the house with good smells instead.
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It looks incredible! I strive for a thin, crispy crust that still has a bit of airy chew to it.
that dough looks perfect.... aside from the whole 9 hour thing
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Bump to increase interest in the new consolidated recipe section!
Post your pizza cooks experiences in here.
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I've been using this recipe for a few months now. I've done it two ways using a cold rise overnight and warm rise. I prefer about a 2- 4 hour warm rise, covered on the stove. Make sure to kneed before the rise it makes all the difference in this crust! I'm now turning out pizza that rivals what I remember as a kid in Pennsylvania. You can fold the crust and all. It's very easy to make too, I also add 1 tablespoon extra of olive oil to the recipe.
http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html
If you don't roll it too thin you get a nice airy crust.
(http://i900.photobucket.com/albums/ac208/Mbromleyphoto/null_zpsfb7a537c.jpg)
I like it thinner like New York style. Here's the best pizza I've had in years
Ham and pineapple
(http://i900.photobucket.com/albums/ac208/Mbromleyphoto/null_zps650353cb.jpg)
(http://i900.photobucket.com/albums/ac208/Mbromleyphoto/null_zps5856d9b4.jpg)
The crust was much thinner on this one and it came out perfect.
"my kettle is more powerful it will do almost anything."
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I am listening.
Gotta get my family to kick the Domino's habit.
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Oh, it's on for Pizza Night tonight, C_S. Wish me luck! (I've got Domino's website open, just in case of disaster.)
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You got it mike! Have faith, the force is with you!
"my kettle is more powerful it will do almost anything."
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Chasing_Smoke, I owe you a beer-- again! A two-hour warm rise worked really well.
(http://i1367.photobucket.com/albums/r782/MikeStavlund/IMG_0618_zps3f10cf11.jpg) (http://s1367.photobucket.com/user/MikeStavlund/media/IMG_0618_zps3f10cf11.jpg.html)
It's not round, but it is tasty. Sure feels good to keep my pizza money and do it myself... and the kids seem to be gobbling it up just the same.
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No beer needed! That pizza looks great! Once you get the hang of making the dough you can work on the shape and making a crust like the restaurants do. These is the method I use mostly that seems to be ok for me. It gets easier each time!
http://youtu.be/MgppidytPGU
"my kettle is more powerful it will do almost anything."
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Oh and I brush the outer edge of the crust with olive oil after I put the toppings on. Seems to help with the browning. I use a basting brush to do that.
"my kettle is more powerful it will do almost anything."
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Thanks, Michael. I'm already looking forward to next Friday.
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Oh man! Now, I gotta do pizza this weekend. Everything looks great, guys. :D
Thanks for all the links. Will try making PD for the first time. ???
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Okay so I have made the recipe I posted about 25 times this summer. The whole time I followed the instructions to the word. Up until last week realised that the recipe calls for instant yeast. The directions are correct if using that type of yeast. But I have had dry active yeast the whole time. With all the baking I've been doing it finally clicked that I made this pizza dough wrong.
Here is how to adapt the recipe for dry active yeast
First you need warm water in the temperature range of 105-115f. Too low and the yeast won't activate, to hot and it kills the yeast. I take the 15oz of water in that range, add the sugar to the water and the yeast in a separate container. The yeast feeds on the sugar so don't forget that part. Give it a quick stir and let it rest for about 5 minutes. You should see this
(http://i900.photobucket.com/albums/ac208/Mbromleyphoto/null_zps0ec5f8be.jpg)
You know the yeast is active and ready to go. Proceed with the recipe like normal. I'm getting perfect pizzas now, in fact the best yet using this method. Also I've found the sweet spot for me is cooking around 550f. Takes about 5 minutes to cook. When making the crust I started patting down the dough in the middle to keep it thin. This is exactly like what I grew up with now. Great New York style pizza!
(http://i900.photobucket.com/albums/ac208/Mbromleyphoto/null_zpse084adb8.jpg)
(http://i900.photobucket.com/albums/ac208/Mbromleyphoto/null_zps6d3b2e6b.jpg)
(http://i900.photobucket.com/albums/ac208/Mbromleyphoto/null_zpsb41f16c4.jpg)
Sent from my Nexus 10 using Tapatalk 2
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Smoke can you post the link for the recipe?
