It's been too long! Pizza!

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Poppy Davis
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It's been too long! Pizza!

#951 Post by Poppy Davis » February 1st, 2016, 8:54 am

Sweet potato & tomato sauce, and caramelized onions, topped with arugula, burrata, and EVOO.
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#952 Post by Bruce Leiser_owitz » February 1st, 2016, 8:55 am

Poppy & Aaron cranked out some might fine pizzas yesterday.

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#953 Post by Poppy Davis » February 1st, 2016, 8:55 am

Pear, Gorgonzola, and walnuts.
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#954 Post by Poppy Davis » February 1st, 2016, 8:57 am

Kalamata olives, red onion, artichoke hearts, roasted red pepper, and smoked mozzarella. Finished with smoked EVOO.
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#955 Post by Poppy Davis » February 1st, 2016, 8:59 am

Pesto, aged goat cheese, tomatoes, and pine nuts.
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#956 Post by Poppy Davis » February 1st, 2016, 9:02 am

The pizzas were good but I was a bit disappointed with the texture. They were slightly doughy. I prefer a bit of crunch. Next time I'll try doing 75% AP/25% 00. I suspect the temperature gauge in the Blackstone is not very accurate. We were firing at about 550 degrees and the pies were coming out very quickly.
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#957 Post by P. Willenberg » February 1st, 2016, 9:10 am

Poppy Davis wrote:The pizzas were good but I was a bit disappointed with the texture. They were slightly doughy. I prefer a bit of crunch. Next time I'll try doing 75% AP/25% 00. I suspect the temperature gauge in the Blackstone is not very accurate. We were firing at about 550 degrees and the pies were coming out very quickly.
Poppy, you might also try stretching the dough a bit thinner. Your pies look good and I love the height myself, but it you want crispy, thinner is better, especially at the rim.
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#958 Post by P. Willenberg » February 1st, 2016, 9:16 am

also, seriously heating the stone is really important. Do you have an upskirt pic? if there isn't a bit of black on the bottom, you might not have enough conductive heat.
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#959 Post by Poppy Davis » February 1st, 2016, 9:24 am

Yeah, I didn't stretch them out further because they wouldn't have fit on the paddles. The balls were about 280g. They were also shrinking back a bit. So next time, smaller balls and a little more time out of the fridge.

I think the upskirt was fine:
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#960 Post by P. Willenberg » February 1st, 2016, 9:55 am

upskirt looks great! More mixing, longer ferment, more hydration can all reduce the shrinking too.
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#961 Post by Poppy Davis » February 1st, 2016, 9:56 am

Thanks for the tips! I'm always learning.
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#962 Post by tcavallo » February 1st, 2016, 10:25 pm

Damn, some fine lookin' pies here! Slowly working my way through the archives of this thread, but I figured I'd contribute my last couple attempts. Been working with a modified version of the Varsano dough recipe (longer autolysis and at least 3-day cold ferment) for many many years. Recently broke my stone and am playing with a new steel, still fine-tuning.

NY Style w/ Fresh Oregano:
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Neapolitan with Soppressata, Romano, and Hot Honey:
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#963 Post by MBerto » February 4th, 2016, 2:29 pm

Proscuitto, Burrata, Arugula on the new pizza steel. Burrata is a bit like bacon - while delicious, using it in cooking is a crutch which makes basic foods fantastic without much thought. That's not a complaint.
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#964 Post by Brian Tuite » February 8th, 2016, 7:10 pm

It's been waaaaay too long. Took 3 days to revive my starter. Flavor was good but the hydration on the dough was a bit too dry. I was going for a touch less hydration but went a bit too far. Always experimenting though. EVOO, Burratta, Basil, Garlic, Romas and Parmesan.

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#965 Post by Larry P » February 12th, 2016, 11:51 am

Poppy Davis wrote:Yeah, I didn't stretch them out further because they wouldn't have fit on the paddles. The balls were about 280g. They were also shrinking back a bit. So next time, smaller balls and a little more time out of the fridge.

