Sourdough Pizza on the Recteq

[miller51]

So way back in the fall, I bought a pizza stone with the intention of using it on the smoker but the weather has been pretty terrible when I had dough made and this weekend finally worked out.

Didn't have any Memorial day plans so pizza it is! Made my standard Sourdough pizza dough Thursday and let it ferment in the fridge for a couple days. Fired up the smoker to 425* with the stone in it for about 30 min. While it was heating, threw together a pie with pepperoni, cheese, sausage, and mushrooms. Threw it in for about 9 min, rotated 180*, ran for another 6 min, rotated one more time, ran for about 4 more min to get the color right and give the crust a touch more time... broke out the fine China tonight!

All and all, it was pretty good, just not quite as "crisp" as I've gotten in the oven, but I do normally run the oven at 450* and drop to 425* after the first half of the cook but I was nervous that my smoker needed a good cleaning and was worried about the higher temps. Next time, I'll make sure it's clean and maybe even try 500* or higher!

 

[voyager 663rd]

OOH, that does look tasty. Those 'crumbs'==parm?

 

[miller51]

OOH, that does look tasty. Those 'crumbs'==parm?

Yep, that's parm at the end!

 

[sandyut]

Good lookin pie! Ive done a couple on the Recteq

 

[Jim_C]

Nice pizza. I'll bet the smokiness adds a lot to the flavor profile. Not something we can get in an oven.

 

[Brokenhandle]

Nice job, looks great to me!

Ryan

 

[miller51]

Nice pizza. I'll bet the smokiness adds a lot to the flavor profile. Not something we can get in an oven.

Yeah, the smokiness really comes through on the cheese. I'll be interested to see if it changes if I ram up the temp another hundred degrees.

 

[miller51]

Good lookin pie! Ive done a couple on the Recteq

Any recommendations on temp preference?

 

[JLinza]

That looks like a darn fine pie. Nicely done

 

[chopsaw]

Looks good . Cut peices look great . That's about what I expect to see for pizza done on a pellet grill .
I think the air flow / fan running makes it hard to get color without drying out the top . Yours looks good though .

Any recommendations on temp preference?

What temp did you run this at ? You mentioned below 450 ? Came out great for that temp range .
I gave up on the pellet grill for pizza , because I have 2 dedicated pizza ovens now .

When I was using it , I set it up like this . That way I could cook low , or high , depending on how it cooked . Also thinking I would get some deflection from the upper pre heated stone , if using
the bottom . I set the house oven up like this as well , if using it . I used a temp of 500 .
I wouldn't go any higher in my case . Yours might be better with higher temps . If this one was bellow
450 I don't think you need to go much higher than you did .

 

[DRKsmoking]

Great looking pie ( except for the parm ) love the colour on it .

I use my stone on the Q all the time when I make pizza. I keep mine at around 450 , but I blocked the back vents on my BBQ , so it is more of a smoking oven

David

 

[Steve H]

Mighty fine looking pie! Big like!

 

[civilsmoker]

Any recommendations on temp preference?

Even though my RT will go up to 650ish I run my RT1250 at 500 to 550 for Pizza....That is screaming hot for a pellet. As a side note before running this hot, it gets a full clean, ie vacuum and new foil, ie no standing or build up grease or oils, even then it takes 35 mins or so to burn off all the residual oil so its a clean heat....after that pizza a way!!!

PS at this temp you can use a pizza stone or not, Mrs C and kids like a very crisp crust so they stone it....I kinda like the roasted crust so I open grate it....

 

[miller51]

Even though my RT will go up to 650ish I run my RT1250 at 500 to 550 for Pizza....That is screaming hot for a pellet. As a side note before running this hot, it gets a full clean, ie vacuum and new foil, ie no standing or build up grease or oils, even then it takes 35 mins or so to burn off all the residual oil so its a clean heat....after that pizza a way!!!

PS at this temp you can use a pizza stone or not, Mrs C and kids like a very crisp crust so they stone it....I kinda like the roasted crust so I open grate it....

That's good info, thanks, yeah, definitely need a good cleaning prior, I was smoking way more than I was comfortable with going any higher...

 

[KonaRich]

Yeah, the smokiness really comes through on the cheese. I'll be interested to see if it changes if I ram up the temp another hundred degrees.

I cold smoke my mozzarella for pizza making. A block of "moose" along with blocks of sharp cheddar and pepperjack do nicely after a 5 hour smoke, then wrapping and resting for 2 weeks or so.

 

[mcokevin]

Is that parchment paper between the pizza and stone? If so, it looks like you have it on for the whole cook?

Before we got our pizza oven and my wife made pizzas in the oven, she'd do parchment paper like this but then pull the parchment paper after a few minutes. By that time the dough was set enough that it wouldn't stick to the stone, and the pie was on the stone directly for most of the cook. If you want it a bit crispier you may give this a try.

In any case, that's a good looking pie and I wouldn't say no to a piece!

 

[KonaRich]

Yeah, the smokiness really comes through on the cheese. I'll be interested to see if it changes if I ram up the temp another hundred degrees.

I cold smoke my cheese and other toppings prior to building the pizza and cook it in the oven, as my outdoor equipment (MES40 and Weber Q1200 grill) can't achieve pizza cooking temps. We don't make frequently enough to justify a pizza oven.

Yes...we're the sort of people who feel the need to justify purchases. :D