Doing my first pizza tonight. Trying to branch out a little bit. Any tips or tricks would help out a lot!
02-10-2012 09:41 AM
I recommend indirect heat or a diverter. Cook between 400 - 500 degrees. If you are not using a guru, rotate the pizza about half way through the cook.
I like to buy dough from a local pizza shop. It's always fresh and they give me aboiut 3#s of dough for $3. I cut some off and make garlic knots with the pizza.
I typically flatten it out into a circle. Lightly coat dough with olive oil. Use a light coat of tomato sauce. Add oregano. Top with Mozzarella. Throw in the smoker at 400. Cook 8 minutes. Rotate 180 degrees. Cook another 6-8 minutes. Enjoy.
02-10-2012 09:55 AM
I cook pizza on a screen in the UDS instead of a pan for crispy crust. I cook with all vents wide open and no diffuser so it is direct heat but up high ( same as the top rack in your WSM) and the temp is around 450 in my set up. The pizza cooks in 10 to 14 minutes. I rotate the pizza for even cooking. If you use a screen make sure you spray it with pam or it will be impossible to get it off. Don't ask how I know this.
02-10-2012 10:06 AM
Pizza screen or if you're using a stone, place your skin on parchment paper trimmed to size.
02-10-2012 10:28 AM
Smoke the ingredients, but you need more heat for the dough. A pizza stone works great.
We like to smoke ours, but lately we make Calzones instead of straight pizza
02-10-2012 10:35 AM
Red Sky Pizza Stone is a beautiful thing. 12 inch cast iron skillet also does a great job.