What pizza did you cook?

[Chargrilled]

First attempt at pizza on the royal Kamado.
I used the new York pizza base and sauce recipe from the naked whiz.

Cheese, mushrooms, salami, bacon, tomato and chilli.
Unfnbelievable!
Round 2 on Saturday for the footy.
I also did the rocket, parmesan and proccuito for the wife.

[titch]

First attempt at pizza on the royal Kamado.
I used the new York pizza base and sauce recipe from the naked whiz.

Cheese, mushrooms, salami, bacon, tomato and chilli.
Unfnbelievable!
Round 2 on Saturday for the footy.
I also did the rocket, parmesan and proccuito for the wife.

Good looking Pizza.
Cheers.
Titch

[sosman]

Mate that's looking pretty good (well I would maybe cut some of the charcoal bits off but call me fussy).

[Chargrilled]

Yeh It was only the edges that were hanging over the stone that got a little charred. But I think next time I've gotta spin the pizza a bit?

[titch]

Yeh It was only the edges that were hanging over the stone that got a little charred. But I think next time I've gotta spin the pizza a bit?

Why?
Easier to get a Rectangular pizza stone.
Cheers.
Titch

[Davo]

Nah....the charred bits give the pizza a bit of character yummy charred bits

Nice looking pizza smokeybm....I could tuck into that in a heartbeat

Cheers

Davo

[Chargrilled]

Another one...
Mozzarella, parmesan, pepperoni, tomato, bacon and egg.
And a sprinkle of butt rub!!

[Chargrilled]

Made another pizza for dinner....
I decided to try the pizza mix from the local bread making joint.
By far the best base yet!
It rised quite a bit as it cooked so I'll roll it out a bit thinner next time Round.

Pepperoni, roasted capsicum, garlic and herb fetta and baby spinach

[Amfibius]

Nice rise on your crust there, Chargrilled. Looks delicious

[Chargrilled]

Cheers Amfibius!
That photo was of one of the better slices, some had rised all the way through.
A new dough a new learning curve...
It's all part of the fun!

[titch]

Looks good.
Recipe for the chilli beef Calzone please.
Cheers.
Titch

[Livewire]

I''m with Titch

"Recipe for the chilli beef Calzone please"

Did you use the pizza dough ?

Glenn

Ham, mushroom, capsicum and baby bocconcini (for kids milder tastes)

[vik351]

Here is my fresh Basil and ham job in a gasser...must say I want a Kamado even more now after seein those pizzas,come up well with the wood taste I expect,I have to chuck a log wrapped in foil in mine for smoke...

I use Lighthouse high protein flour,the normal stuff i used to use would always shrink back to a two bob bit,gave me the shits big time





Fresh basil on the paste,and cover it with stuff so it dont burn...

























I use warm beer instead of water,dry yeast,garlic powder/salt,pinch of sugar and a blob of beer,let it froth up...

Then add the sifted flour to that,in the mixer







vik

[Amfibius]

Nice effort ... with the exception of the pineapple

I can see finger-like indents on your dough ... does this mean that you "pushed" the pizza into shape without a rolling pin? I have been told it is much better to "push" the pizza into shape, because a rolling pin squashes all the air bubbles that you worked so hard to get. However, despite watching umpteen Youtube videos I have never been able to do it!

[vik351]

I dont use the rollin pin any more



Just grabb a ball after they have risen,just flatten it,then grabb it like a car steering wheel then squeez it as you turn it,gravity is helpin ya drag it down,when it starts to get too thin,I chuck it in the pan and squash the lumps and bumps out of it,works well

I spray the pans with olive oil first to... never stick to the pan,I rest a panless pizza on the pizza stone for a matter of seconds depending on the day...



I insulated my stove where it was twin skin ,converted it ti natural gas,it does get up to 400 if ya dont watch it...



stuck a baffle in the flue too



my smokin log



Pizza stone is on the second shelf,way too hot to use the bottom one...!!!



vik...