My First run of Pizzas. I used the dough recipe Provided by GMG with the Oven Kit.The portions were perfect for two 13†Pizzas. I made one batch with a full packet of rapid rise yeast for a thick crust, and one batch with 1tsp rapid rise yeast for a thinner crust. The crusts Both had good flavor and texture. I set the grill @ 350* resulting in a stone temperature around 700* my first two Pizzas were over cooked. I turned the temperature down to 300* and the stone was around 575*. My third and fourth Pizzas were cooked better but there was a residual burnt taste from the stone. I will probably make the pizzas 12†next time so they are easier to turn. As with anything it will take trial & error to get it right.
This one didn’t slide in all the way at first, I need to make them a little smaller.
Burnt Pizza #1
Not quite as burnt Pizza #2
John "JR"
Minnesota/ United States of America
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After having some of Skip 's pizza off of his BGE, I might have to take a stab at this on my new BGE. I also really like the pizza specific ovens that are coming out too. Although, building a brick pizza oven would be awesome, as well. So many choices.
Just like anything else, there is a learning curve, my friend. You will be a master before you know it. We have quite a few folks in here that can probably help out. I would like to learn as well.
Thank you!!! Got my GMG with pizza oven on Friday, but I confess, I'm still playing with the Grilla. Your experience should help me when I fire it up (maybe tonight!).
I think starting cooler would have been better. I got hung up on a stone temp of 700*. Next time I am going to star cooler, I can always keep it on longer.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Good job Scott. Maybe try putting the pizzas in the oven before the stone gets too high - maybe around 500*. That should give you time to get the top the way you want it before the bottom burns.
When you build the pizza on the hot stone, you are just cooking the pie on the bottom only. That is not helping. I suggest building the pie on a peel or on a cookie sheet - use parchment and it will easily slide onto the stone. Then immediately put the stone in the oven.
Okay, I had a fail last night, actually 3 of them. The DB controller failed during cooking process three times. I bought this just to use the pizza oven, I don't intend to use it for other grilling purposes. I don't believe I set the pizza oven up incorrectly. The fire lit and was on it's way up to temp on the 2nd fail. I know I'm going to have to work on my peel skills. Ended up finishing pizza on the Grilla (still have no oven!). Mediocre results, but nice smoke flavor.
Not unusual for me to let the hopper go empty at a contest! Pirate Scott, those B&B pellets are the same as BBQr's Delight. I hope you like our product!
Got wood peel yesterday, so I tried again with the GMG pizza oven. I filled the hopper with pellets (tried disabling the sensor with duck tape -- didn't work!) and set the temp for 350.
Pizza came off the peel beautifully with the corn meal on for a roller. BUT, I burnt the bottom. Not inedible, but close! What temp do you set your grill for Pirate Scott? Have you cooked pizza starting cold?
Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
I have done a lot of pizza on the BGE, then got a true refractory wood burning oven. As others have mentioned, it’s very difficult to get enough heat from above, and not over heat the stone. In the BGE, getting the stone as high as possible is the best approach. With your set up, maybe lift the oven somewhat with another diffuser, so it’s not so close to flame and get over heated. In addition, make extremely thin crust as to cook quickly.
Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
Another tip to get better browning on the crust at lower stone temps, is use a little diastatic malt powder to your dough recipe. You can find on Amazon or King Aurther site.
I have had great success with GMG pizza oven on the Daniel Boone. I set the grill at 335 and the stone is in the 650 Degree range. I cook with the lid closed and open to turn my pies. I have only made thin crust as that is my personal favourite. Make sure not to overload the toppings. I find its important to let everything come back to temp between pies, doesn't take long and yes it goes through the pellets. I do occasionally have to lift the pizza off the stone with my peel and hold it elevated for 30 to 40 seconds to finish cooking the toppings but that is the exception not the rule and usually happens when you don't wait for temperature recovery between pies.
I don't have the pizza oven. What I do is get the stone temp where I want it and drop the pizza on from a peel. Get yourself a good pizza screen that you can put under the pizza when necessary to buy time for the top to finish.
I've been playing around with cooking my pizzas on parchment paper on the stone. I've done this both on the grill and in the oven. I build the pizza on parchment, slide it onto the hot stone using a peel (Try to keep the stone around 550). When there is about 2-3 minutes left of cook time, I slide the pizza off the parchment to firm up the crust. Still working on the perfect timing, but I've been getting pretty good results. Here's a photo of the last pizza I made, it's BBQ Chicken.
Last edited by DoubleUpOrQuit; February 28, 2018, 12:16 PM.
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