Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Kamado Style Cookers => Topic started by: Scallywag on July 02, 2013, 08:01:18 PM
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Didn't have a lot of time to cook tonight but felt like pizza. Fired the BGE to 550 and cooked for 5 mins. I think I need a pizza stone to cook on an upper rack. Pizza was good but a little burnt on the bottom.
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I have been doing a ton of research getting ready to try pizza. Hope to have it look like yours ;D
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That was my first try at it... Still have some work to do
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Hey that's a nice looking pizza on your first attempt! Good job! May I have a slice please? ;D
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I tried pizzas for awhile on my Traeger that were fair but I always had trouble with getting the bottom too done and the top not done to suit me. Fellow member Sandman's carry out makes the best pizza around so we go there when were ready for a pizza. Yours looks good. They are fun to make. Don
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Nothing wrong with a slight burnage! Pizza looks good buddy!
A stone with a little corn meal on it would fix ya right up though.
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Thanks for the tip Chili!
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A pizza stone makes a big difference. It is important to give the stone time to come up to temp with the cooker. In other words put the stone in when the cooker is cold.
Nice first attempt Scally.
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Don't really know much about BGE'S. Did you have a heat deflector in it? I have seen them when browsing.
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I tried pizzas for awhile on my Traeger that were fair but I always had trouble with getting the bottom too done and the top not done to suit me. Fellow member Sandman's carry out makes the best pizza around so we go there when were ready for a pizza. Yours looks good. They are fun to make. Don
Don - try par-baking your crusts before loading the ingredients on them. That may help even out the cooking.
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looks really good scally. :)
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Nice looking pizzas. Can't see the bottom. Did they get too done on the bottom? The top looks like it could have taken another minute or two. Don't be afraid of a little brown or black - if you go to a wood fired or coal fired pizza place you'll see what I mean.
David
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Ya I'm thinking pizza stone along with the upper rack I have should fix the burnt bottom. What's this about par cooking the dough Tee?
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If you cook the pizza dough about 50-60% ( once you have is ready to load ingredients) THEN add ingredients, it will help all the components get cooked at about the same time.
Plus - you get rid of some moisture in the dough, and this helps with the crust texture - especially when cooking on a solid surface such as stone
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If you cook the pizza dough about 50-60% ( once you have is ready to load ingredients) THEN add ingredients, it will help all the components get cooked at about the same time.
Plus - you get rid of some moisture in the dough, and this helps with the crust texture - especially when cooking on a solid surface such as stone
This is a good idea. I'd suggest that if you do this, flip the crust so the "cooked" side is the one you put the ingredients on and the "raw" side is on the grill. This can help make a more evenly cooked crust. The other suggestion is to make sure all of the ingredients that need cooking (meat, mushrooms, etc.) are pre-cooked before putting on the par-cooked crust. You just want to heat them up and melt the cheese.
David
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Mr. Scallywag,
I have done some baking on the BGE including many different breads and pizza and have an article published on my blog. There may be some information in this article that could help you with your pizza on the BGE. You can find the article here:
http://olddavespo-farm.blogspot.com/2009/01/baking-bread-on-ceramic.html
Dave
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Love pizza this way, and yours looks good! Pam made one back a few years ago at the cookout with a Patio Bistro and I loved it.
Now never had one from a BGE so you cook another and call me :D I'll take one for the team and taste it to make sur it's up to snuff ;) ;)