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First Shot at Pizza

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  • Old Glory
    Club Member
    • Feb 2018
    • 838
    • Northshore MA
    • Weber Summit Charcoal Grill
      XL BGE
      DCS Gasser
      Humphrey's Cabinet Smoker
      Weber Performer

      Slow & Sear
      Vortex
      Ceramic Grill Store Reducer Ring
      Woo Rig;
      Adjustable Rig
      BGE Pizza Stone
      FireBoard
      Pit Bull Fan
      Griddle Store Griddle

    First Shot at Pizza

    Hi I've had the Egg for years but haven't tried pizza on it. Well that ended last night. We had a fun time making the pies. My 5 yo son had a blast "spinning" the dough. Cooked at 600 degrees. It came out pretty good but the bottom was slightly burned before the top browned? Was it too hot? I used Whole Foods premade dough. It really rised (sp?) I was surprised how thick the crust was even though we really stretched it out (except my son who just made a lumpy pile...lol). Overall flavor was great but it was a little over done on bottom and under done on top. Any advice? Could it be the dough? It said to cook at 450 in the oven but I thought hotter is better. Thanks!

    Attached Files
  • FireMan
    Charter Member
    • Jul 2015
    • 7620
    • Bottom of Winnebago

    #2
    Your pizza maker has panache! 👍

    Comment

    • Donw
      Club Member
      • Jul 2017
      • 2977

      #3
      Those are good looking pizzas. The premade dough might have been produced for lower cooking temperatures, but you can easily make your own that will work even better at higher temps. Serious Eats and the New York Times food section have some good recipes. I also recommend Ken Forkish’s “Elements of Pizza” book in which he has many good recipes for dough suitable for the 500-600 degree range.

      Comment

      • WVsmoke
        Club Member
        • Jun 2018
        • 70
        • Smoke WV
          Kamada/Gaser

        #4
        I do pizza on our ceramic grill at temps anywhere from 500-650F for 6-8 minutes without issue. I set up the grill for indirect zone cooking and heat soak my pizza stone when I light the grill. Different dough recipes made no difference. Go luck with your next attempt.

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 12572
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #5
          It's always fun when the kids want to help.

          If your pies are burning on the bottom, you need to raise the pie off the stone before that happens. You could either put a pizza screen under the pie when the bottom is brown, or use a raised shelf to move the pie higher in the dome once the bottom is right. It might take a few tries to get the timing right.

          Comment

          • HawkerXP
            Club Member
            • Jul 2016
            • 5355
            • Virginia
            • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
              Thermopops
              Dot and Chef Alarm with probes
              Slo n Sear
              Cold beer

            #6
            They look great and fun to make!

            Comment

            • EdF
              EdF
              Club Member
              • Jul 2016
              • 3201
              • Atlantic Highlands, NJ
              • Uuni Pro (new kid in town)
                Karubeque C-60
                Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
                TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
                Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
                Thermapen
                Thermapen Air
                ThermaQ (or its predecessor)
                Thermoworks Hi temp IR
                BBQ Dragon & Chimney of Insanity
                Various other stuff

              #7
              I use the plate setter under the grid, followed by a grid extender to get higher into the dome, then the stone. Preheat the stone, but cover it loosely with foil. Then yank out the foil as you are about to put the pie on it. All of this helps equalize the top and bottom heat. Keep your toppings light. Precook any that take a while to cook to where you want them. All of the advice above is good!

              And then there's the Internuts Encyclopedia of Pizza: https://www.pizzamaking.com/

              Comment

              • Pfunk1977
                Former Member
                • May 2018
                • 38
                • Joliet, IL

                #8
                Looked good, I am sure it still tasted great! I am actually trying pizza for my first time on my Primo so wish me luck, lol.

