Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Pizza on primo

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Pizza on primo

    Still working on this, came out pretty good using caste iron pans and the primo xl. Cheese slide off after kids bit into it, but they enjoyed it. Good start.
    Attached Files

    #2
    Beer and Pizza, Oh my. Not on my low-carb diet, but rules are to be broken, right?
    And there goes mu A1C.

    Comment


      #3
      I don’t cook enough pizza to have perfected it but I’ve loved what I’ve made on my primo. Good job.

      If you decide you want to deep dive check out this site:


      Converting the Primo into a brick oven isn’t hard bc you can get the temps waay up there. The trick is to get the pizza stone high in the dome so you can cook the top as fast as the crust. Leoparding if I remember correctly is the term. Anyway, it’s a worthy endeavor. Good luck!!

      Comment


      • Micahchaney
        Micahchaney commented
        Editing a comment
        Great link, trying this on friday.

      • JCBBQ
        JCBBQ commented
        Editing a comment
        Micahchaney 2 things: 1. If you’re cooking on Friday, you gotta make the dough on Thursday...some of "us" neglected to read the recipe before embarking 🙄 2. 00 pizza dough is made for high temps -ie 800 degrees +. If you’re not using double aught dough, cook at a lower temp bc regular dough will burn. Don’t ask me how I know that...😳

      • Bama Grill
        Bama Grill commented
        Editing a comment
        Agree with getting the pizza up higher in the dome. I would stack bricks up to place my pizza stone on top and let her rip! Cooked the best pizza I've ever cooked in my Primo.

        My best pizza dough success was by using Jim Lahey's recipe and technique for no-knead pizza dough. I'll try to post the video I go to for this, but have never posted a link here. Hope it works.


      #4
      very delicious.

      Comment


        #5
        Nice Micahchaney ! Pizza on a kamado is wonderful IMO. Just keep at it until you get "your desired" results! Good job.

        Comment


          #6
          I gave up on the pizza stone. Being divorced with 5 kids from the age of 11 to 3 bouncing around, i have broken 2 of them. Hard to break caste iron and results have been good to start.

          Any recommendations on how to keep the cheese from sliding off when you start to eat it?

          Comment


          • JCBBQ
            JCBBQ commented
            Editing a comment
            Yes! Use less cheese.

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes

        Spotlight

        These are not paid ads, they are a curated selection of products we love.

        All of the products below have been tested and are highly recommended. Click here to read more about our review process.

        Use Our Links To Help Keep Us Alive

        Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.


        Bring The Heat With Broil King Signet’s Dual Tube Burners

        3 burner gas grill

        The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.


        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.


        The Cool Kettle With The Hinged Hood We Always Wanted


        It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make their 22″ Pro Cart a great alternative! Click here for more about what makes this grill special.