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Grilled pizza with spinach, basil, feta, and prosciutto
freaking tasty too.

Time for a little fire roasted pie action here. Sauce was olive oil, tomatoes, oregano, garlic and salt and pepper. Smoked over apple wood @ 650F for 6 minutes...

I think this is my first food post.

I guess this is a mediterannean pizza. The dough is from the Zymurgy Spent Grains guide from a few months back.

I made a bunch of dough a while ago and froze it. The beer in the first pic is from the same grains that are in the dough.

Looks really good.

Looking good ladies

Pie looks great Tim. I have dough in the fridge I just made up for tomorrows pie myself.

Looks like the stone I have that I got from wally Mart 4 or 5 years ago. Mine split and I still use it.

Pep & Cheese

Homemade veggie pizza. Brushetta base, grilled yellow peppers, mushrooms, grape tomatoes, with goat cheese and fresh basil. On naan bread. Topped with basamic vinegar glaze. Baked with my stone.

BBQ pork pizza, homemade bacon, pickles, capers. Yes, I used BBQ sauce. It was an experiment and it was fucking awesome. The capers did nothing but the pickles (homemade too) were great!
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All this talk about pizza. Thai curry chicken. This is why you cook for leftovers! Sweet and spicy sauce on 3/4, red curry sauce for the rest.
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It was in the kamado for less than 6 minutes, dial temp started at 550, dropped when I put it in, never got back up to that, vents wide open. Pizza stone on the top rack, no deflector on the bottom.

The bottom of the crust was burned to a crisp. Black. Less then 1mm of burned. To get the top to look like that I had to put it under the broiler for a few minutes.

I had to pick it apart to eat it. Besides the crust bottom it was delicious and I liked the sweet and spicy sauce the best.

I'm thinking that pizza should have it's own thread, maybe the pizza dough one. I might move these posts over eventually....

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Agreed


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RubberToe wrote:It was in the kamado for less than 6 minutes, dial temp started at 550, dropped when I put it in, never got back up to that, vents wide open. Pizza stone on the top rack, no deflector on the bottom.

The bottom of the crust was burned to a crisp. Black. Less then 1mm of burned. To get the top to look like that I had to put it under the broiler for a few minutes.

I had to pick it apart to eat it. Besides the crust bottom it was delicious and I liked the sweet and spicy sauce the best.

I think you'll want to lower your cook temp to about 450 F perhaps, OR increase the hydration rate of your dough by quite a lot. The other thing is, I always use a double layer of heat deflection so the stone isn't taking the brunt of the infrared heat, in other words your stone may have been way hotter than the 550 F. I use ceramic heat deflector plates under the stone, firebricks work well too. It's also important to give the entire cooker plenty of preheat time to get a good even refractory heat in the dome, I'll let the Primo stabilize for at least a solid hour before attempting a pie cook.

I do pretty much the same as Nash recommended. I remove all the grates from my Kamado and use a Kamado Joe heat deflector in the top position with my pizza stone sitting on top of that (my stone has a ridge on the bottom that elevates it a bit). I cook around 450-500 and end up with a nice crispy crust and well melted cheese pretty much every time. Took lots of experimenting to find the best setup that worked for me though.

I have the same setup as Jeff and seems to work out well. Although I usually have mine fired up in around 30 min or less.


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Thanks guys, I think I'll use my fire bricks on the lower rack for heat deflection next time and give it some time to equalize.

My honey whole wheat pizza. Ham and onions on the bottom. Washed down with a few Belgian Blonde. Mmmmmmmm

I think a food thread dedicated to pizza is worthwhile doing. I'm going to gradually move pizza posts over here, other than the dough thread.

Derek that's one mighty fine looking pie!

Thanks Keith. Like most Brewnosers we know that if it's worth doing it's worth overdoing.

I hear ya on that, I really need to get back into creative cooking, I miss the hell out of it.

15" pizza stone on sale at Stokes for $13 right now.

blacktip wrote:15" pizza stone on sale at Stokes for $13 right now.

They work great on the Vision - that's the one I use.

Mine finally cracked in half after my direct heat black crust pizza. I'll probably get another though... Tomorrow.

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