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Pizza on the Joe
Posted on 12/6/21 at 8:25 am
Posted on 12/6/21 at 8:25 am
Decided to make some pizzas last night. Made the dough using a recipe i like from Flour Water Salt Yeast. My process, i heat bring the grill up to about 500 degrees, including the pizza stone. I make spread the dough out on parchment paper and transfer the pizza + parchment paper to the grill on the pizza stone. Cook (lid closed) for about 3 minutes, lift pizza up and remove the parchment paper, then finish cooking another 4 minutes or so. The first pizza is always the one to watch closely, and doesn't take as long, as the grill is always hotter. The first pizza's total cook time was about 6 1/2 minutes. The rest were 7 to 7.5, and the last pizza (pizza #5) was at 8 minutes.
Kids Pepperoni - My 2 pretty much ate the entire thing in one sitting. For my oldest being a picky eater, he downed 4 slices like it was nothing.
One on top is Smoke Pork Shoulder, Andouille, Sautéed Chanterelle, Habanero, and Caramelized Onions (Specialty Pizza)
Bottom is Pepperoni, Italian Sausage, Habanero, Fresh Mozzarella, Basil, Chanterelle Caramelized Onions and Shaved Parmesan (My Pizza)
And the final result - pulled pork pizza
My Pizza - This is right before i pulled the parchment off, so about 3 minutes in.
Wife's Pizza - Pepperoni, Sausage, Mozz, Goat Cheese Basil
And had one more pizza but didn't snap a pic.
Kids Pepperoni - My 2 pretty much ate the entire thing in one sitting. For my oldest being a picky eater, he downed 4 slices like it was nothing.
One on top is Smoke Pork Shoulder, Andouille, Sautéed Chanterelle, Habanero, and Caramelized Onions (Specialty Pizza)
Bottom is Pepperoni, Italian Sausage, Habanero, Fresh Mozzarella, Basil, Chanterelle Caramelized Onions and Shaved Parmesan (My Pizza)
And the final result - pulled pork pizza
My Pizza - This is right before i pulled the parchment off, so about 3 minutes in.
Wife's Pizza - Pepperoni, Sausage, Mozz, Goat Cheese Basil
And had one more pizza but didn't snap a pic.
This post was edited on 12/6/21 at 8:29 am
7
Posted on 12/6/21 at 8:27 am to BugAC
Id crush it nice looking pies
Posted on 12/6/21 at 9:08 am to BugAC
Those look great! I'd never thought about parchment paper, I'd always use corn meal to keep from sticking and it's always quite a mess. I'll have to try that out next time.
Posted on 12/6/21 at 11:32 am to BugAC
Those pizzas look awesome.
The ingredients look identical to Lahey's no-knead recipe but he pushes for a cold ferment of at least 24hrs.
The ingredients look identical to Lahey's no-knead recipe but he pushes for a cold ferment of at least 24hrs.
Posted on 12/6/21 at 11:42 am to BugAC
those look great
Posted on 12/6/21 at 12:31 pm to BugAC
Pics look great. The same author has a book dedicated to just pizza. The Elements of Pizza. I highly recommend it if you’re looking for various crust recipes.
Posted on 12/6/21 at 1:56 pm to Whatafrekinchessiebr
quote:
The ingredients look identical to Lahey's no-knead recipe but he pushes for a cold ferment of at least 24hrs.
He has an overnight recipe as well, that i've used before. The crust is so good with this same day recipe.
Posted on 12/6/21 at 8:55 pm to BugAC
Looks great. I use the same process on my KJ.
Parchment paper makes things so much easier
Parchment paper makes things so much easier
Posted on 12/6/21 at 9:56 pm to BugAC
I’ve tried this a few times and always seem to burn the hell out of the crust before the cheese is melted. Not sure what I’m doing wrong.
Posted on 12/7/21 at 2:36 pm to Stexas
Do you use the parchment paper? I leave it on for a couple minutes then slide the paper out but keep the pizza in the same general spot.
I have also found that when I cook on the Kamado it helps to have an air gap between the heat deflector and my pizza stone/steel. I use a couple of pipe fittings between the two which helps protect against the direct radiant heat coming off the coals and also helps get the pizza a little higher in the dome where I think the toppings cook a little quicker.
Other issue may be your dough, you want to be sure it doesn't have sugar when cooking at really high heats.
I have also found that when I cook on the Kamado it helps to have an air gap between the heat deflector and my pizza stone/steel. I use a couple of pipe fittings between the two which helps protect against the direct radiant heat coming off the coals and also helps get the pizza a little higher in the dome where I think the toppings cook a little quicker.
Other issue may be your dough, you want to be sure it doesn't have sugar when cooking at really high heats.
Posted on 12/7/21 at 3:12 pm to armytiger96
quote:
Pics look great. The same author has a book dedicated to just pizza. The Elements of Pizza. I highly recommend it if you’re looking for various crust recipes.
Both great books.
Posted on 12/7/21 at 3:23 pm to Stexas
You have to use 00 flour, which has a high gluten content. You can cook in an oven or grill up to 600-700 degrees, easily. Conversely, if you use 00 flour and cook in a 400-450 degree oven, it won’t ever get brown.
Posted on 5/22/22 at 9:34 am to auwaterfowler
Made pizzas again last night. Same dough as above. All were great but my favorite was the andouille, caramalized onion, habanero, and jalapeños with fresh mozzarella.
Also made my own sauce for the first time.
Also made my own sauce for the first time.
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