22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Ok, so taking the lead from pkadare I tried again. My first attempt was not as successful. This time, I added a bit more sea salt. Good move, imho. 1.5 tsp fine sea salt. And I took the dough to 48 hours. I made it Wednesday afternoon. Honestly, the 24 hours was just fine. This was nice, BF loved it. Bottom crust was the same… I used less olive oil (not by design) and it still worked.
after 48 hours
Last edited by SheilaAnn; March 12, 2022, 12:32 AM.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
I picked up a pepperoni stick from my local Italian deli and sliced it myself. Didn’t get as thin as I would have wanted, so took it a step further and cut into half moons. Cremini mushrooms and red onion (because I had a half in the fridge and wanted to use it up). Whole milk mozzarella. Super hard to grate because it’s so soft, but so good on the pizza.
Mmmm. That looks quite delicious! I've done something similar in a cast iron skillet in the oven before, but not in a long time, and I don't think I waited that long on the dough either.
Wish my wife would like pan pizza. She's a thin crust girl though, with the thinner the better. Mostly as it means less calories and carbs I think...
Honestly, not really. I think I finally overcame my "pizza crutch". I put my stone on the bottom rack and preheat the oven at 500F (it’s as high as I can go) for about an hour. The dough sits on the range turning the pan a bit during the final proof. I reset the oven temp to what the recipe calls for. Top the pie and CI pan goes directly on the pizza stone.
Next Friday, I am going to do a more Chicago style thin crust. Same set up in the oven but the pie will be slid in via a peel.
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