The star of the show - Pulled Pork ;D :
(http://i281.photobucket.com/albums/kk234/deb415611/pizza/pulledpork.jpg)
Thin layer of Iceman's sauce, pork lightly tossed in sauce, Mozz & Cheddar Cheese & Red Onion. Yum!
Veggie:
(http://i281.photobucket.com/albums/kk234/deb415611/pizza/veggie2.jpg)
Red Sauce, sauteed red pepper, red onion, zucchini, summer squash, carrots, & garlic, mozz cheese & lots of crushed red pepper
and the standard pepperoni:
(http://i281.photobucket.com/albums/kk234/deb415611/pizza/pepperoni.jpg)
Deb
OMG Deb those look heavenly! I haven't done grilled pizza in a good while, I do beleive its time!
C
Quote from: westexasmoker on October 21, 2008, 04:33:53 PM
OMG Deb those look heavenly! I haven't done grilled pizza in a good while, I do beleive its time!
C
I have to agree grilled Pizza might just have to make it on the menu for this weekend
Nice nice nice Deb. Looks really good. Glad I just ate or my screen would have been in serious jeopardy.
KyNola
Looks great! did you make the dough too ?
Quote from: FLBentRider on October 21, 2008, 05:39:27 PM
Looks great! did you make the dough too ?
Yup always, dough recipe came from here http://www.pizzamaking.com/forum/index.php/topic,6515.msg55855.html#msg55855 This is the recipe I like when I decide in the morning that we need pizza for dinner.
I try to plan ahead & do an overnight dough -- I think this is the link (I'm too lazy to go downstairs & check the %s) http://www.pizzamaking.com/forum/index.php/topic,576.msg7407.html#msg7407
I haven't posted much at pizzamaking.com lately but here's one I did a couple years ago http://www.pizzamaking.com/forum/index.php/topic,3904.msg32795.html#msg32795 A nice change from regular pizza
Deb
looks great Deb...
was that a pizza night
Gees Deb. That's one of my many weaknesses. I'm going to have to cash in my King Author coupon today, and make some pizza in the near future.
Habs - I love King Arthur - I wish I had time to do a road trip up there. I have been buying my KASL locally though (I'm assuming thats what you are buying)- 50lbs at a time - I have gotten a few people addicted & we usually split up the bag. If you have any plans to be down this way & want some let me know I need to get a bag in the next week or two. Plus, I usually get 50lbs of KA all purpose before the holidays.
Beefman -- just a regular dinner night here. I make pizza every week or two. I have a 17 yo so leftovers disappear fast.
debs, looks terrific!!! I use pizza dough from the italian bakery near(25 miles) me. Great fresh dough, saves alot of time. I never use the supermarket stuff, horrible after taste. Anyways, yours looks great!!! :)
deb cool ... keep up the good work
Fifty pounds, that a lot of flour. I was thinking of trying their Perfect Pizza Blend, but the SL may work better. I may buy both, I have not seen either flour blends in my area.
Deb...Deb...Deb...I bow to you...total awe on the pizzas my only fellow chick friend on here....I am also curious about the cross hatched baking platforms? Or is that a cooling rack? I usually do pizza on a stone...did you do those in the oven? Grill? Please pizza woman...give me the secrets??? Or just PM so the guys don't get them!!! ;D ;D ;D I'm kiddin guys...really ...swear.... ::)
Quote from: deb415611 on October 22, 2008, 03:37:48 AM
Habs - I love King Arthur - I wish I had time to do a road trip up there. I have been buying my KASL locally though (I'm assuming thats what you are buying)- 50lbs at a time - I have gotten a few people addicted & we usually split up the bag. If you have any plans to be down this way & want some let me know I need to get a bag in the next week or two. Plus, I usually get 50lbs of KA all purpose before the holidays.
Beefman -- just a regular dinner night here. I make pizza every week or two. I have a 17 yo so leftovers disappear fast.
Those pizzas look awsome!
As for King Arthur Flour, KA rules! There is no other flour that even comes close to KA :D
Quote from: Stargazer on October 22, 2008, 10:55:07 PM
[As for King Arthur Flour, KA rules! There is no other flour that even comes close to KA :D
I totally agree
Quote from: La Quinta on October 22, 2008, 09:51:36 PM
Deb...Deb...Deb...I bow to you...total awe on the pizzas my only fellow chick friend on here....I am also curious about the cross hatched baking platforms? Or is that a cooling rack? I usually do pizza on a stone...did you do those in the oven? Grill? Please pizza woman...give me the secrets??? Or just PM so the guys don't get them!!! ;D ;D ;D I'm kiddin guys...really ...swear.... ::)
LQ - they are pizza screens. Usually, I only use them as racks & cook on my stone but those were cooked on the screen in the oven. I was running behind the dough was more than ready & I didn't have an hour to heat the stone. The bottom isn't as good as if it were done on the stone but still better than any of the pizza places around here.
