All things pizza

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ratchet
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Re: The Official What's Cooking Thread [Food Porn]

Post by ratchet » Fri Jul 01, 2011 12:00 pm

Grilled pizza with spinach, basil, feta, and prosciutto
freaking tasty too.


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Re: The Official What's Cooking Thread [Food Porn]

Post by NASH » Sat Jul 02, 2011 2:51 am

Time for a little fire roasted pie action here. Sauce was olive oil, tomatoes, oregano, garlic and salt and pepper. Smoked over apple wood @ 650F for 6 minutes...
1st pie ready [1600x1200].JPG
1st Pie done [1600x1200].JPG
3rd pie ready [1600x1200].JPG
3rd pie done [1600x1200].JPG
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Re: The Official What's Cooking Thread-Fall Version [Food Po

Post by Tim Gregory » Fri Mar 30, 2012 7:44 pm

I think this is my first food post.

I guess this is a mediterannean pizza. The dough is from the Zymurgy Spent Grains guide from a few months back.

I made a bunch of dough a while ago and froze it. The beer in the first pic is from the same grains that are in the dough.
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Re: The Official What's Cooking Thread-Fall Version [Food Po

Post by mr x » Fri Mar 30, 2012 7:47 pm

Looks really good. :mmm:
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Re: The Official What's Cooking Thread-Fall Version [Food Po

Post by NASH » Fri Mar 30, 2012 8:10 pm

Looking good ladies :grilling:

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Re: The Official What's Cooking Thread-Fall Version [Food Po

Post by Tony L » Fri Mar 30, 2012 8:26 pm

Pie looks great Tim. I have dough in the fridge I just made up for tomorrows pie myself.

Looks like the stone I have that I got from wally Mart 4 or 5 years ago. Mine split and I still use it.

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Re: The Official What's Cooking Thread [Food Porn]

Post by LeafMan66_67 » Sun Sep 22, 2013 5:58 pm

Pep & Cheese
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Re: The Official What's Cooking Thread [Food Porn]

Post by jacinthebox » Mon Oct 07, 2013 5:34 pm

Homemade veggie pizza. Brushetta base, grilled yellow peppers, mushrooms, grape tomatoes, with goat cheese and fresh basil. On naan bread. Topped with basamic vinegar glaze. Baked with my stone.
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Re: The Official What's Cooking Thread [Food Porn]

Post by RubberToe » Thu Nov 21, 2013 10:37 pm

BBQ pork pizza, homemade bacon, pickles, capers. Yes, I used BBQ sauce. It was an experiment and it was fucking awesome. The capers did nothing but the pickles (homemade too) were great!
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Re: The Official What's Cooking Thread [Food Porn]

Post by RubberToe » Mon Jan 27, 2014 8:05 pm

All this talk about pizza. Thai curry chicken. This is why you cook for leftovers! Sweet and spicy sauce on 3/4, red curry sauce for the rest.
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Re: The Official What's Cooking Thread [Food Porn]

Post by RubberToe » Mon Jan 27, 2014 8:26 pm

It was in the kamado for less than 6 minutes, dial temp started at 550, dropped when I put it in, never got back up to that, vents wide open. Pizza stone on the top rack, no deflector on the bottom.

The bottom of the crust was burned to a crisp. Black. Less then 1mm of burned. To get the top to look like that I had to put it under the broiler for a few minutes.

I had to pick it apart to eat it. Besides the crust bottom it was delicious and I liked the sweet and spicy sauce the best.
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Re: The Official What's Cooking Thread [Food Porn]

Post by mr x » Mon Jan 27, 2014 9:52 pm

I'm thinking that pizza should have it's own thread, maybe the pizza dough one. I might move these posts over eventually....

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Re: The Official What's Cooking Thread [Food Porn]

Post by sleepyjamie » Mon Jan 27, 2014 9:57 pm

Agreed


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Re: The Official What's Cooking Thread [Food Porn]

Post by NASH » Tue Jan 28, 2014 6:27 pm

RubberToe wrote:It was in the kamado for less than 6 minutes, dial temp started at 550, dropped when I put it in, never got back up to that, vents wide open. Pizza stone on the top rack, no deflector on the bottom.

The bottom of the crust was burned to a crisp. Black. Less then 1mm of burned. To get the top to look like that I had to put it under the broiler for a few minutes.

I had to pick it apart to eat it. Besides the crust bottom it was delicious and I liked the sweet and spicy sauce the best.
I think you'll want to lower your cook temp to about 450 F perhaps, OR increase the hydration rate of your dough by quite a lot. The other thing is, I always use a double layer of heat deflection so the stone isn't taking the brunt of the infrared heat, in other words your stone may have been way hotter than the 550 F. I use ceramic heat deflector plates under the stone, firebricks work well too. It's also important to give the entire cooker plenty of preheat time to get a good even refractory heat in the dome, I'll let the Primo stabilize for at least a solid hour before attempting a pie cook.

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Re: The Official What's Cooking Thread [Food Porn]

Post by jeffsmith » Tue Jan 28, 2014 9:50 pm

I do pretty much the same as Nash recommended. I remove all the grates from my Kamado and use a Kamado Joe heat deflector in the top position with my pizza stone sitting on top of that (my stone has a ridge on the bottom that elevates it a bit). I cook around 450-500 and end up with a nice crispy crust and well melted cheese pretty much every time. Took lots of experimenting to find the best setup that worked for me though.

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Re: The Official What's Cooking Thread [Food Porn]

Post by sleepyjamie » Tue Jan 28, 2014 10:37 pm

I have the same setup as Jeff and seems to work out well. Although I usually have mine fired up in around 30 min or less.


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Re: The Official What's Cooking Thread [Food Porn]

Post by RubberToe » Wed Jan 29, 2014 7:36 am

Thanks guys, I think I'll use my fire bricks on the lower rack for heat deflection next time and give it some time to equalize.
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Re: The Official What's Cooking Thread [Food Porn]

Post by Woody » Sat Feb 01, 2014 8:15 pm

My honey whole wheat pizza. Ham and onions on the bottom. Washed down with a few Belgian Blonde. Mmmmmmmm
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All things pizza

Post by mr x » Sat Feb 01, 2014 8:25 pm

I think a food thread dedicated to pizza is worthwhile doing. I'm going to gradually move pizza posts over here, other than the dough thread.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: All things pizza

Post by Keith » Sat Feb 01, 2014 8:55 pm

Derek that's one mighty fine looking pie!
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Re: All things pizza

Post by Woody » Sat Feb 01, 2014 9:03 pm

Thanks Keith. Like most Brewnosers we know that if it's worth doing it's worth overdoing.

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Re: All things pizza

Post by Keith » Sat Feb 01, 2014 9:36 pm

I hear ya on that, I really need to get back into creative cooking, I miss the hell out of it. :cheers2:
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Re: All things pizza

Post by blacktip » Sun Feb 02, 2014 4:29 pm

15" pizza stone on sale at Stokes for $13 right now.
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Re: All things pizza

Post by LeafMan66_67 » Sun Feb 02, 2014 4:52 pm

blacktip wrote:15" pizza stone on sale at Stokes for $13 right now.
They work great on the Vision - that's the one I use.
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Re: All things pizza

Post by RubberToe » Sun Feb 02, 2014 8:09 pm

Mine finally cracked in half after my direct heat black crust pizza. I'll probably get another though... Tomorrow.

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