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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 09-26-2013, 04:07 PM   #1
ssv3
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Default Pizza time! Pron Heavy

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.









































Thanks for looking!
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Unread 09-26-2013, 04:09 PM   #2
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Nice looking pies! What's the setup like in the cooker for when you do pizzas? Just a pizza stone?
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Unread 09-26-2013, 04:11 PM   #3
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Looks Excellent. Do you Deliver?????

By the way have you tried cooking pizza in the PBC?
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Unread 09-26-2013, 04:11 PM   #4
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Excellent pies!
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Unread 09-26-2013, 04:16 PM   #5
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Quote:
Originally Posted by peeps View Post
Nice looking pies! What's the setup like in the cooker for when you do pizzas? Just a pizza stone?
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.
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Unread 09-26-2013, 04:17 PM   #6
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Great cooking!
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Unread 09-26-2013, 04:18 PM   #7
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Nice lookin pies for sure, and tasty I'd bet
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Unread 09-26-2013, 04:19 PM   #8
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Quote:
Originally Posted by ssv3 View Post
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.
I think that makes sense in my head ;)

Thanks!
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Unread 09-26-2013, 04:53 PM   #9
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super duper. I love the air in the crust!
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Unread 09-26-2013, 04:54 PM   #10
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Looks good.....I haven't done a pizza on my Akorn....I need to try it
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Unread 09-26-2013, 04:59 PM   #11
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Some QUALITY pie!!! Looks like it would make for a Champions breakfast!
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Unread 09-26-2013, 05:02 PM   #12
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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.
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Unread 09-26-2013, 05:31 PM   #13
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Quote:
Originally Posted by Jayblefty View Post
Some QUALITY pie!!! Looks like it would make for a Champions breakfast!
Thanks! Lol It didn't even make it to breakfast but I have to agree with you 100%.
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Unread 09-26-2013, 05:36 PM   #14
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Quote:
Originally Posted by jazzybadger View Post
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.
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 .
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Unread 09-26-2013, 05:43 PM   #15
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Mighty Fine Sir!
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