One of the secrets is to get the oven as hot as it will go & to let the stone preheat. If you can plan ahead & use a dough recipe that has at least an overnight rise (more time = more flavor)
I have done pizza on the grill but it's hard to get the top cooked the way it should be :
(http://i281.photobucket.com/albums/kk234/deb415611/pizza/picture2.jpg)
(http://i281.photobucket.com/albums/kk234/deb415611/pizza/picture7.jpg)
(http://i281.photobucket.com/albums/kk234/deb415611/pizza/picture8.jpg)
Must get to work
Deb
Quote from: HCT on October 22, 2008, 06:33:40 AM
debs, looks terrific!!! I use pizza dough from the italian bakery near(25 miles) me. Great fresh dough, saves alot of time. I never use the supermarket stuff, horrible after taste. Anyways, yours looks great!!! :)
HCT,
Italian bakery?? 25 mi in which direction?
Deb
Quote from: Habanero Smoker on October 22, 2008, 02:10:41 PM
Fifty pounds, that a lot of flour. I was thinking of trying their Perfect Pizza Blend, but the SL may work better. I may buy both, I have not seen either flour blends in my area.
Habs - I haven't tried the perfect pizza blend, let me know what you think. My understanding is that it is a lower protein flour while KASL is in the opposite direction. My preferred recipe uses KASL (the pizzas in the beginning of the post were KA bread flour)
Deb
debs, Torringon
Deb,
What kind of stones are those? I have got to get me some!
C
Deb;
If you go to the King Author website, I believe they have a special recipe for pizza dough that will be cooked on the grill; at least it was sent out in one of their newsletters. I haven't had time to read it yet. Most recipes for pizza on the grill call for you to cook the dough on one side flip it over when slightly golden brown, then apply your toppings.
I'll let you know how the Perfect Pizza Blend is.
WTS,
Unglazed quarry tiles. I got them at Home Depot - they are cheap - I think they were thirty cents a piece for the 6"x6" (a couple years ago). Be sure to get unglazed.
I have a fibrament stone in my oven - it covers the bottom rack & lives there. I love it. they also sell stones for the grill (actually is the stone with a metal tray underneath) Here is the link to their website http://www.bakingstone.com/grilling.php If I were going to do alot of pizza on the grill I'd probably get one.
Deb
Habs,
I saw that recipe too. I have done it that way, but not for many years. I know that is what most people think of when "grilled pizza" is mentioned.
Deb
Thanks Deb!
I'll be a Home Depot this weekend and will look, can I use these in the house oven? The only pizza I've done on the grill was directly on the grate, I think recipe came from The Barbecue Bible and is quite tasty, but yours look soooo good! The kids always like pizza/calzone night!
C
KASL = King Arthur Sir Lancelot High Gluten Flour....correct?
(http://www.kingarthurflour.com/shop/images/1157552720099.jpg)
THANK YOU FOR STARTING THIS THREAD!
I have made pizza after pizza and none have come out like I wanted. I have been reading pizzamaking.com for the past hour and I am blown away by the information. I have basically been doing everything wrong at every step. My impatience has been my downfall, the dough prep, heating the stone, etc.
I love that I found this out on our Bradley site too......a wealth of information here.
Thanks again
Quote from: deb415611 on October 23, 2008, 05:46:59 AM
Quote from: La Quinta on October 22, 2008, 09:51:36 PM
Deb...Deb...Deb...I bow to you...total awe on the pizzas my only fellow chick friend on here....I am also curious about the cross hatched baking platforms? Or is that a cooling rack? I usually do pizza on a stone...did you do those in the oven? Grill? Please pizza woman...give me the secrets??? Or just PM so the guys don't get them!!! ;D ;D ;D I'm kiddin guys...really ...swear.... ::)
LQ - they are pizza screens. Usually, I only use them as racks & cook on my stone but those were cooked on the screen in the oven. I was running behind the dough was more than ready & I didn't have an hour to heat the stone. The bottom isn't as good as if it were done on the stone but still better than any of the pizza places around here.
