??? Direct Pizza ???

Mickey · October 2010

Sometime ago, someone on the forum was talking of direct pizza - as I recall they said it worked.
Then again I may be having a sr moment.

Carolina Q · October 2010

I think that was dweeb. :laugh:

fieroguy · October 2010

Mickey - No senior moment. I do my pizzas direct with the stone 3" above the felt line. Put the 'za on once the stone is at 450-500*. Works great.

Rooster K · October 2010

I use this recipe from americas test kitchen and it works well.

http://www.thefreshloaf.com/node/3358/americas-test-kitchen-grilled-pizza

I grill the dough direct at 400-450 regular grid level. You put the toppings on the side that was grilled and then I put my raised grid in when they go back on so that the toppings have a chance to cook. This dough is very sticky to work with but I realy like the results.

I have let this dough proof in the fridge overnight it will triple in size so make sure to put it in a big enough bowl!

Sorry I can't find any picks. :(

Carolina Q · October 2010

Here's a video demonstrating a pizza cook directly on the grid (no stone). The cook starts at about 2:30. He's using a Weber, but hey...

http://www.youtube.com/watch?v=qP5YyYPKOno

By the way, I've done this a few times (some years ago on my Weber) and it DOES work. I've never tried it on the egg.

Rooster K · October 2010

I changed to using parchment paper. Melted waxpaper does not tastgood on you Pizza!

I throw the crusts on stuck to the parchment and close the lid. I peel the parchment off after about 30 sec.

Ripnem · October 2010

What brings ya back? nothing else going on? go badger the Primo group for a while. They will be thrilled to have you.

Fidel · October 2010

You just now figuring that out Adam? I had you pegged for the right side of the bell curve.

Ripnem · October 2010

Rod,

Weeks ago the mini Cannuck brought it to my attention. Just been reading to confirm it. :P Too easy

HungryMan · October 2010

I do it caveman style after I do my ribs. Just kidding this one. Did you try the Turbo Ribs?

Little Steven · October 2010

I dont think so

stike · October 2010

would tweev call it "Napolean" pizza, or use "cm" instead of "ml" for liquid measure?

maybe he is over correcting and trying to appear stupid

Little Steven · October 2010

That is what I thought. He is far too intelligent to make mistakes like that.

Fidel · October 2010

The photo storage location is one key. As is the photo itself.

Or maybe I'm just having fun with Adam. Who knows.

stike · October 2010

i can post from anyone's album, as long as it is a pic that has appeared on the forum before

Fidel · October 2010

Sure you can, assuming you have that link handy.

Mickey · October 2010

AL not yet on the Turbo Ribs, but soon...

stike · October 2010

let's see...

stike · October 2010

might be him, i just can't imagine how sad he would have to be to come back. it's not like he has anything to offer or (god forbid) learn. proving a point? maybe. but what point?

Ripnem · October 2010

Yup, you can save anyones pic(s) that are posted and do as you please with them. Although the pictures really have nothing to do with JucyJenn and TweevTwit.

but you both knew that.

stike · October 2010

that's not quite what we meant... but the effect is the same.

i posted that pic from the same location. pic location is the same, not merely saved and then posted from my account.

still, all you need to do is copy the code.

he owns a BGE. i'm not one of those that buys the idea he is faking pics found elsewhere

Ripnem · October 2010

He moved his egg about 4 feet to the left. :P

??? Direct Pizza ???

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