Let's Talk BBQ

FORUM SPONSORS => MAK Grills => Topic started by: akjeff on September 23, 2018, 01:52:35 AM

Title: Pizza
Post by: akjeff on September 23, 2018, 01:52:35 AM

We cooked a scratch pizza in the 2 Star today, and turned out pretty good. Crust was a hybrid of local grown/milled barley flour, and regular wheat flour. topped with Muir Glen pizza sauce, Italian sausage, pepperoni, shrooms, black and kalamata olives, fresh mozzarella, and parmesan cheeses. Put the pizza stone on the main rack, set on "grill". Done in about 7 minutes. Next time, will shoot for a slightly thinner crust. All in all, very good, and fun to make!

Title: Re: Pizza
Post by: TentHunteR on September 23, 2018, 07:41:13 AM

That pizza looks pretty dang good!

Title: Re: Pizza
Post by: Roget on September 23, 2018, 09:48:15 AM

Quote from: TentHunteR on September 23, 2018, 07:41:13 AM

That pizza looks pretty dang good!

X2  :thumbup:

Title: Re: Pizza
Post by: sparky on September 23, 2018, 10:16:01 AM

Yummy.

Title: Re: Pizza
Post by: Dave R. on September 23, 2018, 10:29:46 AM

Pardon my lack of knowledge but did you use indirect or direct heating?

Title: Re: Pizza
Post by: akjeff on September 23, 2018, 11:49:50 AM

Thanks guys!

Used direct heat Dave. Forgot to mention that :-[ Put the stone right on the lower grill and let it heat up with the grill.

Jeff

Title: Re: Pizza
Post by: Harriska2 on September 23, 2018, 05:38:15 PM

We do 2 pizzas at a time with top and bottom grill grates.  The top one takes longer so when the bottom pizza is done we yank it and put the top pizza on the bottom to finish. Pizza stones warm up to 400 then put pizza in with parchment paper for about 5 min, remove parchment. Cook for about 10-15 minutes indirectly without removing sear covers. Works well.  Haven’t bought a $30 pizza in a loooong time! Plus we get to choose type of toppings and cheese. Left overs are always eaten. There is a bit of learning curve to determining when crust is done.