Weber Kettle Club Forums
Cooking & Food Talk => Pizza Forum => Topic started by: MikeRocksTheRed on February 09, 2017, 07:42:49 PM
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NATIONAL PIZZA DAY!!! Got a pizza rack and more peels so I can spread a bunch of pizzas then have them ready to fire off one after another. This was the first time I let everyone make their own pizza and it was a big success. Also my first pizza with eggs. Eggs were a bit over cooked. They looked runny still but weren't.
I missed some pics but think I got most of the 6 pizzas at one point.
Time to sit down, enjoy a beer with my feet up and get caught up on everyone else's posts tonight.
Happy National [emoji487] Day!!!!
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Awesome cook! Where did you get that rack for your peels? What a great space saver.
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Damn dude. Those pies look amazing! I really need to get on the pie train.
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Damn dude. Those pies look amazing! I really need to get on the pie train.
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Do it man! You will love it and get obsessed with it. It's alot of fun!
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Damn @MikeRocksTheRed those are awesome I love the rack now all you need is to get boxes made with your name on them
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Damn dude. Those pies look amazing! I really need to get on the pie train.
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Just be warned, it becomes and obsession of its own!
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Wow dude awesome!
I so wish my wife would let me eat more pizza...
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Your passion for the pizza is contagious Mike! Your new peel/box rack is pretty slick too! Just curious, how do you store your dough, while it is proofing?
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You're pizzas always look awesome. Where did you get those boxes? Those look pretty damn sweet.
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Your passion for the pizza is contagious Mike! Your new peel/box rack is pretty slick too! Just curious, how do you store your dough, while it is proofing?
I just let it rise for about an hour and a half in glass bowls in the oven, covered in plastic wrap.
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You're pizzas always look awesome. Where did you get those boxes? Those look pretty damn sweet.
I got them on Amazon. Pack of 50. I don't remember what they cost. Will probably price them at the place I got my rack if I need more.
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I just let it rise for about an hour and a half in glass bowls in the oven, covered in plastic wrap.
Thanks Mike, that's just about the same as I do. I'm trying to justify the need for a proofing box, to save space when doing more than a few dough balls.
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@Jason - If you need me to edit my previous response then you can edit yours I can say I have a proofing box and its amazing!
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Looks like a great pizza cook, Mike! Been a while since posting any here but you might appreciate this. We were out of town just yesterday in a very large city in the south. Found ourselves at an multiple award winning and highly acclaimed place known for its authentic Neapolitan wood fired oven pizza. Well, ordered the Margherita, and was sorely disappointed. Not quite enough mozzarella for my taste, but much more importantly, outside crust charred before the bottom crust got crisp. I guess they just had a newbie that was a bit of a pyro...lol, but it just went to show that as you well know, cooking pizza is a lot more than just having the perfect setup, like having to have the baking steel on the KettlePizza, for instance. Anyhow, your pies look great! Picked up some Boar's Head pepperoni the other day and will get rest of what we need to fire up the KettlePizza this week. Thanks for the inspiration and I'm glad you're still posting your pizza cooks with the KettlePizza. [emoji106][emoji106]
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Looks like a great pizza cook, Mike! Been a while since posting any here but you might appreciate this. We were out of town just yesterday in a very large city in the south. Found ourselves at an multiple award winning and highly acclaimed place known for its authentic Neapolitan wood fired oven pizza. Well, ordered the Margherita, and was sorely disappointed. Not quite enough mozzarella for my taste, but much more importantly, outside crust charred before the bottom crust got crisp. I guess they just had a newbie that was a bit of a pyro...lol, but it just went to show that as you well know, cooking pizza is a lot more than just having the perfect setup, like having to have the baking steel on the KettlePizza, for instance. Anyhow, your pies look great! Picked up some Boar's Head pepperoni the other day and will get rest of what we need to fire up the KettlePizza this week. Thanks for the inspiration and I'm glad you're still posting your pizza cooks with the KettlePizza. [emoji106][emoji106]
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@kettlecook, if that pizzeria is on the west side of town near a major university in the ACC, I am surprised you had a poor eating experience. Been there 3 times.....great every time. It was once BYOB, which was even better, because that meant a limitless beer/wine selection.
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Aaaaaahh yeah! Awesome!
