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Indecision Pizza...

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  • FishTalesNC
    Club Member
    • Dec 2017
    • 1019
    • Durham, NC

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    Indecision Pizza...

    ... that’s what my wife called the thing she threw together. Mine and my kiddos was pepperoni, onion, and a tiny bit of bacon I made this morning. Her’s... I dunno, you gotta ask her. Full chimney of Kingsford Professional in the SNS, 20 min each pizza. Not bad. Will do it slightly differently next time, with a few white hot briquettes directly under the pizza pan.
    Attached Files
  • FireMan
    Charter Member
    • Jul 2015
    • 6709
    • Bottom of Winnebago

    #2
    Hey, Indecision’s Pizza, proud sponsor of......... let’s not get in to that right now. Looks great! Is that a steel pan you use. I’m about to try a stone on my kettle. Just wonderin.

    Comment

  • RonB
    Club Member
    • Apr 2016
    • 11051
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #3
    Great lookin' pies.

    Comment

    • Henrik
      Founding Member - Moderator Emeritus
      • Jul 2014
      • 3729
      • Stockholm, Sweden

      #4
      Great photos of some great looking pies! I think you're on the right path, getting some heat directly underneath will help.

      Comment


      • FishTalesNC
        FishTalesNC commented
        Editing a comment
        Thanks Henrik this was the first time making them on the 26” with SNS. I have 2 of those pans, they’ll just fit across the widest point of the kettle but would have overlapped the SNS. Next time I’m going to try with no SNS, piling briquettes up on either side with a sparse single layer directly underneath the pizzas. Might get a better cook AND have both come off at the same time. 👍🏻

      • Henrik
        Henrik commented
        Editing a comment
        Sounds like a plan. I love the SnS myself, but when making pizza on a kettle it is mostly in the way. The trick is to get a lot of hot air around the pizza, and medium heat underneath. That way the top (with toppings) finish about the same time as the pie 'crusts up' underneath.

      • Troutman
        Troutman commented
        Editing a comment
        You know you may want to try the Vortex in an offset position, that may due the job a little better. It pushes air up into the dome and back down over the food more efficiently than an SNS.
    • Thunder77
      Founding Member
      • Jul 2014
      • 2605
      • Halethorpe, MD
      • Weber 22.5" Kettle with SnS Brinkmann 5 burner gasser. Akorn Kamado, and Akorn Jr kamado. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

      #5
      You might also try raising the Pan up into the dome a little bit. Great looking pies!

      Comment

      • Troutman
        Club Member
        • Aug 2017
        • 6513
        • Republic of Texallence

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        #6
        Nice pie, had the same question on the pan, thanks for the link.

        Comment

        • Brewmaster
          Charter Member
          • Oct 2014
          • 539
          • Santa Rosa, CA

          #7
          I use a hover grill to raise my pizza stone and it works out well

          Comment

          • jfmorris
            Club Member
            • Nov 2017
            • 2154
            • Huntsville, Alabama
            • Jim Morris

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            #8
            Ok, this inspires me to try using my Drip 'N Griddle to make a giant half moon shaped pizza. Cook indirect, then spin it around over the SNS briefly at the end to put some more heat on the center of the crust.

            Comment

            • Bogy
              Club Member
              • Mar 2016
              • 348
              • North Central Iowa
              • Weber Genesis E-310
                Original Grilla
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              #9
              That's something from Pampered Chef I had not seen before. They evidently added that since the last time we bought from them. I have two stones from Pampered Chef, well used. I have a pellet grill, so it's doing indirect heat/convection naturally. Get it up to about 540, let the stone heat for an hour, and then drop the pizza on it. 5 or 6 minutes later, it's pizza.

              Click image for larger version

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              Comment


              • FishTalesNC
                FishTalesNC commented
                Editing a comment
                My best friend's sister deals Pampered Chef stuff, which is how I ever found that thing. Truth be told its my utter lack of skills in moving a raw pizza from a peel onto a stone that led me to buy it. I can't get the darn thing off in one piece without putting a lot of flour or corn starch underneath, and my wife & kid both really dislike the taste. This pan requires no shuffling!
            • Bogy
              Club Member
              • Mar 2016
              • 348
              • North Central Iowa
              • Weber Genesis E-310
                Original Grilla
                Smokey Joe® Charcoal Grill 14"
                Thermoworks Smoke Thermometer with gateway
                2 iGrillminis - from before they were Weber.

              #10
              FishTalesNC I totally missed for several years the direction that said to heat the stone up before putting the pizza on. Put it on a cold stone, put it in the oven. Raw bottom. I had the same problem you do. Next, I put the crust on the hot stone for just a couple of minutes, then took it off, and put all the toppings on, put it back in, not bad, but the bottom often was overdone. Then I found a 2 piece pizza peel, where I build the pizza on the two halves of the peel, with a dusting of flour, and then I can place it on the stone. I take it off with a regular peel. I don't remember where I got the thing. I need to go home very soon, it's time for my next step in dinner tonight. I'll look at it and see if I can find a name. I don't have to use an overabundance of flour, and it works the best I've found so far.

              Comment


              • Bogy
                Bogy commented
                Editing a comment
                That's what I was afraid of. It's Pampered Chef (that was what I thought, but wanted to check), but looking at the PC website, they evidently don't sell the two piece peel anymore. They also don't sell the plain, flat pizza stone like the 2 I have. They do sell a "Rockcrock" stone for grilling that sells for $80. $35 for the regular stone. I'll keep using mine till they break.

              • Bogy
                Bogy commented
                Editing a comment
                But you can find them on Ebay. https://www.ebay.ca/sch/i.html?_nkw=...hef+lift+serve
                It's a "Pizza Lifter"

              • FishTalesNC
                FishTalesNC commented
                Editing a comment
                That's interesting and definitely looks like it would solve my issue, thanks for checking Bogy

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