Next challenge, pizza😁

[Hoots]

I've got my dry ingredients ready and getting prepared to mix a pizza dough for a three day ferment. I've only done two day ferments because I get impatient , but I'm really going to try and hold out this time...the difference here is a wonderful thing to be truthful. Then a first time quick smoke in my smoker oven. I'm excited

 

[Up_In_Smoke]

Best of luck!!

 

[Hoots]

Best of luck!!

Thank you

 

[Brokenhandle]

Pizza sounds good!

Ryan

 

[Elf@shore]

I've got my dry ingredients ready and getting prepared to mix a pizza dough for a three day ferment. I've only done two day ferments because I get impatient , but I'm really going to try and hold out this time...the difference here is a wonderful thing to be truthful. Then a first time quick smoke in my smoker oven. I'm excited

How do you make Yur Dough?
I use sugar to feed off the yeast, (Starter)
Do you use a Pizza stone ?

 

[Hoots]

How do you make Yur Dough?
I use sugar to feed off the yeast, (Starter)
Do you use a Pizza stone ?

I use a fermented dough recipe, letting it cold rise in the fridge for days, as I do a number of turns and folds each day. No stone for this time

 

[crazymoon]

H, Sounds good !

 

[bauchjw]

Can’t wait to see how it turns out!

 

[Hoots]

Some unforseen things occurred yesterday and I couldn't get my pizza finished. Today isn't going to work into my schedule, so I only hope tomorrow is going to work out with this .. just hoping my dough is going to work out ok.

 

[chopsaw]

just hoping my dough is going to work out ok.

I've gone 7 days plus on mine . Should be fine .

 

[Hoots]

Tha

I've gone 7 days plus on mine . Should

Thank

I've gone 7 days plus on mine . Should be fine .

I've gone 7 days plus on mine . Should be fine .

Thank you

 

[Hoots]

Well, my pizza is on...I went with an Italian sausage on top of red sauce, chopped some fresh green onions, picked and sliced a perfect yellow tomato, jack shredded cheese and dollops of cream cheese, prepared for a little parm when done. I even hit it with a sprinkle of coffee rub trying to be creative. Got my smoke rolling out of the roaster and I'm at temp of 400, I PUT THE PIZZA ON THE WRONG SHEET PAN ,,¥√§^^°©. Took it back inside and no way could I transfer this beautiful piece of yummy art work . So I did what I could but it's slightly globby...ok, maybe more than slightly. Added more cheese to cover up my mess, got my smoke going again, and we'll see how this goes. And I just looked, smells good (alder) and looks good, just rrrrreally rustic

 

[Elf@shore]

Well, my pizza is on...I went with an Italian sausage on top of red sauce, chopped some fresh green onions, picked and sliced a perfect yellow tomato, jack shredded cheese and dollops of cream cheese, prepared for a little parm when done. I even hit it with a sprinkle of coffee rub trying to be creative. Got my smoke rolling out of the roaster and I'm at temp of 400, I PUT THE PIZZA ON THE WRONG SHEET PAN ,,¥√§^^°©. Took it back inside and no way could I transfer this beautiful piece of yummy art work . So I did what I could but it's slightly globby...ok, maybe more than slightly. Added more cheese to cover up my mess, got my smoke going again, and we'll see how this goes. And I just looked, smells good (alder) and looks good, just rrrrreally rustic

Adding a dome or pot lid will help it melt, then take it off to crisps it ?