One of the secrets is to get the oven as hot as it will go & to let the stone preheat. If you can plan ahead & use a dough recipe that has at least an overnight rise (more time = more flavor)
I have done pizza on the grill but it's hard to get the top cooked the way it should be :
(http://i281.photobucket.com/albums/kk234/deb415611/pizza/picture2.jpg)
(http://i281.photobucket.com/albums/kk234/deb415611/pizza/picture7.jpg)
(http://i281.photobucket.com/albums/kk234/deb415611/pizza/picture8.jpg)
Must get to work
Deb
Deb... looks great... and the pizza as well... bet it was fun to do as well.. keep up the good work
Quote from: westexasmoker on October 23, 2008, 03:45:20 PM
Thanks Deb!
I'll be a Home Depot this weekend and will look, can I use these in the house oven? The only pizza I've done on the grill was directly on the grate, I think recipe came from The Barbecue Bible and is quite tasty, but yours look soooo good! The kids always like pizza/calzone night!
C
WTS,
Yes you can use them in the house oven. I never have but have read that people do. they break easier than a pizza stone but they are cheap so you can replace them.
Just can't use them with mesquite ;D
Deb
Quote from: Buck36 on October 23, 2008, 03:53:52 PM
KASL = King Arthur Sir Lancelot High Gluten Flour....correct?
(http://www.kingarthurflour.com/shop/images/1157552720099.jpg)
THANK YOU FOR STARTING THIS THREAD!
I have made pizza after pizza and none have come out like I wanted. I have been reading pizzamaking.com for the past hour and I am blown away by the information. I have basically been doing everything wrong at every step. My impatience has been my downfall, the dough prep, heating the stone, etc.
I love that I found this out on our Bradley site too......a wealth of information here.
Thanks again
Buck,
Yes, KASL = King Arthur Sir Lancelot High Gluten Flour
Pizzamaking.com is a great site. Like here there are no stupid questions.
Deb
Hey Deb....Where does one get a pizza stone from a local store?? Like Kmart, Wally World?? Or is that an online order thing?
C
Pizza grill stones (inexpensive)...."You just can't use them with mesquite"....PRICELESS!!!! ;D :D :D :D
Quote from: La Quinta on October 23, 2008, 05:18:50 PM
Pizza grill stones (inexpensive)...."You just can't use them with mesquite"....PRICELESS!!!! ;D :D :D :D
Oh you would be surprised my dear....I can messy wood up anything! ;D I did find another use for those hickory pucks.......door stops, they work very well! ::)
C
Quote from: westexasmoker on October 23, 2008, 04:46:31 PM
Hey Deb....Where does one get a pizza stone from a local store?? Like Kmart, Wally World?? Or is that an online order thing?
C
I got mine online and if I needed another one would buy the same one again - I don't think these are available in retail stores. I have the 15x20 http://www.bakingstone.com/ I use for pizza and bread baking.
I wouldn't be surprised if Wally World or K-mart have them, I know that Linens N things does (but they are going out of business). I'm pretty sure that amazon has them also. Most of the ones in the retail stores are thinner than the one that I have.
Deb
Once again thanks Deb!
We have a linens n things (need some more sheets anyway.....leave me alone) :D , I'll go check it out! So if thinner are they gonna break like the quarry tiles at a certain degree within the oven? Otherwise the bakingstone site seems like a better plan! Just don't do pizza that often anymore, kids grown up and moved, but now and again we want pizza!
C
Quote from: deb415611 on October 23, 2008, 04:22:11 PM
Quote from: Buck36 on October 23, 2008, 03:53:52 PM
KASL = King Arthur Sir Lancelot High Gluten Flour....correct?
(http://www.kingarthurflour.com/shop/images/1157552720099.jpg)
THANK YOU FOR STARTING THIS THREAD!
I have made pizza after pizza and none have come out like I wanted. I have been reading pizzamaking.com for the past hour and I am blown away by the information. I have basically been doing everything wrong at every step. My impatience has been my downfall, the dough prep, heating the stone, etc.
I love that I found this out on our Bradley site too......a wealth of information here.
Thanks again
Buck,
Yes, KASL = King Arthur Sir Lancelot High Gluten Flour
Pizzamaking.com is a great site. Like here there are no stupid questions.
