pizza

I'm thinking of doing a pizza on the WSM. Any advice? Top rack or bottom? Charcoal or wood, or both? Pan or straight onto the grate? (pan with holes?) Lessons learned I can learn before learning them the hard way? Also any good pizza dough recipes greatly appreciated. I have a great...

I cooked this up on my CG Kamado Akorn. First time making the dough with yeast, flour, salt, sugar, water. Found great tutorial here. Kneaded it for 15 min in the kitchen aid mixer. Rested it near the cooker to get heat to rise. The Kamado got nice n hot and then put that mother sucker on...

2 boneless butts indirect with spider and 13" stone 4 racks st louis cut spares Thin crust meatball pie Looking into the 650degree inferno

Doing my first pizza tonight. Trying to branch out a little bit. Any tips or tricks would help out a lot!

Grilled Pizza - YouTube We decided to cook a pizza on the Weber Kettle for our pre-game meal tonight...

We had a coupon for a free package of pizza dough. One is good for a 10-12" pizza so I figured why not combine 2 bags and make a 17" pizza. We went pretty simple with pizza sauce, mozzarella, sausage, and mushrooms and popped it into the XL Egg: Sliced and it was time for dinner: It...

Our Kitchen Aid mixer is broken right now, so we decided to go the easy route and buy some Trader Joe's pizza dough. I've used it in the past, before I really started to get into making pizza, so thought I would give it a whirl and see how I could apply my current pizza making knowledge to get...

After marginal results the other day, I gave pizza another try today. Came out way better and was surprisingly much easier. Thanks to John (R2Egg2Q) for loaning me his Pizza Peel. It made all the difference in the world. I used trader Joe's wheat dough, Pepper Jack cheese and Parmesan to go with...

This weekend I finally put all the parts together and made my frankenweber/little black egg/weber pizza oven. The build was surprisingly easy, except for my kids yelling that I was making too much noise with the power tools. Here is the donor kettle. It was in sorry shape and ready for some...

I did my strom this afternoon . And it failed big time, I used my thin crust recipe that I know by heart and I've screwed it up BIG TIME! Sidenote, it fell apart when putting it on the stone, I've decided to cook it in the oven, "crap, another big mistake" But buy was it FARKING TASTY AS HECK...

Hello everyone. I got a pizza stone about a month ago to put in my WSM. I am going camping this weekend in Delaware and I'm bringing my 22.5" One Touch Weber Grill and I wanted to make a pizza while I was there. Does anyone have any advise on how to use the pizza stone? I was thinking letting...

Found an interesting mod on a 22" kettle turned pizza oven. "Part of what makes this open air culinary spectacle work is the heavily modded Webber 22.5" grill that's been outfitted with fireproof blocks and a domed top comprised of refactory cement and perlite that's been molded in the...

I've been looking at building brick pizza oven (Pompeii style) for a while. While reading the UDS mother lode thread (i'm only up to page 117) I noticed the high temps that are possible with a UDS. Have any Brethern used pizza or quarry stones in a UDS to bake loaves of bread? I've seen a few...

Just a quick thing I have been meaning to do and got to try it tonight. made a couple of margarita pies tonight. Margarita use fresh whole mozz and what i have seen in the past, is that sometimes the breaks down before the crust is finished cooking. So, the obvious fix is to give the crust a...

For all the pizza guys/gals... Naturally Risen, is a short film documenting the rhythm of the process of noted pizzaiola Anthony Mangieri. Anthony owned and operated Una Pizza Napoletana in the East Village of New York City from 2004 until 2009. The film takes a decided non-verbal, intimate...

What's your favorite recipe and why?

I create my own semi-brick oven with the clay tiles and load my pizza's right on em. I make my own dough and sauce. I like including mozzerella, provolone, fontina, pecorino romano. All manner of toppings. Eight minutes in a hot oven and I get good results.