Pizza dough you can sink your teeth into

[browneyesvictim]

Most pizza dough is just plain boring and tasteless. Not this stuff! WOW!

I will first start by tributing and giving thanks to RAY (AKA Noboundries) where this Pizza dough making got started. Here is his thread and recipe:

http://www.smokingmeatforums.com/t/261586/wsm-gourmet-pizza-because-i-dont-know-what-else-to-call-it

The exception as noted is that it is made with 00 Tipo Flour and I omitted the gluten. Fermentation for the first round of dough was 4 days as  suggested, but the second batch went 7 days.

Fermenting dough

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• browneyesvictim
• May 22, 2017

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• browneyesvictim
• May 22, 2017

First round classic pizza- Special made sauce, homemade Italian sausage, mushroom, olive, and Mozzarella.

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• browneyesvictim
• May 22, 2017

550' convection oven preheated with baking stone. Cooking right on parchment paper.

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• browneyesvictim
• May 22, 2017

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• browneyesvictim
• May 22, 2017

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• browneyesvictim
• May 22, 2017

Next up was a Calzone for the Mrs. Same ingredients, no sauce inside! Served on the side.

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• browneyesvictim
• May 22, 2017

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• browneyesvictim
• May 22, 2017

Second round- 1 pizza and 1 Calzone! No olives this time, but fresh loads of peperoni.

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• browneyesvictim
• May 22, 2017

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• browneyesvictim
• May 23, 2017

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• browneyesvictim
• May 22, 2017

Unfortunately this could not be done as a "Camp" pizza. But next batch will be on the Mini on the Dutch oven lid to prove out the concept.

Enjoy!

Erik

 

[noboundaries]

Fantastic looking pies and calzones!  Glad you liked the pizza dough!   

 

Thanks for the honorable mention too. 

Now, I'm hungry! 

 

[myownidaho]

Great looking pies and calzone! Tipo Fino is the bomb. If you want to make the softer Neopolitan style crust, look for the Caputo flour in the blue bag.

 

[chilerelleno]

OK, cleaning up drool off my keyboard.

Great looking pizza pies/calzones.
Dough pics remind me of the sourdough my Mom used to keep in the cupboard.
Great thread and pics.

:points1:

 

[ab canuck]

That looks great.. You just made me hungry again..... Wonderful all the way.....

 

[ab canuck]

That looks great.. You just made me hungry again..... Wonderful all the way.....

 

[SmokinAl]

That is a point worthy cook if I've ever seen one!

Nicely done!

Al

 

[browneyesvictim]

Thanks for the points guys. T'was the best I have ever made for sure, and will be making more  again.

I was expecting it to be more sourdough tasting, but it wasn't. But it does have a really good deep French bread kind of taste and feel to it. Excellent "chew" type crust.

In the past I have cooked them right on the baking stone instead of parchment paper and it seems I was able to get a crispier bottom crust. I must admit the parchment made it super easy to transfer on and off the stone though. It wasn't a deal breaker because of the type of dough it is- ie. not thin and crispy

I do like the Neapolitan style too. I've got some basil planted growing right now that's going crazy these last few days of nice weather! I see some margherita pizzas/flatbreads in the very near future.:-)

 

[tropics]

Erik I am with the rest of them Great looking pie an Calzone Points

Richie

 

[crazymoon]

BEV, Awesome looking pizza and calzone  ! point

 

[b-one]

Looks tasty!

 

[88rxna]

Does it have to be 4 days?? Can it be used the night after it's made?

 

[noboundaries]

Yes, it can be used the night after it is made, but it won't have the fermented flavor or texture if you wait at least three days. 

 

[88rxna]

Ok, thanks!
Really appreciate it!