Anything Pizza

Had a pizza in Alaska a couple weeks ago and the pepperoni was made from Elk meat

 

That looks good! Where at in Alaska and what was the name of the place?

 

We were at the Denali Brewery in Talkeetna Alaska. great little place with great craft beer and all kinds of foods besides pizza.

 

I ordered a Supreme pizza (Mozzarella, Pepperoni, Sausage, Bell Pepper, Mushrooms Olives, Garlic) from a shop in a mountain town; the clerk was pretty high. She entered the order completely wrong, or gave me somebody else order. Either way it was a delicious!

 

Looks good! I see red onions but can't tell what the greens are.

 

Cilantro.

That side had Buffalo Chicken, Red Onion, Cilantro

I will have to eat pizza again soon now

 

Sorry, totally ripped into a Round Table King Arthur Supreme without as much as a pic. $37. and well worth it.

 

Lowered the temp from 650 to 550 and the pizza seemed to cook better. Ham, cheese and fresh basil from the garden. Not the prettiest but it was delicious!

 

Pretty and delicious don't always coincide! Even at the 'lower' temperature it wasn't burnt on the bottom? Fresh ingredients. even just some - really make a meal.

 

Bottom of the crust was perfect. I think the issue with getting the dome up to 650 on the kamado joe is I have to burn the lump charcoal super hot directly under the double layer pizza stone so the stone is hotter than the dome. I will try to take temperature readings of the stone temp next time.

 

Wife's gone. Liguica and Mushroom pizza. Linguica is a norcal Portuguese spicy sausage. Awesome!

 

Cooked at 500 the crust was still meh.

 

I'm in Rhode Island. They call the Braga bridge the longest bridge in the world, because it connects Fall River (Somerset? New Bedford? Can't remember) to Portugal. There's a HUGE Portuguese population here. I'm in East Prov - EP - 'everyone's Portuguese'. To see linguiça or chouriço (good luck to anyone trying to figure out pronouncing those ) elsewhere is a shock to me. But I did see a map recently that showed a big Portuguese population in CA, so that checks out.

But I have added it to pizzas before too, sliced a lot thinner though.

 

I doctored up a Costco pepperoni pizza. Guess which part is for me and which is for the kids

 

Experimenting over here. Adding red oak.

 

I love red oak (50/50 blend with white oak) when I smoke cheese. I hope you enjoy!

 

Turned out great! Going to start using more and more red oak and see if I can get away from using lump charcoal. I have plenty of it from the tree I cut down.

 

Had some leftover cheese and pizza sauce so I stopped at the grocery store to pickup some dough on the way home from work.
BBQ chicken on whole wheat dough.

 

Tonight I'm going to do a big square breakfast pizza (i'll try to remember to get some pics) going to make a crust from biscuits and then it will have a cheesy/sausage gravy for the base and will use eggs, sausage, ham and then a mixture of mozzarella and cheddar cheese.