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Meat-Up in Memphis

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Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


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

the good one 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 our complete review


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

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. 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 our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

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 in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

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


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

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


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

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 much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

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 detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

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New York Style Pizza from Beginning to End

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  • Marauderer
    Founding Member
    • Jul 2014
    • 1547
    • Powder Springs, Georgia
    • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
      Powder Springs, GA

      Weber S470 with smoker box and insulated custom cover
      RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
      GMG Davy Crockett Wifi
      Blackstone 1575
      Seville Classics Rolling Workbench
      Grill Grates searing kit
      (2) Maverick ET-732
      Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
      Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
      PickleMeister
      Pampered Chef Knives
      All Clad BD5
      Tyent Water Ionizer

      I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.

    Top | #1

    New York Style Pizza from Beginning to End

    After seeing such great pizza's on the Pit I decided I wanted to elevate my Pizza pie skills so I was making a quality pie. I read all of Mh's articles and there is a lot there. MH is very consistent with his knowledge and expertise. I also went over to pizzamaking.com and read a lot there. Wow, there is a bunch of folks that are as passionate about Pizza making as we are about "Q". They are bordering on fanatical.

    Anyway, I decided on this recipe for the pie dough.

    5 1/4 Cp White Lily Bread flour
    1 5/8 Cp water @ 72*f
    3 1/4 tsp Sugar
    3 tsp Honey
    4 tsp oil (I used just plain old vegetable oil)
    1 3/4 tsp Himalayan salt
    1 tsp ADY

    When I got it all mixed together the dough was way to stiff and dry. I added almost another 1/3 Cp of water. The dough was loose but only slightly sticky. The 72*F water was hard for me as I am used to using 110*F water in my bread dough. I did take the yeast, 1/4 Cp of the water and about 1 tsp honey to get the yeast dissolved and going. I wasn't sure but, the dough turned out really well in the end product so I will try and repeat today what I did yesterday.


    After I got the dough to the consistency I wanted I kneaded it for 4 min. I then shut the mixer off and let the dough sit for 5 min. I then turned it on again and kneaded it for another 5 min and shut it off. Removed it onto a working surface and covered with plastic wrap and let set for 20 min.

    I then punched down the dough and formed into three balls and wrapped them in plastic wrap and placed in the fridge to ferment for at least 24 hrs. The dough had warmed so much that in the first hour in the fridge I had to remove the plastic wrap and punch down the dough and rewrap as the yeast was very active.

    When I went to make a pie the next day I took one ball of dough out, unwrapped it. It was pretty sticky so I took about 1/2 tsp of oil in my hand and rubbed my hands together and you can then handle the dough without it sticking to you.



    As you can see I used a pie sheet with markings on it and worked the ball out to a 16" shell.



    I then covered the shell with a second plastic sheet to allow it to warm up but, minimize the are to the shell.

    I then dusted my peel with corn meal.


    Removed the top plastic sheet off the shell.


    I will continue in the next post.
    Last edited by Marauderer; January 9th, 2015, 02:55 PM.
  • Marauderer
    Founding Member
    • Jul 2014
    • 1547
    • Powder Springs, Georgia
    • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
      Powder Springs, GA

      Weber S470 with smoker box and insulated custom cover
      RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
      GMG Davy Crockett Wifi
      Blackstone 1575
      Seville Classics Rolling Workbench
      Grill Grates searing kit
      (2) Maverick ET-732
      Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
      Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
      PickleMeister
      Pampered Chef Knives
      All Clad BD5
      Tyent Water Ionizer

      I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.

    Top | #2
    I then removed the shell from the bottom plastic and transferred it to the peel. That really kicks me in the fanny and ZI need to work on that skill to get my pie rounded better.



    I used Costyco house brand Marinara sauce thjat I pout a cup of in the blender with about /14-1/2 tsp Italian seasoning and blend on low for about 20 sec or until smooth.


