Forrest Posted July 12, 2021 Report Share Posted July 12, 2021 [mention]Troble [/mention] curious about your crust recipe, would you share?Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted July 12, 2021 Report Share Posted July 12, 2021 Pics of the pizza look good. My only thought was to 2nd what you said about making sure the stone is well heated before you cook. Do you have an IR thermometer? It's a great way to check the stone's temperature. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 12, 2021 Report Share Posted July 12, 2021 A simple cook, chicken drumsticks. They were so moist. 9 Quote Link to comment Share on other sites More sharing options...
Troble Posted July 13, 2021 Report Share Posted July 13, 2021 (edited) Looks good @MacKenzie @Forrest I got this recipe from @MacKenzie so credit goes to her but it’s pretty easy to make in a food processor. https://www.seriouseats.com/basic-new-york-style-pizza-dough Some of the things I’ve learned as I’ve gotten better at the crust is the following 1. weigh your dough ingredients, be exact 2. try to focus on getting even dough ball once removed from food processor, then slice that dough ball into 3 smaller ones 3. take your time trying to get the three smaller balls even, the better I do at this stage the more even the crust comes out when I cook it 4. Refrigerate dough minimum of 24 hours up to 72 5. Take dough out 3-4 hours before cooking 6. once removed smash down on ball with hand a few times to flatten 7. Then carry edges of dough in hands, let dough stretch as you turn it 8. roll with rolling pin to get it nice and thin and evenly spread 9. twist crust 10. brush crust with olive oil 11. sprinkle sea salt on crust 12. add sauce and spread thinly 13. Leave pizza stone in KK (at cooking temp) for at least 60 minutes prior to cooking 14. place pizza on parchment paper on KK 15. I cook my pizzas at 500-515 16. cook approximately 10 minutes each, rotating the pizza every 2-3 minutes as there’s always a hotter part of the Kk, remove parchment paper last 1-3 minutes 17. I use the double drip pan for indirect heat pizza sauce recipe here (I double the amount of garlic) https://www.budgetbytes.com/thick-rich-pizza-sauce/ Edited July 13, 2021 by Troble 4 Quote Link to comment Share on other sites More sharing options...
Snake Plissken Posted July 13, 2021 Report Share Posted July 13, 2021 Used the rotisserie for first time tonight. I used basket splitter on my KK23 so only had back half lit, dome temp 400 (meater probe showed consistent 350 ambient) for about 1.5 hours. 6lb roasting chicken with a simple chicken rub. Came out great!! Super fun. didn’t use the drip pan, used foil to cover the half of the basket that was covered. Threw in a few cherry and apple wood chunks. IMG_6862.MOV 10 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted July 13, 2021 Report Share Posted July 13, 2021 Great looking bird !!!!! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 13, 2021 Report Share Posted July 13, 2021 Troble, one thing I'd like to add, I never use a rolling pin, just my fingers to flatten it out, I don't want to squish all the air out of the dough. 3 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted July 13, 2021 Report Share Posted July 13, 2021 Troble, one thing I'd like to add, I never use a rolling pin, just my fingers to flatten it out, I don't want to squish all the air out of the dough. Exactly the same here Mack, I’m very careful about keeping a nice airy rim around the pizza, it gives great results.Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
alimac23 Posted July 13, 2021 Report Share Posted July 13, 2021 These videos really helped me, they accompany the book The Elements of Pizza by Ken Forkish.I use the recipes from this book all the time, and the techniques in the videos in the playlist above, and I’m really happy with my results.Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
Basher Posted July 13, 2021 Report Share Posted July 13, 2021 Nicely done! I'm on the other end of the scale. No grill pics, just one plated one. Grilled chicken breasts for tostada's. Grilled the poblano for the salsa. The corn that I got at the market the other day was Meh, so tonight I grilled an ear for Elotes. Nailed it! A couple of margaritas to go with it sealed the deal! Gorgeous evening to eat outside, too! Nice looking cooks by everyone. Tony was yours delivered or was it take away?…… no cooking pics! I’m feeling inspire for more chicken!Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 13, 2021 Report Share Posted July 13, 2021 @alimac, I saw that rolling pin action. Great info., thanks for posting. Quote Link to comment Share on other sites More sharing options...
Troble Posted July 13, 2021 Report Share Posted July 13, 2021 (edited) @MacKenzie I know you don’t use a rolling pin and it’s frowned upon but I’ve tried both ways and im 100% happy with my results with the rolling pin so I’ve kept it as part of my process since it’s working for me Edited July 13, 2021 by Troble 1 Quote Link to comment Share on other sites More sharing options...
Dono Posted July 14, 2021 Report Share Posted July 14, 2021 @alimac23 great videos! Thanks. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 14, 2021 Report Share Posted July 14, 2021 On 7/13/2021 at 6:06 AM, Basher said: Tony was yours delivered or was it take away?…… no cooking pics! So tonight's dinner has cooking pics, for the skeptical among you! 😝 Smoked wings, with another ear of corn for elotes, and a nice slab of grilling cheese for an app! And because it was National French Fry day (I bet you didn't know that?), I did a nice batch in the air fryer, with a nice side of jalapeno mayo. Beer is from a local brewery run by one of my homebrewing club buddies. 6 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted July 14, 2021 Report Share Posted July 14, 2021 @alimac23 finally watched those videos. Great tips. I have his other book on bread, salt, flour, yeast. I’ll likely pick this pizza one up too. Thanks for sharing @MacKenziei guess I’ve been making Roman pizza and hadn’t known it! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 14, 2021 Report Share Posted July 14, 2021 Great cook, Tony, pictures are worth a 1000 words. 1 Quote Link to comment Share on other sites More sharing options...
Dono Posted July 15, 2021 Report Share Posted July 15, 2021 2 hours ago, MacKenzie said: Great cook, Tony, pictures are worth a 1000 words. Ditto Tony. Looks awesome! 1 Quote Link to comment Share on other sites More sharing options...
Snake Plissken Posted July 15, 2021 Report Share Posted July 15, 2021 Grabbed a 3lb cowboy prime from Costco (first time) last night. cooked at 300 dome temp for about 1 he 10 until it hit 118, pulled and cranked to 500-550. It only took a few minutes to get the fire roaring, then seared on lower grate over fire 1.5 min each side. Pulled and center was 135 on dot basically! No other wood, just used coffeechar. 14 Quote Link to comment Share on other sites More sharing options...
Troble Posted July 15, 2021 Report Share Posted July 15, 2021 Nice job @Snake Plissken you nailed it 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted July 17, 2021 Report Share Posted July 17, 2021 San Diego Roman style pizza. 2 pepperoni & a veggie (red & yellow bell pepper, mushroom & black olives) 10 Quote Link to comment Share on other sites More sharing options...
