Morning Smokers,
Cooked some pizzas over the weekend and figured I would share a few pictures of how it went down.
Started out with some fresh dough. Recipe courtesy of John
Smokin' in AZ
.
Broke it into 8 dough balls. Here are 6 that I let chill in the fridge for a couple hours before using.
Also shown above it the homemade sauce.
tx smoker
was kind enough to share his recipe with me and then I tweaked it to my family's liking. Great stuff and you don't end up eating half a bottle of tums due to the acid reflux you get from store bought or take out sauces.
Not much in the way of prep pics but you can imagine what a pre-cooked pizza looks like. Grill running 475-500 range with the pizza dome contraption in place.
Buffalo chicken about done here.
Done picture of it.
Repeat with all of the others. Spread included a pepperoni/cheese, pepperoni/smoked ham, pepperoni/bacon, garlic cheese bread, and of course the buff chicken. This was kind of a last minute idea so toppings were what I hand on hand at the ease.
Plate her up and we are ready to eat.
The next night I was looking through the fridge. Had some leftover dough and some taco meat and rotel cheese dip from a couple nights previous. Saw Robert post up a taco pizza a few days prior so figured I would make a version of that.
Rotel cheese dip as the sauce base, ground beef taco meat, the shredded mozz cheese, and a chipotle taco sauce drizzle. Perfect chance to use my new CI pizza pan that
tx smoker
gifted me in a Christmas exchange.
Done picture.
Plate her up with a little sour cream and we are good to go.
Bonus is a thin crust CI cheese pizza for my daughter.
Well folks that will do it for now. Really enjoying homemade pizzas more and more. The homemade dough, the homemade sauce, and whole milk mozzarella make all the difference in the world. Y'all stay safe out there.
John
Cooked some pizzas over the weekend and figured I would share a few pictures of how it went down.
Started out with some fresh dough. Recipe courtesy of John
Smokin' in AZ
.
Broke it into 8 dough balls. Here are 6 that I let chill in the fridge for a couple hours before using.
Also shown above it the homemade sauce.
tx smoker
was kind enough to share his recipe with me and then I tweaked it to my family's liking. Great stuff and you don't end up eating half a bottle of tums due to the acid reflux you get from store bought or take out sauces. Not much in the way of prep pics but you can imagine what a pre-cooked pizza looks like. Grill running 475-500 range with the pizza dome contraption in place.
Buffalo chicken about done here.
Done picture of it.
Repeat with all of the others. Spread included a pepperoni/cheese, pepperoni/smoked ham, pepperoni/bacon, garlic cheese bread, and of course the buff chicken. This was kind of a last minute idea so toppings were what I hand on hand at the ease.
Plate her up and we are ready to eat.
The next night I was looking through the fridge. Had some leftover dough and some taco meat and rotel cheese dip from a couple nights previous. Saw Robert post up a taco pizza a few days prior so figured I would make a version of that.
Rotel cheese dip as the sauce base, ground beef taco meat, the shredded mozz cheese, and a chipotle taco sauce drizzle. Perfect chance to use my new CI pizza pan that
tx smoker
gifted me in a Christmas exchange.
Done picture.
Plate her up with a little sour cream and we are good to go.
Bonus is a thin crust CI cheese pizza for my daughter.
Well folks that will do it for now. Really enjoying homemade pizzas more and more. The homemade dough, the homemade sauce, and whole milk mozzarella make all the difference in the world. Y'all stay safe out there.
John