Deb
as a teacher in high school taught me loooooooooooong ago the only stupid question is the one that doesent get asked
Deb keep up the good work
Beef
Granite also makes a great pizza stone. If any one lives by a contractor that installs granite counter tops you may be able to get polished scraps from them. The sections they cut out for the sink openings are suppose to work great.
WTS,
The thickness of the ones at Linens n things would be between the quarry tiles and the bakingstone.com stone. They would work great for pizza once in awhile. Plus, you might be able to get a great deal since they are going out of business. I plan on going this weekend to see if I can get a meat slicer. Last I heard the prices were only up to 30% off but I imagine they will discount stuff more soon so that they get rid of stuff.
Deb
I was just at Linens n Things in Kingston. I was looking for pizza stones, and grated or perforated pizza pan. That store didn't have any. The mark downs for kitchen equipment is not that much, only 10%. The greatest discounts are on in-stock electronics, and Sharper Images brand products (SI went bankrupt in February).
I think I'll give it a week or so before I go. I imagine at some point they will discount things more.
I have never seen the screens at a retail store. I bought them at a restaurant supply store that is open to the public (one of the few places I actually enjoy shopping at). I have seen the perforated ones but I can't remember where.
No pizza this weekend for us, I need to take the Big Easy out of the box!
Deb;
Monitor it closely, by the time they disount further your choices will be limited. The Kingston store was quite crowded. Half the people were doing a lot of early Christmas shopping, the other half was just comparing prices. I was hoping the Bed Bath & Beyond was going to try to under sell them, but they didn't have any major sales.
Habs,
Thanks, I"m going over at some point today. I noticed that there is a big sign on the building when I was coming home from the gym this morning. It's close by so I can check mid-week too. Not that I really need anything....
deb
Hey Deb,
No pizza this weekend......So did you break out the big easy???
C
Just posted round 1 of the Big Easy in New topic thread
Hi! Mrs. Seemore here. Deb, I made this pizza last Friday night. I am not accomplished with flour and yeast, so I made a dough from a pizza mix. Although the crust was thin - which is not how Scott and I like it - it was good nonetheless.
The red onion complemented the smoky pulled pork, and with Ice Man's sauce, it was DA BOMB!
We even had leftover pizza for breakfast this morning. After heating it up, we added a little more of Ice Man's sauce to it.
One of these days - or years the way time seems to be flying by - I am going to get my bread and pizza-crust making skills down, and make a real homemade dough to go with this pizza!!!
Thanks for the FANTASTIC recipe!!! 8)
Welcome Mrs. Seemore!
I'm glad you liked it. It was the first time that I had made it and I was pretty happy with it.
Other smoked pizzas that I want to try are :
-same thing as the pulled pork but using chicken
-the veggie pizza with some smoked chicken breast
-anything with some smoked cheese
Deb
I have made pizza with smoked cheese using smoke mild cheddar, smoked pepper jack; mixed with a little mozzarella and it came out great. Almost as good as grilled smoked cheese sandwiches.
For those who use the high gluten flour, do you have to special order it?
I have been to the major grocery stores and even hit the specialty grocers but have had no luck.
Im not sure about the high gluten KA flour, but I do know from calling KA to place orders in the past, only certain flours go out on the store shelves. Many others are order only thru KA such as many of their varieties of rye.
They have a very friendly customer service and have deals on shipping if you order so much 'in weight' at many times.
Also, ask for a seasonal catalogue. They make for nice wish lists with many things they only sell directly from their company such as cookie and brownie mixes.
Hope this helps.
The KA Sir Lancelot in smaller quantities is only available from King Arthur not at the retail level - I think they sell in a 3lb bag. I buy mine from a restaurant supply store that sells to individuals on a cash & carry basis. I haven't purchased any for awhile but when I was buying it the 50lb bag was about the same price as 9lbs purchased by mailorder. I figured that even if I gave 1/2 of it away (which I usually do) I was still ahead.
I can't think where I read this but I think some people have purchased it in a bulk bin - I'm thinking an Amish store??
I just remember awhile ago, when I got heavy into baking and turned onto King Arthur flour, calling to make an order and asking if they knew of any local stores they distributed, being the stores around me only carried a few of their products. This is when they told me over the phone many of their quality products can only be purchased through them at KA.
However they are extreamly friendly.
As for an Amish store, I wouldn't be surprised due to the quality of KA.
