Pizza

[walking dude]

damn webfoot........GREAT idea.......we have one just down the block.......


dude

 

[squeezy]

Sounds cool ... but alas I rent!

 

[walking dude]

me also squeezy............

but hoping that going to change within the next year


dude

 

[bullmastiff]

I am not 100% sure, but I think the Paul he was asking was me.

The funny thing is that I thought you might pipe up and say something to him about it.

To answer Vlap (Jeff) I have thought about a brick oven in the back yard, but the new screened in patio and part of the outdoor kitchen is first...

 

[squeezy]

I believe you are correct ... ooops!

Nice name anyway!

 

[jlafrenz]

I am hoping to get some clarification from all the expert pizza smokers out there. I have read through several threads and there seems to be a wide variety of ways to make pizza and cook times. I am wanting to make the dough from scratch and smoke the pizza in the 250 to 300 range, not grill it. From what I have read, this is going to take a couple of hours to cook correct? I saw one thread were someone was doing this in 45 which doesn't seem right. Also, for those doing everything from scratch and raw dough, are you putting pre-cooked meat on the pizza or raw meat and allowing the longer smoke times to cook the meat as well?

 

[jlafrenz]

I decided to try smoking a pizza this afternoon and I have to say that it worked quite well. Smoked in the UDS at around 275-300 for a couple of hours. I wasn't watching the time as much as I was watching for the golden cheese and firm crust. I used the dough recipe from this thread. I used alfredo sauce and then topped with spinach and artichokes. Then came a layer of mozzarella and then some chicken I baked while heating up the pizza stone. It was coated in EVOO and a blend of spices that I threw together. The smoke flavor was a lot more subtle than I had thought. I may try a pizza pan with holes in it next time to get a little more smoke in the dough. Served with a side of garlic butter, it made a pretty tasty dinner.

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• jlafrenz
• Jul 21, 2012