Couple of Pizzas

BobS

I did a couple of pies tonight that turned out really good. I cut the temp back to 650 and I like that spot better than 700+

The first pie used some pesto as a base, a three cheese blend (mozzarella, Munster, and aged provolone) with a few chunks of feta thrown in. Then I topped it with grilled pineapple and grilled chicken.



The second pie was more traditional with the same three cheese blend and topped with pepperoni and slices of a fattie I made this afternoon.



The neighbors were pretty much blown away with the pies.

lilaccityhearth

very nice

AZRP

Those look beautiful Bob! Looks like you need to rotate them 180 degrees halfway through the cook, more done on one side than the other. That's what I do. -RP

BobS

I got distracted by the company tonight. I made the pies a tad too big too.

AZRP

Bigger is better, they look great. -RP

Lazydogsaloon

Nice looking pies!

Lazydog

Cletus

Oh man made me seriously hungry. Look great, do you use a BGE stone or a placesetter or what?

BobS

Cletus wrote:

Oh man made me seriously hungry. Look great, do you use a BGE stone or a placesetter or what?

I use the platesetter, legs down, put some 1 1/4" coppor couplings on top of the plate setter, and then the pizza stone.

You can see the space in the picture below.

Cletus

Thanks, I cooked a couple direct on the placesetter and it seemed to work pretty well. I will get a stone here pretty soon. I cooked at 400 or less though, so the heat wasn't quite as high as it should have been to be a real woodfired type pizza.

Cletus