Author Topic: PowerWagonPete's a Pizza Slut Smokey Grill Pizza  (Read 17316 times)

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Offline PowerWagonPete

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #25 on: July 13, 2012, 08:24:24 PM »
Bottom of the crust pic...   ;D


Offline PowerWagonPete

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #26 on: July 13, 2012, 08:25:31 PM »
And finally, for the big climax, the obligatory crumb shot!!!  LOL   :pizza:

Offline Bill/SFNM

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #27 on: July 13, 2012, 09:04:50 PM »
You can place more than one photo in a post.

Offline Bob1

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #28 on: July 13, 2012, 09:11:24 PM »
Nice job Pete,  I like the a thicker American style.

Offline JConk007

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #29 on: July 13, 2012, 10:01:29 PM »
Came out nice ! I saw room for 3 more pepperoni on there  :-D !
Howed it taste?  how long were the 3 rises?
John
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Offline atom

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #30 on: July 14, 2012, 06:24:57 AM »
Hey Pete that looks pretty darn good for a regular old grill setup. What does the vinegar do for your recipe per say?
« Last Edit: July 14, 2012, 06:27:41 AM by atom »

Offline PowerWagonPete

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #31 on: July 14, 2012, 07:00:05 AM »
You can place more than one photo in a post.

Thanks, Bill!!!  I'll take that under advisement.   :)

Actually, I was in a bit of a hurry and didn't want to hit the size limit.  Eventually, when I get the chance, I'll crop, resize, and repost all the original pics for maximum detail.   ;D

Offline PowerWagonPete

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #32 on: July 14, 2012, 07:01:27 AM »
Nice job Pete,  I like the a thicker American style.

Thanks, Bob!!!  I do too.   ;D
« Last Edit: July 14, 2012, 07:03:04 AM by PowerWagonPete »

Offline PowerWagonPete

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #33 on: July 14, 2012, 07:12:04 AM »
Came out nice ! I saw room for 3 more pepperoni on there  :-D !
Howed it taste?  how long were the 3 rises?
John

Thanks, John!!!  The pepperoni-only version usually ends up using about two-thirds of the stick.  LOL   :)

Tasted pretty darn good, but if I eat more than half a pizza, I'll end up parked on the recliner for the evening.

Two hours for the first rise, one hour for the second, and one hour for the third all at ambient room temperature.   ;D
« Last Edit: July 14, 2012, 07:38:38 AM by PowerWagonPete »


Offline PowerWagonPete

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #34 on: July 14, 2012, 07:18:08 AM »
Hey Pete that looks pretty darn good for a regular old grill setup. What does the vinegar do for your recipe per say?

Thanks, Atom!!!  Old grill is right.  That Broilmaster was manufactured over 40 years ago!!!   :o

The vinegar adds that rich flavor often missing from short rise time doughs.  That, along with the benefit of the hickory wood smoke, well, you get the idea.  MMMMM!!!   ;D

Offline Chicago Bob

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #35 on: July 14, 2012, 10:50:57 AM »
...vinegar...did he say VINEGAR!!....why I never.......





percentage please.... :-[
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Offline PowerWagonPete

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #36 on: July 14, 2012, 12:00:11 PM »
...vinegar...did he say VINEGAR!!....why I never.......





percentage please.... :-[

Red wine vinegar, Bob!!!  LOL   8)

About a teaspoon, which is about 33% of a tablespoon...   ;)  :)  ;D

Offline Jet_deck

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #37 on: July 14, 2012, 12:04:57 PM »
The pizza looks good.  Seemingly no top heat problems... you've got to be one in a zillion.
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Offline Chicago Bob

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #38 on: July 14, 2012, 12:07:27 PM »
...eeerrrrrrrh....so...a wiiiiiiz guy...yuk,yuk,yuk.....only a teaspoon for this 2267.96 gram batch of dough? ...Ummmm... that's about 100% of 5 lbs.  ;)
« Last Edit: July 14, 2012, 12:09:39 PM by Chicago Bob »
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Offline PowerWagonPete

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #39 on: July 14, 2012, 06:56:04 PM »
The pizza looks good.  Seemingly no top heat problems... you've got to be one in a zillion.

Thanks, JD!!!  Yeah, that's what my lovely wife Ann tells me also.   :angel:

The use of pizza serving trays which are not pre-warmed, a good insulating layer of flour on the trays, and the hickory wood which is placed at the same level as the pizza to be baked (it eventually catches fire itself) all contribute to a decent balance of both bottom and top heat.

The older Locke Stove Company "Warm Morning" Broilmasters with the cast iron burner get incredibly hot incredibly fast and the thick cast aluminum grill body helps hold that heat in as well.

