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Old 11-10-2013, 08:54 PM   #1
peeps
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Default Earl's Inaugural Wood Fired Pizza

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.
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Old 11-10-2013, 08:57 PM   #2
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That looks like some good pizza.
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Old 11-10-2013, 09:00 PM   #3
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The more even spread would be more important then the lower temp. The best pizzas in NY are done very very hot.
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Old 11-10-2013, 09:02 PM   #4
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Nice! - You roll like we do!
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Old 11-10-2013, 09:11 PM   #5
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That looks right proper, 'yalls know how to cook a pizza

were you going for that shape?
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Old 11-10-2013, 09:13 PM   #6
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Great lookin' pizza Peeps!
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Old 11-10-2013, 09:16 PM   #7
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Quote:
Originally Posted by landarc View Post
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.
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Old 11-10-2013, 09:39 PM   #8
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Now that looks really good.

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Old 11-10-2013, 09:55 PM   #9
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Looks great! Excellent first attempt! Earl rules
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Old 11-10-2013, 09:59 PM   #10
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I'd hit a big ole slice of that!
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Old 11-10-2013, 10:10 PM   #11
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Thats a slice I wouldnt mind paying for!!! Looks like earl should cook pizza more often
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Old 11-10-2013, 10:11 PM   #12
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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.
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Old 11-10-2013, 10:13 PM   #13
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Quote:
Originally Posted by The Smoking Pig View Post
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...

Quote:
Originally Posted by shawnmcchesney12 View Post
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 ;)
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- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
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Old 11-10-2013, 10:14 PM   #14
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Quote:
Originally Posted by 16Adams View Post
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 ;)
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- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

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Old 11-10-2013, 10:45 PM   #15
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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
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