first time pizza!!

[marshall]

just used straight red gold, but plan on doing my own sauce once I get the dough down, thanks!

[EdF]

I've only used stones, but I find the arguments for steels pretty convincing.

[RonB]

I vote for the Baking Steel mentioned above. It's great for pizza or bread, and can be used as a griddle if you are careful with the amount of oil. I leave mine in the oven all the time to help moderate the temp fluctuations in the oven. It also works great for baking a pizza in a kettle.

There are lots of great dough recipes on the net, but I suggest you use the one that you have working now. Once you are sure you have that one mastered, then you can try others. I like Kenji's recipe for pizza dough that is made in a food processor.

Are you making your own sauce? There are lots of good sauce recipes available also. Again, I like one from Kenji, but he just gives a general idea how to make it, so you would have to play with it to get it the way you want it.

[Skip]

This is a good recipe to use. It makes quite a bit of dough that you can store in the frig or freezer. After you are at it awhile you can try some 00 Flour Recipes for very high heat. All are good and fun to try. Good luck and have fun!

[Skip]

• YIELD:makes enough dough for three 12-inch pies
• ACTIVE TIME:30 minutes
• TOTAL TIME:24 hours
• RATED:

Ingredients

• 22.5 ounces (about 4 1/2 cups) bread flour, plus more for dusting
• .5 ounces (about 1 1/2 tablespoons) sugar
• .35 ounces kosher salt (about 1 tablespoon)
• .35 ounces (about 2 teaspoons) instant yeast
• 1.125 ounces Extra Virgin olive oil (about 3 tablespoons)
• 15 ounces lukewarm water

Directions

1. 1.
   
   Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
2. 2.
   
   Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

Special Equipment

food processor This Recipe Appears In

The Pizza Lab: Three Doughs to KnowTop This: The Quadruple Chili ThreatThe Food Lab: 11 Essential Tips for Better Pizza J. KENJI LÓPEZ-ALT CHIEF CULINARY ADVISOR

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J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, his first book, The Food Lab: Better Home Cooking Through Science is a New York Times Best-Seller, the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.

[MBMorgan]

thanks Spinaker , that is another question I had, does a pizza stone turn out a better product then a baking pan?
also what else can you use a stone for?

Before investing in a stone, have a look at pizza steels instead. We've given up all stone use in favor of the steel. Not only does it do a better job than a stone, but it won't break if you drop it ... but your toes will so be careful ...

http://www.bakingsteel.com/

[Skip]

Good job on that pizza marshall . Checkout The Ceramic Grill Store for a Pizza Stone. Theirs are thicker than many others so they take the heat.There are several good crust recipes, just pick a couple and keep practicing with them. Get a Heat Gun too. You will like knowing the actual temp of your stone.https://ceramicgrillstore.com/search...roduct&q=pizza

[texastweeter]

Make on parchment paper if no stone and in the oven

[marshall]

thanks Spinaker , that is another question I had, does a pizza stone turn out a better product then a baking pan?
also what else can you use a stone for?

[Spinaker]

Looks great. I am not much of a pizza guy, but we have quite a few folks that are well versed in the art. Skip would be good place to start. He is a great pizza baker. I know, he has fed me more than once! ​

As for the IR thermo, get one. They are fun to use and they certainly serve a purpose. Whether you are checking the temp of your pizza stone. (Which you should get.) Or your cast iron griddle/pan. There is no doubt that they are useful.

[marshall]

First time making pizza dough from scratch.
I just did simple pepperoni and cheese w/ onion for a first run, also made in oven just to get a feel for how they cooked.
Followed MeatHeads recipe and I am super excited to do these on the weber kettle, the crust is just what I wanted!
I split the dough into 4 pieces, I had a lot of trouble getting the dough how I wanted by hand so I ended up using a roller ,
I don't have a stone or peel which turned out to be a problem not having a peel or half cookie sheet! The first one I made ended waded up in the trash trying to slide it in oven lol.
but by the 4th run it turned out really good and am happy with results. These made a great dinner for us.
I'm looking forward to making some with fancier toppings on the weber really soon.

anyone with any tips on the process they use would be appreciated, also can anyone recommend a good stone and peel?
Is anyone finding an infrared gun worth it?

thanks and happy eating!!!