Brat pizza on the Akorn

[Decoy205]

Fired up the Akorn for some pizza.

Used zippy lips quick dough recipe. It worked great today! It doubled in size pretty quickly.

I started the Akorn and slowly brought it up to 400 and then closed the vents down. I was shooting for 550. I waited an hour or so until all the smoke was gone and the temp was steady at 550.

Tossed some Brats on for a topping. Sorry don't have a pic of that!

Then went in to prep my pie.

Dough stretched:


Light coat of sauce with a dusting of oregano and salt.

Added some mooz.



The brats were done so quick went out to grab em.

Put some slices on my pie.



Akorn right where it needs to be:



Set my timer for 8 min.

Takin a peak Bubblin away



8 mins later


Oh yeah!






Money shot!



Had a great crispy bottom:


Nice bubbles




Turned out great!

Thanks for looking.

 

[cheez59]

Oh hayal yeah! I'll take a slice or three.:icon_smile_tongue:

 

[UUBob]

Looks like you absolutely nailed it! The brats are a great topping idea. I'm definitely going to try to replicate your success, giving you all due credit. . Fantastic job!

 

[smoke ninja]

Nailed it.

Got that dough recipe handy?

 

[Decoy205]

No problem. Here's the original dough thread:

http://www.bbq-brethren.com/forum/showthread.php?t=103444

 

[Decoy205]

Oh hayal yeah! I'll take a slice or three.:icon_smile_tongue:

Any time John! It was definitely a success!

 

[Decoy205]

Looks like you absolutely nailed it! The brats are a great topping idea. I'm definitely going to try to replicate your success, giving you all due credit. . Fantastic job!

Thanks UuBob! I usually use Italian sausage but wanted a change of pace. I enjoyed it and will do it again. Give it a shot!

 

[cowgirl]

Yum! I like the looks and sound of that. Nice pizza Decoy!!

 

[al_pastor]

I make a lot of pizza in my home oven. Really surprised how well it turned out on that cooker. Very nice!

 

[m-fine]

What is you setup as far as stone, deflector and grates? It looks like you get it well up into the done from that peak through the vent.

 

[Decoy205]

Yum! I like the looks and sound of that. Nice pizza Decoy!!

Thanks Jeanie!!

I make a lot of pizza in my home oven. Really surprised how well it turned out on that cooker. Very nice!

I gotta thank Buttburner for his advice on using the Akorn for pizza. He recommended the brinkmann pizza stone that fits almost perfectly in that extra rack. That keeps the pie high in the dome so both sides bake evenly.

 

[NorcalBBQer]

That's looks farktastic, great photos too!

 

[Decoy205]

What is you setup as far as stone, deflector and grates? It looks like you get it well up into the done from that peak through the vent.

No deflector was used just the cast iron grate. I put the pizza stone on extra rack. It fits almost perfectly in the second rack.

 

[G'Daddy]

You nailed that one. Great looking pie.

 

[fnjay]

Gorgeous!

 

[Single Malt Slacker]

I gotta thank Buttburner for his advice on using the Akorn for pizza. He recommended the brinkmann pizza stone that fits almost perfectly in that extra rack. That keeps the pie high in the dome so both sides bake evenly.

Quickly googling 'Brinkmann Pizza Stone'...

Thanks for the tip, that makes perfect sense!

 

[Bonewagon]

Nice lookin' pie!

 

[Big-Joe]

Great lookin pie

 

[Groundhog66]

Nice pizza, well done.

I've done a brat pizza before, and added sauerkraut to the topping...also a little drizzle of mustard as soon as it comes off. It was really tasty when hot, but was not great as a leftover. I also find that you get more flavor if you put the meat on raw, just squeeze it out of the casing.

 

[Stingerhook]

That taking a peek picture is killing me.