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Tonight's Pizza
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Grillmagic
Posts: 1,600
Pepperoni, sausage, mushrooms, red pepper, oinion cooked at 500 dome, what the heck where is the attachment button?
Charlotte, Michigan XL BGE
Comments
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The paper looking thing with the corner folded down
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Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
T
hankd
Charlotte, Michigan XL BGE -
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Great looking pizza.Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
Awesome looking pizza. I would love a slice for breakfast right now.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Damn that looks good!!$$$$LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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Love that pie!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Grillmagic, pizza looks great. I am making my first pizzas today and have collect a lot of information from the people on this forum. Some of the information seems to conflict with others so I would love to hear what you did to get this type of result. Care to share?
LBGE - 2/12/2015
Chesapeake, VA
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Blassiter said:Grillmagic, pizza looks great. I am making my first pizzas today and have collect a lot of information from the people on this forum. Some of the information seems to conflict with others so I would love to hear what you did to get this type of result. Care to share?
Here is my set up, platesetter legs up BGE grate then Williams and Sonoma Pizza Que which raises the stone to about 2 inches above the felt, I settle the dome at 500. It's a store bought 12oz 12 inch dough ball /skin rolled to 14 inch (we like thin crust) then store bought sauce 50/50 blend of Motz and provolone, Pizza seasoning from a grinder, par cooked pepperoni and sausage bout 60% cooked then raw red peppers, onions and mushrooms. cooked on a pizza screen till firm enough to slide on the stone direct about 6/7 minutes then finished on the stone until it looks like the top of a loaf of bread around 12 to 15 minutes spinning a couple timesCharlotte, Michigan XL BGE -
Pizza looks great!
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
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Really like the Za screen and that smaller peel. @Grillmagic does the peel work well for all your pies? I got a cheaper one at RD but the wife isn't big on the 3ft handle so I was thinking about something smaller.Memphis, TN ----> Chattanooga, TN
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I use a wide spatula and what you are seeing is cutting board not a spachula, I do not Pizzs peel just a BIG SPACHULACharlotte, Michigan XL BGE
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