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Author Topic: Bubba Pizza  (Read 8958 times)
Vindii
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« on: November 16, 2010, 08:06:10 PM »

Nothing fancy here.  Just good old pizza.

Cooked these at 700 degrees for 4 minutes.  Use the BGE plate setter with the legs down and my pizza stone on top.  Preheated the keg for about 45 minutes.  I really like how it cooked the top.  Very even cooking top to bottom.

Here is the dough recipe I used.

Bread Flour: 2 cups (246.76g)
Cold Water: 1/2 cup plus about 6 teaspoons (152.99g)
IDY: 0.33 tsp
Salt: 0.77 tsp
Olive Oil: 0.55 tsp
Note: Dough is for a single 14" pizza


Mix flour and IDY in one bowl.  Mix cold water, salt, and oil in another bowl until salt dissolves.  Gradually add flour and mix until a ball forms.  Once it balls together knead for 5-8 minutes by hand or machine.  Put in a oiled bowl, cover and put in the fridge for 24 to 72 hours.  Remove from the bowl and put on the counter covered with plastic wrap to rise for 1-2 hours before forming into pizza skin.  Stretch by hand or roll to make a skin. 

I use about a half a can of store bought pizza sauce per 14" pie.  Top any way you like.  Can be cooked at 500-550 degrees and takes about 7-8 minutes at that temp. Higher temps require less cook time.

This make a 14" pizza.  If you need help converting it to a different size pie let me know.  Here is a link to my beginner thread at pizzamaking.com.  It kind of walks you though the dough making.

http://www.pizzamaking.com/forum/index.php/topic,11989.0.html


First one is just cheese and pepperoni for the kids.







Second one was cheese, sausage, red onion, and pepperoni with grated parmesan cheese on top.







« Last Edit: November 18, 2010, 08:00:26 AM by Vindii » Logged

See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Grandpa JD
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« Reply #1 on: November 16, 2010, 08:11:49 PM »

Looks good Vindii
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"To the stars on the wings of a pig."
RNF
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« Reply #2 on: November 16, 2010, 08:19:46 PM »

Give me a cold mug of draft beer and a couple slices of that bottom pizza and I'm good to go. Looks great.
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cookingdude555
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« Reply #3 on: November 16, 2010, 09:24:53 PM »

Hey Vindii, first of all, nice looking pies you have there brother.  I have seen some of your posts over on the pizza making forum, they always look good.  I am a big fan of the style of dough you have here, do you have a recipe you can post, or a link to the pizza forum where this might be posted.  Thanks!
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John - Salt Lake City, UT

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TimmerFL
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« Reply #4 on: November 17, 2010, 06:25:27 AM »

Top notch pies once again!!!
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Vindii
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« Reply #5 on: November 17, 2010, 08:32:44 AM »

Hey Vindii, first of all, nice looking pies you have there brother.  I have seen some of your posts over on the pizza making forum, they always look good.  I am a big fan of the style of dough you have here, do you have a recipe you can post, or a link to the pizza forum where this might be posted.  Thanks!

Here is the dough recipe I used.

General Mills Gold Medal Bread Flour (100%): 246.76 g  |  8.7 oz | 0.54 lbs (about 2 cups)
Water (62%): 152.99 g  |  5.4 oz | 0.34 lbs (about 1/2 cup plus about 6 teaspoons)
IDY (0.40%): 0.99 g | 0.03 oz | 0 lbs | 0.33 tsp | 0.11 tbsp
Salt (1.75%): 4.32 g | 0.15 oz | 0.01 lbs | 0.77 tsp | 0.26 tbsp
Olive Oil (1%): 2.47 g | 0.09 oz | 0.01 lbs | 0.55 tsp | 0.18 tbsp
Total (165.15%): 407.52 g | 14.37 oz | 0.9 lbs | TF = 0.09338
Note: Dough is for a single 14" pizza; nominal thickness factor = 0.092; target dough weight = 14 ounces

This make a 14" pizza.  If you need help converting it to a different size pie let me know.  Here is a link to my beginner thread at pizzamaking.com.  It kind of walks you though the dough making.

http://www.pizzamaking.com/forum/index.php/topic,11989.0.html
Logged

See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA


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« Reply #6 on: November 17, 2010, 08:55:35 AM »

Vindii,

You are the pizza master Shocked Shocked Shocked

Thanks,
Boat
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Who Dat
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« Reply #7 on: November 17, 2010, 10:28:38 AM »

Vindii,

You are the pizza master Shocked Shocked Shocked


I would tend to agree with that,by the end of that thread Vindii, it looked like you could tech them a thing or two from being a newby to pizza making. Great job and look forward to making pizza on the BK
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BKCG S/N 3052
RiverCityRub
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« Reply #8 on: November 17, 2010, 10:54:26 AM »

Great looking pizza. Who needs an oven. Wink
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binzoQ
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« Reply #9 on: November 17, 2010, 06:39:11 PM »

I nominate you for HOTM for vindii
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The ladies love my thick meat
batenoy
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« Reply #10 on: November 17, 2010, 09:36:08 PM »

Here is the dough recipe I used.