The modern versions can be found here...

http://www.broilmaster.com   ;D
« Last Edit: July 18, 2012, 10:16:53 PM by PowerWagonPete »

Offline PowerWagonPete

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #40 on: July 14, 2012, 06:57:35 PM »
...eeerrrrrrrh....so...a wiiiiiiz guy...yuk,yuk,yuk.....only a teaspoon for this 2267.96 gram batch of dough? ...Ummmm... that's about 100% of 5 lbs.  ;)

LOL Bob!!!  I might get banned for this but I just basically wing it when it comes to the dough mix.   >:D

For two 13" pies...

About 3 3/4 to 4 cups bread flour
About 1 1/8 to 1 1/4 cups lukewarm spring water
About 1/2 packet yeast
About 1 tablespoon mild olive oil
About 1 teaspoon sea salt
About 1 teaspoon red wine vinegar

The reason being, I absolutely abhor air conditioning so my house and the flour stored in it can vary greatly in humidity and total moisture content depending on the weather.  As a result, I tend to start at the low end of the water and flour range going by the way the dough looks and feels while mixing and kneading, instead of by strict percentages, and use additional water or flour to adjust it accordingly.   ;D
« Last Edit: July 15, 2012, 10:59:19 PM by PowerWagonPete »

Offline CDNpielover

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #41 on: July 16, 2012, 01:01:26 PM »
I think that pie looks delicious!!!

...except for pre-frying the sausage, what the heck is up with that?????   :-D


Offline Chicago Bob

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #42 on: July 16, 2012, 01:11:18 PM »
Really! Pre-fried?  For the love of..... :'(
"Care Free Highway...let me slip away on you"

Offline PowerWagonPete

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #43 on: July 16, 2012, 01:21:30 PM »
I think that pie looks delicious!!!

...except for pre-frying the sausage, what the heck is up with that?????   :-D

Why thank you, CDN!!!   :)

I brown the sausage slab in order to render out some of the fat which helps keep my waistline at a trim 34" which is the still the same as it was when I was 18.  It also facilitates the breakup of the slab into tasty bite-sized morsels which can then be evenly spread out on top of the pizza rather easily.  Not only that, our four-legged family members absolutely love mild Italian sausage grease on their food.  Nothing ever gets wasted at my house.  LOL   ;D

Offline PowerWagonPete

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #44 on: July 16, 2012, 01:25:55 PM »
Really! Pre-fried?  For the love of..... :'(

...Pete?  Man, you're really making me feel all warm and fuzzy inside, Bob!!!   :-*

Even Pep browns his sausage before he rubs it on his pizza.   :-X  ;)  ;D

Offline Chicago Bob

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #45 on: July 16, 2012, 05:28:00 PM »

Even Pep browns his sausage before he rubs it on his pizza.   :-X  ;)  ;D
What "Pep" does in his free time is of no concern to me my friend!!   >:D

Why, I never.... >:(
"Care Free Highway...let me slip away on you"

Offline Zing

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #46 on: July 17, 2012, 11:07:39 AM »
All kidding aside, this thread pretty much covered all aspects of using fresh sausage meat in making pizza:
http://www.pizzamaking.com/forum/index.php?topic=4121.0

Offline PowerWagonPete

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #47 on: July 19, 2012, 08:39:34 AM »
All kidding aside, this thread pretty much covered all aspects of using fresh sausage meat in making pizza:
http://www.pizzamaking.com/forum/index.php?topic=4121.0

Thanks for the link, Zinger!!!  The Trichinella spiralis plan can always be utilized to help alleviate the physical misfortune as described in this thread...   ;)

http://www.pizzamaking.com/forum/index.php/topic,20068.0.html   ;D

Offline Chicago Bob

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #48 on: July 19, 2012, 08:56:44 AM »
All kidding aside, this thread pretty much covered all aspects of using fresh sausage meat in making pizza:
http://www.pizzamaking.com/forum/index.php?topic=4121.0
It covered the topic but didn't give any sort of definitive result/answer.
I've been making pizza using raw sausage on top, underneath,big pieces, small pieces and everthing in between for over 40 years and have never heard of anyone getting sick from it....have you?
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Offline CDNpielover

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Re: PowerWagonPete's a Pizza Slut Smokey Grill Pizza
« Reply #49 on: July 19, 2012, 09:43:32 AM »
It covered the topic but didn't give any sort of definitive result/answer.
I've been making pizza using raw sausage on top, underneath,big pieces, small pieces and everthing in between for over 40 years and have never heard of anyone getting sick from it....have you?

I've been using raw sausage for the last several years, and have never had it come out uncooked, nor have I ever gotten sick from it.

using raw sausage is also common practice at pizza shops all over the midwest....  with the exception of the giant corporate chains, of course, where the pre-cooking probably has less to do with safety and more to do with consistency, and ease and speed of application.
« Last Edit: July 19, 2012, 09:46:55 AM by CDNpielover »


 

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