Papa Murphy\'s pizza report

AZRP

I picked up a regular crust pepperoni pie on the way home yesterday. Since it would be 3 hours before baking it, I put it in the fridge. Fired up the baking Egg about an hour before cooking with the plate setter legs up, main grid on the legs, extended grid on the main, and pizza stone on that. Took the pie out of the fridge 40 minutes before cooking to let the dough rise, and added some home made Italian sausage.


With a stable dome temp of 450 and clean smoke it was cooking time. The pie comes on a bakeable paper tray which I used for the first 10 minutes of cooking. Then I slid the pie off the tray and onto the stone, rotating it 180 degrees. 5 more minutes and it was done. The crust was good although a lot softer than I like. They do put a serious amount of pepperoni on it, like 2 solid layers of it. All in all I'd give it a thumbs up. -RP

BENTE

looks pretty tastey!!!!

Darnoc

For a pre made pie that looks real good>The name was not familiar to me so I did a Google thing and the closest location is 390 miles away.Their web site shows a lot of stuff being put on the pie and seems to be way above average.Your set up for the is similar to the way I did mine the other day.Have you ever tried with the legs down instead? I noticed it took a bit longer for me to hit the 500 degree mark or it could have been another problem.The extra high grid to get it up as far as I could go was using 4 1/2 inch carriage bolts.

TomM24

There aren't any Papa Murphies in NJ. What an interesting concept a store that only sells uncooked pizza's. Looks good I'd like to try one.

AlwaysGolf

Looks good AZRP. Will have to try that. Maybe tomorrow night. I was surprised that they would not sell you the dough. They did sell my friend some about a year ago. Oh well. Looks better than when we cook in the high priced oven the wife has.

tjv

Did these last week, per request, to see if two pizzas are possible on the Rig. Truth-be-told, I'm too lazy to egg pizza, simpler to hit pizza hut in 20 minutes.

Both were store bought Digiorno: round self rising, square regular crust. Used a bge stone and 16 inch round pan for indirect. Temp around 400, cook about 40 minutes. Rotated grids once or twice.

The pizzas were a bit smoky on flavor, maybe best to use fresh lump and totally burn off the chicken drippings from the last cook. Also made the mistake of using Pan on the grids. The excess oil smoked given the 400 degree temp. Might go a tad higher on temp to quicken the cook.

All in all, crispy crust, the round rose nicely and nothing burned. T

AZRP

That's got you way up there for sure, I think this pie would have been hitting the dome at that height. -RP

AZRP

The guy said corporate doesn't allow them to sell dough. -RP

AZRP

Did the top one cook differently than the bottom one? You going to Austin? -RP

RRP

If you have a Nick-n-Willy's nearby try their take and bake pizzas. Those are good and IMHO are head and shoulders over Papa Murphy's. BTW if you're so inclined and want them to build your pizza on a screen for instance they will gladly accomodate - you just need to take it in.

Mike in Abita

That is one good looking pizza. :cheer: Now I have to go find a Papa Murphys, then you can come over and teach me how to cook it. :woohoo:

Are you going to Austin? I was trying to, but alas work got in the way.

Darnoc

It would not be able to get it any higher.The tip of the BGE thermometer was about 1/16 of a inch to touching the pizza stone.

Frank from Houma

Mike - There are three in Baton Rouge. I'm pickin a couple up next trip to visit Mike the Tiger :woohoo:

AZRP

No, Austin isn't on the tour schedule this year. Atlanta, Denver, and maybe Illinois or Minnesota. BTW, cooking directions come with the pie. :P -RP

Bevo

We use Papa Murphy's frequently and have never been disappointed. I put mine on an elevated rack made with 4" carriage bolts. I just look carefully through the daisy wheel to judge progress.

Bevo (Colin)

thirdeye

Try the chicken/garlic/ranch pizza.

AZRP

Dude, pretty impressive if you are recommending these. -RP

WADoug

Bevo, I'm new here so I have lots of questions. I want to get a elevated grate using carriage bolts, but I can't find a 4" stainless steel bolt in my area. What do you use? Is zinc ok? or galvanize?

Bevo

I don't know whether mine are zinc or galvanized, but I know they're not stainless. Someone much more knowledgeable than I (maybe thirdeye or stike or someone with an engineering background?) debunked the rumor that the bolts had to be stainless.

I can't speak authoritatively; I just went into the Home Depot and picked up the first bolts, washers, and nuts that were the right size.

Good luck,
Bevo (Colin)

Bevo

~thirdeye~

You are correct. Those are great.

Bevo (Colin)