Jump to content

First Crack at Pizzas


jtemple
 Share

Recommended Posts

  1. half cheese, half pepperoni
  2. hamburger, green pepper, red onion
  3. anchovy, plus whatever toppings were left over from 1 & 2

 

Grill temp was 550-600, with heat deflectors an air gap, and a pizza stone.

 

I used @John Setzler's dough recipe and made a double batch. I also used his idea for the 1" iron pipe fittings as an air gap, which worked perfectly.

 

I only had one disaster, where I forgot to re-flour the peel for one pizza, and the dough stuck during the launch, folding under itself and launching toppings all over my pizza stone. I just scraped that one off and threw it in the trash, then flipped the stone over to the clean side.

PXL_20201130_001323894.jpg

Link to comment
Share on other sites

I made pizzas this weekend and used parchment for the first time instead of flour/cornmeal.  After a few minutes, I lifted the edge of the crust and slid the parchment paper out and let the pizza finish cooking.  Great crust, no mess, think I will stick with it.

Link to comment
Share on other sites

4 hours ago, GrillnBrew said:

I made pizzas this weekend and used parchment for the first time instead of flour/cornmeal.  After a few minutes, I lifted the edge of the crust and slid the parchment paper out and let the pizza finish cooking.  Great crust, no mess, think I will stick with it.

 

2 hours ago, len440 said:

another name for parchment paper is magic paper use it for my pizza all the time 


I didn't use parchment paper, and it probably would have prevented the wrecked pizza that I had to scrape off the grill with my rubber insulated gloves and throw in the trash. :-D

Link to comment
Share on other sites

2 hours ago, jtemple said:

 


I didn't use parchment paper, and it probably would have prevented the wrecked pizza that I had to scrape off the grill with my rubber insulated gloves and throw in the trash. :-D

 

No worries we've all trashed a few pizzas during the launch. 

 

Pisses Mrs skreef off when I only slightly mess them up and throw them in the circular bin. 

 

Link to comment
Share on other sites

I tried the first time last week, came out great!  I used the deflectors on top of the grill grate in the low position and added the pizza stone on the accessory rack in the high position, cooked at 550 for 10min and it was perfect!  Just have to make sure you get lots of flour on the bottom.

Link to comment
Share on other sites

I just used a pizza stone. I wasn't real interested in the DoJoe.

 

The pipe fittings are these:

https://www.amazon.com/gp/product/B0058PS2J8/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1

 

You just place three of them spread out between the pizza stone and the heat deflectors to introduce an air gap. It keeps the pizza stone from overheating. They give you a 1.25" air gap, which is just about perfect.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

×
×
  • Create New...