Another round of pizzas. Again is used he Bobby Flay dough recipe. I used to let it rise, punch it down, divide it into 3 or 4 balls then let it rise again but the last two cooks I've divided it Pre rise, then stretched the dough after 1 rise. This seems to work better than letting it rise twice.
I didn't have much mesquite so I used some pecan chunks. The pizzas came out good, but I found that with pecan I had to reload the wood chunks more than I do with mesquite. It will be mesquite or possible oak from this point on. The pecan did burn hot but didn't last long. My second pizza, the white one clearly shows from the edge of the crust that I had one hell of a fire going. I think if I had a little bit more coal under the stone it might have cooked in the bottom faster and I wouldn't have burned the edge so much. It still came out good and I usually only eat some of the crust edges so it wasn't really a big deal.
I usually used dried salami but this time used a different version that apparently isn't dried. It created a lot more fat and grease on the pizzas. Will go back to dried salami for future cooks.
I still can't make a round pizza to save my life and have somewhat given up on it. I can make three pizzas that aren't round but are consistently the same shape though!!!! LOL! I spread my dough on a butcher block cutting board then transfer it to the peels...so it isn't like I'm making the dough on the peel which is somehow forcing me to make the pizza the same shape as my peels...that's just a coincidence.
One fully lit chimney of KBB
Added unlit KBB and let those coals get going
Mesquite and pecan chunks added, letting the stone and grill get to temp
Nothing new here, my standard white pizza. EVOO, Ricotta, fresh mozzarella, minced garlic, and a basil leaf in the center.
Whole San Marzano crushed for the sauce, fresh mozzarella, shredded mozzarella,pepperoni and a little bit of salami.
Whole San Marzano crushed for the sauce, fresh mozzarella, shredded mozzarella, salami and a little bit of pepperoni.
Arugula, prosciutto, and a squeeze of lemon added post cook. The edge was burned but the bottom came out perfect.
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