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Kettle pizzas.

SmokingUPnorth

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My wife has wanted some grilled pizzas for a while so last night got the old pizza kit out. We tried a new fresh mozzarella cheese that tasted great but didn’t really have a good color that it picked up from the grill. The dough didn’t really take much color but it was nice and soft, might look into different sugar or something to bring a little color out on it. The dough recipe was
-710 grams of flour (pizza flour)
-410 ml water
-7.2g yeast
-14.4 g salt
-14.4g sugar
20.6 ml oil.

this made 4 dough balls I’d say averaged out to about 12” pizzas but some I made were bigger



Got the grilled nice and hot with about 2 charcoal baskets of charcoal
9E86E0B6-BBFD-4DA4-9C75-2AA38B31F519.jpeg

CFAC75BB-F824-43F1-A54F-36CA467C66A7.jpeg
5F436782-D51D-49CD-9D6D-7E460ED9BDEC.jpeg

Then first up was garlic bread. I actually was lazy on this since it was a test dummy for the cheese, I used little Caesars garlic butter
3D3D597D-6193-4B39-B0C2-496B84C37DE1.jpeg

48F832C3-3232-4494-A601-7EE86D244591.jpeg


next was just a cheese pizza for my wife and daughters
C2688511-0704-4CC8-998C-ED8273A255A7.jpeg

46A3D77B-877A-430A-B3B8-334DEFE047CE.jpeg

The. I kicked mine off. First was a bbq/Buffalo chicken pizza which turned out great. I made it like I always do (Frank’s, bbq, onion, chicken, banana pepper) but added cilantro to it and it added a lot of flavor in a good way. That followed by my usual, pepperoni, onion and banana pepper.
1F143F82-E8DA-462C-AD0F-5B3B739F4744.jpeg

F2E0FB45-7711-4A0A-843B-31D56D928BA9.jpeg

FCBEA282-327E-4FC4-9373-2BF4471B5FE3.jpeg

835DB016-2037-4F6F-B83B-D6D19E21F3AA.jpeg


i had a few chunks of apple wood I was tossing in just to get it up to 900* they cooked in about 4-5 min each. Like I said I’ll mess around with the dough a little to get more color out of it as well as the cheese. Thanks for looking !
 

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SWFLsmkr1

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I will have a pepperoni please.

Looks good
 

tx smoker

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Wow!! Very nice looking pizzas!! Sorry to hear about the woes with the dough but they sure look good and it sounds like you have a plan to remedy the situation. I've been pondering pizza recently also and this might just send me over the edge :emoji_wink:

Robert
 

Central PA Cowboy

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That garlic cheese bread looks amazing. Then again, they all do. Just a huge fan of garlic cheese bread.
 

SmokinAl

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They all look good to me, but I do like my pizza with a brown & crispy crust.
Al
 

Bearcarver

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Look Plenty good to me!!
Nice Job!!
Like.

Bear
 

BrianGSDTexoma

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Those pies look pretty darn good to me.

They all look good to me, but I do like my pizza with a brown & crispy crust.
Al
Been a minute since I have done any but Al talked be into going lower temp and longer cook. I did my last couple like that and was much happier with results.
 

bill1

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Looks good to me too. I prefer not too done on my steak nor my pizza crust. Haven't done a "from scratch" (almost) as you did on the outside weber but I find even a simple frozen $4 pizza is MUCH better if done with a little smoke outside.
 

Brokenhandle

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They all look great to me! Look at the bright side... you get to keep eating pizzas until you get your dough just perfect! I really feel for ya! 😉

Ryan
 

BB-que

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My wife has wanted some grilled pizzas for a while so last night got the old pizza kit out. We tried a new fresh mozzarella cheese that tasted great but didn’t really have a good color that it picked up from the grill. The dough didn’t really take much color but it was nice and soft, might look into different sugar or something to bring a little color out on it. The dough recipe was
-710 grams of flour (pizza flour)
-410 ml water
-7.2g yeast
-14.4 g salt
-14.4g sugar
20.6 ml oil.

this made 4 dough balls I’d say averaged out to about 12” pizzas but some I made were bigger



Got the grilled nice and hot with about 2 charcoal baskets of charcoal View attachment 504434
View attachment 504437 View attachment 504435
Then first up was garlic bread. I actually was lazy on this since it was a test dummy for the cheese, I used little Caesars garlic butter
View attachment 504436
View attachment 504439

next was just a cheese pizza for my wife and daughters
View attachment 504446
View attachment 504440
The. I kicked mine off. First was a bbq/Buffalo chicken pizza which turned out great. I made it like I always do (Frank’s, bbq, onion, chicken, banana pepper) but added cilantro to it and it added a lot of flavor in a good way. That followed by my usual, pepperoni, onion and banana pepper.
View attachment 504441
View attachment 504442
View attachment 504444
View attachment 504443

i had a few chunks of apple wood I was tossing in just to get it up to 900* they cooked in about 4-5 min each. Like I said I’ll mess around with the dough a little to get more color out of it as well as the cheese. Thanks for looking !
Looks great, love pizza with the kettle. Yours look awesome
 

uncle eddie

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I have never even considered this option...wow...very nice!

