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Welcome to our newest member, SmokyOkie
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  1. #1
    Join Date
    Jun 2008
    Location
    Broken Arrow Oklahoma
    Posts
    881

    Default New thread, new pizza's! Not perfect but much better!

    First thing I've learned. Well, I knew it I just chose to forget it. What the gasser's thermometer reads is NOT correct! The probe is about 6 inches above the grate so I need to get an actual temp. That being said, batch 2 turned out much better than my first attempt. Here we go:

    I got a much better rise on the dough this time. Here it is rolled out and trimmed to size. It'll be rolled out on the parchment next time. Too hard to move once it's made!


    Big pizza plus left over ends of the crust, ready to go



    Big pizza after only 6 minutes! TOO HOT! Refer to what I said above...


    Smaller pizzas. Thermo read 450 but the bottom crust was much more crisp. Top still a little "done" but not much. Next time I'll try 425 on the gassers guage.



    Much, much better. QUITE EDIBLE, especially the smaller oness. A little more experimentation and I'll have it complete. Thanks for all the help folks. I'll get there soon!
    BellFab Smoker
    Weber Performer grill
    OSU - UDS Smoker
    KingCooker fish fryer

  2. #2
    Join Date
    May 2010
    Location
    Hartford, Michigan, United States
    Posts
    568

    Default

    Great job. Experimenting is good for the soul.
    Weber 18" Silver
    Weber 26.75"
    Char-Griller Trio
    MES-30
    BGE XL

  3. #3
    Join Date
    May 2010
    Location
    Acampo California (Lodi area)
    Posts
    1,078

    Default

    My dogs love when I experiment. To them, everything is edible The smaller ones look great.
    I am in shape. Round is a shape.
    I LOVE vegetarians! They come in Chicken, Pork, and Beef flavors!

  4. #4
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    Looks like you had a much better go this time, I'd hit it!
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  5. #5
    Join Date
    Jun 2008
    Location
    Tulsa, Ok
    Posts
    2,326

    Default

    Cool it down Greg. It will take a little longer at a lower temp, but it'll still get done. I run my drum at 325 for pizza and the last one was great!
    Master Cabinetmaker,KCBS Certified Judge,Student of the smoking arts,All around gear head
    Ugly drum smoker,Chargriller,Custom Backwoods Chubby,Bellfab backyard model

    "I love what mine cause, whats mine is all mine. Gives me a reason to go get more"- John Popper, Blues Traveler.

  6. #6
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Most excellent Greg! Keep up the practice and report back when you get it down tight. Thanks for sharing it with us.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



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