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-   -   Earl's Inaugural Wood Fired Pizza (http://www.bbq-brethren.com/forum/showthread.php?t=175056)

peeps 11-10-2013 08:54 PM

Earl's Inaugural Wood Fired Pizza
 
Got a pizza stone as an anniversary gift a couple weeks ago and tried it out for the first time tonight.

Crust was a Pillsbury Artisan Crust topped with a commercial tomato basil sauce, turkey pepperoni, orange bell peppers, black olives and a pizza blend cheese. We went simple and basic on everything since this was a first attempt to keep the variables to a minimum.

I cooked the pizza on the firebox side of Earl. Not sure what the temp was but it was above the limits of the ET732. Cooking chamber of Earl was up around 420F, so I estimate that I was up over 700F on the firebox side.

https://scontent-a-dfw.xx.fbcdn.net/...67917854_n.jpg

https://scontent-a-dfw.xx.fbcdn.net/...49978886_n.jpg

https://scontent-b-dfw.xx.fbcdn.net/...62703289_n.jpg

One side of the bottom was burnt, the side shown was about perfect. I think I need to operate a bit cooler and with a more even spread of coals below...

Suggestions are welcome, as well.

jbuntingsr 11-10-2013 08:57 PM

That looks like some good pizza.

The Smoking Pig 11-10-2013 09:00 PM

The more even spread would be more important then the lower temp. The best pizzas in NY are done very very hot.

Smoke Dawg 11-10-2013 09:02 PM

Nice! - You roll like we do!

landarc 11-10-2013 09:11 PM

That looks right proper, 'yalls know how to cook a pizza

were you going for that shape?

cowgirl 11-10-2013 09:13 PM

Great lookin' pizza Peeps!

peeps 11-10-2013 09:16 PM

Quote:

Originally Posted by landarc (Post 2688920)
That looks right proper, 'yalls know how to cook a pizza

were you going for that shape?

Nope, it just happened and I wasn't gonna bother trying to re-roll it into a better shape. :-P

dinosdeuce 11-10-2013 09:39 PM

Now that looks really good.

Dino

Shagdog 11-10-2013 09:55 PM

Looks great! Excellent first attempt! Earl rules

BobBrisket 11-10-2013 09:59 PM

I'd hit a big ole slice of that!
Bob

shawnmcchesney12 11-10-2013 10:10 PM

Thats a slice I wouldnt mind paying for!!! Looks like earl should cook pizza more often

16Adams 11-10-2013 10:11 PM

Hell yes Peeps. I'll take the burnt end pizza. I like everything well done with bark-except steak. I like the non green bell also.

Looks like a fun cook.

peeps 11-10-2013 10:13 PM

Quote:

Originally Posted by The Smoking Pig (Post 2688902)
The more even spread would be more important then the lower temp. The best pizzas in NY are done very very hot.

Yeah, I think so...I peaked at the bottom a minute or 2 before I pullled it off but looked at the part that wasn't burnt (or burning), so I let it ride a bit longer...

Quote:

Originally Posted by shawnmcchesney12 (Post 2689008)
Thats a slice I wouldnt mind paying for!!! Looks like earl should cook pizza more often

I agree! He will be doing this on the regular ;)

peeps 11-10-2013 10:14 PM

Quote:

Originally Posted by 16Adams (Post 2689011)
Hell yes Peeps. I'll take the burnt end pizza. I like everything well done with bark-except steak. I like the non green bell also.

Looks like a fun cook.

We prefer any color bell over green.

It was a great learning experience. I also learned I can get my vertical chamber hot as hell, too ;)

The Smoking Pig 11-10-2013 10:45 PM

I also like a grilled pizza occasionally without a pizza stone just on the great adds a different flavor. We grill the dough for a minute then flip it and then put the toppings and sauce on


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