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-   -   pizza on WSM - tips? (http://www.bbq-brethren.com/forum/showthread.php?t=131174)

chihuachsund 04-21-2012 10:41 AM

pizza on WSM - tips?
 
I'm thinking of doing a pizza on the WSM. Any advice?

Top rack or bottom?
Charcoal or wood, or both?
Pan or straight onto the grate? (pan with holes?)

Lessons learned I can learn before learning them the hard way?

Also any good pizza dough recipes greatly appreciated. I have a great little pizza shop that sells me the raw dough for < $3, but I like making my own as well.

Thanks in advance!

chicagokp 04-21-2012 11:33 AM

Here's a good one for dough...

http://www.bbq-brethren.com/forum/sh...d.php?t=103444

I use my kettle and try to get the stone up to around 550 for the cook.

Still Smokin 04-21-2012 12:25 PM

I would only use the top grate, otherwise you will have to pull the bottom grate out to load and unload your pizza. I would also take out the water pan completely to get higher temps.

Are you planning on using a pizza stone?

J'ville Grill 04-21-2012 01:36 PM

How are you going to get your WSM hot enough to cook a pizza?

tish 04-21-2012 02:07 PM

+1 on the dough recipe. That's the one I use, and it always comes out great. Good luck, and don't forget the pron! :wink:

tyotrain 04-21-2012 02:13 PM

I do pizza on WSM i put it on top rack on a pizza stone no water pan... cook at around 330-350.

tyotrain 04-21-2012 02:16 PM

http://img.tapatalk.com/4a43f646-0782-99dd.jpgHere is a pic of a pulled pork pizza I did that way. sorry for it being so big cant get it to go smaller..


Have fun and happy smoking
BBQ UP

Still Smokin 04-21-2012 02:21 PM

Quote:

Originally Posted by J'ville Grill (Post 2024591)
How are you going to get your WSM hot enough to cook a pizza?

I can get mine up to 450 w/o the water pan.


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