    Spread your sauce out thin If you feel you have to much remove some with a spoon and vice versa. If you look at the shell I boobooed at the rear getting it way to thick as it folded under on me and was at a point of no return so to speak.


    I had some mini sweet peppers that I prepped using a Japaleno pepper corer and it worked very well


    I then sliced them and some ham I had in the fridge for toppings.



    To be continued.

    Comment

    • W.A.
      Charter Member
      • Sep 2014
      • 743
      • Kingwood, TX
      • Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic

      Top | #3
      Looking good. Not sure most NY dough has sugar/honey in it though. Just flour, water, yeast, salt, small amount of olive oil. Of course everyone has their own recipe so maybe I'm off base. I use the recipe that came with my kitchenaid.

      Comment

      • Marauderer
        Founding Member
        • Jul 2014
        • 1547
        • Powder Springs, Georgia
        • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
          Powder Springs, GA

          Weber S470 with smoker box and insulated custom cover
          RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
          GMG Davy Crockett Wifi
          Blackstone 1575
          Seville Classics Rolling Workbench
          Grill Grates searing kit
          (2) Maverick ET-732
          Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
          Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
          PickleMeister
          Pampered Chef Knives
          All Clad BD5
          Tyent Water Ionizer

          I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.

        Top | #4
        I went looking for cheese and saw that I had very limited options. I had enough mozzarella but, ,mozzarella by itself is rather bland to me, and I wanted some other flavors so I found a slice of provolone, a couple of slices of Gouda, some Swiss and the mozzarella.

        So after I spread the sauce, put on the peppers, covered with the cheese and added the ham it kind of looked like this.

        Oh, handling the dough with oily hand coats the outside of the dough and prevents the sauce from soaking in and masking the crust soggy in the center.


        The small peel really complements the large one when the pie sticks to it and doesn't want to transfer to the pizza stone.


        Being a one man band I didn't get a pic on the grill or the completed pie when it was done. I will say the wife loved it and is so happy with my new found pizza making skills. The first halh went away really quickly.

        I put this pie on the grill pizza stone when the IR themometer read 500*F on the surface of the pizza stone today. I have done pies all the way up to 680*F and for this particular dough 550*F temp seems to be about right


        My earlier pizza crust I didn't dock (tine with a fork and they came out with really huge bubbles in the crust.


        So now I tine with a fork about 2" apart and about 1.5" away from the edge and I got a great pie.

        If you have questions or comments feel free to add to this as it is a work in progress for me.

        I am out of dough until I drop another batch on Sunday and we will have pies again next week.




        Comment


        • W.A.
          W.A. commented
          Editing a comment
          Bought many a slice in Manhattan with bubbles in the crust. All great pizza. I poke them while cooking.

        • W.A.
          W.A. commented
          Editing a comment
          Barry, Did you use that rotating stone device you purchased a little while back? Pizzas look great by the way.

        • Marauderer
          Marauderer commented
          Editing a comment
          I haven't got the part for the Blackstone yet. Hopefully next week. It is suppose to cook up to 900*F. Wow, I will try it but, unless is is significantly better than the Weber gasser or the kitchen oven I will probably sell it and make room for something else. The kitchen oven I can build a lower and upper stone. I am going to try that on the weber as soon as I can get some fire bricks to support the upper stone.
      • Dewesq55
        Founding Member
        • Jul 2014
        • 1105
        • Stroudsburg, PA
        • Smoker:
          Landmann Smoke Master Series Heavy Duty Barrel Smoker
          Masterbuilt 40.2" 1200W Electric Smoker
          43" Landmann Smokey Mountain Stainless Steel Vertical Propane Smoker
          Char-Broil American Gourmet 300 Series (COS, should be called POS) which has been modded by me to include a heat deflector and tuning plates but never been used. More mods on the way and will actually get it fired this year

