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Pizza Fatty Time!!

dukeburger

Master of the Pit
OTBS Member
1,918
694
Joined Oct 4, 2009
First time doing a fatty of the pizza variety. I saw a post a while back of a philly cheese steak fatty wrapped in pizza dough and I had to try it out (I believe it was SQWIB), so here we go!!

For the filling; Shredded mozza, pizza sauce, green pepper, mild italian sausage, and Bear's pepperoni log. 

Smoked in the kettle at around 250*F with hickory until IT was 165*F (Around 3 hours).

When fatty was fully cooked, it was wrapped in the pizza dough while I brought the kettle to 400*F. The dough wrapped fatty went back into the 400 degree kettle for an additional 15-20 minutes, rotating once half way through.



Rolled sausage out flat in a ziplock bag and cut open


Started filling!

*NOTE* When trying to roll, the pepperoni was too thick and was just pushing forward. Had to dig them out from under the all ingredients and chop them up. Not a big deal, but I know for next time now,



Bacon weave, seasoned with a bit of italian seasoning




Rolled out pre-made store bought pizza dough (that stuff in the blue roll), threw in some more mozza in there.



Fully cooked fatty, rolled up in the dough. Brushed with a bit of olive oil and dusted with Italian seasoning. 

Back into the kettle at 400*F to cook dough.


Looks about done. Added the HD tin foil under it for easy rotating/removal.



Terrible lighting in the kitchen at this time a day, but managed to get a decent money shot 


I took the end piece so I was able to take a few bites while holding it like a hot pocket 


Thanks for looking 
 
 
Last edited:

smokinadam

Smoking Fanatic
739
127
Joined Aug 31, 2013
First time doing a fatty of the pizza variety. I saw a post a while back of a philly cheese steak fatty wrapped in pizza dough and I had to try it out (I believe it was SQWIB), so here we go!!

For the filling; Shredded mozza, pizza sauce, green pepper, mild italian sausage, and Bear's pepperoni log. 

Smoked in the kettle at around 250*F with hickory until IT was 165*F (Around 3 hours).
When fatty was fully cooked, it was wrapped in the pizza dough while I brought the kettle to 400*F. The dough wrapped fatty went back into the 400 degree kettle for an additional 15-20 minutes, rotating once half way through.




Rolled sausage out flat in a ziplock bag and cut open


Started filling!
*NOTE* When trying to roll, the pepperoni was too thick and was just pushing forward. Had to dig them out from under the all ingredients and chop them up. Not a big deal, but I know for next time now,



Bacon weave, seasoned with a bit of italian seasoning






Rolled out pre-made store bought pizza dough (that stuff in the blue roll), threw in some more mozza in there.




Fully cooked fatty, rolled up in the dough. Brushed with a bit of olive oil and dusted with Italian seasoning. 
Back into the kettle at 400*F to cook dough.


Looks about done. Added the HD tin foil under it for easy rotating/removal.





Terrible lighting in the kitchen at this time a day, but managed to get a decent money shot :sausage:

I took the end piece so I was able to take a few bites while holding it like a hot pocket :biggrin:

Thanks for looking :grilling_smilie:  
duke this is amazing looking! I will pin this and try something like it soon. I need to make a FATTIE!
 

mike5051

Master of the Pit
SMF Premier Member
4,211
701
Joined Feb 7, 2015
Awesome step by step Duke!  That is one good looking fatty!

Mike
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,515
6,224
Joined Jun 22, 2009
WOO HOO Duke!

It doesn't get any better than that.

I owe you a point, I'm over my limit!

Al
 

SFLsmkr1

Legendary Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
9,379
2,308
Joined Dec 25, 2010
That fatty is freakin AWESOME

When can i come get mine  
 

ndwildbill

Smoke Blower
86
14
Joined Apr 20, 2015
That Fatty looks like I want some!!  Great job, I gotta try that pizza dough roll on my next one.  Great step by step...thanks for sharing!
 

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