Weber Kettle Club Forums
Cooking & Food Talk => Pizza Forum => Topic started by: MikeRocksTheRed on March 01, 2017, 03:56:03 PM
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My Pizza cook for George on the 26th.
I made another round of pizzas last night. Made two batches of Bobby Flay pizza dough and got 4 pizzas per batch. Usually I do 3 per batch. Dividing it into 4 worked perfect. It made slightly thinner pizzas that were way 1/4" smaller than when I divide the dough into 3. I did a 1.5 hour rise. Prepped a bunch of toppings while the dough was rising. I had some real deal mozzarella so I made a true Margherita pizza for the first one into the grill. The rest was a mixture of red and white pizzas that everyone topped themselves. I love putting the toppings on a big piece of foil. There is usually a little of everything leftover but too little of too many things to keep so the foil and the leftover veggies get balled up and thrown away. It make cleanup very easy.
Grill was really hot last night. I started with my typical one full lit chimney of KBB then added a little more unlit and let that get going. Assembled the kettle pizza and let my stone heat up for 15-20 minutes. Added some oak and mesquite chunks and started cooking. The Thermo on my kettle pizza was pegged most of the cook and my lid Thermo was over 700 most of the time. Took a pic of the grill with a red flower pot last night to give some perspective on the color change. I just went out and took another so you can compare. Looks like some of the rubber in my Ove glove melted into the lid...will scrape that off later today.
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And within an hour the kitchen was back to normal!
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Nice looking pies Mike! My kitchen always turns into a battle ground every time I make pizzas. Now I try to prep alot of it the day before. That makes pizza cooking day alot easier and more enjoyable. Nice pics!
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Wow Mikes looks incredible, I so want to eat pizzas at your house!
I keep going back and trying to decide which one I'd eat first
Ughhh, I can't wait to try pizzas!
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Wow! You must absolutely love pizza, but who doesn't! Great cook!
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Oh boy! That all looks friggen awesome! Can't wait to try my own pizza.
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Great looking pies, Mike. I love hearing about (seeing) your pizza nights!
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Great looking pizzas...
I'm amazed that you put pizza that good in a box ???
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@MikeRocksTheRed what kind of flour and yeast are you using? I also do the Bobby Flay into quarters but I don't get that much rise on the crust. They look great!
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@MikeRocksTheRed what kind of flour and yeast are you using? I also do the Bobby Flay into quarters but I don't get that much rise on the crust. They look great!
I use King Arthur unbleached bread flour and whatever instant yeast packets are on sale. I do add the yeast to the warm water, give it a stir with a chopstick (someone at some point told be it's better to stir yeast with wood) then let it sit for a few minutes before I add it to the mixing bowl. I think this helps jump start the yeast. Once my dough balls have risen, I dump them directly onto my working surface instead of trying to dig it out by hand. It seems to help keep as much air in the crust as possible as well as help make it easier to make a round pizza. I turn my oven on at the lowest setting for a minute or two when I am making my dough then turn it back off....just enough to give the oven a slight warmth to aid in the dough rise. I let the dough rise for at least 1.5 hours.
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@MikeRocksTheRed Thanks! I read in your other post that you split your dough immediately after mixing, and you let the mixer go a little longer, so I'm going to try both of those.
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Killer pies Mike!
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WOW! Awesome set up!
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