• working on DNS.. links may break temporarily.

Pizza time! Pron Heavy

ssv3

ssv3

somebody shut me the fark up.

Batch Image
Joined
Jul 25, 2012
Messages
17,326
Reaction score
52,511
Points
113
Location
Los Angeles
Hadn't done pizza in while and since it cooled down here a bit I decided to see if I'm still on point. I like thin crust so I went with that. Kept it simple with one margherita, one pepperoni and a pesto topped with tomatoes.Came out really good. I'll let the pron do the rest of the talking.

20130926_000519.jpg


20130925_212450_LLS.jpg


20130925_212853_LLS.jpg


20130925_213652.jpg


20130925_214322.jpg


20130925_214640.jpg


20130925_214839.jpg


20130925_214954_LLS.jpg


20130925_220043_LLS.jpg


20130925_220607_LLS.jpg


20130925_220626_LLS.jpg


20130925_222031_LLS.jpg


20130925_222055_LLS.jpg


20130925_222202_LLS.jpg


20130925_222223_LLS.jpg


20130925_222455.jpg


20130925_222501.jpg


20130925_224606_LLS.jpg


20130925_230226_LLS.jpg




Thanks for looking!
 
Nice looking pies! What's the setup like in the cooker for when you do pizzas? Just a pizza stone?
 
Looks Excellent. Do you Deliver????? :thumb:

By the way have you tried cooking pizza in the PBC?
 
peeps said:
Nice looking pies! What's the setup like in the cooker for when you do pizzas? Just a pizza stone?
Click to expand...

Thanks!. I actually snapped a pic during the cook but I managed to somehow delete it by accident. Anyway, I have the Kamado Joe diffuser and pizza stone. I set the diffuser on the bottom of the KJ rack and the pizza stone on top of the KJ rack. Between the diffuser and pizza stone there is about a 5" space/gap. Hope I made sense.
 
ssv3 said:
Thanks!. I actually snapped a pic during the cook but I managed to somehow delete it by accident. Anyway, I have the Kamado Joe diffuser and pizza stone. I set the diffuser on the bottom of the KJ rack and the pizza stone on top of the KJ rack. Between the diffuser and pizza stone there is about a 5" space/gap. Hope I made sense.
Click to expand...
I think that makes sense in my head ;)

Thanks!
 
Looking nice. Beautiful pizzas! Haven't made pizza in awhile. Usually wait for it to cool down as well. I also haven't made it on my Kettle for a year or so. Sold out for the oven method. The amount of freaking pizzas I have to make for my family it's honestly easier just to do it inside. Plus that Kettle doesn't seem to be as pizza friendly as some other cookers available. It can be done, but it's not 'fun' for me to do.
 
jazzybadger said:
Looking nice. Beautiful pizzas! Haven't made pizza in awhile. Usually wait for it to cool down as well. I also haven't made it on my Kettle for a year or so. Sold out for the oven method. The amount of freaking pizzas I have to make for my family it's honestly easier just to do it inside. Plus that Kettle doesn't seem to be as pizza friendly as some other cookers available. It can be done, but it's not 'fun' for me to do.
Click to expand...

Thank you! The smokey flavor that charcoal gives the pies is unbelievably pleasant. I have tried it on my Weber perfomer as well and didn't come out good but I think with a bit of tweaking you can def pull it off. The kamado does a fine job so I don't bother with anyting else unless I'm in the mood to experiment. I feel your pain on making a ton of pizza at times BTW :wacko:.
 
You must log in or register to reply here.

Similar threads

Moose
• The OTHER Chicago Style Pizza – The Pizza Locals Eat
2
Replies
33
Views
2K
LYU370
LYU370
NCGrimbo
Question for the pizza oven guys and gals.
Replies
12
Views
656
NCGrimbo
NCGrimbo
W
South Shore Bar Pizza
Replies
18
Views
1K
cowgirl
cowgirl
B
Testing-does a steel plate help the ooni Koda 16 retain heat?
Replies
8
Views
387
Jason TQ
Jason TQ
ssv3
Pizza Thursday!
2
Replies
30
Views
2K
ssv3
ssv3
Back
Top