I think the upskirt was fine:
I agree with everything Paul said. Also, get an IR temperature gun and ignore the temp gauge on the Blackstone.

Also, I'd recommend head to the hardware store and get about a half dozen stainless steel washers, scatter them on the metal platter on the blackstone, beneath the lower stone. This creates a small air gap between the metal platter and the stone, which does wonders to even out heat on the stone.
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#966 Post by Brian Tuite » February 12th, 2016, 12:46 pm

Larry P wrote:
Also, I'd recommend head to the hardware store and get about a half dozen stainless steel washers, scatter them on the metal platter on the blackstone, beneath the lower stone. This creates a small air gap between the metal platter and the stone, which does wonders to even out heat on the stone.
I wonder if that would work on the BGE as well. Been trying to figure a way to rig the stone on the grill but need more elevation. Perhaps some nuts or washers between the plate setter and stone would give the same results.
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#967 Post by Larry P » February 12th, 2016, 2:40 pm

It might Brian; worth a try. I've also heard of people using the little green feet to separate the stone from the plate setter. I always just stacked two stones.

Funny thing about the washers, I used them from the beginning just from researching Blackstone hacks. Last summer I gave the BS a tuneup and tossed the washers, thinking they were a waste. Tons of trouble controlling heat after that, so I brought them back.
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#968 Post by NickWittman » February 21st, 2016, 8:15 pm

Brian Tuite wrote:
Larry P wrote:
Also, I'd recommend head to the hardware store and get about a half dozen stainless steel washers, scatter them on the metal platter on the blackstone, beneath the lower stone. This creates a small air gap between the metal platter and the stone, which does wonders to even out heat on the stone.
I wonder if that would work on the BGE as well. Been trying to figure a way to rig the stone on the grill but need more elevation. Perhaps some nuts or washers between the plate setter and stone would give the same results.
Brian, another option to consider, visit California Pizza Stones in Santa Rosa. They sell all sorts of Pizza related items, as well as Kiln and Ceramic supplies. They might have a thin high temp ceramic piece that would serve a similar purpose. Visited the shop and bought a few high temp bricks to raise the Pizza stone on my gas grill. Still thinking about the Blackstone . . . [cheers.gif]
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#969 Post by M. Sai » February 22nd, 2016, 10:10 am

I was at Friedman’s yesterday afternoon (local hardware store) grabbing a bunch of stuff while they were running a 15% off everything sale. Out of the corner of my eye, I caught sight of this:

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It’s basically a steel box with ceramic stones lining five of the six interior walls. I don’t have a gas grill (I have testicles), but I have a large BBQ/Smoker that’s large enough to fit it. At $119, minus 15%, it was worth a shot.

On my way home I grabbed some pizza dough from Sonoma Market (actually not bad) and stuff for toppings. I started with a full charcoal chimney, then added logs of oak and almond when I was ready to cook. Much to my surprise, I was measuring 750 degree temps on the bottom stone with my IR thermometer once it got going.

I did three pies – most were done in 4-5 minutes with plenty of leopard spots on the bottom and crust. Nice smokey flavor, the store bought dough wasn’t bad – but I’ll be pulling my old notes on Varasano pizza dough for next weekend.

I have no clue how long this thing will last – I had it sitting on a massive fire to get the temps up, but at $100 it is a great temporary solution that will keep me from getting serious about building a real WFO for a while. Heck, I can replace this thing 50 times and still not equal the cost of a WFO.
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#970 Post by Brian Tuite » February 22nd, 2016, 10:32 am

M. Sai wrote: I don’t have a gas grill (I have testicles)
[rofl.gif] [highfive.gif]
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#971 Post by James Hochleutner » February 22nd, 2016, 11:51 am

Has anyone tried to make pizza on the Green Egg? Mine burnt on the bottom. Any tips?