Congrats on the headlines. Looking into doing this myself (I have an awesome homemade sausage pizza topping recipe).
 

forktender

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My wife has wanted some grilled pizzas for a while so last night got the old pizza kit out. We tried a new fresh mozzarella cheese that tasted great but didn’t really have a good color that it picked up from the grill. The dough didn’t really take much color but it was nice and soft, might look into different sugar or something to bring a little color out on it. The dough recipe was
-710 grams of flour (pizza flour)
-410 ml water
-7.2g yeast
-14.4 g salt
-14.4g sugar
20.6 ml oil.

this made 4 dough balls I’d say averaged out to about 12” pizzas but some I made were bigger



Got the grilled nice and hot with about 2 charcoal baskets of charcoal View attachment 504434
View attachment 504437 View attachment 504435
Then first up was garlic bread. I actually was lazy on this since it was a test dummy for the cheese, I used little Caesars garlic butter
View attachment 504436
View attachment 504439

next was just a cheese pizza for my wife and daughters
View attachment 504446
View attachment 504440
The. I kicked mine off. First was a bbq/Buffalo chicken pizza which turned out great. I made it like I always do (Frank’s, bbq, onion, chicken, banana pepper) but added cilantro to it and it added a lot of flavor in a good way. That followed by my usual, pepperoni, onion and banana pepper.
View attachment 504441
View attachment 504442
View attachment 504444
View attachment 504443

i had a few chunks of apple wood I was tossing in just to get it up to 900* they cooked in about 4-5 min each. Like I said I’ll mess around with the dough a little to get more color out of it as well as the cheese. Thanks for looking !
Awesome looking pies.

This will help with the color of your pies.
amazon" style="max-width:120px">
Add 5% of this malt to your drys, them mix with a whisk to combine before you add the liquid.
I suck big time at math, but I'm pretty sure for your dry flour weight you would add 36 grams of malt.
(check my math please)

And to help out with cooking you were a little heavy handed with your toppings.

I'm not bag'in on your cook at all, I'm trying to help you dial in your dough recipe.

It took me 3 yrs of making 4 pizzas a week to get my dough dialed in and to be honest I still haven't made my perfect pie yet. ( I'm still working on my dough recipe).
I'm looking for a cross between a New York pizza and Neapolitan pizza. Firm bottom with a soft crust.
I'm super close, but I'm not gonna quit until I get it dialed in 100%.


Great looking pies, you did great!!!

Dan
 

SmokingUPnorth

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That’s some fine looking pizza!! I’ll bet your wife loved it.
thanks jcam she definitely did

I have never even considered this option...wow...very nice!

Congrats on the headlines. Looking into doing this myself (I have an awesome homemade sausage pizza topping recipe).
appreciate it eddie

Awesome looking pies.

This will help with the color of your pies.
amazon" style="max-width:120px">
Add 5% of this malt to your drys, them mix with a whisk to combine before you add the liquid.
I suck big time at math, but I'm pretty sure for your dry flour weight you would add 36 grams of malt.
(check my math please)

And to help out with cooking you were a little heavy handed with your toppings.

I'm not bag'in on your cook at all, I'm trying to help you dial in your dough recipe.

It took me 3 yrs of making 4 pizzas a week to get my dough dialed in and to be honest I still haven't made my perfect pie yet. ( I'm still working on my dough recipe).
I'm looking for a cross between a New York pizza and Neapolitan pizza. Firm bottom with a soft crust.
I'm super close, but I'm not gonna quit until I get it dialed in 100%.


Great looking pies, you did great!!!

Dan
no worries at all. By heavy handed do you mean too many toppings? Idefinitely appreciate the input!
 

forktender

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thanks jcam she definitely did



appreciate it eddie



no worries at all. By heavy handed do you mean too many toppings? Idefinitely appreciate the input!
Yes, try cutting the toppings back 50% on one pie and make one the same way you did these and see which you prefer.:emoji_thumbsup:
 

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