          Gas Grill:
          BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

          Thermometer:
          ThermoWorks Super-Fast Mini Instant Read
          Lavaworks Thermowand Instant Read
          2 Maverick 733
          ThermoWorks IR-GUN-S Industrial Infrared Thermometer
          ThermoWorks ThermaPen Mk4

          Miscellaneous:
          Anova Sous Vide Immersion Circulator - 1st generation
          Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

          Favorite Beer:
          Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

          Favorite Spirit:
          Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions

          Favorite Wine:
          Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

          Favorite Meat(s):
          Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
          Chicken - Mainly the dark meat and wings

          Favorite Cuisine to Cook:
          Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

          Favorite Cuisine to Eat:
          Indian, followed closely by BBQ.

          Disqus ID:
          David E. Waterbury

        Top | #5
        I think you need some sugar to feed the yeast, no? The biggest issue is that it isn't NY water he's using.

        Comment

        • Marauderer
          Founding Member
          • Jul 2014
          • 1547
          • Powder Springs, Georgia
          • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
            Powder Springs, GA

            Weber S470 with smoker box and insulated custom cover
            RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
            GMG Davy Crockett Wifi
            Blackstone 1575
            Seville Classics Rolling Workbench
            Grill Grates searing kit
            (2) Maverick ET-732
            Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
            Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
            PickleMeister
            Pampered Chef Knives
            All Clad BD5
            Tyent Water Ionizer

            I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.

          Top | #6
          Originally posted by Dewesq55 View Post
          I think you need some sugar to feed the yeast, no? The biggest issue is that it isn't NY water he's using.
          Thank Goodness!! I don't even use my local water if I can avoid it. My house water that I use for cooking goes through 1 pre filter and three filters.

          Comment

          • Marauderer
            Founding Member
            • Jul 2014
            • 1547
            • Powder Springs, Georgia
            • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
              Powder Springs, GA

              Weber S470 with smoker box and insulated custom cover
              RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
              GMG Davy Crockett Wifi
              Blackstone 1575
              Seville Classics Rolling Workbench
              Grill Grates searing kit
              (2) Maverick ET-732
              Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
              Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
              PickleMeister
              Pampered Chef Knives
              All Clad BD5
              Tyent Water Ionizer

              I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.

            Top | #7
            Originally posted by W.A. View Post
            Looking good. Not sure most NY dough has sugar/honey in it though. Just flour, water, yeast, salt, small amount of olive oil. Of course everyone has their own recipe so maybe I'm off base. I use the recipe that came with my kitchenaid.
            Peter Reinhart who I feel most would classify as a Pizza Aficionado and Chef uses this as his NYP Dough Recipe.

            5cp flour
            1.5 tsp sugar or honey
            2 tsp table salt
            3 Tbsp oil
            1.75 cp water. On all the pizza forums I have frequented recently they all use sugar, honey, or a combination of the two. The punch line is "Whatever works for you" is what you should do.

            Comment


            • W.A.
              W.A. commented
              Editing a comment
              I will have to try it now.
          • Dewesq55
            Founding Member
            • Jul 2014
            • 1105
            • Stroudsburg, PA
            • Smoker:
              Landmann Smoke Master Series Heavy Duty Barrel Smoker
              Masterbuilt 40.2" 1200W Electric Smoker
              43" Landmann Smokey Mountain Stainless Steel Vertical Propane Smoker
              Char-Broil American Gourmet 300 Series (COS, should be called POS) which has been modded by me to include a heat deflector and tuning plates but never been used. More mods on the way and will actually get it fired this year

              Gas Grill:
              BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

              Thermometer:
              ThermoWorks Super-Fast Mini Instant Read
              Lavaworks Thermowand Instant Read
              2 Maverick 733
              ThermoWorks IR-GUN-S Industrial Infrared Thermometer
              ThermoWorks ThermaPen Mk4

              Miscellaneous:
              Anova Sous Vide Immersion Circulator - 1st generation
              Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

              Favorite Beer:
              Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

              Favorite Spirit:
              Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions

              Favorite Wine:
              Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

              Favorite Meat(s):
              Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
              Chicken - Mainly the dark meat and wings

              Favorite Cuisine to Cook:
              Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

              Favorite Cuisine to Eat:
              Indian, followed closely by BBQ.

