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Andouille sausage pizza on the BGE

 
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smokin'gal
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PostPosted: Wed Aug 31 11 1:42 pm    Post subject: Andouille sausage pizza on the BGE Reply with quote

Time to break out a pizza on the BGE. I (like many other people, I presume), have been on the quest for the perfect pizza crust. I finally decided to give some Italian double zero flour a try. Apparently, most pizza made in Italy uses this type of flour:



There are different varieties, but I picked this one over the popular "pizzaria" variety because it supposedly makes for a crisper crust.

Making the dough:









The dough was proofed in the fridge for 24 hours.

The ingredients included some hickory-cherry smoked mozzarella, homemade, dry-cured beef bacon, and chicken andouille sausage:









I also added some sweet onions, baby portabella mushrooms, and asagio cheese:



Pizza on the BGE at 675:



All done:



Perfect golden brown crust:




The next day I made a simpler pizza, with an olive oil and roasted garlic base, smoked mozzarella, and beef bacon:





It's amazing what a difference that flour made to the dough. It cooked up super light and tender--yet the bottom of the crust had a crunch to it that surpassed a kettle cooked potato chip. Just an excellent crust. Good eats.
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rbalfour
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PostPosted: Wed Aug 31 11 3:49 pm    Post subject: Reply with quote

Yummy! Looks good. Thanks for sharing.
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jeepdad
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PostPosted: Wed Aug 31 11 5:39 pm    Post subject: Reply with quote

Man. that looks incredible! Nicely done SG! That just screams cold beer and football! Very Happy

--jeepdad
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zski
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PostPosted: Wed Aug 31 11 7:11 pm    Post subject: Reply with quote

Looks really good. Nice job.
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istock74
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PostPosted: Wed Aug 31 11 9:17 pm    Post subject: Reply with quote

I have been searching high and low for flour like that....as of yet no luck.

As always your food looks amazing! Cheers!
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slow&low
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PostPosted: Wed Aug 31 11 11:03 pm    Post subject: Reply with quote

Double 00 flour is the way to go, all my friends (pizzaioli) back in Naples use it, here in the US is a hit and miss I wanna say I saw it a Trader's Joe but it was pricey, in the hay days when custom would search your luggage that well I would bring home 5 pounds of 00 flour
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Old Smoker
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PostPosted: Wed Aug 31 11 11:06 pm    Post subject: Reply with quote

Shazamm them are mighty tasty look'n ...
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smokin'gal
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PostPosted: Wed Aug 31 11 11:10 pm    Post subject: Reply with quote

istock74 wrote:
I have been searching high and low for flour like that....as of yet no luck.


The recipe is listed (as a link) at the bottom of this page:

http://www.fornobravo.com/brick_oven_cooking/pizza_ingredients/caputo.html

The site also carries everything you need to make pizza, including the 00 flour.
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SWP5767
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PostPosted: Wed Aug 31 11 11:37 pm    Post subject: Reply with quote

Thats awesome!! Send a slice my way please!!
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ckone
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PostPosted: Wed Aug 31 11 11:47 pm    Post subject: Reply with quote

Looks good. the 00 flour does make a good pie. I have had good results with "high gluten" also.

Great golden brown you got. I prefer a bit more "char" myself, but it does look good.
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smokin'gal
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PostPosted: Thu Sep 01 11 8:34 am    Post subject: Reply with quote

ckone wrote:
Great golden brown you got. I prefer a bit more "char" myself, but it does look good.


I was surprised it didn't get more char, especially with the fire being that hot, and the long preheat I gave the pizza stone. Might have to try placing the dough directly on the grill and seeing how that goes.
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Inner10
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PostPosted: Thu Sep 01 11 8:59 am    Post subject: Reply with quote

Smokin Gal, first I apologize if I come off as an arsehole when I say this but its constructive criticism.

I'm sure it was tasty, but your cooker was not nearly hot enough and the crumb didn't open up like it should of.

00 Flour needs serious heat, I mean in the area of 700-800 on the stone and 900-1000 in the dome. Your crust should look the like the picture, leoparded, open crumb, good rise. Yours is golden brown, tight crumb...not what you want in a Neapolitan pizza.

This is not a job for a big green egg for a couple reasons, you ruin the gasket and the don't recover in temp fast enough when you open the lid.

Here's one of my failures:



Notice how the crust is evenly browned...not enough heat.

This one is decent:



I did not roll a lip on either of those pies.

So, if I were you I'd consider blending your 00 flour with bread flour so that it cooks up better at temperatures attainable with your BGE. Or build a "little black egg" with a kettle and a high pressure gas burner.

Quote:
I have been searching high and low for flour like that....as of yet no luck.


Any Italian food supplier can get it, where are you located?
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smokin'gal
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PostPosted: Thu Sep 01 11 8:00 pm    Post subject: Reply with quote

Inner10 wrote:
00 Flour needs serious heat, I mean in the area of 700-800 on the stone and 900-1000 in the dome. Your crust should look the like the picture, leoparded, open crumb, good rise. Yours is golden brown, tight crumb...not what you want in a Neapolitan pizza.


Inner10--point duly noted. However, I wasn't going for a Neapolitan-style pizza. I was trying out a recipe for a better crust, and therefore did not stick to the exact recipe (used more yeast). The BGE had flames shooting around the pizza stone when it hit 700, and that was a bit unruly. So I'm not sure I'd want to take it higher than that for pizza. I can certainly see how the recipe fares substituting half the 00 flour with King Aurthur bread flour.
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Inner10
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PostPosted: Fri Sep 02 11 9:37 pm    Post subject: Reply with quote

Quote:
The BGE had flames shooting around the pizza stone when it hit 700, and that was a bit unruly.


WOW you really had that sucker on fire. At 700 on the stone you should be looking at about a 2 min pie...and at 2m I'd expect to see some leoparding.

I think one caveat of the BGE is it doesn't create a strong draught to passover the top of the pizza like you would get in a WFO or 2stone.

I've had the best luck with high hydration doughs, Tom's simple dough method is one of my favorites. Doesn't require a mixer either:

http://www.youtube.com/watch?v=YZijxqShyew
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smokin'gal
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Joined: 28 Jun 2010
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PostPosted: Sat Sep 03 11 2:09 am    Post subject: Reply with quote

Inner10 wrote:
Quote:
The BGE had flames shooting around the pizza stone when it hit 700, and that was a bit unruly.


WOW you really had that sucker on fire. At 700 on the stone you should be looking at about a 2 min pie...and at 2m I'd expect to see some leoparding.

I think one caveat of the BGE is it doesn't create a strong draught to passover the top of the pizza like you would get in a WFO or 2stone.

I've had the best luck with high hydration doughs, Tom's simple dough method is one of my favorites. Doesn't require a mixer either:

http://www.youtube.com/watch?v=YZijxqShyew


Thanks for the info and the video link. Nice looking dough. So many recipes, so little time.
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