I am just currently mad at King Arthur flour company atm because I went to make a winter goodie purchase and they stopped selling their coconut macaroon brownie mix >:(
Hey, thats an idea... hickory smoked fudge brownies ;)
Thannks for the information. The select products is what I have been finding, I can get all purpose flour without any problem but the high gluten flour has been a bust.
Is it worth it for pizza dough to buy the high gluten directly from King Aurther or will all-purpose give you a quality crust as well?
If you are making a large order, it is worth it to order from King Arthur, but shipping will kill you. Currently if you place an order of $75 or more before 11/02/08; you will get free shipping.
If you are having a problem finding high gluten flower, look for Vital Wheat Gluten. Hodgson Mills brand is the one that I use, and is generally found on most supermarket shelves located in the flour section; but sometimes it will be located in the organic section of your store. You just add 4 teaspoons per loaf. So if your recipe states it will make 2 loaves you add 8 teaspoons.
Thanks to everyone for the help! I am excited to make some pizzas.
Buck;
King Arthur has a 20% discount on many of their flours, and SL is one of them. You wind up saving about $1.40 per bag. That will help off set some of the shipping. Shipping is $6.50 for orders up to $15.00; and $8.00 for orders $15.01 - $30.00.
Quote from: Habanero Smoker on November 04, 2008, 01:51:36 AM
Buck;
King Arthur has a 20% discount on many of their flours, and SL is one of them. You wind up saving about $1.40 per bag. That will help off set some of the shipping. Shipping is $6.50 for orders up to $15.00; and $8.00 for orders $15.01 - $30.00.
I was going to post this this morning :) The sale is only until Thursday.
Hab and Deb,
Thanks for the information. I ordered a couple bags and got a pizza peel. If anyone else orders, put "C8FP8" in for the promotion code and get 10% off the order. Found that code online and it worked for my order.
Finnaly whipped up some pizza with the King Arthur Sir Lancelot Flower. First time making the dough from scratch. Turned out pretty good for a first timer and using the fastest dough recipe I could find to adapt to the KASL.
Don't laugh at the crude shape, remember it is the taste that counts.
KASL, Sausage, Peperoni, Mushroom, Mozarella, and Hunts Zest and Spicey sauce.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking297.jpg)
We have made many a pizza the isn't what you may call "normal" Giz...to me...it looks awesome!!! Well done!!! :)
Quote from: La Quinta on November 21, 2008, 08:35:26 PM
We have made many a pizza the isn't what you may call "normal" Giz...to me...it looks awesome!!! Well done!!! :)
I agree with LQ, Giz! Looks great to me! ;)
Like NePas says... the only thing missing in that picture is me! I'd be all over that bad boy!
Ya... now... can I get 2 XL's for delivery? :D
Mike
Giz,
That looks awesome!!!
Deb
Now I want pizza!
Looks great!
C
Quote from: Mr Walleye on November 22, 2008, 05:10:23 AM
Quote from: La Quinta on November 21, 2008, 08:35:26 PM
We have made many a pizza the isn't what you may call "normal" Giz...to me...it looks awesome!!! Well done!!! :)
I agree with LQ, Giz! Looks great to me! ;)
Like NePas says... the only thing missing in that picture is me! I'd be all over that bad boy!
Ya... now... can I get 2 XL's for delivery? :D
Mike
Sure but the tip better be massive and only if you're talking Shirt size. ;D
The stone and oven are only so large. Was pretty much at the edge the way it was.
Used some of the left over dough for some garlic twists with a smoked turkey I made. Sure could tell it was mixed for pizza and not bread. Didn't have the slight salt flavor that would be added for a good bread mix.
I have to get a little bit more ambitious. I've had the KA Special Pizza flour and pizza dough seasoning for several weeks, and haven't made any pizzas yet.
Quote from: Gizmo on November 22, 2008, 10:01:43 PM
The stone and oven are only so large.
Giz -- you need one of these, it lives in the bottom of my oven.
(http://i281.photobucket.com/albums/kk234/deb415611/001.jpg)
I have the round one Deb...as well as being a really good stone for pizza...(as we all know) it can even your oven temp as well..."soaks up heat" from all sides and dishes it out a little more evenly...like if you tend to have "hot spots"...a stone may relieve that...
Square Pizza, I can deal with that. :P
Quote from: Gizmo on November 23, 2008, 11:14:20 PM
Square Pizza, I can deal with that. :P
(http://www.abfnet.com/forum/images/smilies/LOL.gif) (http://i149.photobucket.com/albums/s62/Gitster59/Wink.gif)