Pizza again

[Nate Frost]

I just like posting pics. So, grilled a couple pepperoni pizzas tonight.

Both looked like this going on.

 

[James Lake]

I'd be one happy man if a pie looking that good was ever served to me....nicely done!

 

[ChuckO]

From now on Nate, you're known as Pizza Dood

 

[Nate Frost]

From now on Nate, you're known as Pizza Dood

I do like pizza.

 

[SE Davis]

Awesome looking pizza Dood!
Scott

 

[Robert McGee]

Nate;
I like your set up (raising the pizza up into the lid so it cooks evenly - top to bottom) and I LOVE your pizza. Send a slice (or two) along to me to give it a "quality check"...

Keep on smokin',
Dale53

 

[JimK]

Two thumbs up from Virginia! Pies look awesome.

 

[Rick Body]

Nate, you and I must cook pizza on the same day a lot. I did two yesterday as well, took a bunch of pics in the process then screwed up the first one. (too long of a story)


Yours looks great pizza dood!

 

[Cliff Bartlett]

Great looking pizza, Nate!

 

[Rich Dahl]

Nice setup and great pizza!

 

[GGross]

Looks good, what is your dough recipe?

 

[Nate M]

Great looking Pie. Do you know what the Dome temp was while you cooked this?

 

[Nate Frost]

Great looking Pie. Do you know what the Dome temp was while you cooked this?

Yep, but let me show you my set up. Full chimney and indirect. This is actually the first time I tried it with the horse shoe shape. This way I can set the stone centered in the grill. I've banked the charcoal as well as spreading out on the charcoal grate. I don't recommend the latter since it will make your stone to hot and burn the bottom before the top is done. As far as temps on this, air temp just above the stone was running between 450-500. Stone temp ranged depending on side 390-470. I spin the pizza 180 half way through. These took 11-12 minutes. I am pretty happy with this method.

 

[Jim Mathews]

I'm impressed you got your pies so round. Mine always end up looking like Australia. Good on ya, mate!

 

[Nate Frost]

Looks good, what is your dough recipe?

Don't know it off the top of my head, but this is where I get all the recipes. It's a New York dough recipe.

 

[Nate Frost]

I'm impressed you got your pies so round. Mine always end up looking like Australia. Good on ya, mate!

I make a lot of pizzas. Practice makes perfect. When I started mine looked like Italy.

 

[Nate M]

Thanks Nate - I do a very similar method just without a stone....I fear I will crack the one I have. I like your grill extender....I think I have an extra grate laying around that would make it a little more stable than the hover grill I have been using. I have to try that horseshoe method the next time I grill up a pie....tonight maybe!

 

[Nate Frost]

Thanks Nate - I do a very similar method just without a stone....I fear I will crack the one I have. I like your grill extender....I think I have an extra grate laying around that would make it a little more stable than the hover grill I have been using. I have to try that horseshoe method the next time I grill up a pie....tonight maybe!

Just get a cheap stone to use that you don't care about breaking. The one I use is $5. The last cheapo I had lasted 4 years which I used on my gasser.

 

[Nate M]

Just get a cheap stone to use that you don't care about breaking. The one I use is $5. The last cheapo I had lasted 4 years which I used on my gasser.

I will be on the look out for one! Thanks! I might even make a video if I get the same kind of results.

 

[Barb D]

Nate, great looking pie and the set up is perfect. Keep them coming!!!