              Disqus ID:
              David E. Waterbury

            Top | #8
            Barry, if you want real NY pizza (or bagels), you have to use NY water in the dough.

            Comment


            • Matt144
              Matt144 commented
              Editing a comment
              Actually, that's a myth worth looking into. The reason you can't get a good NY bagel in most other places, is cause they don't properly boil the dough before baking. It's a lot of time and space to go through this process, so most places just steam their bagels since that's the equipment they already have in house. Take it from this native New Yorker, I have found places that make a good NY bagel. I've even come close to replicating it myself.

            • Dewesq55
              Dewesq55 commented
              Editing a comment
              It MIGHT be a myth, but I personally believe it. I am (almost) a native NY-er, having lived in the 5 boros from 1977 until 2009, and off and on before that. I still work there.
          • Dewesq55
            Founding Member
            • Jul 2014
            • 1105
            • Stroudsburg, PA
            • Smoker:
              Landmann Smoke Master Series Heavy Duty Barrel Smoker
              Masterbuilt 40.2" 1200W Electric Smoker
              43" Landmann Smokey Mountain Stainless Steel Vertical Propane Smoker
              Char-Broil American Gourmet 300 Series (COS, should be called POS) which has been modded by me to include a heat deflector and tuning plates but never been used. More mods on the way and will actually get it fired this year

              Gas Grill:
              BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

              Thermometer:
              ThermoWorks Super-Fast Mini Instant Read
              Lavaworks Thermowand Instant Read
              2 Maverick 733
              ThermoWorks IR-GUN-S Industrial Infrared Thermometer
              ThermoWorks ThermaPen Mk4

              Miscellaneous:
              Anova Sous Vide Immersion Circulator - 1st generation
              Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

              Favorite Beer:
              Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

              Favorite Spirit:
              Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions

              Favorite Wine:
              Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

              Favorite Meat(s):
              Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
              Chicken - Mainly the dark meat and wings

              Favorite Cuisine to Cook:
              Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

              Favorite Cuisine to Eat:
              Indian, followed closely by BBQ.

              Disqus ID:
              David E. Waterbury

            Top | #9
            When I cook pizza at home in the oven, I preheat the stone in the oven to 550°F. Some wood burning brick oven places cook at 800°F.
            Last edited by Dewesq55; January 15th, 2015, 03:03 PM.

            Comment

            • W.A.
              Charter Member
              • Sep 2014
              • 743
              • Kingwood, TX
              • Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic

              Top | #10
              Yup, some yeast preps need sugar added. NYC water comes from upstate NY reservoirs and is of pretty good quality.

              Comment

              • Dewesq55
                Founding Member
                • Jul 2014
                • 1105
                • Stroudsburg, PA
                • Smoker:
                  Landmann Smoke Master Series Heavy Duty Barrel Smoker
                  Masterbuilt 40.2" 1200W Electric Smoker
                  43" Landmann Smokey Mountain Stainless Steel Vertical Propane Smoker
                  Char-Broil American Gourmet 300 Series (COS, should be called POS) which has been modded by me to include a heat deflector and tuning plates but never been used. More mods on the way and will actually get it fired this year

                  Gas Grill:
                  BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

                  Thermometer:
                  ThermoWorks Super-Fast Mini Instant Read
                  Lavaworks Thermowand Instant Read
                  2 Maverick 733
                  ThermoWorks IR-GUN-S Industrial Infrared Thermometer
                  ThermoWorks ThermaPen Mk4

                  Miscellaneous:
                  Anova Sous Vide Immersion Circulator - 1st generation
                  Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

                  Favorite Beer:
                  Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

                  Favorite Spirit:
                  Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions

                  Favorite Wine:
                  Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

                  Favorite Meat(s):
                  Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
                  Chicken - Mainly the dark meat and wings

                  Favorite Cuisine to Cook:
                  Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

                  Favorite Cuisine to Eat:
                  Indian, followed closely by BBQ.

