Pizza on the Keg with a Dogfish

[bamabob]

Pizza on the keg, cooked on the Broil King Keg pizza stone.  I used my 1/4" steel on top of the inverted Broil King diffuser rack, a couple of Weber wire grates on top of the steel and the Broil King stone on top of the Weber grates.  Did a 50 minute preheat, adjusted the vents to limit the temp to 650*.
For the skin, 50% King Arthur Bread Flour and 50% Caputo, just doesn't get any better.



Looking good, about ready to devour:



The fixin's at the ready:



This smelled sooooo good, that wood fired odor and flavor can't be beat:



The Broil King stone did the crust to perfection:



A Dogfish Head 90 minute IPA and a Broil King 7 minute work of art:



Good to the last bite:

[tomcrete1]

Great lookin Pizza! I'll take 3 slices please!

[tailfeathers]

Don't know that I'd be able to quit until it was GONE!

[Pappymn]

That looks awesome, hold those black devils for me. Do you have a dough recipe? I like the mixture you did as caputo is expensive here and always easy to find

[Smokin Don]

Super looking Pizza!!! Don

[ACW3]

NICE!!!

Art

[Roget]

Great looking pizza!

I wanted pizza this weekend, but it is raining all day.

[bamabob]

That looks awesome, hold those black devils for me. Do you have a dough recipe? I like the mixture you did as caputo is expensive here and always easy to find

Here's the recipe I used, got it from Skinsandos on another forum

This makes 4 13" pizzas

500g King Arthur Bread Flour
500g Caputo Tipo '00"
6g Active Dry Yeast
23g fine sea salt
620g cool water

Mix all the water and half the dry ingredients and let it rest 20 min (Autolysis)
Add the rest of dry mix well then kneed
Cover in evvo oiled glass bowl and let double
Punch down divide into 4 equal balls - form into smooth round bals and put into a covered container into fridge for up to 4 days
Take out 1 hour before use

[Savannahsmoker]

Now ya did it. 
That pizza looks so appetizing I showed Sweetie and now she is on the phone to Papa Johns.
Mighty tasty looking.