Pepper Stout Beef Pizza

[regular guy]

I don't know how many of y'all have ever made pepper stout beef but you owe it to yourself to make it! The recipe is easily found via google. We make it almost exactly as the recipe states with a few modifications. My wife made up a double batch and we had some great sandwiches from it and I saved the leftovers and foodsaverd them for later. I kept some of it out for use the next day and since I was making pizza, I decided to try PSB on a pizza. Sometimes my experiments work, sometime not. This one WORKED!

Here's a shot of the PSB fresh off the Traeger

psbpizza00.jpg

• regular guy
• Jan 18, 2017

Here's the pizza pics, I made a couple of Margherita pies too, the first is the Margherita. Simple goodness : Fresh Mozz and Basil

psbpizza01.JPG

• regular guy
• Jan 18, 2017

Next is the star of the show, from being topped to baked, boxed then eaten :P

psbpizza02.JPG

• regular guy
• Jan 18, 2017

psbpizza03.JPG

• regular guy
• Jan 18, 2017

psbpizza04.JPG

• regular guy
• Jan 18, 2017

psbpizza05.JPG

• regular guy
• Jan 18, 2017

psbpizza06.JPG

• regular guy
• Jan 18, 2017

psbpizza07.JPG

• regular guy
• Jan 18, 2017

Both pies were made using 250g of my homemade dough and no cook sauce. The PSB pie has provolone, fresh mozzarella, fine shredded Italian blend. Next time I will add some thinly sliced red onions, peppers and mushrooms.

One of THE best things I've made, I like it better as a pizza than a sammich!

It's been a while since I posted but wanted to share this with y'all! Thanks for looking!!

 

[tropics]

I just did a search there is a few pages 

That Pizza crust looks good

Richie

 

[regular guy]

Thanks Richie, that dough is basically Jim Lahey's No Knead Dough recipe except I used a 50/50 mix of King Arthur Bread Flour and Caputo 00 flour and I use a Kitchenaid with a dough hook and I let it bulk proof at room temp for about 24 hours. Good stuff!

 

[tropics]

Thanks I have a few no knead dough recipes

Richie

 

[meatsweats86]

Holy Batman Shit......that's a good looking pie!

What are you using to cook those beauties? Crust looks awesome. Point to you sir!

 

[regular guy]

I used my UUNI 2S on those pizzas but on occasion I'll use one of the Kegs to make pizzas. The UUNI is easy to get up and going and cooking so I use it almost exclusively these days.

 

[dirtsailor2003]

Tasty looking ZA! I make pepper stout beef in my Ogallala Cream can several times a year. Good stuff!

 

[SmokinAl]

Point for a fantastic looking pizza!

Congrats for making the carousel!

Al

 

[browneyesvictim]

Oh man! This couldn't be more timely for me. It just so happens I came across Tyler Florence pizza dough that uses the 00 Tipo flour so I ordered some online to make it. It also calls for Castor Sugar which is nearly impossible to find. Honestly, what I am wanting to do is make a better dough for calzones, and trying different flours, sugars and techniques. Your dough looks fantastic! Of course the toppings too! I'm also curious about your cook temps.

 

[chew2475]

Great looking pies.  So has the uuni performed well and seem versatile?

 

[driedstick]

Dang it man that looks good,,,, Serve me up a plate and a beer 

A full smoker is a happy smoker 

DS

 

[xray]

Pizza looks fantastic, do you deliver?

 

[myownidaho]

 
Oh man! This couldn't be more timely for me. It just so happens I came across Tyler Florence pizza dough that uses the 00 Tipo flour so I ordered some online to make it. It also calls for Castor Sugar which is nearly impossible to find. Honestly, what I am wanting to do is make a better dough for calzones, and trying different flours, sugars and techniques. Your dough looks fantastic! Of course the toppings too! I'm also curious about your cook temps.

Throw some granulated sugar into a coffee grinder or a food processor and grind it fine. You now have caster sugar. Or, you can cut the quantity by 2/3 and use honey.

 

[myownidaho]

Superb looking pie and a great crust! I'm a 100% Caputo Tipo Fino guy. Based on how yours looks, I think I'll proof mine longer and see how it goes.

 

[regular guy]

 
Oh man! This couldn't be more timely for me. It just so happens I came across Tyler Florence pizza dough that uses the 00 Tipo flour so I ordered some online to make it. It also calls for Castor Sugar which is nearly impossible to find. Honestly, what I am wanting to do is make a better dough for calzones, and trying different flours, sugars and techniques. Your dough looks fantastic! Of course the toppings too! I'm also curious about your cook temps.

I cook them around 550°-600°

 
Great looking pies.  So has the uuni performed well and seem versatile?

The UUNI has been fun to use, has a bit of a learning curve. I can tell you that the pellets make a big difference. Some pellets burn too hot and you really have to be on the ball to make sure you don't make a burnt pizza and roate it every 20 seconds. I use a pellet that cooks lower and is more manageable to control. Perfect mix pellets by cookingpellets.com on Amazon. The UUNI is a little pricey in my opinion, especially since I spent $120.00 on a baking steel custom cut to fit it but once you get the hang of it, it can make some really nice pizza and it's portable. You can also cook steaks, chicken and other such things in it using the "Sizzler" pan. I don't have one but people love it.

 

[regular guy]

Pizza looks fantastic, do you deliver?

Yes I do but it's damn expensive, lol!

 

[regular guy]

 
Superb looking pie and a great crust! I'm a 100% Caputo Tipo Fino guy. Based on how yours looks, I think I'll proof mine longer and see how it goes.

It seems like you well know your way around pizza dough so don't take this as me knowing anything, lol. I sometimes use all 00, sometimes AP, sometimes bread flour but I find that I keep going back to a 50/50 ratio of bread flour/00. I also use very little yeast. 500g of flour and I only use 1g of yeast. 16g salt, 350g water so it's very hydrated. Mix it, ball it up, oil the bowl and plop it in there, wrap the bowl with plastic wrap and let it hang out for 18-24 hours. Makes a fantastic dough that holds its shape and gives you lots of rise and a very nice cornicione.

 

[b-one]

That looks great,I bet alfredo sauce would be good on there as well.:drool

 

[bdskelly]

Beautiful pie!  Nice job! B

 

[ab canuck]

That looks phantastic!!!! I am going to look for this recipe right now.... I'm soooo hungry this morning.