Papa Murphys

TUTTLE871

So for 10 Bucks I got two larges and a little work of my own to them and added Mushrooms and Artichokes. All in all came out to 15 bucks total. I had my neighbor bring over the beer (Full Sail and Bud Light).

I think I got the better end of the deal on price wise.

This Unemployment thing is making me work for the better things in life.

And No I didnt cook them on my WOO.

Also at the end let the egg run its cycle and clean her out.

Phoenix824

I really have to get to Papa Murphys again.    Looks great

TUTTLE871

I really have to get to Papa Murphys again.    Looks great

To be honest its pretty damn good on the egg, and the mess and how fast it you can make them is worth it.

tcufrog

what temp and how long did you cook them at?  don't lie to me just b/c of my user name!

TUTTLE871

what temp and how long did you cook them at?  don't lie to me just b/c of my user name!

I had to Laugh over that one. No hard feelings, But I did run out on your field last year! Being the 40 Year old creepy guy and i did drag my wife and did party with the youngsters but it was worth it.

I Did 500 at about 15 MIN. I opened it up a few times and rotated as not to burn the edges. But Ive done 450 also with them and a little bit longer.

I tried something different this time and put bricks under the stone and rose it up higher in the dome. I didnt care for that one and will just put the stone on the grate one the place setter.

PONY UP!

travisstrick

When I make pizza, I get the dough from PM and use my own sauce and toppings. A lg dough cost $3.

Village Idiot

I had not heard of Papa Murphy's.  Cool concept.  There are two in the Houston area but both are about 25 miles from me.

tjv

we like the PM thin crust ZA........recently started adding a little more mozzarella to the toppings, the 5lb mozzarella bags from sams come in handy for ZA, burgers, salads and such......... 

t

TUTTLE871

When I make pizza, I get the dough from PM and use my own sauce and toppings. A lg dough cost $3.

I was wondering that if I could just get the dough. And now you have answered me, and they dont freeze there dough either. Thats awesome because I can add my sauce now

TUTTLE871

I had not heard of Papa Murphy's.  Cool concept.  There are two in the Houston area but both are about 25 miles from me.

25 Miles! Its not worth it.

You can get Pizza Patron for free if you order it in Spanish. Oh that was yesterday.

BYS1981

I really like Papa Murphy's chicken, bacon, artichoke heart, spinach, and white sauce pizza - they normally do it on thin crust, but I am a regular crust guy.

Griffin

Papa Murphy's is good if you haven't prepared ahead of time to make your own. Sure does beat the pants of Pizza Slut and Dominoes. Cheap, too. I've picked up their dough before on the way home, can't member what it runs though.

The Cen-Tex Smoker

I have one 500 yards from my front door. I'll give it a rip (the dough, we make our own sauce and I love it). We make our own dough too but it has to set up for 2 days. Sometimes, you just want pizza!

austinfajitaman

My wife goes to PM with her own parchment paper and they make the pizza on the paper on top of their cardboard tray.  This way you can slide the pizza right on the stone without having to deal with the cardboard. Their dough is very sticky.

The Cen-Tex Smoker

My wife goes to PM with her own parchment paper and they make the pizza on the paper on top of their cardboard tray.  This way you can slide the pizza right on the stone without having to deal with the cardboard. Their dough is very sticky.

Good advice. Thanks

TUTTLE871

My wife goes to PM with her own parchment paper and they make the pizza on the paper on top of their cardboard tray.  This way you can slide the pizza right on the stone without having to deal with the cardboard. Their dough is very sticky.

That Is a great idea.

travisstrick

My wife goes to PM with her own parchment paper and they make the pizza on the paper on top of their cardboard tray.  This way you can slide the pizza right on the stone without having to deal with the cardboard. Their dough is very sticky.

Yep. The dumb girl with the 4in deck screw in her lip better not give me a problem over it. GREAT IDEA

Smokin_Good

I usually get them early and put it in the freezer for a little while. Then pull it off the paper tray and right on the grill still frozen. Works great.

