Papa Murphy's on a Kamado

[JakeT]

Anyone done it? Tips? Tricks? Just got home with a couple pizzas and was thinking of giving it a shot. I've got a pizza stone too.

[customtrim]

Don't know what it is

[RonB]

I'm guessing that Poppa Murphy's is a brand of frozen pizza. If that's the case, you can do them on the kamado. Preheat the stone and cook at the recommended temp.

[jfmorris]

No - Papa Murphy’s is not frozen, it’s fresh made pizza but you take it home and bake it. Crust is usually thin - I think you bake it on a disposable sheet that it comes on. As long as heat is similar to the oven and indirect, it should be good on the grill I think.

[FireMan]

Papa Murphy’s has 3 crusts, thin, regular & a Chicago style. About 5 years ago they went big in promoting cookin their pizzas on the grill. Don’t hear of it anymore. I’m going to guess cuz most burger & hot dog people don’t know what they’re doing. They recommend cookin at 425 12 to 18 min. They make some pretty good pizza. It would be interesting since us’ns know how to control the heat what the outcome would be. Go for it & let us know.
As jfmorris said, it is fresh made to order. Take home & bake.

[JakeT]

Yeah I've got two standard crust pizzas, seeing as I got these out of convenience, I don't even feel like transferring off of the wax cardboard it came on...I'll throw 'er on at the recommended temp and monitor for cheese and crust doneness... Like I said...we shall see!

[JakeT]

Yeah it's a "take 'n' bake" pizza, maybe it's more of a west coast thing I'm not sure. I'll give it a whirl we'll see what happens I suppose.

[jfmorris]

It’s around town here in Alabama, so definitely not west coast...

[JakeT]

jfmorris nice, I just wasn't sure based on the first two responses.

[IowaGirl]

We have 'em in Iowa too. Tip -- If you ask, they will double-wrap the pizza for you, so you can freeze it.

[FireMan]

It’s been here in Wisconsin for about 15 - 16 years. It got its start in Washington, state of. Pretty good business plan & good products. Some really interesting recipes/combos.

[realdocBBQ]

I'd try cooking it on a preheated pizza stone on the Kamodo. I bet it would come out pretty decent. Certainly not any worse than in the oven.

[BloomHybrid]

I've done a Pappa Murphy's on the grill before, I just left it on the plate it comes on and threw that on the stone, it came out good . Especially if you have the this crust

[JakeT]

Grill almost pre heated...just about to throw one on!

[lonnie mac]

Wow! Never heard of this! Guess I need to get out of Bacliff. Sounds fun!

[h12mike]

I cook papa murphy's on my Big Green Egg all the time at 425°. I make sure the pizza stone is preheated and after 10 minutes remove the pizza from their tray and place on pizza stone and cook about another 6 minutes.

[HorseDoctor]

Exactly what I do h12mike! Works well. I like their "Gourmet Vegetarian Delite", of course dressed up with some pork (bacon, pepperoni, prosciutto, coppa...) and an extra layer of mozzarella. It's a thin crust, white sauce pizza that is a nice break from tomato sauced versions.

[FireMan]

So’s HorseDoctor, you make it a “Meat Lovers Vegetarian Delight? Never thought of that one.

[HorseDoctor]

Nothing wring with "vegetarian" that a little well processed pork can'y fix...

[Mr. Bones]

Papa Murphy's Rocks! Great value, fresh, quality ingredients!
We've got 2 here in town, they mail out coupons alla th time.
I'll haveta try em outdoors.
(Perfect excuse to git a pizza stone, eh?)

[RonB]

Here is a link to the "original" Baking Steel:

http://www.bakingsteel.com/

[Mr. Bones]

Oh, I'd haveta reckon I could come up with some cold, or hot-rolled plate, purty easy, like, but, lemme ask ya this: how does SS perform, in this role? I might could know where to glom onto some o dat, as well... RonB

P.S.: "Scrounger"? Me?

[RonB]

I haven't used SS for this, but my SS pans seem to do OK. If you have easy access to SS, I'd say take a whack at it.

[W.A.]

When I bought it once, it was stuck to the dang cardboard it comes on. I was pissed and never bought again.

[JakeT]

They turned out awesome! I cooked them at about 550* until the cheese started to brown. I'd definitely do it again. Unfortunately I didn't take any pictures though we were too hungry!!

[OSB]

Good to hear Jake. I've been putting this one off and not sure why. Did you use a pizza stone?