More luck than sense pizza

[Jerod Broussard]

Thanks to those with pizza threads. Nothing maxes the dome thermo like B & B briquettes. Store-bought pizza crust I ain't messin with no dough. It actually came out crispy.

[Jerod Broussard]

Second pie.

[Juddlight]

Done a few pizza's....love that stuff 😋

[HawkerXP]

Nice size pizza on that big old grill!

[RonB]

That's a nice looking pie. How did it taste? Did you buy a crust or dough and stretch it out yourself?

It could have used more pepperoni - I can still see cheese. LOL

Second pie looks extra crispy.

[Jerod Broussard]

Store bought everything. Yeah, good thing I stopped eating the first one long enough to check on the second.

[fuzzydaddy]

Great pie. Now I'm craving pizza.

[Jerod Broussard]

I threw a handful of apply wood chips for initial smoke flavour that would go to the centre of the pie. (trying out my old english spelling).

[Thunder77]

Good on ya! That is some craveworthy pizza!

[SlushDeezey]

Nice! Do you deliver?

[Jerod Broussard]

Delivered to 7 different mouths. Maybe next vacation I can do my own dough.

[jharner]

I cheat and stop by Papa Murphy's. Looks like you are enjoying that Weber.

[Jerod Broussard]

We got a Little Caesar's coming to town soon.

[jharner]

We have a Little Caesar's here but the pizza is already cooked. Papa Murphy's is only carry out uncooked pizza.

[Dr ROK]

Curious as to why the bricks between the SnS and the pie? I used two bricks, but I put them under my stone to elevate the pizza into the dome.

[Jerod Broussard]

To block the heat coming right out of the SnS from torching that side of the pizza. Meathead recommended on one of those threads.

[Dr ROK]

The direct heat coming off the SnS was the only thing that generated a nice char on the top of my pizza when I did mine. I did have to rotate it though or one side would have been too charred.

[Koy Schoppe]

Nice looking pie!

[Jerod Broussard]

Yeah, I kept going back to your thread, running outside, running back inside, etc...

[Koy Schoppe]

Well glad I could finally help you! I have used so many of your threads as guides for PBC this and thats. I think pizza will have to be on my cook list this weekend. Might throw some SV pulled pork on it! Oooohhhh.... wonder if I could SV a whole pizza

[Jerod Broussard]

I see the pizza being a sticky situation...

[Kevin Fuess]

Has anyone tried using a GrillGrate turned upside down for pizza?

[Dr ROK]

My pellet pizza oven (Unni) has a solid aluminum slab for the floor, but haven't tried grill grates on the kettle.

[Huskee]

That first one looks gorgeous Jerod. The second's a little too done for my taste, but you nailed the first one if you ask me. My wife on the other hand likes the cheese well done and brown and all that.

[Jerod Broussard]

The edges on the second were over done. I think the first could have went a tad longer. But it was gooooood as is.

[Spinaker]

Looks great Jerod. I like it a little more on the crispy done side of things.

[Jerod Broussard]

Me too. Growing up all I ate was thin and crispy. But I can handle some pan or hand tosses, occasionally.

[MX5]

update

Has anyone tried using a GrillGrate turned upside down for pizza?

yes, I do it all of the time ....works great!!!