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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-28-2011, 06:28 PM   #31
Moose
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I do not precook the dough, ever. No need to - in the FrankenWeber pizza kettle the pizzas cook in about 3-4 minutes depending on how hot I'm running the propane, and about 8 minutes in the oven when it's 550 degrees.

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Originally Posted by Mcockrell View Post
do you cook the bottom first then apply the toppings or apply toppings on the dough then cook
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Unread 07-29-2011, 03:29 PM   #32
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Anyone ever used these on a Weber to make pizza?

http://kettlepizza.com/buy-now-kettl...d-accessories/
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Unread 03-13-2012, 04:06 PM   #33
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Unread 03-14-2012, 03:27 PM   #34
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I wonder how this would work on a Char Broil infrared cooker? I have a 2 burner and it will get up to 600- 650 deg.
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Unread 03-16-2012, 03:12 PM   #35
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Quote:
Originally Posted by bnew17 View Post
I wonder how this would work on a Char Broil infrared cooker? I have a 2 burner and it will get up to 600- 650 deg.

anybody?
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Unread 03-16-2012, 03:33 PM   #36
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Quote:
Originally Posted by bnew17 View Post
anybody?
Can you be a little more specific about your question? Are you talking about pizza in general on the infrared, or something else?
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Unread 03-16-2012, 03:34 PM   #37
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Quote:
Originally Posted by Moose View Post
Can you be a little more specific about your question? Are you talking about pizza in general on the infrared, or something else?

I was referring to pizza,,,,,,
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Unread 03-16-2012, 03:46 PM   #38
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Quote:
Originally Posted by bnew17 View Post
I was referring to pizza,,,,,,
Hard to say...you'll certainly want a high quality pizza stone to start. It sounds like you can get that grill very hot, so that's a good thing. My only concern would be that the bottom might cook faster than the top of the pie. In that case, you could look into something like THIS.
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Unread 03-16-2012, 03:46 PM   #39
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Yep Moose, you ARE the pizza king! Looks great as always!
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Unread 03-16-2012, 04:20 PM   #40
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San Marzano tomatoes? I have a huge can of that! Thanks Moose, I'm going to make this!
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Unread 03-16-2012, 04:48 PM   #41
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Moose great pizza! I might make one tonight
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Unread 07-20-2012, 04:00 PM   #42
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This deserves a quick bump for newcomers.
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Unread 08-18-2012, 04:23 PM   #43
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I came across this video recently from Seattlefoodgeekcom. He uses stainless steel instead of ceramic for a pizza stone to cook pizza on the grill.
Check out this video on YouTube:


It was very interesting.
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Unread 08-18-2012, 04:59 PM   #44
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Great thread, Moose. You are the pizza guru!
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