                Comment

                • allsid
                  AmazingRibs.com's Head Fire Starter
                  • Apr 2017
                  • 351
                  • Missoula, Montana USA
                  • Check me out on Instagram:
                    @GrillingMontana

                  #9
                  Try a setup like this-

                  Click image for larger version

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                  Comment


                  • EdF
                    EdF commented
                    Editing a comment
                    That would work!
                • JGo37
                  Club Member
                  • Apr 2018
                  • 1558
                  • the LOU
                  • Cookers:

                    22" Blackstone Griddle, with stand & hood
                    CharGriller Portable Firebox - so modified you'll BLOL
                    Kitchenaid #810 Charcoal Grill - highly modified
                    Weber BI-code Black Performer w/Igniter
                    Weber DE-code Red Limited - 'Lucille'

                    Accessories:

                    Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
                    BBQ Dragon kettle shelves - 2
                    Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
                    Fyre Dragon Kettle Ribbin' Ring
                    Fyre Dragon Kettle 2-Zone Smokin' Sheet
                    OneGrill Rotisserie for the Kitchenaid
                    Smokenator
                    Smoking Tubes: 2x12" & 1x6"
                    SnS
                    Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

                    My Helpers:

                    Anova 900W Sous Vide Cooker w/Radios
                    Instant Pot 6Q Duo
                    Nesco Tabletop Roaster
                    & the PIT!

                  #10
                  You've got some great advice above, and it just takes a couple times to figure things out. Dough and toppings thickness are significant variables that affect the cook. Try to keep those two constants until you get consistent results, then changing things up will be easier.

                  Comment

                  • texastweeter
                    Club Member
                    • Jul 2017
                    • 2880
                    • Republic of Texas

                    #11
                    My italia gets up over 1,200°. But i onlu use it that hot for NY style or italuan style crusts. The rest get 400-600°. Took me almost a year to turn out decent pies, but they have gotten markedly better with practice. Sunday I will be making a Detroit style at my kids request. Maybe try adding the pizza at a cooler temperature, and then increasing. Tgat way the stone which is actually cooking from conduction is cooler, and the radient heat is higher. Try moving that number around until the top and bottom finish close together. In my oven, i can raise the puzza on the peel to the top to brown the cheese if the crust finishes first.

                    Comment

                    • Old Glory
                      Club Member
                      • Feb 2018
                      • 838
                      • Northshore MA
                      • Weber Summit Charcoal Grill
                        XL BGE
                        DCS Gasser
                        Humphrey's Cabinet Smoker
                        Weber Performer

                        Slow & Sear
                        Vortex
                        Ceramic Grill Store Reducer Ring
                        Woo Rig;
                        Adjustable Rig
                        BGE Pizza Stone
                        FireBoard
                        Pit Bull Fan
                        Griddle Store Griddle

                      #12
                      Thanks for all the tips. They did taste great. Just uneven with the bottoms cooking faster. My setup was plate setter feet up with the grill then the Stone on top of that. Stone was just higher then the felt.

                      I will try raising with bricks next time.

                      Comment

                      • N227GB
                        Club Member
                        • Feb 2018
                        • 326
                        • Fort Myers, FL
                        • ...

                        #13
                        Originally posted by Old Glory View Post
                        It came out pretty good but the bottom was slightly burned before the top browned? Was it too hot? I used Whole Foods premade dough. It really rised (sp?) I was surprised how thick the crust was even though we really stretched it out (except my son who just made a lumpy pile...lol). Overall flavor was great but it was a little over done on bottom and under done on top. Any advice? Could it be the dough?
                        Raichlen's Barbecue Bible from 20 years ago has a great basic dough recipe. Here's a link to an almost identical one — the combination of white cornmeal and whole wheat flour makes for wonderfully unique crust texture and flavor. Plus it's designed from the outset for the grill. The extra dough stores well in the freezer.

                        For toppings I would cut whole tomatoes in leghtwise slices, season with Kosher salt, brush with olive oil and chargrill them. Add pepper to season, Fontina and romano cheese rounds it out along with the addition of fresh basil. The simple ingredients allowed the crust to stand out. I always made it on my Weber gassers. Never had anything like it anywhere in the world.

                        Comment


                        • N227GB
                          N227GB commented
                          Editing a comment
                          I tested the link I posted and get a "database error." The blog author wants to share seeing all the social media buttons on the page, so I don't think something is preventing linkbacks. I'll look into this again tomorrow.

                        • N227GB
                          N227GB commented
                          Editing a comment
                          Link is working now.
                      • Pfunk1977
                        Former Member
                        • May 2018
                        • 38
                        • Joliet, IL

                        #14
                        Smoked BBQ Chicken Pizza on Primo
                        Attached Files

                        Comment


                        • Old Glory
                          Old Glory commented
                          Editing a comment
                          WOW looks amazing!

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                      Meat-Up in Memphis 2021

                      Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
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