You guys are as good of a cooking channel there is out there. The editing it good the content is top notch and non of the recipes are beyond what an amateur outdoor cook can do. Keep truckin and the subscribers will come. Love you guys!
It may be simple, but the Pepperoni Pizza is still my favorite, if I had to choose. And I agree, it's definitely probably the best one to judge a pizza place by. Some would probably argue just the plain cheese, and I could see the validity in that, but I can't resist that little extra bit of umami the pep can bring to the table. Thanks guys!
Great pizza is all fresh ingredients and cooked on a stone with dry heat or brick wood fired ovens. Our favorite is the brick wood fired ovens since there's a slight smoke flavor added as well as the toppings can char or brown as you want them to be. End results are usually positive every time. Our favorite toppings are simple, sliced pepperoni and sliced sausage with green onions.
Did you put that pizza making station together or get it as is from somewhere? Been wanting to do something similar to have something i can just roll out and go to work. Good looking pizzas btw.
You don't say it in the video, but in the recepie it says that you should rest the dough balls in the fridge for 30 min. Can you make the pizza with the balls directly from the fridge or do they need to be in room temp before stretching them to pizza?
Did you take the heat shield out of the pellet Joe? It looks like to did and I want to verify. I've made a few with the heat shield in and I think the high heat is warping it. Let me know!
Just so you know the print out recipe that is linked shows the wrong amounts for the dough. I'm not sure about the sauce part yet but I nearly burnt out my mixer following amounts on the print out
Might be the flour. Some of the Caputo flour is designed for really high temperature ovens. You could also malt, sugar or honey to the dough mix to help with browning and crust.
@@brianhourigan771 I have the equivalent of the clementi wood fired oven. I could get it hotter. It seems the deck gets up to 700 but the oven is pushing 900. The top cooked before the bottom. I am using the 00 Caputo flour
I would let the oven heat up for 45 minutes to an hour before cooking. Maybe try adjusting temps on the oven to balance out a little better. Start at a lower temp and work your way up. Worst case scenario you just parbake first. Pull it out and add sauce/toppings and then back in the oven to finish.
The recipe on here and the recipe on the website are not matching up. The video shows you use 650 grams of water, 10 grams of yeast, 1 kilogram of flour and 20 grams of salt for the dough, but the allthingsbbq website has 325 grams of water, 5 grams of yeast, 1 kilogram of flour and 10 grams of salt. I know the video says this is to make 4 12” pizzas and the recipe states that too but the dough part is cut in half except the flour matches.
a pellet grill is most likely to most inefficient method to achieve 600 degrees. these videos are my opinion, disinformation commercials/advertisements. my opinion, brought to you by the pellet manufacturers association.
