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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. |
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12-03-2020, 07:36 AM | #16 | |
is Blowin Smoke!
Join Date: 03-21-19
Location: Johnsonville, SC
Name/Nickname : Joedy
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Isaiah 41:10-Chunky Dunks BBQ-Competition Team Propane Whole Hog Cooker Grill Master Gasser--(Deceased) Weber Kettle 22"(Hoyt) WSM 22.5"(Bertha) RecTeq 590(Fancy) Blackstone 17" griddle O.G. Barrel Charcoal Grill--(Chicken Graveyard) Clemson Orange Thermapen Mk4 |
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12-03-2020, 07:46 AM | #17 |
is one Smokin' Farker
Join Date: 06-03-10
Location: Chattanooga, TN
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I have a Pizzaque. Instead of foil, I bought some mesh screens from WebstaurantStore. We hit them with spray oil and build them from there. They cook nicely and have a good crust. Easy to turn around half way and come right off when we are ready. Stick them in the dishwasher so cleanup is easy. No mess on the stone.
I will also second the home-made crust dough. My wife has a sourdough recipe for dough that is outstanding. We used to buy the dough from Publix but now we make our own. It freezes well for the weeks we can't use it fresh. |
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12-03-2020, 11:11 AM | #18 | |
is one Smokin' Farker
Join Date: 12-12-14
Location: Pingree, ND
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Ditch the foil altogether. Get your bare stone nice and preheated. Build your pizza on a piece of parchment paper instead of foil. Slide it onto your stone, and after a couple minutes the crust SHOULD be set up enough to use some spatulas and remove the parchment paper. Now you'll be cooking directly on the stone for the majority of the cook. Curious to see how that would change things for you. Pies look good! |
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12-03-2020, 11:19 AM | #19 | |
Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
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14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36" |
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