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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.|
|06-29-2011, 12:36 AM||#1|
Knows what a fatty is.
Join Date: 03-19-10
Location: Charleston, SC
1st Pizza: Truffle Goat Cheese Pizza (Pron)
So I've not been able to get out and do any grilling/smoking for a few months now, and I was very excited to try something out tonight.
I decided it was high time I did a pizza.
Pizza dough from a local pizza shop
White truffle oil
Sliced 'baby' portabella mushrooms
Black truffle oil
I got the Primo up to about 550 degrees and put the pizza on. It took quite a bit longer than I expected at around 15 minutes (though this was too long, and the bottom was a little bit darker than I wanted)
The pizza was awesome. The flavor was fantastic and the top was perfectly cooked!
A couple of notes for those who haven't done a pizza before:
1) Make sure your platesetter or other heat diverter is clean. Mine had some grease/particulate on it which proceeded to catch fire at such high temps and burned my gasket off (Any tips for a good replacement brand are welcomed)
2) A pizza peel would make the pizza adding/removing process MUCH easier. This will be ordered by tomorrow afternoon.
Sorry there are no whole cooked pizza pictures. My girlfriend cut and served it while I was shutting down the smoker.
Thanks for lookin.
|06-29-2011, 01:59 AM||#2|
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
Sounds and looks good!
For great food and and an even better time join the BBQ Brethren Throwdowns
First ever recipient of the Silverfinger Award!
Yes, I own a whole bunch of BBQ crap also.
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!
The Secret Squirrel Society doesn't exist - Zero Club member
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