New Years Eve Pizza cook question

[FoxmanNC]

Using a Masterbuilt gravity fed 560 smoker. Alright smokers, happy New Year, please be safe. My wife and I are going to make a couple of home made pizzas on the smoker tonight. I am looking for cooking suggestions. Temperature, sear or smoke grate, or use the middle rack, that type of stuff. Leaning toward using fresh dough from the deli, but might go with one of those premade boboli crusts.

 

[JLeonard]

greetings from Mississippi! No idea on cooking pizza on the 560.....But I'm waiting on pics of the results.
Jim

 

[HalfSmoked]

There should be some on here that can help you. I'm not a pellet grill guy but hope you get some help.

Warren

 

[FoxmanNC]

Welp, in an attempt to avoid disaster tonight, I did a trial run. No stone, cooked at 500 on the sear side, checked at 5 mins and took off at 8. Not bad. Not as crispy nor Smokey as I’d imagined.

 

[chopsaw]

Looks good .

 

[HalfSmoked]

Looks good to me.

Thanks for the like it is appreciated.

Warren

 

[ex-vegetarian]

Welp, in an attempt to avoid disaster tonight, I did a trial run. No stone, cooked at 500 on the sear side, checked at 5 mins and took off at 8. Not bad. Not as crispy nor Smokey as I’d imagined.

My grill only goes up to 450... do you think 10 minutes at 450 degrees would work okay? I want to try a pizza sometime, so just wondering.

 

[FoxmanNC]

My grill only goes up to 450... do you think 10 minutes at 450 degrees would work okay? I want to try a pizza sometime, so just wondering.

It should. Might not even need 10 minutes to be honest. I'd check it after 5 and play it by ear from there. Check again at 7 or 8. Might pull it at 8 depending on the desired crunch of the crust.

 

[ex-vegetarian]

It should. Might not even need 10 minutes to be honest. I'd check it after 5 and play it by ear from there. Check again at 7 or 8. Might pull it at 8 depending on the desired crunch of the crust.

Sweet! Thanks!

 

[sandyut]

i do them on a cast iron pizza pan in the smoker. Seems to work good.

 

[ex-vegetarian]

i do them on a cast iron pizza pan in the smoker. Seems to work good.

Cool. Thanks, I was looking at pizza stones, but the cast iron would be more versatile...

 

[forktender]

Stones suck pick up one of these two are better.

 

[pineywoods]

I like Lodge but not at 107 bucks here's a Camp Chef


or Amazon's choice


I have a decent number of Lodge pans but sometimes I just can't see the price

Let us know what you get and how you like it

 

[chopsaw]

, I was looking at pizza stones, but the cast iron would be more versatile...

I have the Lodge pan , and a stone . Stone works great , just have to take care of them .
The Lodge is nice . Used it last night to make calzones . Does a great job on the bottom .
If I had to choose one or the other , I'd pick the Lodge .

 

[forktender]

I like Lodge but not at 107 bucks here's a Camp Chef


or Amazon's choice


I have a decent number of Lodge pans but sometimes I just can't see the price

Let us know what you get and how you like it

I didn't even see that price, Amazon is HIGH you find them for under $40 at Walmart out here in CA I paid $29 on sale.

Robot or human?

 

[ex-vegetarian]

I like Lodge but not at 107 bucks here's a Camp Chef


or Amazon's choice


I have a decent number of Lodge pans but sometimes I just can't see the price

Let us know what you get and how you like it

I ended up getting a Cuisinel, and it worked well. I pre-heated it, tossed the pizza on at 450° and it turned out great! Pizza had a nice crunch to it and it only took about 10 minutes to bake.

Here’s a link:
Pre-Seasoned Cast Iron Pizza and Baking Pan (13.5 Inch) Natural Finish, Enhanced Heat Retention and Dispersion - Stove, Oven, Grill or Campfire
And a pic of the pie: