Pizza; use a stone/iron right on the grate????

[sandyut]

i want to try a pizza on the rec tec. Should i use my cast iron pizza pan or no? I’m thinking yes but

 

[ostrichsak]

Tonight is our weekly Papa Murphy's dinner where I take the heat shields off of my GMG DB WiFi and set the temp to 425 degrees. I then throw a large Papa Murphy's thin crust take n bake pizza directly onto the grates after it gets to temp. 9min and then turn 180deg (it gets hotter at the back so the back half of the pizza will cook faster) for another 3min and it's cooked to perfection. We've been doing this a while now and it wasn't until I was out of pellets and we had to cook it in the oven that I realized just how much flavor it adds. It was SO blah in the oven and that's how we used to eat them and thought they were good. Simply cooking it in smoker instead makes it taste 2x better.

Eventually I plan to invest in that pizza cooker attachment and make our own from scratch but for now, in terms of cost and simplicity, this is the best method.

 

[bregent]

It depends on what style you are making. For NY pies, I always use a stone on my Memphis - otherwise it would not bake fast enough. Here's an 18" I did a few nights ago.

 

[winsa12]

Eventually I plan to invest in that pizza cooker attachment and make our own from scratch but for now, in terms of cost and simplicity, this is the best method.

I highly recommend this for the GMG. I've used mine twice (4/5 pizzas) now, and have very little ambition to eat pizza any other way. That said, get a peel and expect failure for the first few. I have the cheese and sauce to where I like it, and have been experimenting with dough. My wife bought a premade/preformed thin crust dough and it was awesome, I tried a premade bag of dough this last time and I almost put a rolling pin in the wall out of frustration of not being able to get the dough round or big enough or thin enough without holes. I have a new found respect for pizza chefs and may have to visit the nearby pizza shop to drink beer and watch the kitchen.

 

[pbft]

Used a stone in my gasser but was never happy with the results. I'm interested in trying a steel in my new pellet grill. They're stupid expensive, though. Have to pick through the scrap pile and see what I can find.

 

[bregent]

I'm interested in trying a steel in my new pellet grill.

It didn't work well for me. Steel transfers energy must faster than stone, and there isn't enough top heat to balance , so you get the underside cooking much faster than the top. Again, probably depends on the style you're making and baking temps.

 

[bregent]

I have a new found respect for pizza chefs and may have to visit the nearby pizza shop to drink beer and watch the kitchen.

This video is probably what helped me the most:

Practice launching a test dough onto a cold stone - that way you can repeat as many times as necessary to get the technique down.

 

[sandyut]

I always make my own dough from scratch using this in a mixer. https://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714 3.5 cups in the mixer is usually just about right - rarely needs an adjustment, if it does its a TBSP or so of water or flour - but rare.

I like pizza thin and crisp. excited to try on the rec tec! It came with the non stick grate things. my try those to avoid an "through the grate" issue.

 

[pbft]

It didn't work well for me. Steel transfers energy must faster than stone, and there isn't enough top heat to balance , so you get the underside cooking much faster than the top. Again, probably depends on the style you're making and baking temps.

What type of grill were you using when you had your disappointing experience?

 

[bregent]

What type of grill were you using when you had your disappointing experience?

Memphis Elite.