Earl's Inaugural Wood Fired Pizza

peeps · Nov 10, 2013

Got a pizza stone as an anniversary gift a couple weeks ago and tried it out for the first time tonight.

Crust was a Pillsbury Artisan Crust topped with a commercial tomato basil sauce, turkey pepperoni, orange bell peppers, black olives and a pizza blend cheese. We went simple and basic on everything since this was a first attempt to keep the variables to a minimum.

I cooked the pizza on the firebox side of Earl. Not sure what the temp was but it was above the limits of the ET732. Cooking chamber of Earl was up around 420F, so I estimate that I was up over 700F on the firebox side.

One side of the bottom was burnt, the side shown was about perfect. I think I need to operate a bit cooler and with a more even spread of coals below...

Suggestions are welcome, as well.

jbuntingsr · Nov 10, 2013

That looks like some good pizza.

The Smoking Pig · Nov 10, 2013

The more even spread would be more important then the lower temp. The best pizzas in NY are done very very hot.

Smoke Dawg · Nov 10, 2013

Nice! - You roll like we do!

landarc · Nov 10, 2013

That looks right proper, 'yalls know how to cook a pizza

were you going for that shape?

cowgirl · Nov 10, 2013

Great lookin' pizza Peeps!

peeps · Nov 10, 2013

landarc said:
That looks right proper, 'yalls know how to cook a pizza

were you going for that shape?

Nope, it just happened and I wasn't gonna bother trying to re-roll it into a better shape.

dinosdeuce · Nov 10, 2013

Now that looks really good.

Dino

Shagdog · Nov 10, 2013

Looks great! Excellent first attempt! Earl rules

BobBrisket · Nov 10, 2013

I'd hit a big ole slice of that!
Bob

shawnmcchesney12 · Nov 10, 2013

Thats a slice I wouldnt mind paying for!!! Looks like earl should cook pizza more often

16Adams · Nov 10, 2013

Hell yes Peeps. I'll take the burnt end pizza. I like everything well done with bark-except steak. I like the non green bell also.

Looks like a fun cook.

peeps · Nov 10, 2013

The Smoking Pig said:
The more even spread would be more important then the lower temp. The best pizzas in NY are done very very hot.

Yeah, I think so...I peaked at the bottom a minute or 2 before I pullled it off but looked at the part that wasn't burnt (or burning), so I let it ride a bit longer...

shawnmcchesney12 said:
Thats a slice I wouldnt mind paying for!!! Looks like earl should cook pizza more often

I agree! He will be doing this on the regular

peeps · Nov 10, 2013

16Adams said:
Hell yes Peeps. I'll take the burnt end pizza. I like everything well done with bark-except steak. I like the non green bell also.

Looks like a fun cook.

We prefer any color bell over green.

It was a great learning experience. I also learned I can get my vertical chamber hot as hell, too

The Smoking Pig · Nov 10, 2013

I also like a grilled pizza occasionally without a pizza stone just on the great adds a different flavor. We grill the dough for a minute then flip it and then put the toppings and sauce on

peeps · Nov 10, 2013

The Smoking Pig said:
I also like a grilled pizza occasionally without a pizza stone just on the great adds a different flavor. We grill the dough for a minute then flip it and then put the toppings and sauce on

A friend on Facebook suggested the same...I will give it another go but with a more even coal bed and/or buy a peel so I can spin it easier. Pending results on the next try, I may try this method in the future.

The Smoking Pig · Nov 10, 2013

I love pizza both ways, the grilling without the stone is a great change up

Diesel Dave · Nov 11, 2013

I can only suggest you send a slice my way :laugh:

Great lookin pie there peeps.

dport7 · Nov 11, 2013

Love pizza, thats a great looking cook right there. The ingredients are just right.
Looks like a successful first attempt.

sliding_billy · Nov 11, 2013

Nice looking pie Peeps.

Earl's Inaugural Wood Fired Pizza

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