                  Disqus ID:
                  David E. Waterbury

                Top | #11
                Yes, it is.

                Comment

                • Marauderer
                  Founding Member
                  • Jul 2014
                  • 1547
                  • Powder Springs, Georgia
                  • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
                    Powder Springs, GA

                    Weber S470 with smoker box and insulated custom cover
                    RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
                    GMG Davy Crockett Wifi
                    Blackstone 1575
                    Seville Classics Rolling Workbench
                    Grill Grates searing kit
                    (2) Maverick ET-732
                    Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
                    Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
                    PickleMeister
                    Pampered Chef Knives
                    All Clad BD5
                    Tyent Water Ionizer

                    I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.

                  Top | #12
                  Originally posted by Dewesq55 View Post
                  Barry, if you want real NY pizza (or bagels), you have to use NY water in the dough.
                  I don't know if my genes are strong enough to absorb the NY water!

                  Comment


                  • Marauderer
                    Marauderer commented
                    Editing a comment
                    And??? what are you eating Jerod?

                    Darn comment on the wrong post. Oh Well!!
                    Last edited by Marauderer; January 9th, 2015, 04:23 PM.
                • Jerod Broussard
                  Moderator
                  • Jun 2014
                  • 9445
                  • East Texas
                  • Pit Barrel Cooker "Texas Brisket Edition"
                    Weber One Touch Premium Copper 22" Kettle (gift)
                    Slow 'n Sear for 22" Kettle
                    Weber One Touch Premium Black 26" Kettle (gift)
                    Slow 'n Sear XL for 26" Kettle (gift)
                    Weber Smokey Joe Gold
                    Weber Rapid Fire Chimney
                    Vortex
                    Maverick ET-732 White
                    Maverick ET-732 Copper
                    2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
                    Thermoworks Thermapen w/ Back light (gift)
                    Thermoworks Timestick
                    Cambro Model 300MPC110 w/ Winco SS Pans
                    B & B and Kingsford Charcoal
                    B & B Pellets

                  Top | #13
                  neato mar..typing one hand..eating

                  Comment

                  • Marauderer
                    Founding Member
                    • Jul 2014
                    • 1547
                    • Powder Springs, Georgia
                    • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
                      Powder Springs, GA

                      Weber S470 with smoker box and insulated custom cover
                      RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
                      GMG Davy Crockett Wifi
                      Blackstone 1575
                      Seville Classics Rolling Workbench
                      Grill Grates searing kit
                      (2) Maverick ET-732
                      Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
                      Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
                      PickleMeister
                      Pampered Chef Knives
                      All Clad BD5
                      Tyent Water Ionizer

                      I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.

                    Top | #14
                    Although I lived in the Saratoga Springs/Ballston Spa area for about a year back in the middle of the last century and really liked it up there.

                    Comment


                    • Dewesq55
                      Dewesq55 commented
                      Editing a comment
                      That's beautiful country up there.

                    • Marauderer
                      Marauderer commented
                      Editing a comment
                      Oh yes, there is some great hunting up in that area.
                  • W.A.
                    Charter Member
                    • Sep 2014
                    • 743
                    • Kingwood, TX
                    • Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic

                    Top | #15
                    Thanks for sharing the pizzamaking.com website! Another site for me to spend hours on trying to pick up new ideas.

                    Comment


                    • Marauderer
                      Marauderer commented
                      Editing a comment
                      It is definitely an interesting site. Not as good as the "Pit" but a good site.

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