TMO's Pizza Port

Discussion in 'The Paddock' started by VoodooBoss, Nov 1, 2018.

  1. M91196

    M91196 TMO Advanced

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    Been a while since I posted here.
    This was a 17 pound brisket I served yesterday. Smoked %for 12 hours and rested for 5.
    Sliced at 150 degrees. Served with homemade Mac &cheese, baked beans salad and jalapeño cornbread.
    Have a restful Memorial Day.
    Never forget.
    [​IMG][​IMG][​IMG][​IMG][​IMG][​IMG]
     
  2. JDee

    JDee Ancient Racer

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    Nice ring under the bark! Beauty stuff!
     
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  3. 302BOB

    302BOB TMO Addict

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    Where's the ketchup???....:D
     
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  4. 302BOB

    302BOB TMO Addict

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    M91196, I admire you....you know your stuff...that's putting it politely......:D...Happy Memorials Day!!!!!!!!!!!!!!!
     
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  5. Apex3V

    Apex3V Heel-n-Toe Enthusiast

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    I need the Pizza Port's help, I've tried 5 different time's to try and make a pie with no real success. I've tried it a handful of ways so far, 4 times in the oven and 1 time with a pizza stone on the grill. all the time's in the oven I tried at 350 I believe, I got the top and bottom cooked beautifully but the middle was still doughy. on the pizza stone I don't think it got hot enough and had a disaster of dough stuck to my slider from not using enough flour I believe. I need some real help creating a successful pie so I can move on and try new things with it and make good pizza. I've been using dough balls from the grocery store bakery, organic marinara and hand grated mozzarella but so far haven't gotten to enjoy any of it. I guess what I'm looking for here is a "How to make pizza for dummies" intro because I've tried lots of different things with no luck so far.
     
  6. Grant 302

    Grant 302 OPM Spent: $587,402 Moderator

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    I read that wrong at first...:D It's not yet 4:20 here.

    >Insert Baked Joke Here<

    :rolleyes:

    ...

    Try higher baking temps! 450º+ F or as high as you oven will go!

    For sticky or higher hydration dough, try cornmeal or brown rice flour...or just more of the same flour you're already using. IF that's not helping and it's a really sticky dough, use a piece of parchment paper.

    Hope that helps and post a pic when you can!
     
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  7. Grant 302

    Grant 302 OPM Spent: $587,402 Moderator

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    From Saturday: IMG_2096.jpg IMG_2099.jpg IMG_2115.jpg IMG_2093.jpg
     
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  8. JDee

    JDee Ancient Racer

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    That is a nice looking pizza unit, for some reason it reminds me of a flower I have in the garden. Only the flower doesn't make me salivate when I look at it!
     
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  9. 302BOB

    302BOB TMO Addict

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    Grant is right...The hotter the oven the better. My oven goes to 550 deg and that's the temp I use when I bake a pie. I also use cornmeal underneath to prevent sticking. I'm due for one soon....I was getting lazy...either ordering out or dolling up a frozen one.
     
    Last edited: Jun 4, 2019
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  10. TMSBOSS

    TMSBOSS TMO Addict

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    Had a "Pizza Cookout" at a farm in Kansas. In the back yard they had a open hearth pizza over fired wood. Temps were above 550. Cooked the pie in about 7 minutes.

    Tasted Fantastic!
     
  11. Apex3V

    Apex3V Heel-n-Toe Enthusiast

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    you were a minute off lol, I'll try the heat and cornmeal and see if that gives me a good pie.
     
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  12. 302BOB

    302BOB TMO Addict

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    Just remember at a higher temp, your pie will be ready more or less in ten minutes.....keep an eye on it.....;)
     
  13. Grant 302

    Grant 302 OPM Spent: $587,402 Moderator

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    More sourdough crust pies tonight:
    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    Came out pretty well and we could taste the sourdough flavor this time. Not bad for a 24 hour process about 4 1/2 hours proofing at room temp and the rest in the fridge. About 1/4 unfed sourdough starter (50% hydration) by weight. About 1/3 '00' flour. Finished dough about 57% hydration (total water weight/total flour weight). No added yeast. Dough was not punched down at all as the rise at room temp was slow. Dough was too sticky to remove easily from the ziplock so I cut it open to transfer to the floured tray/workspace.

    I've found I can't adjust sourdough by feel and have to rely on weights and baker's percentages.
     
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  14. VoodooBoss

    VoodooBoss Rick Moderator

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    That looks good, I may have to try that.
     
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  15. Grant 302

    Grant 302 OPM Spent: $587,402 Moderator

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    Do it!
     
  16. Grant 302

    Grant 302 OPM Spent: $587,402 Moderator

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    Remembered to take a pic of the scoring pattern before baking another like this yesterday.

    [​IMG]

    [​IMG]
     
  17. TymeSlayer

    TymeSlayer Tramps like us, Baby we were born to run...

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  18. JDee

    JDee Ancient Racer

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    Well, the good news is he wasn't driving a Mustang!:p
    I wonder what the interior clean up cost?:eek:
     
  19. Fastfordnut

    Fastfordnut TMO Race

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  20. Grant 302

    Grant 302 OPM Spent: $587,402 Moderator

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    Looks nice...I haven't, but I'm thinking of trying a stone on my grille this summer.

    ...

    More sourdough crusts from the other night:
    [​IMG]

    [​IMG]

    [​IMG]

    Made the dough at noon that day and proofed for the afternoon on the kitchen counter. Refrigerated them for the last hour to make them easier to shape and slow the proofing a bit.
     

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