PizzaQue pizzas

[Davescprktl]

Was happy to get the PizzaQue at the $25 price.  Have been slowly learning to use it.  This time I made my own sauce which I think I finally perfected.  I also made pizza dough for the first time using the Bobby Flay recipe.  From the batch of dough I made four 10'' pies.  Two were Margarita style.  The other two were mushroom/pepperoni and mushroom/dried spicy salami.  They turned out good.  I still need to work on two things: 1. Make the fire hotter 2. Figure how to make the dough more relaxed and stretchable.

This time (with the advice from Troy) I used semolina flour on my peels and the stone.  Before I used cornmeal which burned black and flaked on the stone. Nasty! Semolina is the way to go.

Also it is the first cook on my restored H code Brownie.  Finally put it to work.  Now it is my dedicated pizza kettle.

[kettlebb]

Looks good to me!


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[HoosierKettle]

I think they look fantastic. You must be a fellow onion and green pepper hater (on pizza at least)


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[Travis]

Whatcha drinking there, Dave?
Glad your diggin that pizza que. I missed out on it when they were clearing them out. Next time though. Pies look great as always dude.
Diggin that brownie.

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[swamprb]

Nice job!

[MikeRocksTheRed]

Looks like one hell of a cook especially for the first time making dough.  You didn't burn the hell out of a pizza so the cook was a success!!!!

For the Bobby Flay dough, I've found I like to separate the dough into smaller balls prior to letting it rise.  I've done it after the rise, but usually let it rise another hour.  Now that I separate it first I do one rise, but I do it more like an 1.5-1.75 hours.  Try to go straight into stretching it without beating it down first and letting all of the air bubbles out of it.  If you rolled it, that could be part of the issue....rolling removes a lot of the air which makes it tougher.  I've also found that since I got a Kitchen Aid, my dough comes out better.  It really needs to be worked for a while before it is ready to divide up and rise.  I usually let it rise on the oven and preheat the oven for 1 minute just to make it a little above room temp.  Cover my bowls with plastic wrap instead of a towel so it creates a warm humid environment for the dough to rise.

I think it took me a good 4-5 cooks to get comfortable with my dough, so you seem to be ahead of the curve already.  Great job!!!!

[Speedster]

Looks incredible. I have 2 sets of the pizzacues brAnd new. They were on sale. Still haven't used them but looking at your pizzas wow makes me want to get the ball rolling


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[Davescprktl]

Looks incredible. I have 2 sets of the pizzacues brAnd new. They were on sale. Still haven't used them but looking at your pizzas wow makes me want to get the ball rolling


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You will find once you get started making pizzas it will become an obsession.  I go through my day thinking how can I make better sauce, better dough and how to get the proper temperature.  It's a great challenge.  Go for it!