Pizza pRon

[Groundhog66]

Got a craving for pizza last night, went simple. 1st is just chez/pepperoni/red onion, and the 2nd I added artichoke hearts and deleted the onion. I have been very happy with Trader Joe's dough, turns out quite nice. I cooked these at about 450-500, I have gotten the best results with TJ's dough in this temp range.

http://farm6.static.flickr.com/5309/5781361697_b53aa6e4c7_b.jpg


http://farm4.static.flickr.com/3512/5781361927_e7962c93e4_b.jpg


http://farm4.static.flickr.com/3468/5781361461_64f7e0eca8_b.jpg

[JMSetzler]

That looks awesome! I might have to break down and buy the BGE pizza stone to use on my Weber kettle. They look pretty durable...

[Groundhog66]

That looks awesome! I might have to break down and buy the BGE pizza stone to use on my Weber kettle. They look pretty durable...

I am very happy with it, I feel it is definitely worth the price.

[inv3ctiv3]

Damn that looks so good!

[Phubar]

Looking very good!
Now I'm craving for some pizza!

[Drifter]

Looks great!!

[Groundhog66]

Thanks guys, much appreciated :thumb:

[JMSetzler]

I am very happy with it, I feel it is definitely worth the price.

I have seen them around here for $50. I have a cheap pizza stone and I feel fairly confident that I'll eventually break it.

[Groundhog66]

I have seen them around here for $50. I have a cheap pizza stone and I feel fairly confident that I'll eventually break it.

I bought a less expensive stone to begin with, but quickly proceeded to break it out of my own stupidity :doh: The BGE stone would be a good investment for you I think, sounds like you will be making pizza quite frequently.

[lodemia]

Amazon has a larger stone than the BGE one which is about the same build/durability. I like it because my wife's pizzas are 16", and that just won't fit on the BGE stone. I like it much better, and fills my Large BGE really well.

Amazon.com: Old Stone 4461 16-Inch Round Oven Pizza Stone: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41JEJM7BVWL.@@AMEPARAM@@41JEJM7BVWL (http://www.amazon.com/gp/product/B0000E19MW)

[JMSetzler]

I might also consider one of these....

Amazon.com: Grilled Pizza Stone and Pizza Peel Set: Patio, Lawn & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51kWPNpzG-L.@@AMEPARAM@@51kWPNpzG-L (http://www.amazon.com/Grilled-Pizza-Stone-Peel-Set/dp/accessories/B003DC7CZ8)

[gtr]

Dang - that looks great. I gotta get on the pizza train. My lovely wife would probably be pleased to see something different come off the grill. Thanks for posting!

[JMSetzler]

Dang - that looks great. I gotta get on the pizza train. My lovely wife would probably be pleased to see something different come off the grill. Thanks for posting!

That's my whole objective also. My girlfriend doesn't eat a lot of meat, and what she does eat MUST be well done to the point of shoe leather toughness... She loves pizza though :)

[Groundhog66]

Amazon has a larger stone than the BGE one which is about the same build/durability. I like it because my wife's pizzas are 16", and that just won't fit on the BGE stone. I like it much better, and fills my Large BGE really well.



You don't necessarily want to "fill" the space, you cut down on airflow and may not get balanced cooking.

[Downtown Smokeout]

You guys must have read my mind. I was just searching the threads on kettle pizza.

[Groundhog66]

I might also consider one of these....

Amazon.com: Grilled Pizza Stone and Pizza Peel Set: Patio, Lawn & Garden (http://www.amazon.com/Grilled-Pizza-Stone-Peel-Set/dp/accessories/B003DC7CZ8)

I think I prefer something round, that way it allows airflow from the entire perimeter. Not sure if it makes a difference or not, but makes sense to me :confused:

[landarc]

Nice work Tim. I like the round for an egg, but, for a kettle, the part round works great, especially if you lift the opposite edge of the lid from the flat edge. This allows the hot air to sweep across the top of the pizza and cook the top nicely. If you ever see a coal fired or wood fired pizza oven, you can see how the heat sweeps up from one side of the vent and across the top of the oven.

[JMSetzler]

I think I prefer something round, that way it allows airflow from the entire perimeter. Not sure if it makes a difference or not, but makes sense to me :confused:

You are probably right... I will probably stick with the stone I just bought for $15 at Bed Bath & Beyond for now unless I break it. I just took it out of the box and rinsed it off with warm water and oiled it down with EVOO. It takes several cooks on one of these to get it seasoned.

[Groundhog66]

I don't think a pizza stone requires you to season it, I have certainly never put oil on mine :confused:

[JMSetzler]

I don't think a pizza stone requires you to season it, I have certainly never put oil on mine :confused:

It's not a requirement but it helps it along. I have a good bit of stoneware and I always do this the first 4 or 5 times I use it... works great... After sevaral good uses, the stone surface will start to develop a nice sheen similar to the way a cast iron pan does.

[aks801]

One nice aspect of cooking the pizza outdoors is not heating up the blasted kitchen so much. So, I look forward to doing it.

[smokeyokie]

ok I have never done a pizza on the cooker, until tonite!! that opens a whole new realm of possibilities!!!:thumb:

[N8man]

Great Looking Pies!!!

[JMSetzler]

ok I have never done a pizza on the cooker, until tonite!! that opens a whole new realm of possibilities!!!:thumb:

I'm doing another one tonight too... Post your pics :)

[NorcalBBQer]

Tim, Great looking pies! And thanks for your tips, my pies and wings were a huge hit camping this weekend. One thing however, my pizza stone did crack. But I think it's from variance going from hot to cold, or cleaning with cold water. Doesn't matter, just gives me an excuse to go buy something better. I too am going with the stone made for the kettle, and all of it's not quite round glory!

[Smoothsmoke]

Looks farking great, love the way the dough looks.

[Ryan Chester]

Looks super good Tim!

[Groundhog66]

Tim, Great looking pies! And thanks for your tips, my pies and wings were a huge hit camping this weekend. One thing however, my pizza stone did crack. But I think it's from variance going from hot to cold, or cleaning with cold water. Doesn't matter, just gives me an excuse to go buy something better. I too am going with the stone made for the kettle, and all of it's not quite round glory!


I am glad it all worked out, good job. And you need to make sure the stone is completely cooled before washing with cold water...Actually, I never wash mine :heh:

[NorcalBBQer]

The cracked stone is the one thing the wife can take credit for on my Sunday night grillfest!

[Groundhog66]

Bummer, but it's a good excuse to upgrade :thumb: