Well this is motivating me to pull the Kettle Pizza Oven out. I'm not sure I have any dough. No time to make it, so store bought will have to do. Friday night pizza! I hope.
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Club Member
- Apr 2018
- 6715
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
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Club Member
- Jul 2017
- 1408
- Southeast Illinois
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Cookers I have:
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
a medium thick crust with a thin layer of fresh tomato sauce, Itialian Sausage, whole mozzarella cheese, caramelized onions and a good amount of fresh basil and oregano. Now the wheels come off..........we like a little sweetness on our pies so we add a good sprinkle of brown sugar across the top, love it on the outer edges of the crust!!
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If I’m making pizza at home, I use the ‘less is more’ philosophy so typically tomato sauce, grated Parmesan, sausage, mozzarella and basil. Sometimes I’ll add onions.
if I’m buying takeout, I’ll eat a garbage pizza any day. I also like Hawaiian pizza with a white sauce, like garlic-Parmesan or Alfredo, and roasted red peppers, onions, ham and pineapple on top.
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