cooking a pizza with the lid off?

[viscera912]

I have done one pizza cook in the pbc and wrote up a thread on this forum about it.  After reading posts on the "pizza" sub section of this forum it seems high temp is the name of the game.  So just curious, if heat is the name of the game, why not try cooking a pizza with the lid off and the coal screamin hot?

[teesquare]

It is worth a shot. Not sure what kind of temps at grate level that will yield - but if you try it, please let us know.

[smokeasaurus]

I think the flames are gonna get out of control and you will have burnt crust and uncooked toppings.........but........ya don't know till you try it.....

[tomcrete1]

Have done seasoned potatoes and lasagna with the lid off but I had them in a tin foil pan and they turned out just fine, I think pizza will be ok as long as you have it on a pan, or.. Maybe a pizza stone?  Worth trying, If you don't I'm thinking I will..

[Chief Mac]

I have made pizza on on my PBC twice. Both times on a stone and with the lid closed. First time the dough was not quite done and put it in the kitchen oven to finish. The 2nd time I put the dough on the stone first and gave it about  20 min with the lid on. I removed dough and put on the sauce and all the fixins then returned to the PBC for another 20 -30 min. It was very good and the dough was done through out. Oh yes, I used Pepperoni, Onions , Green Pepper, Black olives and about 10 min before it came off I laid on shredded mozzarella cheese.
CM   

[spuds]

Chief,I do like you,precook the dough before adding goodies.IMO thats the only way to get a well cooked crust unless you are using a high temp style pizza oven.I have a hard time hitting 450F in the oven here,but I can and do get some dialed in crusts.

Im thinking getting around 400F with both rebars out,or possibly cracking lid too should work just fine if you precook the dough like Chief relates.

[tomcrete1]

I have made pizza on on my PBC twice. Both times on a stone and with the lid closed. First time the dough was not quite done and put it in the kitchen oven to finish. The 2nd time I put the dough on the stone first and gave it about  20 min with the lid on. I removed dough and put on the sauce and all the fixins then returned to the PBC for another 20 -30 min. It was very good and the dough was done through out. Oh yes, I used Pepperoni, Onions , Green Pepper, Black olives and about 10 min before it came off I laid on shredded mozzarella cheese.
CM

Sounds awesome!

[viscera912]

something came up on the day i was going to do the pizza cook so i haven't gotten around to it yet.  i think ill try the method of "pre cooking" the dough as that makes perfect sense to me.  ill try my next pizza cook with the lid off and pre cooking the dough.  should have ample time during christmas and will post the results........bad or good!!!

[teesquare]

If you have 'Q mats ( from Amazen Products ) you can par-bake the pizza crust in the PBC - and all of the rising heat will assist you nicely as well and help to evaporation some of the moisture. I like a pizza stone for certain things - but I find that if I can get more air circulation around the pie - I am more likely to not have a "soggy" crust when finished.

YMMV ( Your Mileage May Vary)  - largely dependent on how thin or thick you like your crust.