Thought I'd share some photos of the two pies we fired last night.
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Wood Fired Pizzas from last night
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Founding Member
- Jul 2014
- 52
- Port Huron, MI
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Smoker: El cheapo Brinkman(not ideal but it was free)
Thermometer: Maverick ET-733
Fuel: Kingsford blue bag
Favorite Beer: World Wide Stout(Dogfishhead brewery)
Great looking pizzas mike. Now you'd think as many different things as I have done with bison meat pizza topping would have been one of them. Guess I know what kind of pizza I'm making next time.
Thanks for the inspiration.
-Joel
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Absolutely! Just to flesh out the details a little, we make our own ketchup and mustard and use them as a base in lieu of "pizza sauce". Standard Heinz and French's will work just as well. We don't overly sauce, though, enough Ketchup to know it's there, but thinly. Dribble mustard on in dots according to taste.
We brown the ground bison and sautée Vidallia onions  onions go on first (over the sauce), then bison, then the smoked Cheddar. That's it. Simple and quite simply, delicious.
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