This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Pizza cooking suggestions?

  • Filter
  • Time
  • Show
Clear All
new posts

    Pizza cooking suggestions?

    I've watched the video on the PBC site about cooking pizza, but I was wondering if anyone has any hints or suggestions for making pizza before my 1st attempt. Also, would it be terrible if I used a store bought pizza dough rather than making my own? Thanks!

    I've used store bought with much success, even frozen ones though you may have a hard time getting a good crusty burnt cheese.


      We serve a ton of pizzas where I work. The key is to use a good dough that is "slack." In other words, find a good french or italian bread recipe. Follow the recipe. Let rise . When doubled GENTLY gather into a ball or 2 depending on size. Let rise again until obvious growth is clear, then flour your board, GENTLY press into shape. You can use a rolling pin if you use little pressure. The dough should not be springy to the touch, but soft and "slack." A trick we use, is to make the dough, portion, then refrigerate till we need it. Ignore how much it rises, as want it to fall. Then you know it's slack. It will puff right up again in the oven(oven spring). Hope this helps. Oh, one shortcut is to buy frozen dough and let it rise as above.


        This is my go to recipe for pizza dough. INGREDIENTS

          • 4 Cups unbleached all purpose flour (King Arthur Flour is very good)
          • 1/2 cup whole wheat flour
          • 2 pkgs of yeast
          • 2 tsps brown sugar
          • 2 tsps kosher salt
          • 2 tsp garlic powder or granulated garlic
          • 1 tsp Italian seasoning
          • 4 tbsps olive oil
          • 1 1/2 cups warm water (110 degrees is best) too hot will kill yeast


          • Measure 1/2 cup of the warm water.
          • Add the brown sugar and dissolve.
          • Add 2 pkgs of the yeast and stir to dissolve. Let sit for 5 minutes. This mixture will froth and foam up. This is a very good sign because it means the yeast is alive and active.
          • While yeast mixture is sitting, sift 3 1/2 cups of the unbleached all purpose flour and the 1/2 cup of whole wheat flour in a large mixing bowl. Make a depression in the middle and add the olive oil and salt. Add the yeast mixture after it has frothed up nicely.
          • Add the remaining cup of warm water.
          • Mix with your hands till blended and add the Italian seasoning and garlic powder. Mix with your hands some more until you have a ball of dough.
          • Now remove the ball of dough and knead on the counter top adding flour as needed. Knead by pressing down on the dough by pressing down on it with the heel of your palm then fold it in half and flatten. Keep doing this till the dough becomes smooth and elastic. About 10 to 12 minutes.( a Kitchen Aid Mixer with a dough hook greatly eases this process.)
          • Make a nice ball of dough.
          • Brush a large bowl with the remaining olive oil add the ball of dough.
          • Cover the bowl with plastic wrap and let rise in a warm place for 1 1/2 hours or until doubled in size. Now punch down and divide the dough in sizes you think you need and roll out.


          My only suggestion is "yes". And "more".


            I have used this sites Neapolitan dough recipe with a great deal of success. Make sure you have fresh yeast, and leave plenty of time to rise and then reform into balls. I use a stone in my grill, but, do not get to the 600 degree recommended heat, yet it still works well for me. You can get real creative with ingredients for the toppings. I like mushrooms sautéed with some garlic or onions and peppers. But, you imagination is the limiting factor. I did try the roman dough as well, but, the additional oil made it heavier.


              Originally posted by RobertHouston View Post
              I've watched the video on the PBC site about cooking pizza, but I was wondering if anyone has any hints or suggestions for making pizza before my 1st attempt. Also, would it be terrible if I used a store bought pizza dough rather than making my own? Thanks!

              Store bought pizza works just fine. One thing we recommend you change from what's in the PBC video... heat the pizza stone before you put on the pizza.


                Lotsa good stuff on pizza at AmazingRibs.com: http://amazingribs.com/search_results.html?q=pizza


                  There are several good bread sites that have great recipes and methods that I recommend.




                  No announcement yet.
                  Rubs Promo


                  These are not ads or paid placements. These are some of our favorite tools and toys.

                  These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                  Use Our Links To Help Keep Us Alive

                  A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                  Our Favorite Backyard Smoker

                  The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                  Click here for our review of this superb smoker

                  Bring The Heat With Broil King Signet’s Dual Tube Burners

                  3 burner gas grill

                  The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                  Click here to read ourcompletereview

                  The Pit Barrel Cooker May Be Too Easy

                  The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                  Click here to read our detailed review and the raves from people who own them

                  Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                  Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                  With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                  Click here to read our detailedreview

                  The Good-One Is A Superb Grill And A Superb Smoker All In One

                  The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                  Click here to read ourcomplete review


                  Comprehensive Temperature Magnet With 80+ Important Temps

                  Amazingribs.com temperature magnet
                  Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                  Click here to order.

                  Is This Superb Charcoal Grill A Kamado Killer?

                  The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                  Click here to read our detailed review of the PK 360

                  Click here to order directly and get an exclusive AmazingRibs.com deal