BBQ Brisket Pizza Pr0n

[CharredApron]

The final countdown

Here is the result of my back to drawing board last post!

The wife's Margherita pizza





My ham and Cheese





Done



The Slice

 

[CharredApron]

I always think of Florida as seafood and Cuban food mecca.

very true! But we know Q.

 

[CharredApron]

Do you have a website for delivery? Otherwise I'll just pick mine up. Looks great.

www.sultansofsting.com

 

[Big M1ke]

I'd tear that pizza up!

 

[CharredApron]

I'd tear that pizza up!

Trust me I did!

 

[landarc]

Looks like you got a little oven spring there.

 

[CharredApron]

Looks like you got a little oven spring there.

Finally, I let all the brick and stone collect the heat all afternoon. Then started over. I also spritzed the crust with water 10, 20, & 30 second intervals like I do with French Bread. The steam promotes the crunch on the crust and adds color. This is not necessary in the wood fire pizza oven but I thought I would employ it in the Kamado. I still cannot attain the heat levels that I am looking for. I want the dome of the Kamado to be white hot. I am going to keep working on this or face the fact that this is not the vessel for what I am trying to achieve, And then build a brick oven for pizza and Artisan bread. My wife will kill (love) me eventually!
Jed

 

[landarc]

Build the oven, 900-1000 in a Kamado, nope.

 

[landarc]

Unless you add a blower :loco:

 

[CharredApron]

Unless you add a blower :loco:

crazy is right