|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
03-28-2011, 06:28 PM | #31 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
|
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.
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
|
07-29-2011, 03:29 PM | #32 |
Is lookin for wood to cook with.
Join Date: 06-21-11
Location: Columbia, TN
|
Anyone ever used these on a Weber to make pizza?
http://kettlepizza.com/buy-now-kettl...d-accessories/ |
|
03-13-2012, 04:06 PM | #33 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
|
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
|
03-14-2012, 03:27 PM | #34 |
Knows what a fatty is.
Join Date: 07-08-11
Location: Ga
|
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.
|
|
03-16-2012, 03:12 PM | #35 |
Knows what a fatty is.
Join Date: 07-08-11
Location: Ga
|
|
|
03-16-2012, 03:33 PM | #36 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
|
Can you be a little more specific about your question? Are you talking about pizza in general on the infrared, or something else?
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
|
03-16-2012, 03:34 PM | #37 |
Knows what a fatty is.
Join Date: 07-08-11
Location: Ga
|
|
|
03-16-2012, 03:46 PM | #38 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
|
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.
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
|
03-16-2012, 03:46 PM | #39 |
is One Chatty Farker
Join Date: 04-26-10
Location: Memphis, TN
|
Yep Moose, you ARE the pizza king! Looks great as always!
__________________
[FONT=Comic Sans MS][SIZE=3][COLOR=red]Michele [FONT=Arial]>^..^<[/FONT][/COLOR][/SIZE][/FONT] [FONT=Comic Sans MS]22" OTS "Dirty Girl"[/FONT] [FONT=Comic Sans MS]Weber Performer/Cajun Bandit "Cajun Queen"[/FONT] [FONT=Comic Sans MS][FONT=Comic Sans MS]GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73[/FONT][/FONT] [B][FONT=Comic Sans MS][COLOR=navy]Avatar by NorthwestBBQ[/COLOR][/FONT][/B] |
|
Thanks from:---> |
03-16-2012, 04:20 PM | #40 |
Full Fledged Farker
Join Date: 06-22-09
Location: O'Fallon, MO
|
San Marzano tomatoes? I have a huge can of that! Thanks Moose, I'm going to make this!
__________________
[FONT=Century Gothic][SIZE=3][COLOR=black]Arthur Aguirre [/COLOR][/SIZE][/FONT][URL="http://majorleaguegrilling.com/"]Major League Grilling.com[/URL] [URL="http://www.facebook.com/pages/Major-League-Grilling/103389943087862"]MLG Facebook Page[/URL] 22.5" Weber Smoky Mountain Smoker 22.5" Weber OTG Weber Spirit E-310 Brinkman offset smoker Brinkman ECB smoker (modified) UDS (under construction) |
|
03-16-2012, 04:48 PM | #41 |
is One Chatty Farker
Join Date: 07-23-11
Location: Ontario, Ca
|
Moose great pizza! I might make one tonight
__________________
UDS, Smokey Joe |
|
07-20-2012, 04:00 PM | #42 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
|
This deserves a quick bump for newcomers.
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
|
Thanks from:---> |
08-18-2012, 04:23 PM | #43 |
Found some matches.
Join Date: 07-20-12
Location: Ellicott City, Md
|
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. |
|
08-18-2012, 04:59 PM | #44 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
|
Great thread, Moose. You are the pizza guru!
__________________
*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! |
|
Tags |
Pizza |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Help with Pizza Dough | JMSetzler | Q-talk | 14 | 05-30-2011 12:58 AM |
Pizza Dough | Smoothsmoke | Q-talk | 22 | 04-25-2011 09:21 AM |
Meat Sauce, Home Made Or Store Bought? | N8man | Q-talk | 34 | 11-15-2008 12:58 PM |
A great store-bought chipotle sauce | Mark | Q-talk | 9 | 07-18-2005 03:54 PM |
Thread Tools | |
|
|