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Author Topic: Pizza Throwdown  (Read 2591 times)

Kilted_Griller

  • WKC Ranger
  • Posts: 545
Pizza Throwdown
« on: March 15, 2013, 07:33:55 PM »
So my buddy up the street told me that the XC and I should have a pizza throwdown. The XC not being one to pass up a cooking challenge, her comment was "bring it on, daddy"! With my buddy, my lovely bride and 2 of her friends being the judges, she made a BBQ Chicken Pizza and I made my almost famous Spicy Pepperoni....

The XC toppings; chicken, mozzarella & gouda cheeses, the remainder of the apple bourbon BBQ sauce from the ribs, red onion and cilantro


My toppings; thin cut pepperoni, gouda 3 pepper cheese, jalapenos and spicy pizza sauce


The XC's prepped


My prep


Both 22.5'ers were set up the same. We were able to get the temp up to 600 by adding the wood in the back


The XC's after 12 mins and ready to come off


Mine ready after 12 mins and ready to come off


Side by side...


I got the points for plating, but she won unanimously for flavor. I want a rematch! Thanks for looking!! Slainte
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"The only time to eat diet food is while you're waiting for the steak to cook"
   ~Julia Child

wolgast

  • Smokey Joe
  • Posts: 85
Re: Pizza Throwdown
« Reply #1 on: March 16, 2013, 12:36:31 AM »
Looks great! Alot better then my last one...
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HankB

  • WKC Performer
  • Posts: 2326
Re: Pizza Throwdown
« Reply #2 on: March 16, 2013, 07:17:03 AM »
Looks great!

Do you spread out the dough by hand to get that extra puff at the outer edge? I rolled mine and that resulted in a flat edge. I have found that's not only an esthetic issue, but the flat edge lets melted cheese run off. Do you let the dough rise again after it is spread out?
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kettles, smokers...

Duke

  • The Duke
  • Posts: 7968
Re: Pizza Throwdown
« Reply #3 on: March 16, 2013, 07:27:28 AM »
Great looking pies KG!
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Kilted_Griller

  • WKC Ranger
  • Posts: 545
Re: Pizza Throwdown
« Reply #4 on: March 16, 2013, 02:06:46 PM »
Quote from: HankB on March 16, 2013, 07:17:03 AM
Looks great!

Do you spread out the dough by hand to get that extra puff at the outer edge? I rolled mine and that resulted in a flat edge. I have found that's not only an esthetic issue, but the flat edge lets melted cheese run off. Do you let the dough rise again after it is spread out?

Thanks, Hank! I spread the dough by hand, the XC uses a rolling pin. But either way, we leave enough room around the edge to fold it over and make an edge. We do not let the dough rise once it has spread out.
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"The only time to eat diet food is while you're waiting for the steak to cook"
   ~Julia Child

Bman

  • WKC Performer
  • Posts: 2364
Re: Pizza Throwdown
« Reply #5 on: March 16, 2013, 05:22:52 PM »
Looks awesome KG.  But I'm giving this one to XC...  lol
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I've always had gas...  And now a bunch of kettles because of this place.  Thanks!

Heyjude

  • WKC Performer
  • Posts: 4660
Re: Pizza Throwdown
« Reply #6 on: March 16, 2013, 07:22:01 PM »
There are no Losers in making homemade pizza on the grill!  8)
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Kilted_Griller

  • WKC Ranger
  • Posts: 545
Re: Pizza Throwdown
« Reply #7 on: March 16, 2013, 07:41:38 PM »
Quote from: Heyjude on March 16, 2013, 07:22:01 PM
There are no Losers in making homemade pizza on the grill!  8)

LOL! Easy for you to say....you didn't get you ass handed to you in the taste category by an 11 year old!  :o ;)
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"The only time to eat diet food is while you're waiting for the steak to cook"
   ~Julia Child

Craig

  • WKC Mod
  • Posts: 11004
Re: Pizza Throwdown
« Reply #8 on: March 16, 2013, 08:30:57 PM »
Quote from: Heyjude on March 16, 2013, 07:22:01 PM
There are no Losers in making homemade pizza on the grill!  8)
;D   Unless its like the one I did where the bottom of the crust was Kingsford black.... :o
 
KG, awesome looking pizza's. I'm going to be doing more Pizza practice sessions this spring.
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bob hope

  • WKC Ranger
  • Posts: 868
Re: Pizza Throwdown
« Reply #9 on: March 17, 2013, 03:15:04 PM »
Oh man the jalapeno and peperoni looks right up my ally, but in my house the girls would have out voted you to  :-[
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