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Hickory Wood Barbequed Pizza

Discussion in 'Food Talk' started by BeefTaco, Nov 30, 2008.

  1. Nov 30, 2008 at 11:04 AM
    #1
    BeefTaco

    BeefTaco [OP] WESTern Alliance: NORCAL COAST

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    Yesterday I made up some pizza dough and fired up the barbeque and made up 5 of these last night for my son and his friends didn't last long wish there was some more left for today I'm hungary must make more.:mad:

    [​IMG]
    [​IMG]
     
  2. Nov 30, 2008 at 1:27 PM
    #2
    neontrail

    neontrail ✈ ✈ ✈ ✈ ✈ ✈ ✈

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    awesome!!!!!!!!!!!!!!!!!


    Whats your dough formula?
     
  3. Nov 30, 2008 at 1:28 PM
    #3
    Khaos

    Khaos Well-Known Member

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    Goddamn that looks soo good.
     
  4. Nov 30, 2008 at 4:57 PM
    #4
    BeefTaco

    BeefTaco [OP] WESTern Alliance: NORCAL COAST

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    Piadine Dough (Michael Chiarello) http://www.napastyle.com/recipe/landing.jsp
    Serves: Makes about 2 pounds dough, enough for six 8- or 9-inch piadine
    1 envelope active dry yeast_1/2 cup lukewarm water_About 4 cups all-purpose flour, plus more for dusting work surface_1 cup cool water_2 tablespoons extra virgin olive oil _2 teaspoons Gray Salt
    Directions
    Whisk together the yeast, lukewarm water, and 1/2 cup of the flour in the bowl of a stand mixer. Dust the top lightly with flour, cover the bowl with a tea towel, and leave the sponge to rise until the flour dusting "cracks," showing the yeast is alive and well, about 20 minutes.
    Add 3 cups of the flour, the 1 cup cool water, the olive oil, and the salt. Start kneading at low speed, then increase the speed to medium as the flour is incorporated. Add the remaining 1/2 cup flour as needed to produce a slightly moist and soft dough. Knead with the dough hook attachment until smooth and silky and the dough adheres to the hook.
    Dust the dough lightly with flour and, using a pastry scraper, scrape it out of the bowl onto a lightly floured surface. Knead lightly, folding the dough over on itself. Shape into a ball, flatten slightly, dust lightly with flour, cover with a towel, and leave to rise on a floured surface (or in a bowl) until doubled in bulk, about 1 hour.
    Punch the dough down, wrap, and freeze for up to 1 month if not using immediately. Defrost and let rise in a large bowl in the refrigerator.


    Thanks ! It was good what I got to taste of it.:p
     
  5. Nov 30, 2008 at 5:01 PM
    #5
    neontrail

    neontrail ✈ ✈ ✈ ✈ ✈ ✈ ✈

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    rep sent!!! THX!
     
  6. Nov 30, 2008 at 5:15 PM
    #6
    tacomaman06

    tacomaman06 Carolina Alliance: Lead, follow, or get the hell o Staff Member

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    Will
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    i'll take 5 of those sent to rock hill,sc here on the east coast!!!!!:D
     
  7. Nov 30, 2008 at 5:38 PM
    #7
    derekabraham

    derekabraham Living vicariously through everybody

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    Those look awesome!
     
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