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BLT Pizza
Grillmagic
Posts: 1,600
Wifes favorite pizza, I stared with a full load of lump, platesetter legs up grate and raised pizza stone dialed in at 460/475 for20/30 minutes
Charlotte, Michigan XL BGE
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Charlotte, Michigan XL BGE -
Topped with just cheese and bacon then then baked well done and topped with lettuce tomato mayo and more baconCharlotte, Michigan XL BGE
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Bakers pride mix of 50/50 Motts/prov from SAMsCharlotte, Michigan XL BGE
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I notice that it is sauceless. I have been having a problem with " wet " pizza , but i've been using sauce and whole mozzarella . I have been hoping for one like yours . I guess I need to try a harder cheese and skip the sauce :-)More meat please !! :-)
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Skipped the sauce because it was a BLT, I typically use store bought Mids sauce from Kroger on every other pizzaCharlotte, Michigan XL BGE
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Hate to break it to you, but your "raised pizza stone" looks like a pizza box.
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That's a thing of beauty!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
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Fantastic looking pizza and great post..Greensboro North Carolina
When in doubt Accelerate.... -
GrateEggspectations said:Hate to break it to you, but your "raised pizza stone" looks like a pizza box.
It's a pizza que from Williams & Sonoma and I have had it for over 10 years, for me it raises the baking surface 2 inches above the felt which I have found helps bake the bottom and top at the same pace, it works great for my ingredients including the kind of dough I use. I have a friend that raises his BGE stone using 3 bricks in a triangle then his stone and it works perfect as well.Charlotte, Michigan XL BGE -
Pizza looks really good. I just made some on my Blackstone last night. Your makes me want to make some pizza right now.
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Grillmagic said:GrateEggspectations said:Hate to break it to you, but your "raised pizza stone" looks like a pizza box.
It's a pizza que from Williams & Sonoma and I have had it for over 10 years, for me it raises the baking surface 2 inches above the felt which I have found helps bake the bottom and top at the same pace, it works great for my ingredients including the kind of dough I use. I have a friend that raises his BGE stone using 3 bricks in a triangle then his stone and it works perfect as well. -
Looks good, Chuck! Glad to see you back home from the road. Since my neighbor in your line of biz moved to TX I have forgotten how often he (you as well I'm sure) was gone for extended periods.
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Lovely looking pizza.-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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RRP said:Looks good, Chuck! Glad to see you back home from the road. Since my neighbor in your line of biz moved to TX I have forgotten how often he (you as well I'm sure) was gone for extended periods.Charlotte, Michigan XL BGE
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Man that looks great. I will have to make this for my wife sometime. Her favorite pizza is a grilled chicken caesar from Mellow Mushroom. Similar concept- pesto base cooked with the chicken then topped with a caesar salad after it is cooked.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Nice crust. I first thought you cook the pie inside that boxcanuckland
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Great looking pie.... Dough is spot on!!!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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I haven't seen the salad on top of pizza before but it sounds really good. ThanksGreensboro, NC
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