Ostomo517
Well-Known Member
What would you like to know my friend...I work for beer.(or tips how to brew it better )
Thats jist insane how huge that is without falling apart and looks to hold its shape, its effin beautiful
What would you like to know my friend...I work for beer.(or tips how to brew it better )
Thats jist insane how huge that is without falling apart and looks to hold its shape, its effin beautiful
Okay boys, you might wanna step back so you don't get hurt.
Here is my................no........ "THEE" ultimate pizza! 18.5 LBS. of colossal heavenly goodness. 18.5 LBS. REAL WEIGHT!!! All meats and veggies were precooked and drained of their juices, and put on top of a beer dough crust.
I weighed the pan before and after the goodies were put on top, it came in at 18.7 lbs....so 18.5 for good accurate measures after evaporation of cheeses juices.
Here it is in my pellet grill. The pellet grill gives it a very nice "wood fire oven" flavor.
And, here it is all cooked sitting on top of my stove. This is NOT a small stove! The pan the pizza is cooked in is 18 1/2" diameter by 2" deep. Plus, I build up the goodies to fill the crust....see next pic!
See what I mean? 3 inches thick!!!
Here is 1 slice...an average of 2.31 lbs per slice!!!!
Sure, you guys can prolly brew better than I can. But I can teach you this! Cheers!
Can any of you guys using a starter explain the process to me? I use regular yeast and cold ferment which is good but I dont get a true sourdough taste
Some of the pies here look ok. I'm not a boaster on many accounts, but I urge you to try a new method. You need a longer bulk fermentation for higher gluten development. I bulk ferment for up to 4 hours, folding every 30 min. Its a great thing to do on brew day. No sugar, honey, or any of that other crap. I'll post the process next time I bake, prob this monday. I dont' take credit for the method, it's from Tartine Bread.
1000g flour
700g sugar
200g starter
20g salt
Attached is the cross section of the loaf as requested, then the best goddang croissants you've ever not had.
Don't worry, I have pretty thick skin...you aren't gonna hurt my feelings.I would argue (respectfully) that the 18 pounder is not the goal. Crisp crust, lots of crumb structure, and a suitable crunch. Hard to get this on a grill, you really need radiant heat from above. Interesting article in Cooks Illustrated about creating a microclimate in your oven for suitable temperatures.
The best results I've had is from the aforementioned dough, shape into round, then stretch, set oven to 550, pre bake 6 min, top, bake 6 min, broil 2 min, on a pizza screen. I know it sounds weird, but believe me, it works. Unless it's a day where i take the big green egg to 800. then I do that, but still hard to get the radiant heat for a searing cook.
Just my 3 cents.
AMEN! That's part of the reason I bought that huge pellet grill I have...and the results excellent!Maybe it's not as good as the oven, but when it's 80F+ out, I'd rather use the grill than heat up the house with the oven.
Made another pizza on the grill. Split veggie and buffalo chicken. Used pizza stone this time. Worked great except I have a hot spot on the grill, so either I need to turn the heat down from high, rotate the pizza half way through, or just try to avoid that area (but it's in the middle).
Except for some being burned on the bottom, it turned out very good. I had frozen dough that I took out this morning and left on the counter. About 1 hour before baking, I stretched it out and then let it sit. I don't normally do this, but I've heard people mention another rest before putting on toppings. I wonder if that what's made it the closest to pizzeria style I've ever had??
Anyway, here's the pizza (it's no 18 pounder...):
As far as heat from above...pellet grills have a fan in them to circulate the air/heat. It's basically a wood fired convection oven. My foods all cook evenly on top/bottom and sides. Not only do I cook pizzas and bbq on it, I have also done breads and even cheesecake. Yes, CHEESECAKE.
AMEN! That's part of the reason I bought that huge pellet grill I have...and the results excellent!
How long do your pizzas take to cook?
For that huge 18.5 lb pie...I set my grill at 320* and cook for 1 hour and 20 minutes.How long do your pizzas take to cook?
Here some pizza I cooked up on the charcoal grill.
The first one, I over cooked a little.
I am using the pizza que I got from Williams Sonoma, it has a temp gauge on it that was reading 700*
Boy did they turned out good.
FermentNEthinG said:To hell with temperature probes this week..I am buying one of those boxes to try out!
Spoken like a guy who's never shopped at William Sonoma. I did get my coffee maker there though and wouldn't trade it for anything, but it did cost me 300 bucks and it was about the cheapest thing I saw in the store save a 175 dollar cutting board that I kind of fancied too.
headbanger said:Pepperoni, onions, robusto, parm, and black olives..
My current sourdough culture started out with some Denny's Favorite 50 ale yeast. As you feed the culture by adding flour and water, you get plenty of lacto and whatever else makes it "sour". Made some dough with it last night that is in the fridge until I make a pizza with it sometime this weekend. Even though it is/was ale yeast, it does ferment cold & rise in the fridge.
What's robusto? I thought it was a cigar...
5:
I've done jarred sauces too for variety.
I like the tomato pie pizza. Cheese goes on first then other toppings, take fresh preferably very ripe tomato slices and lie on top or better crush in your hands holding over pie.
Will try it backwards some time and see if the tomatoes dissolve into a sauce
Getting hungry...
TD
they don't exactly dissolve, but your teeth cut right through them with little resistance, much like sauce. It is SO easy.
Love this idea. Do the skins break down enough that they don't peel away in stringy rings when you bite into them?
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