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.
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Pizza on primo
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Club Member
- Jan 2016
- 2539
- Chilltown, USA
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Primo Oval XL Ceramic Cooker
Pit Barrel Cooker
2x Mavrick 732
Therma Pen Orange
Favorite Bourbon Blanton's
SF Giants
MCS wish list - Lone Star Grillz off set
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!!
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Great link, trying this on friday.
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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...😳
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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.
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Founding Member
- Jul 2014
- 5608
- Blue Earth, Minnesota
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LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Nice Micahchaney ! Pizza on a kamado is wonderful IMO. Just keep at it until you get "your desired" results! Good job.
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