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Author Topic: Tuesday Night Pizza  (Read 3696 times)

Kilted_Griller

  • WKC Ranger
  • Posts: 545
Tuesday Night Pizza
« on: November 13, 2012, 07:00:25 PM »
Got home early from work so I decided to make some pizza dough. MK and I made a Margherita with heirloom tomatoes, basil, ricotta, carmelized shallots and gruyere; and one with sundried tomatoes, smoked gouda, sweet sausage, olives bell pepper and mushrooms.

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"The only time to eat diet food is while you're waiting for the steak to cook"
   ~Julia Child

Ken Mc

  • WKC Ranger
  • Posts: 1014
Re: Tuesday Night Pizza
« Reply #1 on: November 13, 2012, 07:16:54 PM »
Looks great !!!
Lookin' for a flat top 26"( not black) ,also in search of 18" brownie....

Duke

  • The Duke
  • Posts: 7968
Re: Tuesday Night Pizza
« Reply #2 on: November 13, 2012, 07:33:50 PM »
Great looking pies! What was your method?

TheFinkFarm

  • WKC Brave
  • Posts: 467
    • My YouTube channel.
Re: Tuesday Night Pizza
« Reply #3 on: November 14, 2012, 04:14:52 AM »
Oh man them look good!
22.5" Blue OTG, Black SJ, Lime Green SJ X 2, Brick Red Performer, Outlaw Red 22" daisy wheel, Ivory MT, LE Red MT, Spring Green MT, Slate MT, Smoke MT.
http://www.youtube.com/user/TheFinkFarm

Eastex

  • WKC Ranger
  • Posts: 962
Re: Tuesday Night Pizza
« Reply #4 on: November 14, 2012, 05:06:57 AM »
Good looking pizzas, I caught the heirloom tomatoes right off, maybe Cherokee Purple? Didn't look quite dark enough to be Black Krim but that could be my monitor.

Tim in PA

  • WKC Ranger
  • Posts: 822
Re: Tuesday Night Pizza
« Reply #5 on: November 14, 2012, 05:43:06 AM »
That looks great!

I need a pizza stone!
-2012 Black Performer-2006 Green OTG-2009 Q Gasser-

Ted B

  • WKC Ranger
  • Posts: 1480
Re: Tuesday Night Pizza
« Reply #6 on: November 14, 2012, 06:14:00 AM »
I love making pizzas!  One of our favorite meals.  I really like the different ingredients you used. 

The pizza stone is a must for me.  Although I do like the pizza directly on the grate as well. 

Kilted_Griller

  • WKC Ranger
  • Posts: 545
Re: Tuesday Night Pizza
« Reply #7 on: November 14, 2012, 03:07:45 PM »
Great looking pies! What was your method?
Thanks!! I got both of my grills going with regular charcoal as hot as i can get them, i can hold them both around 500. I let the stones heat up for 45 mins to an hour, then put the pies on. They only take about 15 mins.

My buddy up the street has a KettlePizza kit that makes fantastic pizzas. I'm seriously considering making that my method. Has anyone here used one?
"The only time to eat diet food is while you're waiting for the steak to cook"
   ~Julia Child

Kilted_Griller

  • WKC Ranger
  • Posts: 545
Re: Tuesday Night Pizza
« Reply #8 on: November 14, 2012, 03:23:09 PM »
Good looking pizzas, I caught the heirloom tomatoes right off, maybe Cherokee Purple? Didn't look quite dark enough to be Black Krim but that could be my monitor.

You are correct, sir, Cherokee Purple. Well done. Well done indeed. My lovely bride has a makeshift greenhouse, and living in so cal we can grow heirlooms all year long.
"The only time to eat diet food is while you're waiting for the steak to cook"
   ~Julia Child

zavod44

  • WKC Ambassador
  • Posts: 6153
Re: Tuesday Night Pizza
« Reply #9 on: November 15, 2012, 05:53:45 PM »
Hey Kilted I have that pizza oven and I love it....check this thread....


http://weberkettleclub.com/forums/food-pr0n/pizza-on-the-performer/msg2149/?topicseen#msg2149



Brian
Vintage Weber Grill raconteur and bon vivant.....and definitely Sir Agent X

Kilted_Griller

  • WKC Ranger
  • Posts: 545
Re: Tuesday Night Pizza
« Reply #10 on: November 15, 2012, 06:06:54 PM »
Hey Kilted I have that pizza oven and I love it....check this thread....


http://weberkettleclub.com/forums/food-pr0n/pizza-on-the-performer/msg2149/?topicseen#msg2149



Brian
Sold!! Thanks for the link!
"The only time to eat diet food is while you're waiting for the steak to cook"
   ~Julia Child

Tim in PA

  • WKC Ranger
  • Posts: 822
Re: Tuesday Night Pizza
« Reply #11 on: November 17, 2012, 03:53:49 AM »
Hey Kilted I have that pizza oven and I love it....check this thread....


http://weberkettleclub.com/forums/food-pr0n/pizza-on-the-performer/msg2149/?topicseen#msg2149



Brian

Do you mind making a couple measurements on your pizza oven?

I'm looking for actual outside diameter, total height, actual height and width of opening.

Thank you so much!
-2012 Black Performer-2006 Green OTG-2009 Q Gasser-

zavod44

  • WKC Ambassador
  • Posts: 6153
Re: Tuesday Night Pizza
« Reply #12 on: November 18, 2012, 06:40:23 PM »
Send me a message to remind me and I'll measure it when it's light out...


Brian
Vintage Weber Grill raconteur and bon vivant.....and definitely Sir Agent X

Hogsy

  • WKC Performer
  • Posts: 3649
Re: Tuesday Night Pizza
« Reply #13 on: November 18, 2012, 10:17:29 PM »
Can't you share measuremts with all of us? ;)
I'm only 2 or 3 kettles away from being that creepy guy down the street with all the Webers
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Eastex

  • WKC Ranger
  • Posts: 962
Re: Tuesday Night Pizza
« Reply #14 on: November 19, 2012, 04:04:25 AM »
I love those Cherokee Purples, I've seen them with two different kinds of foliage. I've had lots better luck with the "potato" leaf variety at my place, not nearly as disease prone. If you like the darker tomatoes you ought to give Black Krim a shot too.