General Mills Gold Medal Bread Flour (100%): 246.76 g  |  8.7 oz | 0.54 lbs (about 2 cups)
Water (62%): 152.99 g  |  5.4 oz | 0.34 lbs (about 1/2 cup plus about 6 teaspoons)
IDY (0.40%): 0.99 g | 0.03 oz | 0 lbs | 0.33 tsp | 0.11 tbsp
Salt (1.75%): 4.32 g | 0.15 oz | 0.01 lbs | 0.77 tsp | 0.26 tbsp
Olive Oil (1%): 2.47 g | 0.09 oz | 0.01 lbs | 0.55 tsp | 0.18 tbsp
Total (165.15%): 407.52 g | 14.37 oz | 0.9 lbs | TF = 0.09338
Note: Dough is for a single 14" pizza; nominal thickness factor = 0.092; target dough weight = 14 ounces

This make a 14" pizza.  If you need help converting it to a different size pie let me know.  Here is a link to my beginner thread at pizzamaking.com.  It kind of walks you though the dough making.

http://www.pizzamaking.com/forum/index.php/topic,11989.0.html

Alright...you have officially inspired me! I'm going to make my own pizza instead of just cooking store bought.

Having said that...how long to you let this dough that you used sit? couple hours or a day or more?

Thanks for the inspiration and motivation!
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cookingdude555
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« Reply #11 on: November 18, 2010, 01:42:21 AM »

Here is the dough recipe I used.

General Mills Gold Medal Bread Flour (100%): 246.76 g  |  8.7 oz | 0.54 lbs (about 2 cups)
Water (62%): 152.99 g  |  5.4 oz | 0.34 lbs (about 1/2 cup plus about 6 teaspoons)
IDY (0.40%): 0.99 g | 0.03 oz | 0 lbs | 0.33 tsp | 0.11 tbsp
Salt (1.75%): 4.32 g | 0.15 oz | 0.01 lbs | 0.77 tsp | 0.26 tbsp
Olive Oil (1%): 2.47 g | 0.09 oz | 0.01 lbs | 0.55 tsp | 0.18 tbsp
Total (165.15%): 407.52 g | 14.37 oz | 0.9 lbs | TF = 0.09338
Note: Dough is for a single 14" pizza; nominal thickness factor = 0.092; target dough weight = 14 ounces

This make a 14" pizza.  If you need help converting it to a different size pie let me know.  Here is a link to my beginner thread at pizzamaking.com.  It kind of walks you though the dough making.

http://www.pizzamaking.com/forum/index.php/topic,11989.0.html

Thanks for posting the link.  Its funny, I just read that whole thread a few weeks back.  I just re read the whole thing again, and that calzone you made looks outstanding.  I am going to try this dough tomorrow.
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John - Salt Lake City, UT

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Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA


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« Reply #12 on: November 18, 2010, 05:26:48 AM »

Vindii,

If you edited your first post to include this dough recipe I think I could move it to "Recipes"!

IMHO it deserves to be there,
Boat
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BSK's SN#5045, SN#6278, SN#6403, SN#6990 (The competition fleet) Powered by BBQ Guru DigiQ's!
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Vindii
2X Hero of the Month ~ 2X Throwdown Champion
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Posts: 8519



« Reply #13 on: November 18, 2010, 08:02:27 AM »

Alright...you have officially inspired me! I'm going to make my own pizza instead of just cooking store bought.

Having said that...how long to you let this dough that you used sit? couple hours or a day or more?

Thanks for the inspiration and motivation!

This dough need to ferment for at least 24 hours.  Can be left for up to 3 days covered in the fridge.  Other recipes can be used faster or can sit longer by adjust the ingredient slightly.  Mostly yeast amount I believe.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Boat-n-BBQ
2x BKCG Hero of the Month
Superhero Member
*****
Posts: 3528


Go fast ~ Cook slow... Marietta, GA


WWW
« Reply #14 on: November 18, 2010, 08:06:18 AM »

Thanks Vindii!

I'm sending this where it belongs!

Boat
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BKCG's SN#389 (salt) at the lake  SN#1686 (pepper) On permanent loan to SIL
BSK's SN#5045, SN#6278, SN#6403, SN#6990 (The competition fleet) Powered by BBQ Guru DigiQ's!
KCBS/CBJ   http://www.facebook.com/boatnbbq
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