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Hi Gurus!

 

Last Friday evening I did PaPa Murphy's in the belly of TheBeast!

 

Quick and simply and delicious.

 

Here's the set-up ... baking stone (YEAH!  That thing is HEAVY!)  on the extended cooking grate over the main grate.  No diffuser.  Dome temp at 425F per PaPa Murphy's direction.  I normally do pizza at higher temps, but PaPa Murphy's dough is literally engineered for 425F since most home overs don't get above 500F.

 

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Here are a couple of pics of the unbaked pies with a few extras from the refrigerator here at ChezChef:

 

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The first pie is thin crust the second is regular crust.  Both pies were augmented with jalapeño andouille  and spicy litallian sausage cooked on TheBeast and some more low moisture cheese.

 

Here are pics of the two pies after their being cooked:

 

post-1637-0-47799700-1416853617_thumb.jp

 

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The frist pie got too close to the edge of the KK baking stone and I was a minute or so late in pulling it, hence the burned edge.  I wasn't about to let that happen on the second pie!  Both crusts were crispy and the pies were delicious.  For store-bought pizza, this was the best I've had in some time.  Quick and easy peasy!

 

The beverage of the evening was a relatively new ale from Shiner ... The Wild Hare.  Very good tasting and I heartily recommend it!

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You know, those Papa Murphy pizzas have a great mix of flavors, and the thin crust is the best. I'd much rather have one of these than nothing, if I don't have anything prepared. Haven't done one on my pizza machine yet, but probably will this weekend, one of the small ones.

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It looks like you just kept the pizza on the paperboard tray that PM assembles their pizzas on and then simply put that tray directly on your stone ... right?? Your results look great, and - if I AM seeing things correctly - it looks like all my concerns about getting their pizzas off the try's and onto parchment paper were unfounded.

Great cook - thanks for posting.

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It looks like you just kept the pizza on the paperboard tray that PM assembles their pizzas on and then simply put that tray directly on your stone ... right?? Your results look great, and - if I AM seeing things correctly - it looks like all my concerns about getting their pizzas off the try's and onto parchment paper were unfounded.

Great cook - thanks for posting.

 

Milt - You are absolutely correct.  I haven't pulled a PM pie off its "foundation" in quite some time. They don't seem to cook any better or any worse with the foundation under it.  I used to pull the pizza off the foundation every time, but it's just not worth the hassle.  Cooks just fine on the paper tray.  nobody has every complained!

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Excellent looking pies.

 

 

I like that concept of ready-made quality pies that you can finish off at home.

 

 

 

I'm a big fine of Shiner suds, too.

 

 

I wonder if you can road trip across the border and buy them in a higher % from their home state ?

 

 

 

 

 

 

Looks great, Ken! Pizza is on my short list of things to try on my grill.

 

 

I hope you have better results than I did.

 

 

What I mean by that is the pies were awesome.......the crust can be as easy (neat) or messy (powder everywhere) as you'd like and there are some excellent tips posted here on how to achieve them........I just hope it doesn't fuel the same obsession that it did around my house.    Homemade pies rock like crazy.....and I didn't need to enjoy them so well. :rofl:

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i once attempted to get a papa murphy's pizza off the tray. Since I didn't have a pizza peel, I pretty much had a disaster unfold. I mean, I literally had to unfold the pizza dough.

 

Being wiser, the next time I attempted it, I let the crust bake a little bit before sliding it off onto the stone directly. Continuing my trend of "Not thinking", I promptly folded up the tray, and tossed it in the trash.  After opening the dome I realized I had a small problem: I still didn't have a pizza peel. Mad dash to the kitchen to pull out a cookie sheet, and hope it was crisp enough not to fall off the edges.

 

Third time I said screw it and left it in the tray.

 

Sometimes I learn my lesson.  Most of the time, I find new ways to improvise for a new problem.

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Those are some Beautiful looking pies,CC.Do they come already with the toppings on them?I haven't seen those around here.

Delaware Pappa Murphy's has a location feature on their website. I don't see any around MD. There is one in Frederick and Hagerstown. Maybe you can get the franchise for your area. They custom build pizzas, whatever makes you happy. They do it.

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Gurus - thanks one and all for the kind words. The great thing about a PM pizza pie is that even I can't screw it up! It's so dadgummed easy. All you do is go to the PM store, pick your crust style (thin, original, or deep dish style) order the type of pizza you want, and they build it for you. Take it home, follow the directions supplied, and voilà ... PIZZA!

For me, it's the way to go, at least for right now. I went through a pizza phase earlier in my life when I made the dough from scratch, got San Marzano tomatoes, yada, yada, yada and even went so far as pricing wood fired brick pizza ovens. I was good. PM saves me a ton of time and it has saved me a bunch of bucks. that is not to denigrate anyone who makes everything from scratch. In fact, having been there and done that, I truly admire each of you. But for me at this point inline, I like PMs!

Thanks again for all the positive comments on this simple pizza pie cook.

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Wow, those look great! So can they cook for you there as well or is it strictly take n bake? I could look it up but I'm enjoying my glass of wine a little too much right now. [emoji1]

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