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http://mobile.seriouseats.com/recipes/2010/10/new-york-style-pizza.html
The dough also works great for dessert pizza. Melt butter brush over rolled out dough, add brown sugar and cinnamon and boom dessert is ready in a few minutes! Sorry no pics it didn't last lol
Sent from my Nexus 10 using Tapatalk 2
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Sounds great
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CS, I want to thank you again for posting this recipe and suggesting tweaks to it. I tried it again last Friday, and it went even better. I'm getting the hang of working with the dough, I think. Can't wait for Friday again!
(Oh, and my daughter and I hit upon a nice flavor pairing: bacon with apple. Delicious!)
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This looks amazing...I'm gonna have to give some home made pizza a try soon.
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Chasing, this is my third time following the letter of the recipe (for a cold rise tonight, and pizza tomorrow), and every time I am almost to the point where my dough will ball up and ride up above the food processor blade when it suddenly attaches itself to the blade and center hub. Am I doing something wrong?
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No Mike that's normal for me to. I usually take it out of the processor and knead by hand a few minutes. If you can press two fingers into the dough and the indent stays it's ready to rise. You'll get the hang of knowing when the dough is ready to rise after a few times. You don't want to push down on the dough when you're kneading it. Rather hold the edge with your left hand then push forward and stretch with your right(or opposite if your left handed) fold over and rotate 45 degrees and do it again. This traps air into the dough helping it to rise more. Believe me I've mixed up a lot of dough this summer and it takes awhile to get the hang of it. I'm moving into breads a lot lately and I learn something new each time. I've been checking out a forum called thefreshloaf.Com they are as serious about homemade breads and such as we are about kettles. Keep at it and you'll be turning out pies better than anything in town for sure!
Sent from my Nexus 10 using Tapatalk 2
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Thanks again, Mike! This was my third time with the recipe, and it just keeps getting better each time. This time, I made the dough last night, then stored it in the fridge as per the recipe. Then a warm rise for a couple hours today. Seemed to give it a better flavor and texture.
But the real improvement was having my wife help out (she was busy with other stuff the last two weeks). She's stretched a lot more pizzas than me, and was getting some great results. Plus she had all the mise and such to make some really tasty pies (Margherita, sausage/roasted red peppers/spinach, mushroom, cheese), and they were so pretty too. Best of all was having someone to share the prep to minimize downtime on the grill-- I find it pretty easy to get the grill up to 600 or so, but hard to keep it that hot for long enough to bake off four pies, besides the 30 minutes or so to get the stone slowly up to temperature. It's really fun to face down that challenge, though.
Do you prefer wood or metal peels? I've got a wood one that is pretty thick, and I'm thinking that metal might be easier to slide the uncooked pie off of.
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Hey Mike thats been my experience as well, it gets better every time!
As for a pizza peel I don't have one yet. I have a metal sheet pan from our toaster oven that has only one side with a lip. It works great to sliding under the pizzas or making the pizza on. I also have a stainless steel pizza pan that my wife bought from pampered chef for me. Lately I've been building the pizza on that pan and taking it to the grill. It's a good pan but I prefer to cook on the fire bricks I have.
This week is my son's birthday party and we are having a pizza/bbq party for him. I'm going to let everyone make their own pizza and cook it on the grills for them. I'm excited to show these Tennessee folks what real pizza tastes like! I think we have about 20 folks coming so I have a bunch if dough to make up.
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We've been wanting to move toward whole wheat flour for our pizza doughs, and so with the bread flour running low this week I made Chasing_Smoke's recipe with roughly half bread flour and half whole wheat flour. It didn't rise quite as well, but it did make a flavorful and still crunchy crust. A definite winner.
Also, my new favorite pizza combination: roasted red pepper (done right over the chimney as it's heating up for pizza, of course), capers, and arugula.
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Very cool mike! Wonder if it needs more time to rise or a little more yeast. I'm going to dig into a whole wheat recipe and see what the common differences are. Then maybe we can make a good combination for a dough.
That sounds like a great pizza combo too, sweetness from the peppers, salty from the capers and a slight peppery bite from the arugula.