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#972 Post by Brian Tuite » February 22nd, 2016, 12:41 pm

James Hochleutner wrote:Has anyone tried to make pizza on the Green Egg? Mine burnt on the bottom. Any tips?
I do mine on the egg. I use the plate setter inverted (legs down as shown in the photo below) and put a pizza stone on it. The only time I get burnt crust is when the temps top 800 degrees in the dome. Normally I am finding the opposite, crust taking too long to cook, which is why I am looking for options to get more hot air around the stone ie; raising it off the plate setter a touch.

What kind of lump are you using and how close to the fire is your stone?

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#973 Post by Larry P » February 29th, 2016, 12:09 am

James Hochleutner wrote:Has anyone tried to make pizza on the Green Egg? Mine burnt on the bottom. Any tips?
I've done lots of tweaking on the BGE. My best results were from stacking two stones (get the 2nd stone from Axner, much cheaper and similar material/quality to the BGE stone http://www.axner.com/cordierite-kiln-shelves.aspx).

But, I eventually gave up on the BGE. Too much heat loss from opening the dome, and the dome itself is not close enough to the pizza to make up for it. It's a good but not a great pizza oven.
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#974 Post by Victor Hong » February 29th, 2016, 9:03 am

James Hochleutner wrote:Has anyone tried to make pizza on the Green Egg? Mine burnt on the bottom. Any tips?
Reduce your cooking time by using a thinner crust and layering with accordingly lighter toppings.
To keep this thinner pizza structurally intact throughout the insertion, baking, and removal stages,
build and cook it from start to finish on parchment paper or greased aluminum foil.

Better yet, lay out the bare crust on that parchment paper or aluminum foil, and bake blind to a
modest char on both sides. Then, ladle on already-hot toppings, for the briefest additional
charring time, allowing any cheese garnish to melt. Remove and eat.

The result is perfect crispness, lightness, and char, without over-burning, yet surprisingly
well-integrated and fully cooked toppings. Fool-proof, as even Jay Hack will attest.
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#975 Post by Kenny H » March 6th, 2016, 7:38 pm

Had to try a thai chicken pizza. Sauce is peanut oil, ground peanuts, soy, ginger, garlic, rice wine vinegar, pear, fresh ground toasted sesame, sriracha, oyster sauce. Crust is 1 cup plain greek yogurt and 1.5 cup self rising flour, kneaded for 6 minutes. Topped w bok choy , red pepper, rotisserie chicken breast, and carrot, finished with cilantro and green onion and jalapeno. Broiled on nerdchef steel for 4 minutes at ~700F.

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#976 Post by Larry P » March 11th, 2016, 9:02 am

Looks great Kenny, and original!
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#977 Post by Kenny H » March 11th, 2016, 7:27 pm

Larry P wrote:Looks great Kenny, and original!
Thanks Larry. Not kidding you, it was crazy good. Not really original though, there are a ton of bistros down in SoCal doing the thai chicken pizza. I just did it better. Way better. The sauce carmelized during baking and for those of us who added sririacha, it was insane. The greek yogurt dough is a winner in this scenario, it has a very cracker like crust.
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#978 Post by Joe Chanley » March 14th, 2016, 11:08 am

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buffalo chicken pizza

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#979 Post by Andrei B » March 17th, 2016, 4:10 am

Joe Chanley wrote:Image

buffalo chicken pizza
looks really delicious!
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#980 Post by Jeff Wolniak » May 23rd, 2016, 1:45 pm

My first pizzas on the WSM, mod with Kettle Pizza (Serious Eats edition) went fairly well. I was happy with the flavors (dough recipe: Thomas McNaughton, of Flour + Water, sauce: San Marzano DOP tomatoes and salt), but the cornichon wasn't as tender as I like.

