Rich G
TVWBB Honor Circle
I've been really busy of late, still grilling plenty, just not doing any documentation. My daughter has some friends visiting us for a few days, so she requested that I make some pizza. My nephew, who lives in Las Vegas, requested that I document the pies for him since he loves them when he comes to visit (and he's trying to get his dad to buy a pizza oven insert for his pellet grill.....)
Anyway, I got started on Monday by mixing up my NEW favorite, sourdough pizza dough (I'll put it in the recipes section when I get a sec.) Yesterday, I started off by pulling the dough out of the fridge after it's overnight cold nap, forming it into balls, and setting it to rest at room temp:
As usual, once I commenced actually making the pies six hours later, things were pretty fast/furious! I've settled on running my grill set at 395°, which results in a stone temp in the GMG insert at about 700-720°. The first two pies took five minutes, the last two were about 4.5 minutes.
2x Sausage (jalapeno on half):
2x pepperoni & mushrooms (sauteed in advance with salt/pepper/garlic powder to remove some moisture):
As always seems to be the case, the last pie (pepp/mush #2) was the best one, but they were all really good. Got a great crispy bite to the pizza, and a perfect chew from the rim. I was happy, kids were happy, and, most importantly, momma was happy.
Grill on!!
Rich
Anyway, I got started on Monday by mixing up my NEW favorite, sourdough pizza dough (I'll put it in the recipes section when I get a sec.) Yesterday, I started off by pulling the dough out of the fridge after it's overnight cold nap, forming it into balls, and setting it to rest at room temp:
As usual, once I commenced actually making the pies six hours later, things were pretty fast/furious! I've settled on running my grill set at 395°, which results in a stone temp in the GMG insert at about 700-720°. The first two pies took five minutes, the last two were about 4.5 minutes.
2x Sausage (jalapeno on half):
2x pepperoni & mushrooms (sauteed in advance with salt/pepper/garlic powder to remove some moisture):
As always seems to be the case, the last pie (pepp/mush #2) was the best one, but they were all really good. Got a great crispy bite to the pizza, and a perfect chew from the rim. I was happy, kids were happy, and, most importantly, momma was happy.
Grill on!!
Rich
Crust look almost text book!
