These pics are an adult pizza for when the kids were napping, the oven on my deck and a cheese pizza for the daycare.
First blush, we are very happy with the results. We need to figure out how not to burn the crust. I like some burn, but the adult pizza was a bit much. We look forward to eating and learning.
My daughter and a friend are coming over Sunday to watch the super bowl and we plan to make several pizzas.
Again, thank you all for your help. I know I asked a lot of questions.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Looks good! What were your times&temp(s)? Also, your crust recipe? With a few tweaks, you should be able to get your crust and toppings to be done at the same time.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Looking good! I just saw that the Ace Hardware around the corner where I get propane and charcoal has the Gozney ovens on display. I'll be looking closer...
On the burning - you need your crust recipe to match the temperature you are baking at. The pizza crust that cooks fine at 500-600 does not always fare well at 900 degrees.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Nicely done Mike. They look great for the first time. Richard Chrz has been helping me out, and let me tell you he knows what he’s talking about. He won’t admit it but he knows what he’s doing.
I’m sure he’ll chime in and give you a couple of pointers.
One of the many tips he gave me was, for NY style, get the oven up to around 700* and as soon as you launch the pie turn it off. Let it cook for a couple of minutes before touching it. Then start to turn it once the crust has set. Then turn it back on and keep the flame fairly low to finish cooking the top. And keep a close eye on things. They happen fast with the oven on.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
Love it, great looking bake, looking forward to more!
That’s an awesome pizza making machine you have there. One thing with pizza ovens, is taking the time building up enough heat in the stone first and foremost. I start my oven 45 -60 minutes prior to launching. You don’t want to lose the energy built into a stone when you launch your pizza. When you launch shut your fire off, let the dough bake in the heat built up in the stone, when you see the dough release from the the stone, you can start the oven back up and start turning it, get a turning peel, and a brush. They will make your life so much easier!
Also, speaking of doming, take all the little parts you can and wipe down everything inside, and behind the little vent etc for soot, it really builds up quickly, watch for sharp edges when cleaning.
Mike My apologies, I missed you asking about brush.
I have this one... I do not have the scraper end attached, I am not a fan of that on my pizza stone, so i never attached it.
Sometimes I wish the bristle length was shorter, just to fit in and out of the oven opening better, but i use it and have no real complaints, and see no reason to replace it with another.
Started smoking in Aug 2025. First smoker is a Weber Searwood. I purchased a ThermoWorks Smoke to get a more accurate temperature and the pro-series needle probe. I also have a Weber grilling basket, Weber grill brush, and the Grillart steambrush. I've tried all sorts of pellets and wood flavors and my family mainly likes the Traeger signature blend. I have a meat injector and shears for poultry.
I also recently purchased a new 2010 used Weber Kettle Performer. Just got a cover for it. I bought the ThermoWorks RFX with 1 wireless probe, the SnS and DnG to spruce up the grill. I have not cooked on it yet. I cut a hole and installed the ThermoWorks billows. I did buy 4 bags of the B&B charcoal briquettes.
All my cooking has been on the Searwood. I absolutely love cooking Pork Shoulder, chicken wings, chicken breasts and steak. I won first place in my church chili cookoff (I bragged to everyone about it) and I really enjoyed the chili (and I don't really like chili). I really enjoyed Moink balls. I like cooking ribs, chicken breasts, and chicken legs with white sauce.
I look forward to cooking pork burnt ends, smoked turkey for Thanksgiving, and maybe even a brisket.
I'm still trying to determine rubs my wife will really enjoy. I love the rubs from the website, but my wife just wants some rubs that will bring out the meat flavor so she can taste the meat. I'm seeking simple rubs for chicken breasts and steaks.
I love soda and especially Dr. Pepper. I don't drink alcohol.
I live near Boise, ID. I've been married for 25 years and I have 5 kids. I'm a second career dentist.
I look forward to using all of your advice in practice this Sunday for the big game.
**Side note**
Years ago when I was working on the radio the NFL let their ego get the best of them...again. They told all media that you could not use "Super Bowl" in your commercials unless it was an approved sponsor of the NFL. So everyone used "The Big Game." So they thought, no you can't do that! We are going to get The Big Game banned as well. Of course that made them look rather bad and they backed off. As they say, absolute power, absolutely corrupts. And it certainly hasn't gotten any better.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Understanding your weather conditions I say excellent results from your first few attempts. I’ve been experimenting with my new pizza oven in mid 20-30 degree weather with a generous helping of wind gusts. Can’t wait to see your results when Spring comes around.
I’m gonna be making a couple of pies Saturday night in my Ooni. I expect temps to be in the lower single digits with feel like temps of -10 to-15* 🥶
Think I’ll need to preheat a little bit longer than I’ve been doing.
My advice, just from my limited experience is definitely to pre heat a little longer. I have been talking with another Scorpio pizza oven owner who lives in Crested Butte Colorado and he has cooked pies at 9,000 feet, in 5 degree weather this Winter, and they were beautiful. I do like the door on the Scorpios.
Here is another we just did yesterday. White sauce with spinach, bacon, caramelized onion, mushrooms and mozzarella and romano cheese. I'm probably leaving out one or two other ingredients.
It was good, the weakest link was the white sauce. My wife has now found a new one to try the next go around.
Was it a flavor thing? There was a pizza place near my old house that made a killer mushroom and caramelized onion with white sauce. I was able to replicate it by doing a bechamel and loading it with garlic powder, a little extra salt and some fresh minced garlic for good measure. Delicious. Plan to stay in that night.
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