Nice looking pizza, i havent braved the home made pizza dough yet, i have been buying the premade one at the store, which actually turns out to be really good, i bet not as goods as home made. Is the home made tuff to make?
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Not at all. Quite simple, actually. And I usually make 3 or 4 at a time. They freeze well and I pull one and put it in the fridge the night before. When I get home from work, I take it out of the fridge and let it come to room temp and I'm ready to rock and roll.
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Smoked up a big batch of Paprika last night. I forgot pics, DOH!
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Peter, how'd that Caputo flour work out for you? And how hot can you get your Traeger for doing pizza?
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Looking like ribs today. Pregnant wife asked. Need to keep her happy.
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The flour was great.
I believe the temp is ~450.
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A very smart man right there!!!
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Trying. After 3 you get the hang of it.
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Unfortunately I haven't cooked a pizza in months since I found out my blood sugar was wacky. Still trying to research a decent lower carb dough recipe. Not sure how I feel about eggs and cream in my dough, but I've found a number that call for those.
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Well no ribs this weekend....boss came up to me today and said, "hey, I volunteered you to shoot my 50th
class reunion weekend." So that's two days of fun there, weekend shot, no re-charge for the week to come.
It goes without saying I won't be getting laid, I mean, that never happens anyway. But you know, maybe this
was gonna be the weekend. Ah, I guess that's all part of doing almost nothing 5 days a week and getting paid
to be there. One day, you pay.
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Haha, RIBS ARE BACK ON, baby! I was charging all the batteries and the boss says, What are you up to?
I told him and he says, well that reunion ain't til JUNE. I have never had more than 2 days notice for any
out of town trip, so needless to say I think HE just found out it wasn't til June, lol, but regardless, I get to
cook this weekend in the GORGEOUS COOL WEATHER. Well unless it gets hot, of course. It better not.

I am going to cook spares for the first time in a year. I hope I don't retch, lol. I am so spoiled by the BBRs.
NO squirrel this weekend, though. Maybe some chicken wings, legs or sumpin. Of course now I get to dread
a weekend of following the boss around with a camera for a month. It was gonna be like pulling off a bandaid,
now it's major surgery.
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My last attempt didn't turn out as well as I hoped. I seasoned with Plowboys jerk on my pork and bovine bold on the beef. For wood, I smoked with apple, hickory, and oak. I think that I have officially experienced "too much smoke". I didn't feel like I put that much on it.
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how do you make it if you dont mine sharing, as long as its not like an old family reciepe of something...LOL thanks
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Awesome.

That's one of the shortfalls of my smoker that miss the most. Doesn't do pizza well and they have to be very small.
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I'll post something in the Recipe sub-forum this evening. When it comes to cooking, I have no secrets.
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So....

...nah, too easy.

:-)
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Is there a "smoking for dummies" on how to get enough smoke but not too much? I had success the first 2 attempts but the last time was a bit much IMO.
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Dan, you got Publix in your area? Most of the Publix bakeries carry pizza dough if you ask them.
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Ive used a bread machine to make some pretty tasty pizza dough.
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A few questions on your setup will help.

1. What charcoal and wood combo are you using?

2. How long are you waiting before you put on the meat?

3. How long are you smoking the meat for?
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