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#981 Post by P. Willenberg » May 27th, 2016, 2:38 pm

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Bagna Cauda: Anchovies, garlic, butter, fennel, coals roasted carrots
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#982 Post by P. Willenberg » May 27th, 2016, 2:40 pm

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Oaxacan cheese stuffed crust, venison bratwurst, cheddar mozz.
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#983 Post by P. Willenberg » May 27th, 2016, 2:42 pm

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guanciale, asparagus, duck egg
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#984 Post by P. Willenberg » May 27th, 2016, 2:43 pm

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Gricia
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#985 Post by mike pobega » May 27th, 2016, 6:36 pm

beautiful job, Paul. the bottom is my fav.

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#986 Post by P. Willenberg » May 28th, 2016, 7:36 am

I've mislabeled it! That's a local pepperoni, not guanciale. Oops.
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#987 Post by Sebastian C. » May 29th, 2016, 3:57 am

White clam pizza with. 2011 Benoit Ente Puligny Montrachet
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#988 Post by P. Willenberg » May 31st, 2016, 8:36 am

nice! looks like you got the stone really hot but the top not so much. Maybe crank the broiler?
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#989 Post by Bill Ackerman » May 31st, 2016, 1:15 pm

*
Last edited by Bill Ackerman on June 2nd, 2016, 12:11 pm, edited 2 times in total.

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#990 Post by Larry P » June 2nd, 2016, 10:44 am

A couple recent pies, Margherita, and a white pie with Trader Joe's Burrata, Pecorino, Parmigiana-Reggiano, fresh basil & oregano, EVOO, and Calabrian chiles:
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#991 Post by Larry P » June 2nd, 2016, 10:46 am

continued...
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#992 Post by Bill Ackerman » June 2nd, 2016, 12:11 pm

Homemade bresaola hiding under arugula, balsamic, and olive oil

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#993 Post by P. Willenberg » June 2nd, 2016, 1:21 pm

gorgeous! both of you.
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#994 Post by Kenny H » June 2nd, 2016, 9:48 pm

Not enough wows here Larry. Lovely oven and incredible pies!
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#995 Post by Larry P » June 3rd, 2016, 8:07 am

P. Willenberg wrote:gorgeous! both of you.
Kenny H wrote:Not enough wows here Larry. Lovely oven and incredible pies!
Thanks guys! And +1 for Bill's gorgeous pie.

I'll start a thread here about building the oven, but I'm in a lull right now waiting on some backordered tile, and resting my weary bones. There would not be any updates for a while.
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#996 Post by David Wright » June 3rd, 2016, 8:22 am

Please do start a thread on building the oven when you have time. I've been threatening off and on for the past ten years to build one of these. Last night I showed wifey your pics above and she was quite impressed.

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#997 Post by Bill Ackerman » June 3rd, 2016, 9:15 am

Larry P wrote:
Thanks guys! And +1 for Bill's gorgeous pie.

I'll start a thread here about building the oven, but I'm in a lull right now waiting on some backordered tile, and resting my weary bones. There would not be any updates for a while.
Thanks, Larry. And big yes to starting a thread on building your oven. I love to see how different people approach the myriad of trade-offs in what is often their first and only oven build. I built mine 15 years ago and I probably wouldn't change a thing.

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It's been too long! Pizza!

#998 Post by Larry P » June 6th, 2016, 11:39 pm

Pizza stresses me out more than I'd care to admit, but those night when it works out, make it all worth it:

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P ! g g ! n s

"You keep me searching for a heart of gold" - Neil Young
"Metal heart, you're not worth a thing" - Cat Power

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rfelthoven
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It's been too long! Pizza!

#999 Post by rfelthoven » June 8th, 2016, 1:19 pm

Larry -- incredible pizzas. You are the god of this thread. I bow down in honor!
Ron

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P. Willenberg
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It's been too long! Pizza!

#1000 Post by P. Willenberg » June 8th, 2016, 3:13 pm

rfelthoven wrote:Larry -- incredible pizzas. You are the god of this thread. I bow down in honor!
I thought we were friends Ron
Paul (@pwillen1 on CT, Twitter, Instagram)
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WSET Level 3 in Sake

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