Another BBQ mod grill pizza 8/19/2012

Well, it was back to the BBQ grill one day cold fermented Lehmann dough again today. I had thought the grill tank propane was low, but wasn’t sure how low it was. I decided to go ahead and try and not change the propane tank. After the grill was supposed to be heating up for an hour, I went outside and wouldn’t you know the tank was out of propane. So it was dragging the full tank of propane around and trying to get the BBQ grill out from the deck. With all the firebricks on the grill the grill is pretty heavy. At least I know I won’t run out of propane for awhile now. I also forgot my IR gun at market, so I have no idea of what temperature the firebricks were when I baked the pizza. This dough was made with Kyrol flour and I didn’t include the sugar this time. This is my same market dough, but without the sugar.



The Lehmann dough ball sat out for an extra hour on the kitchen table because of the grill problem and fermented a little more than I wanted it to.

The one day Lehmann dough pizza was topped with Classcio crushed tomatoes, a blend of Italian Grande cheeses, yellow pear tomatoes. cherry tomatoes and one pepper from my garden. After the pizza was baked fresh basil was applied. I didn’t use anything with the Classico crushed tomatoes and they had a nice bright red color and also a nice flavor with nothing added.


The first picture is of the dough ball after it was hand mixed. I had a little loading error and loaded the pizza a little back too far on the firebricks and it touched the behind firebricks, but other than not being perfectly round it turned out well in my opinion. The crust tasted just about like a Neapolitan crust. The bake time was 3 minutes. Since I don’t have a WFO, but my BBQ grill mod works out okay for me, because I don‘t bake a lot of pizzas outside. What a difference in the taste of this crust compared to when my pizzas are baked in the deck oven.

I think the next time if I try another attempt I will use a thinner TF, or a dough ball that weighs less.

Norma

The BBQ grill pizza that didn't turn out well..lol 8/12/2012

I decided to try a Pillsbury refrigerated pizza crust. If anyone ever tries to use the Pillsbury refrigerated pizza crust, I sure would not recommend baking it directly on a BBQ grill grate at moderately high temperatures. I don’t know how it would have baked in my home oven, or in a pan.


I had prepared the veggies and other dressings and had oiled the grill grates before I opened up the container of the Pillsbury pizza crust. A lot of the herbs and veggies were from my garden.

The dough wanted to tear, stretch out too much and didn’t cooperate in the least. I had to use a fair amount of flour so it wouldn’t stick to my kitchen table and also a fair amount so it wouldn’t stick to the peel. The dough was baked right on the grates and then flipped. When I went to flip it the first time a few edges got stuck on the grates. After the skin was baked on both sides it was dressed, then put back into the grill. I saw the bottom would get too brown, so first a screen was used, then I saw it still wanting to brown too much, so an upside down cake pan was used in combination with the screen.

I don’t think I have ever had as many problems as I did with this dough, or any pizza I have made before, except one.

Some of the dressings were grilled vegetables, (that were grilled with Lemon herb olive oil and other ingredients) then after the pizza was baked a lime lowfat sour cream dressing with fennel and chives was added in dollops.

If I ever try to grill right on the grill grates again, it will be my own dough, or a lower temperature would be tried.

That is what I get from trying out something I sure don't know anything about..lol  What a mess to get the outside area around the BBQ grill clean up and also in my kitchen.  I even ended up with one burnt finger.  Live and learn about pizza.

Norma    

 

One day cold fermented Lehmann dough pizza baked in my BBQ grill 7/21/2012

I mixed a one day cold fermented Lehmann dough Friday and used the same formulation I am using for market, but did not add sugar in the formulation. I used a TF of .085 Since I was going to do the bake in my BBQ grill, I didn’t want the bottom crust to burn, and knew the temperatures of my BBQ grill can go higher.

The dough was mixed by hand and coated with olive oil and was for an 11“ pizza. Kyrol flour was the flour used. The dough ball cold fermented for one day.

I turned the BBQ grill on and let it heat-up for a hour. The second time I went to put some cherry wood chips in the back of the firebricks, (some on the oven grate and part on the firebricks) somehow I pushed the one back firebrick away from the other firebricks with my metal spatula. I had to get that firebrick back into place so I could bake. I already had the pizza dressed and hoped while I fiddled around with that one firebrick the skin wouldn’t stick to the wooden peel. I had to get various stuff to try and get that firebrick back and the BBQ grill was hot. I finally succeeded getting the firebrick back into place and the pizza didn‘t stick to the peel. I did purchase a new smaller wooden peel and didn‘t have to use the one I had to rig up the last time I baked in my BBQ grill.

For the dressings 6-in-1s were used for the sauce, Grande blend of mozzarella, cheddar and provolone cheese (that Bob1) had given me, tiny peppers from my garden and small tomatoes from my garden. After the bake fresh basil was added.

The bake of this pie was about 4 minutes. The bottom started to brown before the top crust was finished baking, so I used an upside down cake pan to finish baking. I thought the bottom crust of this pizza did look like a Neapolitan pizza. It was even kind of foldable after it was taken out of the BBQ grill. After I ate two slices the crust did become more like a regular NY style crust after it did cool down. The crumb was moist.

I really enjoyed this pizza. I also really enjoyed the Grande blend Bob1 gave me. The flavors of the three cheeses went together well. Thanks Bob for letting me try the Grande blend of cheeses!

The first picture is right after the dough ball was balled and the second picture is of the dough ball this morning.

Norma