Pizzaque II


 
Matt Rector

Matt Rector

TVWBB Pro
My nephew cut me a piece of 24" round steel to try on the Pizzaque. It weighs about 35 pounds.



The chicken I grilled for chicken garlic pizza.



Grilled chicken, home made belly bacon, home made dough.



Onto the stone.



Cooks the top perfectly. The flat top works great at deflecting the heat, onto the top of the pie.



This is hot work!





The crust came out OK, it was chewy, I like crisper. I'll have to find another recipe.



Home made CB.





Now I need to find the perfect crust. Thanks for looking!
 
All of these recent pizza cooks have me trying to figure out how to get one of these setups. That's a fine looking pie you've got there.
 
Matt, along with a top notch pizza set up, you now have the perfect griddle to place directly on top of your grill! Great job, and fine looking pizza and toppings!
Tim
 
Tim K said:
Matt, along with a top notch pizza set up, you now have the perfect griddle to place directly on top of your grill! Great job, and fine looking pizza and toppings!
Tim
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My thoughts exactly, I'm going to get my nephew to modify the plate to sit about 1 inch above the grill top.
 
Jo Torez said:
Great post! Very nice pizzas!! Question though, how easy/hard was it to refill the charcoal?
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I don't have to refill the charcoal. A chimney and a half will keep the temp up for over an hour and a half. If I do more then 4 pizzas, I will put more wood chunks in (white Oak).
 
Dang I wish my pies looked that good and good brew also, I haven't tried that one YET! I was up in your neighborhood this weekend, I went to a college graduation in McMinnville and we stayed in Newberg.
 
That looks awesome! I love a pizza crust with a little char on it, especially when it has a bite similar to a fresh baguette. Well done!
 
Matt, just have your nephew weld a few pieces of 1" angle iron on one side of your flat top. When you use it as a griddle, it will rest on the lip of your kettle and give you the space needed to keep the coals ablaze! Again, you just hit a double whammy grand slam with those pies!
Tim
 
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