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Pizza Time!

post #1 of 6
Thread Starter 

I did this baby up for Sunday Lunch....

 

 

 

I was trying a new dough recipe, that I believe is a keeper!

 

In case anyone is wondering, my "Pizza Stone" is a 15" octagon Kiln Shelf that I space up off the grill about 1.5" with Kiln Shelf Legs 

post #2 of 6
Thread Starter 

My Dough Recipe:

 

-3 1/4 Cups All Purpose (I've used King Author Unbleached White Whole Wheat Flour, or Unbleached Bread Flour, or a mix of the 2)

-1/4 Tsp Active Dry Yeast

-2 Tsp Fine Salt

-1 1/2 Cups Water

 

Throw Everything in a bowl, mix well

 

Cover with plastic wrap and let it peculate at room temp until more than doubled... I let it sit for around 14-18 hours... or until I get ready

 

Divide the dough into 3-4 equal parts (depending how big I want to make each one

 

Cloak the each dough ball, wrap the unused ones and throw them in the 'fidge.

post #3 of 6
Fine looking pies you have there. What temp do you bake them at on your grill?
post #4 of 6

That looks just beautiful!!! Cheers! - Leah

post #5 of 6

Those look awesome.

 

That's about the same recipe that I use.  Difference is that I always proof my yeast in about 1/2 cup warm water with a pinch of sugar.  When it has a big foamy head on it I mix it up.  I estimate the water based on how the finished dough turns out.  Let it rise for an hour, or until doubled, then form into 2 pies.

post #6 of 6
Thread Starter 

Thanks for the replies everyone!

 

Quote:

Originally Posted by gotbags-10 View Post

Fine looking pies you have there. What temp do you bake them at on your grill?


 I fire up all 3 burners and usually get it up around 450-500 on the lid thermometer,  Then I shutdown the burner under the stone to Low when the pizza hits the stone

 

I spin the pie about 1/4 turn every 3-4 minutes to keep the cooking even

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