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A Few Grilled Pizzas w pics

SmokinVOLfan

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Man those look killer!! Cheese on top is just how I like it! The taco pizza is money. Between you and Robert I have to have a taco pizza. I’ll be making pizza for the game Sunday. @Brian Trommater have you tried fathead dough for pizza? We love it.
Thanks Jeff! I am sure your taco pizza will look like it came straight out of Italy. You ever cook them on your kamado?
 

HalfSmoked

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Thanks for the like John it is appreciated.

Warren
 

JLeonard

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One heck of a pizza buffet you got going on there. All of it looks darn good.
Jim
 

gmc2003

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Way above and beyond my taco offering old friend. Your way above and beyond.

Chris
 

SmokinVOLfan

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Way above and beyond my taco offering old friend. Your way above and beyond.

Chris
Don't know about all that man your taco pizza was money but I do appreciate it. Got anything crazy up the sleeve going on the kettle this weekend?
 

forktender

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Here is what I have used for years with great success.

The goal here is to figure out how big of a dough ball you want.

W= Weight oz
Pi = 3.14
R = Radius /2
TF = Thickness Factor (.10 is standard NY thickness)
W = Pi(3.14) x R x R X TF

- Example: 20.096 = 3.14 x 8 x 8 x .10

Once you know the weight of the dough ball you can figure out the other ingredients. I use a scale for all of my measurements and when it is so small sometimes it is easier to break down to grams.

IngredientPercentageMeasurement
Flour10012.20
Water627.54
Salt1.5.183
Oil1.122
Yeast.25.0305
Sugar1.122


Total all percentages together = 164.75 / 100 = 1.6475

Divide dough ball weight by total percentage 20.096/1.6475 = 12.20 oz of Flour

Then you multiple each percentage by Flour to figure out each ingredient

- Example: Water 12.20 x 62% = 7.54oz

Most of these you can play with – water depending on humidity works best between 58-62%. Sugar you can leave out if you need to, it just helps with the browning process. Again I would convert these to grams and get a scale since we are working with such small numbers.
Holy Cow you like to complicate things, don't you?:emoji_joy::emoji_joy::emoji_joy:
I'm more of a when in doubt double the batch... flour, water, salt and sourdough starter or yeast are cheap and dough freezes well.
 

gclark

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Holy Cow you like to complicate things, don't you?:emoji_joy::emoji_joy::emoji_joy:
I'm more of a when in doubt double the batch... flour, water, salt and sourdough starter or yeast are cheap and dough freezes well.
Baker percentages rock, once you get used to them you want all receipts in percentages. Maybe thats just me.
 

forktender

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Baker percentages rock, once you get used to them you want all receipts in percentages. Maybe thats just me.
I'm the worst with math, so I find ways to do things around it.:emoji_laughing::emoji_thumbsup:
 

Brokenhandle

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Well, I'm way late to this party so can ya make up another batch, pppllleeeaaassseeee? They all look fantastic, awesome job!

Ryan
 

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