Hi everyone. Quick question on BBQ pizza. If you look at most of the recipes out there you will see most people put their bbq on top of the pizza (with cheese on the top) and then throw it in the oven at high temp. I noticed that the recipe here calls for putting the bbq on top of the pizza after the pizza is cooked. Isn't this definitely the preferred way? I would think bbq on top of a pizza at high temperatures (especially those of us that like to cook our crusts at really high temperatures 500-550) would produce very DRY results. Any thoughts?
BBQ Pizza
- Thread starter N Cage
- Start date
K. Smith
TVWBB Member
I have a wood fire oven that reaches temps up to 1000 degrees. We usually cook any meats, let them cool to room temp, then add to pizza before it goes into the oven. Since it spends only about 90 seconds in the oven, the meat gets heated but doesn't really cook anymore. If the meat isn't cooked before hand, it won't be cooked when the pizza is done. And, it doesn't dry out because it's not in there long enough.
I guess it would depend on how long the pizza stays in the oven. If the meat went on the pizza cold, it should be in there long enough to dry out, just long enough to heat through.
Hope that helps, at least a little.
I guess it would depend on how long the pizza stays in the oven. If the meat went on the pizza cold, it should be in there long enough to dry out, just long enough to heat through.
Hope that helps, at least a little.
Wolgast
TVWBB Olympian
I always start of with tomatoe sauce then cheese....Then rest of the toppings.(on any pizza) If im doing pizza with already cooked meat...Lets say PP,i pre cook the pizza for 5-7 min...Add the pulled and cook for another 2-4 min depending on temp/thickness(usually cook pizza around 500-600f)