Wood fired pizza on the Weber kettle.

[forktender]

I found a PizzaQue on sale for $48.00 so I decided to pick it up.
I fired it up with 10lbs of Kingsford charcoal and some Oak wood chunks/ mini splits. I let it preheat for 30 minutes. Then fired in my first ever wood fired pizza at home without a real pizza oven. Here is a picture of my stone with a digital thermometer.

I used my buddies pizza dough recipe made out of 00 Central Milling organic bakers flour which is an awesome malted unbleached flour that you can buy directly from Central Milling CO in Petaluma CA. or online. I rested my dough for 3 days in the refrigerator. The dough taste amazing, almost like sourdough but not quite as sour tasting, it was perfect.
The dough is natural leaven and has zero dry active yeasts so it is vey digestible and doesn't give you that bloated feeling. This pizza has sliced zucchini, black olives, fresh basil, pecorino romano and fresh mozzarella cheese made at home from curds and stanislas county tomatoes, which are better than the imported san marzano tomatoes..... and damn good!!!
View attachment 4
Less than 90 seconds per pie and they were amazing, best I ever made.

 

[crazymoon]

FT, Excellent looking pizzas!

 

[JCAP]

That looks awesome- well done!

 

[Winterrider]

Looks Like a darn good pie.

 

[SmokinVOLfan]

Hell yeah that looks awesome! Forgive my ignorance but is the pizzaque an attachment for a kettle? Recently been exploring how to do better pizzas at home and yours looks great

Edit: if I would have read your heading a little more carefully I would have seen it was on the kettle...my bad! Sad thing is several beers in is when I noticed haha

 

[smokerjim]

looks great

 

[Fueling Around]

Awesome
Your short cook was a benefit to many of your ingredients.

Big Orange
College roommate was from Tennessee. Visited his parent's house and they had a Vols toilet seat in the guest bathroom. I thought it was very tongue-in-cheek statement.
Sorry, but I remember the line from the Blind Side "... But I will not wear that gaudy orange, ...".

PizzaQue by Pizzacraft
https://www.pizzacraft.com/products/pizzaque-kit-kettle-grills

I often miss the obvious, too..

... so said hey let's make a barbeque pizza.
Cheese, basic pizza sauce, some onions along with chicken, pork and brisket from the smoker. I and everyone else who tried it proclaimed it a winner. I think it's going on the menu but I guess some tweaking is in order. Any suggestions?

I've had many "BBQ pizza".
My 2¢?
? Tablespoons of barbecue sauce added to the pizza sauce. ? Depends on your favorite sauce sugar content, spice level (I love tangy Open Pit), and the size of the pizza. I don't like too much sugar and prefer more spice.
If the smoked meat pieces are too big they need to be warmer than room temperature or they will not heat through in the short time in the oven.
Most unique one had smoked bacon mac-n-cheese spread on top. Top of mac was slightly crunchy and bottom was still creamy.

 

[SmokinAl]

Awesome looking pizza!!
Al

 

[forktender]

Thank you!

I'm not 100% happy with my dough yet, it's very close just not what I'm looking for yet. It turns out a little dense still and not enough oven spring. I'm gonna bump up the starter amount 10 grams each time I make it until I find the sweet spot. I'm looking for a slight crunch to the bottom with a nice tender crust.

 

[forktender]

Oop's, I just noticed I had $28 as the price I paid for the pizzaque, I bought it for $48. I'll edit the main post.
Sorry

 

[SecondHandSmoker]

I put NO sugar in my rubs. It often burns then turns bitter.

That is exactly why I use a little bit of turbinado instead of white or brown in my rubs.
Turbinado's burn point is 350*.

 

[Fueling Around]

Thanks. It seems you and I have similar taste for example I put NO sugar in my rubs. It often burns then turns bitter. Most of my rubs use mainly spice and little salt even.

I control the salt in my rubs trying to stay around 2%.
I'm finding that my sugar level is too conservative. Never burned it, but end product sometimes is lacking.

...
Turbinado's burn point is 350*.

Never considered/looked at the temperature thresholds of various sugars.

Detailed search.

Burn point for light brown sugar (cane or beet sourced light brown sugar) is the same as turbinado (cane only sourced brown sugar) and around 350º.

Regular white sugar is about 320º for beet or cane sourced.

The lowest burn point is coconut (palm) sugar at 250º.
I added this information as I often use palm sugar in my cooking due to the lower glycemic index.

My trick to adding the degrees symbol?
Hold the Alt key then press "167" (no quotes), release the Alt key. It appears.