TUTTLE871

My wife goes to PM with her own parchment paper and they make the pizza on the paper on top of their cardboard tray.  This way you can slide the pizza right on the stone without having to deal with the cardboard. Their dough is very sticky.

Yep. The dumb girl with the 4in deck screw in her lip better not give me a problem over it. GREAT IDEA

Thats Funny.

noid1037

Quick question about the pizza picture at the top... I did a search for grill grate extenders and didnt the exact type shown in the picture... where did you find them, what are they called and do they really work good/great?  Thanks for the info.  Thinking of getting a pizza tonight from PM and do a test on one....

Can you do two pizzas at the same time?  How tough is it to get to the bottom one without screwing with the top one too much?

TUTTLE871

Quick question about the pizza picture at the top... I did a search for grill grate extenders and didnt the exact type shown in the picture... where did you find them, what are they called and do they really work good/great?  Thanks for the info.  Thinking of getting a pizza tonight from PM and do a test on one....

Can you do two pizzas at the same time?  How tough is it to get to the bottom one without screwing with the top one too much?

http://shop.ceramicgrillstore.com/large-adjustable-rig-r-b-oval-combo/

 

I think it would be hard to do two at the same time, you might be able to get a smaller one on there.

I imagine someone on here has done two pizzas befor.

Canary

Trader Joe's dough for what amounts to a large is $1.25/bag. Good stuff, workable. Roll out once, wait 10 minutes, roll out larger. No springiness.

brimee

My wife goes to PM with her own parchment paper and they make the pizza on the paper on top of their cardboard tray.  This way you can slide the pizza right on the stone without having to deal with the cardboard. Their dough is very sticky.

Why can't you just cook them on their card board? Why would parchment paper be any different?

Badong

I cooked this using the directions from Papa Murphy's on the plate that comes with it and it turned out fantabulous.

tcufrog

what temp and how long did you cook them at?  don't lie to me just b/c of my user name!

I had to Laugh over that one. No hard feelings, But I did run out on your field last year! Being the 40 Year old creepy guy and i did drag my wife and did party with the youngsters but it was worth it.

I Did 500 at about 15 MIN. I opened it up a few times and rotated as not to burn the edges. But Ive done 450 also with them and a little bit longer.

I tried something different this time and put bricks under the stone and rose it up higher in the dome. I didnt care for that one and will just put the stone on the grate one the place setter.

PONY UP!

Luckily I had to miss last years game b/c I was in St. Louis for a wedding and I'm going to be in Chicago for the Ryder Cup for this years game or I would probably have to return the favor!  

Thanks for the info.  I'm new to the BGE and haven't cooked a pizza yet but I'm really looking forward to trying it.  What size stone do you use?  I keep reading various opinions on the sizes.  I'm probably just going to go with the BGE stone for the large egg.  I believe that is 14inches...does a PM large fit on that?

double

Trader Joes dough is cheap and good as well!

TUTTLE871

The BGE Stone is the best and can withstand the high heat. I wish I had an extra set of feet for my pizzas. I like to put the plate setter legs down and then put the stone on the feet.

I tried something new where I raised the stone with high heat bricks but didnt get the same results (It Could be in my mind) but I didnt get the crust evenly cooked.

tazcrash

I tried something new where I raised the stone with high heat bricks but didnt get the same results (It Could be in my mind) but I didnt get the crust evenly cooked.

Probably not in your mind, I'd bet the bricks absorbed the heat from that area on the stone. 

Austin Egghead

I have not done a PM pizza since CA and I didn't know you could buy the dough.  May stop by there tonight

TUTTLE871

I tried something new where I raised the stone with high heat bricks but didnt get the same results (It Could be in my mind) but I didnt get the crust evenly cooked.

Probably not in your mind, I'd bet the bricks absorbed the heat from that area on the stone. 

Thats good to know. I though I was not losing my mind yet.

Griffin

We actually had PM last night, but since it was pouring rain, coming down at an angle so my covered patio was soaking and thunder and lightning....it went in that square box in the kitchen. :((