First attempt - Not too bad

[02ebz06]

For our first attempt we are satisfied with the outcome.
Cooked a little too long but that will be rectified on future attempts.
Cooked on a pellet grill, so you can't keep an eye on it without opening the hood, then the heat drops. Just took a SWAG at the time.
Also had a little trouble maintaining 600 degrees due to wind. Would drop to low 580's at times.
Crust was nice and crispy on bottom.  Used Pepperoni, Canadian Bacon, Sausage, and Mushrooms for toppings.

Recipe we used:

For Poolish: 
 
1 1/2 C Bread Flour 
1 1/3 C Room temp water 
1 tsp IDY 
 
Mix flour and yeast together in bowl, add water, mix well, cover with plastic and let ferment at  room temp for 4 to 5 Hrs. 

For Dough:
 
All the poolish. 
1 1/2 C to 1 3/4 C bread flour. 
1 Tbsp Barley malt syrup or Honey. 
1 tsp IDY. 
1 1/2 tsp Kosher Salt or 1 tsp table salt. 

[Jet_deck]

Mighty fine results for a first try.  I'd hit it.

[moose13]

Lookin" good, now you will be addicted.

[Tscarborough]

Looks tasty.

[02ebz06]

It was pretty good. 
Now on to tweaking it to achieve perfection. 

[Pete-zza]

For those who are interested, the dough recipe that 02ebz06 used is JerryMac's now famous NY style dough recipe as discussed at http://www.pizzamaking.com/forum/index.php/topic,5851.msg49940.html#msg49940.

Peter

[dipizzaepizzerie]

For our first attempt we are satisfied with the outcome.
Cooked a little too long but that will be rectified on future attempts.
Cooked on a pellet grill, so you can't keep an eye on it without opening the hood, then the heat drops. Just took a SWAG at the time.
Also had a little trouble maintaining 600 degrees due to wind. Would drop to low 580's at times.
Crust was nice and crispy on bottom.  Used Pepperoni, Canadian Bacon, Sausage, and Mushrooms for toppings.

Recipe we used:

For Poolish: 
 
1 1/2 C Bread Flour 
1 1/3 C Room temp water 
1 tsp IDY 
 
Mix flour and yeast together in bowl, add water, mix well, cover with plastic and let ferment at  room temp for 4 to 5 Hrs. 

For Dough:
 
All the poolish. 
1 1/2 C to 1 3/4 C bread flour. 
1 Tbsp Barley malt syrup or Honey. 
1 tsp IDY. 
1 1/2 tsp Kosher Salt or 1 tsp table salt. 

Such a result on your first time?
You have a future in the pizza industry.

[Ev]

For those who are interested, the dough recipe that 02ebz06 used is JerryMac's now famous NY style dough recipe as discussed at http://www.pizzamaking.com/forum/index.php/topic,5851.msg49940.html#msg49940.

Peter

I thought that looked familiar.
Good looking pizza!

[02ebz06]

For those who are interested, the dough recipe that 02ebz06 used is JerryMac's now famous NY style dough recipe as discussed at http://www.pizzamaking.com/forum/index.php/topic,5851.msg49940.html#msg49940.

Peter

Peter,

Thanks for providing that. I apologize for not giving credit where credit is due.
I've looked at so many recipes here I forgot who the author was for this one.

Bruce

And thanks to all for the kind replies.  

FYI - I didn't put in the first post, but the flour was Honeyville Imperial Hi-Gluten unbleached flour.   Web site says 13.1% - 13.8% for protein

[Pete-zza]

Bruce,

No harm done. I remember that recipe mainly because I took a stab at it myself in the thread at http://www.pizzamaking.com/forum/index.php/topic,6515.0.html.

Peter