Pizza.

[Charcuteryan]

Caramelized onions, Feta, black olives, chopped medjool dates, and bacon. ...oh yeah, its goin down like that.
Into the ghetto grotto:
Ready?
Crustage:
This pizza will end all arguments.

The kids pie with my pepperoni:

[Sam3]

Wow!!

Homemade dough? That looks fantastic!

[SmokinOutBack]

Rockin' the pies...nice stuff!

[Charcuteryan]

Wow!!

Homemade dough? That looks fantastic!

Ya. The good folks here helped me develop it. Ill throw up the recipe as soon as i type it

[Bassman]

Good looking pizza!

[barkonbutts]

bet that did tast gooood!

[Charcuteryan]

Pizza crust:

Ingredients
•
• 1 teaspoon active dry yeast
• 1/4 cup warm water
• 1 cup cold water
• 3 1/4 cups bread flour
• 1 tsp salt
• 2 tsp oil

Directions

Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt, oil, and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces, and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.

[Conumdrum]

You used a garden pot bottom and preheated it before putting the pizza stone in? Great idea!

[Charcuteryan]

Yes its a pot bottom. Heat it all up at once. The stone is offset so the fire goes up the side and across the underside of the lid. And heat it at least an hour, thats what i learned here

[Ozric]

Yes its a pot bottom. Heat it all up at once. The stone is offset so the fire goes up the side and across the underside of the lid. And heat it at least an hour, thats what i learned here

for the idea! Man, if I could find a CI lid with a handle that had a big enough diameter... Dreaming...

[Charcuteryan]

for the idea! Man, if I could find a CI lid with a handle that had a big enough diameter... Dreaming...

Thanks. Ive seen a CI lid that big before. I think at a yard sale. Dont dream. Do it!

[Charcuteryan]

Oh yeah. These also

[qkrx7]

I like the pizza over idea. Cheap easy and looks like it works really well.

[Conumdrum]

Charcuteryan, could you tell me what temps you used etc? Maybe a bit more for the noobish pizza makers? I got a YS640 so it can get pretty hot. It's finally cooling down here in Vegas and I want to try many fun things this cool season, pizza is one of them. I will be using your top heat idea for sure.

If any Pizza experts want to expand here or mebbe make a new thread to 'plain the magic of the science from idea to plate would be awesome!

[Charcuteryan]

Sure. I heat the whole thing up with a full chimney for at least an hour. Then before the pizza goes on ill throw some wood chunks in to get the chamber up to about 500 F. Let them burn a bit or youll get soot on your pie. Then throw the pie in. I give it a half a turn after 5 min. Because my heat is coming from the back. They take about 10 min. Total. If your going to do another one, heat it up some more. The first one really sucks the heat out of the stone