erik6bd Posted July 14, 2017 Report Posted July 14, 2017 Once again the pizzas turned out amazing and I'm a big pizza snob I've drove 100 miles to get pizza from all over the valley and probably 60 different places and I can't say I would rather go out to any of them over what I just created. We did smoked BBQ pork and a deluxe and We am totally amazed by both can't wait to make them again really soon. Sent from my iPad using Tapatalk 4
jgkite Posted July 14, 2017 Report Posted July 14, 2017 Great cook! What temp did you cook them at?Sent from my iPhone using Tapatalk 1
erik6bd Posted July 14, 2017 Author Report Posted July 14, 2017 Great cook! What temp did you cook them at?Sent from my iPhone using Tapatalk 650 dome temp and I used my primo pizza stone on the top rack in the dome with the heat shield stone on top of the main rack. The bottom of the crust turns out really nice and brown without getting burnt with that set up. The trick is getting the top of the pizza done at the same time as the bottom.Sent from my iPad using Tapatalk 1
CeramicChef Posted July 14, 2017 Report Posted July 14, 2017 Now those are some kind of tasty looking pizzas. Very nice cook. Beautiful cook. Kudos! 1
Steve M Posted July 14, 2017 Report Posted July 14, 2017 I would drive 100 miles for great pizza. Are you within a 100 miles of me? 1
erik6bd Posted July 14, 2017 Author Report Posted July 14, 2017 I would drive 100 miles for great pizza. Are you within a 100 miles of me? Lol that depends I'm in the East Valley AZSent from my iPad using Tapatalk 1
tony b Posted July 14, 2017 Report Posted July 14, 2017 15 hours ago, erik6bd said: The trick is getting the top of the pizza done at the same time as the bottom. The best way to achieve this is to cook the pizzas on the upper grate. That way you get the direct heat on the toppings from the grill dome, while the stone/steel underneath browns the crust. 1
erik6bd Posted July 15, 2017 Author Report Posted July 15, 2017 The best way to achieve this is to cook the pizzas on the upper grate. That way you get the direct heat on the toppings from the grill dome, while the stone/steel underneath browns the crust. Yes I'm pretty sure that what I just said....Sent from my iPad using Tapatalk
Aussie Ora Posted July 15, 2017 Report Posted July 15, 2017 Nicely done you can't beat a nice pizza .good idea using the heat deflector then your stone .if I did not get the pizza stone I would give this a go .I used mine once lol.since I found out foil is all I needOutback Kamado Bar and Grill 1
