Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

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

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

dutch oven pizza pie

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Breadhead
    replied
    I don't do no knead bread but that's exactly why I bought this Dutch oven. I can't think of a better way to trap the steam you need to maximize the oven spring of your boule. That will give you great ears if you scored your dough right too.

    You Gumbo is on my short list though.

    Leave a comment:


  • smarkley
    replied
    Breadhead Ahhh that is a nice Dutch... I have the 5 quart like that and a 6 quart with legs for cooking over a fire.

    I have tried the no knead recipe a couple times where you make a boule and bake in the dutch... works good for that.

    Leave a comment:


  • Breadhead
    replied
    @Smarkley... I just bought a Lodge 7 quart cast iron Dutch oven. My intent was to bake sourdough bread in it but I've enjoyed putting it on the BGE and cooking Meathead's bean recipes in it too.

    Leave a comment:


  • Breadhead
    replied
    ...
    Last edited by Breadhead; June 2, 2015, 05:18 PM.

    Leave a comment:


  • Dr ROK
    commented on 's reply
    Definitely interested!

  • smarkley
    replied
    Thanks everyone... I like Dutch oven cooking. In the old days I was a river guide on a 6 day float trip, we used Dutch ovens for almost every evening meal... even steak night, where we always made a cobbler. A dutch oven meal cooked over a campfire is generally the best thing ever!

    I am always looking for a recipe I can use a Dutch for... So if people are interested I will post more about using them.

    Leave a comment:


  • smarkley
    commented on 's reply
    heh heh... I never got pics of the inside.. it was decimated almost immediately, and people were complaining about me trying to take a picture. LOL

    BUT.. imagine a a huge deep dish Chicago style pizza with a top on it... The dutch I used is a 10" dutch and it is maybe 4.5 inches deep and was just the perfect size.

    I will do another one someday and add more details and pics...

  • Huskee
    replied
    Nice job! I would flick both black AND green... add me some shrooms though. Mmmmm.

    Leave a comment:


  • David Parrish
    commented on 's reply
    Looks CRAZY thick... yeah

  • Jon Solberg
    commented on 's reply
    Its got to be a false bottom dutch over. Man thats thick right?

  • David Parrish
    replied
    Looks awesome. Got pics of the inside?

    Leave a comment:


  • Jon Solberg
    replied
    steveo it that thing like 8" think?

    You need to school me in dutch oven bro. You got in going on with that thing

    Leave a comment:


  • HC in SC
    replied
    Right on Steve. Never imagined pizza cooked in that fashion! I'd have to flick the little black things like Jerod though. Looks jam up and jelly tight!

    Leave a comment:


  • smarkley
    commented on 's reply
    I believe it was 325 for 1.3 hours

  • Big Ceramic Smoker
    replied
    Canadian bacon ,olives and other ingredients what temp did you use?

    Leave a comment:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
Yes
["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
/forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here