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Looks like a great pizza cook, Mike! Been a while since posting any here but you might appreciate this. We were out of town just yesterday in a very large city in the south. Found ourselves at an multiple award winning and highly acclaimed place known for its authentic Neapolitan wood fired oven pizza. Well, ordered the Margherita, and was sorely disappointed. Not quite enough mozzarella for my taste, but much more importantly, outside crust charred before the bottom crust got crisp. I guess they just had a newbie that was a bit of a pyro...lol, but it just went to show that as you well know, cooking pizza is a lot more than just having the perfect setup, like having to have the baking steel on the KettlePizza, for instance. Anyhow, your pies look great! Picked up some Boar's Head pepperoni the other day and will get rest of what we need to fire up the KettlePizza this week. Thanks for the inspiration and I'm glad you're still posting your pizza cooks with the KettlePizza. [emoji106][emoji106]
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A true neapolitan pizza will be very limp in the middle. In Italy they don't even attempt to pick them up and use a fork and a knife to eat it. If you go to an acclaimed neapolitan pizza joint and ask them to cook it longer so its crispy chance are it still won't come out crispy!
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Looks like a great pizza cook, Mike! Been a while since posting any here but you might appreciate this. We were out of town just yesterday in a very large city in the south. Found ourselves at an multiple award winning and highly acclaimed place known for its authentic Neapolitan wood fired oven pizza. Well, ordered the Margherita, and was sorely disappointed. Not quite enough mozzarella for my taste, but much more importantly, outside crust charred before the bottom crust got crisp. I guess they just had a newbie that was a bit of a pyro...lol, but it just went to show that as you well know, cooking pizza is a lot more than just having the perfect setup, like having to have the baking steel on the KettlePizza, for instance. Anyhow, your pies look great! Picked up some Boar's Head pepperoni the other day and will get rest of what we need to fire up the KettlePizza this week. Thanks for the inspiration and I'm glad you're still posting your pizza cooks with the KettlePizza. [emoji106][emoji106]
A true neapolitan pizza will be very limp in the middle. In Italy they don't even attempt to pick them up and use a fork and a knife to eat it. If you go to an acclaimed neapolitan pizza joint and ask them to cook it longer so its crispy chance are it still won't come out crispy!
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Hmmm...makes me wonder if we both have the same idea of crisp. I wasn't looking for cracker crust with wet toppings, and yes, I realize you're supposed to pick up and fold to eat. That's when I noticed that the bottom crust didn't even look done. This is about how I like my bottom crust to look like and it was nowhere close. Could've have been, either, because there was already enough substantial charring around the top crust that it actually tasted too burnt to eat it all the way to the edge.
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Looks like a great pizza cook, Mike! Been a while since posting any here but you might appreciate this. We were out of town just yesterday in a very large city in the south. Found ourselves at an multiple award winning and highly acclaimed place known for its authentic Neapolitan wood fired oven pizza. Well, ordered the Margherita, and was sorely disappointed. Not quite enough mozzarella for my taste, but much more importantly, outside crust charred before the bottom crust got crisp. I guess they just had a newbie that was a bit of a pyro...lol, but it just went to show that as you well know, cooking pizza is a lot more than just having the perfect setup, like having to have the baking steel on the KettlePizza, for instance. Anyhow, your pies look great! Picked up some Boar's Head pepperoni the other day and will get rest of what we need to fire up the KettlePizza this week. Thanks for the inspiration and I'm glad you're still posting your pizza cooks with the KettlePizza. [emoji106][emoji106]
A true neapolitan pizza will be very limp in the middle. In Italy they don't even attempt to pick them up and use a fork and a knife to eat it. If you go to an acclaimed neapolitan pizza joint and ask them to cook it longer so its crispy chance are it still won't come out crispy!
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Hmmm...makes me wonder if we both have the same idea of crisp. I wasn't looking for cracker crust with wet toppings, and yes, I realize you're supposed to pick up and fold to eat. That's when I noticed that the bottom crust didn't even look done. This is about how I like my bottom crust to look like and it was nowhere close. Could've have been, either, because there was already enough substantial charring around the top crust that it actually tasted too burnt to eat it all the way to the edge.
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Sounds like we like our crust the same way...like you said, not crispy like a cracker, but a bit of a crunchy layer then mostly chewy.
I found this pdf that explains all about being official certified neapolitan pizza (http://www.pizzanapoletana.org/public/pdf/disciplinare%202008%20UK.pdf). Crazy!!!!
From the PDF:
"The consistency of the " Verace Pizza Napoletana " - (Vera Pizza Napoletana) should be
soft, elastic, easy to manipulate and fold. The centre should be particularly soft to the
touch and taste, where the red of the tomato is evident, and to which the oil or for the
‘Pizza Marinara, the green of the oregano and the white of the garlic has perfectly
amalgamated; In the case of the Pizza Margherita, the white of the mozzarella should
appear in evenly spread patches, with the green of the basil leaves, slightly darkened by
the cooking process. "
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Thanks for the feedback, man. All I know for sure is despite it being a decent size pie, I was still hungry and rather disappointed. Best pizza joint I've been to is DESANO'S. No matter how the crust is to be though, next time I'll pass on the margherita for something with some more proteins on top.
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