Hard to Beat Pizza Night!

Groundhog66 · Sep 19, 2016

Last night was pizza night, it had been a while...these were delicious.

As always, all ingredients (sans the red jalapenos, they were fresh from the neighbors garden) were acquired at Trader Joe's, my one stop pizza shop.

Prosciutto & Arugula, and a Sausage/Pepperoni/Mushroom & Red Jalapeno.

650 degrees on the LG BGE for 8 minutes, probably about 15 seconds too long this time...but I tend to like mine a bit over anyway.

The crust was perfect, crispy, moist, with a nice chew.

SGH · Sep 19, 2016

Fine looking pizza for sure:thumb:

fleihr · Sep 19, 2016

wow that looks great

Smoking Piney · Sep 19, 2016

Great looking pies! :thumb:

thirtydaZe · Sep 19, 2016

cowgirl · Sep 19, 2016

Beautiful pies Tim!

Big-Joe · Sep 19, 2016

Looks great

KevinJ · Sep 19, 2016

For some reason I have a craving for pizza right now. :noidea:

Tat-que · Sep 19, 2016

They were delish thanks again!

Moose · Sep 19, 2016

Fine looking pies, Tim! I think next time we make pizza, I'll do a prosciutto pie.

We used to use TJ's dough fairly regularly, then we found one we like quite a bit better at Von's - it's made by Primo Taglio, and can be found in the section where they have the premade pizzas. I'd be curious to know how you like it if you give it a try.

chrisbruin · Sep 19, 2016

Wow

Very nice! How did you get the crust so cooked? I have a primo and the top never quite browns the way I like. I have been playing with the warmer in my Shirley and its getting better.

Bigr314 · Sep 19, 2016

looks great. thats how I like my crust. That is why it is called a CRUST. The pizza chains never cook the crust long enough. Nice job.

BillN · Sep 19, 2016

The pies look amazing and I'm guessing tasted even better.

Groundhog66 · Sep 19, 2016

Thank you all for the positive feedback, it is much appreciated.

Moose said:
Fine looking pies, Tim! I think next time we make pizza, I'll do a prosciutto pie.

We used to use TJ's dough fairly regularly, then we found one we like quite a bit better at Von's - it's made by Primo Taglio, and can be found in the section where they have the premade pizzas. I'd be curious to know how you like it if you give it a try.

I love the saltiness of the prosciutto, and the peppery addition of the arugula is a home run IMO. I typically dress the arugula very lightly with EVOO/lemon/cracked pepper, but it was requested that we leave it nekkid...and I'm okay with that too.

I'll definitely have a look to see if I can find that dough, thank you for the tip.

chrisbruin said:
Very nice! How did you get the crust so cooked? I have a primo and the top never quite browns the way I like. I have been playing with the warmer in my Shirley and its getting better.

650 degrees, and preheated for an hour of so. I don't get it all the way up to temp, but usually run it at around 450, then ramp it up when I'm ready. Like I previously mentioned, I like my pizza a bit darker on top too.

Bigr314 said:
looks great. thats how I like my crust. That is why it is called a CRUST. The pizza chains never cook the crust long enough. Nice job.

Agreed, pizza chains never get it right IMO. I'm sure there may be one out there, but I have yet to encounter it.

jsperk · Sep 19, 2016

Wow that combo of toppings had to awesome. It looks killer. Great job.

Irrivirsible · Sep 19, 2016

Nice looking pies

CT-Mike · Sep 19, 2016

Can't get much better than that.

smoke ninja · Sep 19, 2016

Excellent Tim.

Id be happy to get my pizza game even near yours.

LYU370 · Sep 20, 2016

Groundhog66 said:
As always, all ingredients (sans the red jalapenos, they were fresh from the neighbors garden) were acquired at Trader Joe's, my one stop pizza shop.

Just curious, how many/how large pies can you get out of a package of Trader Joe's dough? May have to pick one up to try out.

Groundhog66 · Sep 20, 2016

smoke ninja said:
Excellent Tim.

Id be happy to get my pizza game even near yours.

Thank you...What type of cooker do you use?

LYU370 said:
Just curious, how many/how large pies can you get out of a package of Trader Joe's dough? May have to pick one up to try out.

I typically half the dough, and use 12 " screens. This batch I just kept whole, and used a 14".

Hard to Beat Pizza Night!

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Babbling Farker

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Babbling Farker

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