Pizza Oven

[Breslinbbq]

Hi, I’m a new LSG pellet owner. I bought the pizza oven and cooked my first batch of pizzas. Challenge I had was keeping the stone hot enough. The stone ranged from 300-350 degrees for most of the cook. Had my auger from 65-90% though out the cook. Disclosure- I mix wood chips with my pellets. Curious if anyone has tips to cooking pizzas in the LSG.

[captainlee]

Don't know about the LSG but 300 to 350 is a way low temperature for the deck for pizza. Maybe an issue using wood chips and generating enough heat,btu's. Maybe try just pellets and see what happens with your deck temps.

[Breslinbbq]

Went with just oak pellets this time and the pizzas turned out great! Thanks for the tip

[captainlee]

Also pizzas cooks fast and you're not going to get much if any smoke flavor out of a pellet cooker in that application. The wood chips may not add anything and they may be your issue.

[WI Bubba]

I don't have the pizza cooker for my LSG, but i can verify that the LSG pellet pooper will give you good smoke even at high temps. I run chickens at 375° on a regular basis and they get nice and smokey.

[MBMorgan]

I've routinely done pizza on my Grilla OG at 450F. FWIW, 300-350F seems awfully low. Now that I've got the new Grilla pellet pizza oven up and running, I'm working on a new dough recipe that'll withstand the 700-800F temps that it's capable of.

[captainlee]

MBMorgan. My Yoder pizza deck I run 550 to 600. Interested in your new pizza dough, we can talk about it when we get together in a few weeks. Another fire started here in Chaffee county west of Twin Lakes.