Author Topic: August 2012 Monthly Challenge: “Get Fired Up!” (Read 5782 times)

wheelman · « **Reply #20 on:** August 06, 2012, 05:36:38 PM »

made this one last night. tried a couple of new tricks i learned at Craig's last weekend.
bill

TXCraig1 · « **Reply #21 on:** August 06, 2012, 06:21:35 PM »

Quote from: wheelman on August 06, 2012, 05:36:38 PM

made this one last night. tried a couple of new tricks i learned at Craig's last weekend.
bill

She is beautiful! One of the finest pies I've ever seen.

Pete-zza · « **Reply #22 on:** August 06, 2012, 06:24:59 PM »

Bill,

Very nice. Out of curiosity, which of Craig's tricks did you use?

Peter

buceriasdon · « **Reply #23 on:** August 06, 2012, 06:33:23 PM »

Peter, If I had to guess about one of Craig's tricks it would be to use a really good wine

Don

Quote from: Pete-zza on August 06, 2012, 06:24:59 PM

Bill,
Very nice. Out of curiosity, which of Craig's tricks did you use?

Peter

TXCraig1 · « **Reply #24 on:** August 06, 2012, 06:36:23 PM »

Quote from: buceriasdon on August 06, 2012, 06:33:23 PM

Peter, If I had to guess about one of Craig's tricks it would be to use a really good wine
Don

That one has it's limits. The it becomes counterproductive.

norma427 · « **Reply #25 on:** August 06, 2012, 06:42:09 PM »

Bill,

That pie is sure a beauty!

Norma

wheelman · « **Reply #26 on:** August 06, 2012, 08:11:28 PM »

thanks all! the things i can think of that i adjusted after the garage trip included firing the oven for much longer - i baked bread saturday so i had even more of a headstart. i also upped my salt from 2.8% to 3% to match craig's dough. i used oil instead of flour under my doughballs as they proofed, and made the top the top instead of the bottom of the crust. something worked, 'cause that was some of my best pizza yet. i tried a brussels sprouts pie too! dang that is so much better than i ever thought it would be.
bill

Ev · « **Reply #27 on:** August 06, 2012, 10:12:59 PM »

Yes! Very nice indeed!

Chicago Bob · « **Reply #28 on:** August 06, 2012, 10:29:15 PM »

Quote from: buceriasdon on August 06, 2012, 06:33:23 PM

Peter, If I had to guess about one of Craig's tricks it would be to use a really good wine
Don

Funny stuff rite there Don !

And if we all didn't know Bill any better we could say this concludes your theory....
" and made the top the top instead of the bottom of the crust"

Fortunately, we do know exactly what he is saying....

juniorballoon · « **Reply #29 on:** August 08, 2012, 03:59:26 PM »

Quote from: wheelman on August 06, 2012, 08:11:28 PM

thanks all! the things i can think of that i adjusted after the garage trip included firing the oven for much longer - i baked bread saturday so i had even more of a headstart. i also upped my salt from 2.8% to 3% to match craig's dough. i used oil instead of flour under my doughballs as they proofed, and made the top the top instead of the bottom of the crust. something worked, 'cause that was some of my best pizza yet. i tried a brussels sprouts pie too! dang that is so much better than i ever thought it would be.
bill

That's a sweet looking pie. How do you prep the brussel sprouts for the pizza?

This challenge is right up my alley as I'm working on a grill mod. Hopefully the parts will arrive this weekend and they make pizza good enough to post.

jb

TXCraig1 · « **Reply #30 on:** August 08, 2012, 04:18:32 PM »

Quote from: juniorballoon on August 08, 2012, 03:59:26 PM

How do you prep the brussel sprouts for the pizza?

Core them and peel off the leaves. I like the pie best with fresh mozz, pancetta, thinly sliced garlic, some parm, and some evoo. Maybe a pinch of salt.

These pictures are not the same pie, but you'll get the idea. The char on the tips of the leaves gives it a little bit of smoky flavor. It's one of my all-time favorite pies.

Craig

juniorballoon · « **Reply #31 on:** August 08, 2012, 04:42:05 PM »

I do get it. Brussel sprouts are best when they get a bit of carmelization. No sauce? Interesting.

Thanks,
jb

TXCraig1 · « **Reply #32 on:** August 08, 2012, 05:55:29 PM »

No sauce.

norma427 · « **Reply #33 on:** August 12, 2012, 06:54:24 PM »

This is the pizza I made directly on the BBQ grill. Some of the dressings were grilled vegetables, (that were grilled with Lemon herb olive oil and other ingredients) then after the pizza was baked a lime lowfat sour cream dressing with fennel and chives was added in dollops. I don’t think I have ever had as many problems as I did with this dough and any pizza I made before, except one. The dough wasn’t my own dough. If I make an attempt with another pizza for this challenge, it will be my own dough.

Norma

AimlessRyan · « **Reply #34 on:** August 12, 2012, 08:29:42 PM »

Here's a few pics of a pizza I made on the grill the other day. It'd be nice if I could get a little top heat in there, but the pizza was still very good.

norma427 · « **Reply #35 on:** August 12, 2012, 08:40:43 PM »

Ryan,

Your pictures of the pizza you made on your grill look great!

I bet it sure did taste good.

Norma

juniorballoon · « **Reply #36 on:** August 13, 2012, 02:23:40 PM »

Pizza on the grill with a double decker stone. Pizza tasted much better than the pics.

TXCraig1 · « **Reply #37 on:** August 13, 2012, 02:35:09 PM »

Norma, I want to roast some lamb or goat and roll it up in that pizza and eat it like a giant gyro! OMG, that would be good.

TXCraig1 · « **Reply #38 on:** August 13, 2012, 02:36:08 PM »

Great looking pie Ryan. I had to insulate the top of my grill to get any good color on the top of the pies.

CL

TXCraig1 · « **Reply #39 on:** August 13, 2012, 02:37:27 PM »

Quote from: juniorballoon on August 13, 2012, 02:23:40 PM

Pizza on the grill with a double decker stone. Pizza tasted much better than the pics.

Cool set-up JB. You can close the door all the way with that thing in there? How long do you let it pre-heat? Have you checked the temp of the stones before baking?

Author Topic: August 2012 Monthly Challenge: “Get Fired Up!” (Read 5782 times)

buceriasdon

AimlessRyan