Wood fired pizza - Primo

[philpom]

I haven't seen many pizza posts here and we just happened to have an urge!

I use an enriched dough (sugar, salt, oil added) so I keep the temp closer to 400°f. Much more forgiving.

After the dough has doubled I break it in 3 pieces and roll out 3 crusts. A 360 gram batch. I roll it thin and place it on parchment and stack them, then to a warm place for the next few hours

Just rolled out

Then after a few hours. This second rise makes a huge difference to me.

The setup, lump, plates in and my CGS pizza stone ready to pre-heat.

Did them several ways. This is how they all generally started.

The rest of the pics...

Sunday pizza, yum!

 

[TexasMuskrat]

Looks fantastic!

 

[JLinza]

Good lookin pies there.

 

[DRKsmoking]

I haven't seen many pizza posts here

Ha Ha , you must mean of lately.

Great looking pies , and I am always up for pizza, ( except with fish or black olives ) Nice colour on them

Love doing them in the BBQ. I try and keep my temp around 400 - 425. depends on the outside temps.

David

 

[chef k-dude]

Nice. I love the puffy looking crust. I mean, I like pretty much all crust on all pizzas so I'm easy to please

 

[LoydB]

Looks delicious!

 

[Brokenhandle]

They look awesome!

Ryan