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My pizza
Smokin_Hombre
Posts: 34
Here is my pizza and how I make it. I put the plate setter legs down, put my grate on top and then I use my grid extender on top of that. I use a pampered chef stone, which is only 3/8 of an inch thick, and let that heat up to 550. I put the pizza in for 10 - 12min. I hope I load the pics in the right order.
The pampered chef stone.
This is a store bought dough, meatballs, peppers, onions and garlic.
10 min. later and I decided to pull it, it could have gone a couple more minutes.
2nd pizza, pep, onion and rough chopped garlic (Mmmm garlic) pulled at 12min. My wife likes the crisped up pepperoni.
Bottom crust of first.
Bottom of 2nd pizza.
Oh, this is what I'm drinking. I have made a couple of posts here and I am still new to the forum so I hope you like it.
The pampered chef stone.This is a store bought dough, meatballs, peppers, onions and garlic.10 min. later and I decided to pull it, it could have gone a couple more minutes.2nd pizza, pep, onion and rough chopped garlic (Mmmm garlic) pulled at 12min. My wife likes the crisped up pepperoni.Bottom crust of first.Bottom of 2nd pizza.Oh, this is what I'm drinking. I have made a couple of posts here and I am still new to the forum so I hope you like it. Comments
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Looking good!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Very nice.
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Good looking pie! Gotta have the beer to go with it.
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Looks great, that's about what I do for set up, but it seems to cook faster at 550 on my XL so I go with 450. Looks like you have it figured out. Nice pies.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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Nice jobHenderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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Good job, man! I would devour either one of those!St Marys, Ontario, Canada LBGE
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Good cook, good beer!
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adeback69 said:Looks great, that's about what I do for set up, but it seems to cook faster at 550 on my XL so I go with 450. Looks like you have it figured out. Nice pies.
Thanks, I have a large and sometimes think that I should have gotten the XL.
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I'mglad I did, but the large is a good size one too. Enjoy.Smokin_Hombre said:Thanks, I have a large and sometimes think that I should have gotten the XL.
XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
Nicely done! When the post makes me hungry and I just finished dinner it was very effective.LBGE in Elm Grove, WI
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Nice pies!!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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Nice technique and great results!1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
Good looking pizza brother.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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That's some awesome looking pizza. Nicely doneXL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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Looking good. Thanks for the posting, when I take delivery of my eggs Pizza is one of the first things I want to try. This conversation has given me some great info for doing it.
Titusville, Fl. and just bought XL and Med BGE. "Every Day is A Bonus" in my world, and my job is to choke the life out of them. Cancer Sucks. -
Very nice!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
They say to watch the high heat cooks until you 'break it in.' I'm not sure if there is truth to that, but my dealer said to do a few low & slow or normal 'grilling' temps before letter her fly on high heat cooks. Might want to research a bit more but enjoy the eggs!Sonny3 said:Looking good. Thanks for the posting, when I take delivery of my eggs Pizza is one of the first things I want to try. This conversation has given me some great info for doing it. -
SpartanPride said:They say to watch the high heat cooks until you 'break it in.' I'm not sure if there is truth to that, but my dealer said to do a few low & slow or normal 'grilling' temps before letter her fly on high heat cooks. Might want to research a bit more but enjoy the eggs!
My first 3 cooks were low and slow, I didn't take it passed 300. I'm not sure about a break in but I also didn't want to take it too high. -
I'm not sure about the beverage but the pizza is top notch!!!! Excellent....
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Good looking pie! On my menu for tomorrow nightPlumbers local 130 chicago. Why do today what you can do tomorrow
weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!
Bristol, Wisconsin -
Looks like a perfect setup and the pies look great.. I love the beer as well. I wish I could find it more often.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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