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Started By
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Coater, how was the pizza?
Posted on 7/13/14 at 11:28 pm
Posted on 7/13/14 at 11:28 pm
I've never tried that dough recipe on the grill. The pizza thread was anchored bc the OP used two words, I assume.
3
Posted on 7/13/14 at 11:34 pm to Gris Gris
He posted a couple pics in our thread. Pages 8 and 10.
Well. I guess I can just paste them in here.
Well. I guess I can just paste them in here.
quote:
One of the pizzas from tonight. This one is pear, reduced balsamic vinager, mozzerrella, goat cheese, and basil. It was the tits. Also did a prosciutto, tomato, mozzerrella, and basil along with a margarita. Kids ate pepperoni.
Posted on 7/13/14 at 11:40 pm to Matisyeezy
Thanks! I didn't see those. 
Posted on 7/13/14 at 11:41 pm to Matisyeezy
What was the cooking stats on this ? Oven? Grill? Delivery?
Posted on 7/14/14 at 12:29 am to Matisyeezy
had a really good pear pizza at the movies on canal place. Would like to try it again.
Posted on 7/14/14 at 1:34 am to Matisyeezy
"It was the tits" is such a stupid saying.
Posted on 7/14/14 at 6:10 am to Gris Gris
Gris, everyone loved the crust. I was looking for a less dense crust than the whole wheat that I usually make and this one fit the bill. It was easy to get a nice little crunch without burning. It was still a little on the sticky side which made it a little finicky to work. I'd give it an A+ on taste and ease to make and C on workability. I was surprised that it used so little active yeast. It also didn't have olive oil which may contribute to its tackiness. I'll use it again for sure but may add some oil?
Posted on 7/14/14 at 6:12 am to Tiger Ryno
quote:
What was the cooking stats on this ? Oven? Grill? Delivery?
Grill (gas)
Posted on 7/14/14 at 9:19 am to Coater
I haven't fooled with enough dough to know about stickiness. Baking is not my forte. I don't recall having an issue with stickiness, though. I wonder if humidity has something to do with it. I wouldn't think oil would be a problem, but I haven't tried it. Hopefully, some experienced bakers will come along and comment.
Glad it worked for you otherwise, though stickiness is a PITA.
Glad it worked for you otherwise, though stickiness is a PITA.
Posted on 7/14/14 at 9:25 am to Gris Gris
quote:
I haven't fooled with enough dough to know about stickiness. Baking is not my forte. I don't recall having an issue with stickiness, though. I wonder if humidity has something to do with it. I wouldn't think oil would be a problem, but I haven't tried it. Hopefully, some experienced bakers will come along and comment.
Definitely could have been related to humidity or something like that. All of the recipes I've used before have had some olive oil in it which is why I said that may help. It definitely tasted better/lighter than the crust I usually make which is what I was looking for. Thanks for sharing
Posted on 7/14/14 at 9:41 am to Coater
If you do it again with oil, report back. I think it's good crust, at least, done in the oven. Good to know it worked well for you on the grill.
Posted on 7/14/14 at 9:45 am to Gris Gris
I am interested in this recipie cooked on my primo. Where is the dough recipie posted?
Mucho appreciated.
Mucho appreciated.
Posted on 7/14/14 at 9:57 am to bossflossjr
There are several in this thread.
I used Lahey's that Gris posted
Ingredients
500 grams (17 ½ ounces or about 3 ¾ cups) all-purpose flour, plus more for shaping the dough
1 gram (1/4 teaspoon) active dry yeast
16 grams (2 teaspoons) fine sea salt
350 grams (1 ½ cups) water
Procedures
1
In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly.
2
Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.
3
Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn’t actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
4
If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.
I used Lahey's that Gris posted
Ingredients
500 grams (17 ½ ounces or about 3 ¾ cups) all-purpose flour, plus more for shaping the dough
1 gram (1/4 teaspoon) active dry yeast
16 grams (2 teaspoons) fine sea salt
350 grams (1 ½ cups) water
Procedures
1
In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly.
2
Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.
3
Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn’t actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
4
If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.
This post was edited on 7/14/14 at 9:59 am
Posted on 7/14/14 at 10:07 am to Gris Gris
Where are these magical pizza threads? I have an addiction I would like to feed. I need places to eat ,recipes for the oven and recipes for the grill. I want to bathe in pizza. Sorry, currently on diet.
Posted on 7/14/14 at 10:25 am to Hu_Flung_Pu
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