To Gouda...with Love

[JConk007]

Look what I added to my cheese bin cus of you !

[Chicago Bob]

Oh boy....smoked! Very nice John, classy too. 

[MightyPizzaOven]

Hey Bob, nice looking super thin pies (a bit late), I getting on Gouda train too.

[Chicago Bob]

Why thank you Bert, there's plenty of room for everybody so please post a pic when you can....All Aboard!! 

[TomN]

One of my favorite pizzas includes Gouda cheese. BBQ Chicken Pizza.

1 1/2 cups of cooked cubed chicken
1 cup of Stubbs Original flavor Barbecue sauce (more or less, use your judgment)
2 oz shredded Gouda cheese
2 cups of shredded mozzarella cheese
1/4 cup of diced red onion
1 Tbsp of Parmesan and Romano cheese blend
1/2 tsp dried sweet basil

I used this recipe this week, but used Walla Walla Sweet Onions that had been slow cooked and caramelized, instead of using Red Onions. The Pizza was fantastic. I have found that the Stubbs BBQ sauce (Original flavor) works the best over other sauces that i have tried.  Also, I use my Pizza dough made with beer. ENJOY!!!

Dough Recipe

(Mix in a bowl)
4 cups Pendleton Power Flour
1 teaspoon salt
1 Tablespoon of Extra Virgin Olive oil (or a quick pour)

(Mix in a glass)
1 & 1/2 teaspoon Quick Rise Yeast
1/2 teaspoon of sugar
5 ounces warm water

(in a separate glass)
9 ounces of beer (beer of your choice, but do not use Stout Beers)

Mix all ingredients and knead for 10 mins. (add more beer if your dough is too dry during the kneading process)
Coat the finished dough ball with Extra virgin olive oil and place in zip lock bag. (One Gallon Size bag)
Place the bag in the Fridge for 24 hours.
Recipe makes enough for three 14" pizzas (Obviously, divide the large dough ball into three smaller dough balls after it rises for 24 hours )

Let the cold dough warm up a little bit to room temperature (or close to it). Then, I press the dough out by hand and cook them on a 14" pizza screen at 425 degrees for 15 minutes
(oven is a standard home oven with a heating element and be sure to preheat your oven)

[MightyPizzaOven]

Here is my gouda pizza, It was ok gooda. I shredded smoked gouda cheese and mixed it with equal percent shredded  mozzarella, it tasted 100% gouda. Next time I will try 10% gouda. It melted very nicely.

[RobynB]

Good looking pizza!  I find the smoked really really strong-flavored, especially heated.  A little goes a very long way.

It sure looked delicious 

[Chicago Bob]

Good point Robyn. Bert's pizza was perhaps a bit too Gouda. 
I used non smoked on the Gouda pies I made.

[TXCraig1]

Good looking pizza!  I find the smoked really really strong-flavored, especially heated.  A little goes a very long way.

It sure looked delicious 

I don't use it often, but when I do, I get the smoked and cut off the entire outside layer. I eat that part and cook with the rest.

[Don K]

I don't use it often, but when I do, I get the smoked and cut off the entire outside layer. I eat that part and cook with the rest.

Huh, I guess I'm not the only one that does this. I love smoked Gouda.

[TomN]

I know a Pizzeria in town that uses only Smoked Provolone cheese on their pizzas. Most people can't tell the difference between it and mozzarella. (So i am told by the owner).

[rcbaughn]

Is the gouda y'all are buying truly smoked, or is the the processed kind? I think the only kind I've had is the Hoffman brand from Walmart that's a processed cheese and it's pretty good.

[Don K]

Is the gouda y'all are buying truly smoked, or is the the processed kind? I think the only kind I've had is the Hoffman brand from Walmart that's a processed cheese and it's pretty good.

Have you tried to melt it? I bought some smoked gouda a while back that actually tasted really good just cutting it up and eating with crackers. But then I tried to melt the stuff and it wouldn't really melt. It just got kind of soft and blob-like. I looked at the label and noticed that it was processed cheese. I don't remember the brand.

[rcbaughn]

Yeah I put it on a liverwurst sandwich I made a while back, and when I toasted it in a pan to get the sandwich hot it melted up pretty well and didn't separate. The block is really soft too, almost the texture of American cheese when it's cold.

[MightyPizzaOven]

On my last week pies, I sprinkled a little bit of smoked Gouda, it was perfect.

[Chicago Bob]

On my last week pies, I sprinkled a little bit of smoked Gouda, it was perfect.

Excellent Bert...a 'lil smoked goes a long way doesn't it.....

[MightyPizzaOven]

Thanks my Gouda friend for getting me on the Gouda wagon.

[Chicago Bob]

Thanks my Gouda friend for getting me on the Gouda wagon.

My pleasure Bert....I hope you haven't fallen off the wagon and MPO is still full-O-love. 

[MightyPizzaOven]

Hey Bob, I am still on gouda wagon my gouda friend...  I have used smoked gouda couple of times since then... It is getting really close to share some MPO love with others.