2013-06-09 - Pizza night on the Weber Gold

Discussion in 'General Discussion' started by piaconis, Jun 9, 2013.

  1. piaconis

    piaconis Smoking Fanatic OTBS Member

    Decided to have a family pizza night.  So, I busted out the Weber kettle, some hickory chunks and lump charcoal, and my Brinkmann ceramic pizza stone.

    Starting up the Weber chimney, filled about 1/3 way full with hickory chunks, and a bed of charcoal below


    Well, the shape isn't pretty, but the flavors are. Sliced Roma tomatoes, sliced fresh mozzarella, basil out of my herb garden, and some pizza sauce on homemade dough.  I placed it on my Brinkmann ceramic stone, which is heated to about 500 to 550 degrees


    Direct cooking methods don't leave much time for pics.  Nor do hungry family members, lol!

    Finished product

     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Hey...Great minds think alike!  We had home made pizza too!  BUT...it was raining so I did them in the oven!  Was afraid to use my Papmered Chef stone in Black Betty.

    Looks great!  I used a new dough recipe too.

    Kat
     
  3. ldrus

    ldrus Smoking Fanatic OTBS Member

    Looks delish, what dough recipe did u guys use I used 2 diffrent ones one from here and the other from the white Lily bread flour bag both turned out good
     
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    I tried one that is in the Current Food network Magazine.  Easy to make too.  But can't post here...in a current magazine.  Hey---don't ya love White Lily Flour!

    Kat
     
  5. fwismoker

    fwismoker Master of the Pit

    Kat i wouldn't be afraid to use the pampered chef pizza stone on it by NO means.  It'll  work fine no problem.    Now when i do a pizza i fire up the drum but with no stone at all because the direct heat  toasts up the dough really really nice.   If i want more smoke flavor i go 250 but could cook them 350 also. 

    I have a little Italian bar a few miles away that has the some of the best pizza in town but they sell me them un-cooked....WOW is all i have to say. The next time i do one i'll Q view it. 
     
  6. kathrynn

    kathrynn Smoking Guru OTBS Member

    The dough I made is meant to be done on the grill....really wanted to try it.  Thanks for the assurance!

    Kat
     
  7. Looks fantastic! I'd go for it Kat. I haven't done one on the grill or smoker...yet, but I did see a thread here and they used cast iron skillets in the smoker - which I will do.
     
  8. fwismoker

    fwismoker Master of the Pit

    Alesia this is the one you might be thinking of...it's a 14" cast iron Lodge Pro Logic for 30 dollars @ Amazon.   I was going to get it just don't need it now to do pizzas but it's a highly rated versatile pan.  
     
  9. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Tasty looking pizza, piaconis!

    Red
     
  10. piaconis

    piaconis Smoking Fanatic OTBS Member

    Kathryn, I had the same idea to possibly use my Pampered Chef stone.  After all, that's how I've done it in the oven before.  I saw this pic on nakedwhiz.com and thought twice:


    Ceramic stones handle the quick rise in temperature better.  I bought a Brinkmann one on sale at Home Depot.  There are other options, but that was a nice cheap one to get me started.

    I've heard of people using fire brick as well.  I think you saw this post already:

    http://www.smokingmeatforums.com/t/142651/tonights-dinner-pizza#post_997669
     
  11. kathrynn

    kathrynn Smoking Guru OTBS Member

    My stone is sooo seasoned...and they are not cheap to replace.  So I don't want the break to happen like in that photo.  The new PC stones have handles...and mine doesn't....like no handles.  Saw a Bobby Fly CI pizza pan for grills at Kohls this weekend.  Not paying $75 for that when I can get a CI one cheaper...and would last longer.

    I still think it's funny that so many of us did Pizza yesterday! Here is my 1st one and it's rustic.  The 2nd one was in the oven on the PC stone.


    Kat
     
  12. fwismoker

    fwismoker Master of the Pit

    Just read PC is only rated to 450?     You'd think it would be higher.     
     
  13. kathrynn

    kathrynn Smoking Guru OTBS Member

    But...they are made of clay...and that has some temp constraints.

    Just don't wanna break mine on a whim.

    Kat
     
  14. fwismoker

    fwismoker Master of the Pit

    Kat i'll prolly end up getting that 14"  lodge pro logic cast iron for use on my kettle.... I'm craving eggs, bacon and hash browns cooking in the smoky kettle!   Sounds good huh?
     
    Last edited: Jun 10, 2013
  15. kathrynn

    kathrynn Smoking Guru OTBS Member

    Yes that does...Bacon on the grill....yummmm

    Kat
     
  16. smoke slinger

    smoke slinger Smoking Fanatic

    It does look mighty tasty, love pizza on the grill......
     
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I use the lid from my 16" dutch oven, turned upside down as a pizza stone. Works great, however you do have to be careful that you don't burn off the seasoning if your using a super hot fire. I stripped the flax seed oil right off once!
     
  18. i'm looking for a new pizza dough recipe if any one has one like pizza hut's hand tossed
     
  19. kathrynn

    kathrynn Smoking Guru OTBS Member

    Don't care for that place....but there is a pizza dough recipe that I used....more of a thin crust type...in the latest issue of Food Network's mag.

    Kat
     
  20. Here's my dough recipe. I use King Aurthur Bread Flour and pizza yeast if I have it. It's the bomb, IMO.

    A basic "Big Apple" pizza dough recipe. This pizza dough is built for that signature thin-crust, "fold-able" slice New York is famous for.

    Yields: 1 large or 2 small pizzas

    Prep Time: 2 hours

    Total Time: 2 hours

    Ingredients:

    • 2 1/4 teaspoon (1 package) instant dry active yeast
    • 1 cup warm water (not hot!)
    • 1/2 tablespoon sugar
    • 3 cups bread flour, or as needed
    • 2 tablespoon olive oil
    • 1 1/2 teaspoon salt

    Preparation:


    1. Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly.
    2. Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it's together enough to turn out on to a lightly floured work surface to knead.
    3. Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.
    4. Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry.
    5. Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.
    6. Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight.
    7. When ready to use, remove from fridge, and let the dough come up to room temperature before using.

    I use my stone on the Weber but preheat it up to about 300 degrees in the oven. I also use parchment paper underneathe the pie. The only other trick I have is to stick it under the broiler for the browned cheese/crust if needed.
     

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