Digiorno rising crust supreme

[Rings Я Us]

Was protected with 2 layers foil under it . Dome temp was about 325 not 400 like I wanted.. cooked extra half hour in smoke.. so about 1 hour baking instead of 30 minutes..

 

[Rings Я Us]

IMG_20170803_212701.jpg

• Rings Я Us
• Aug 3, 2017

Cheap eats..

 

[tallbm]

Wow looks great!

Was it frozen or defrosted when added to the smoker?

Also do you think the longer cooking time helped keep the middle of the pizza from being watery from all those toppings?

 

[Rings Я Us]

I really cooked the toppings out before adding.. and let the pizza rest a bit to help keep the center dry.. it redistributed the liquids nice by resting a few at the end.. & I kept it in the freezer right till I put it on the smoker..

 

[Rings Я Us]

I had to add a few extra coals to get it to a bake temp.. I figured I would use a half chimney to go 350 but it needed a full chimney cuz it was a big frozen mass .. lol. It turned out ok.

My chimney is not as big as a Weber chimney starter.. it's 2/3 that capacity

 

[tallbm]

I was thinking I could do one in my electric smoker at 325F since yours basically cooked at 325F.

 

[Rings Я Us]

Yes.. it's just gonna take a few minutes longer.. I think it worked good in the ECB for an hour.. it was nice because the crust got crisp eventually.. and the toppings didn't dry or get soggy

 

[Rings Я Us]

The thing is the moisture in like bell peppers and onion.. it's got to be pre cooked and grease drained is all.. I guess extra time on smoker helped evaporate some.

 

[SmokinAl]

It looks delicious!

Great job!

Al

 

[Rings Я Us]

Just takes some getting used to , seeing the mahogany color. The taste seems like it belonged there for sure. I ate a good pound of pizza [emoji]128512[/emoji]