Cooking Pizza on WSM
Kurt Lucas
I need some advice. I’ve made pizza a couple of times in the last week. I’ve been wanting to cook them on the WSM, but resorted to the oven for fear of ruining them. I’m hoping we can open up a discussion of describing how others make pizza on their grills, smokers, etc.
Do I need a pizza stone or can it go directly on the grill? If I put it directly on the grill, should I put a dry water pan between the charcoal and the pizza or just make my set-up to give the maximum distance possible. Any and all advice welcome.
I also attached pics of some I’ve done in the last week.
Kurt
Maria KY
top of an inverted cast iron skillet.
Maria KY
On Aug 17, 10:34 am, "Kurt Lucas" <lifesgro...@comcast.net> wrote:
> I need some advice. I've made pizza a couple of times in the last week. I've
> been wanting to cook them on the WSM, but resorted to the oven for fear of
> ruining them. I'm hoping we can open up a discussion of describing how
> others make pizza on their grills, smokers, etc.
>
> Do I need a pizza stone or can it go directly on the grill? If I put it
> directly on the grill, should I put a dry water pan between the charcoal and
> the pizza or just make my set-up to give the maximum distance possible. Any
> and all advice welcome.
>
> I also attached pics of some I've done in the last week.
>
>
> Kurt
>
> image001.jpg
> 50KViewDownload
>
> image002.jpg
> 53KViewDownload
Kevin Cleek
Erin posted last month you wouldn't be asking these questions. I got my
book about a week and half back. It's OK, I guess. Has some
interesting ideas for pizza flavors. Worth five bucks, I suppose.
It's premise is that pizza on a grill is great. Their idea is to grill
the dough for a few minutes, then pull it, turn it and apply the
toppings to the half-baked bottom. Then finish the cook. I can't see
where the advantage in flavor is here when they give detailed directions
for using a gas grill, but in a Weber, I can imagine some smoky nuance
might be added. For a Weber, they suggest a Lodge pizza pan as a sure
guarantee of good crust, so an inverted frying pan, as suggested, might
be OK, too.
BTW, your pizzas look great. Why are you asking for more info, when it
looks like you have it nailed already?
The book offer seems to be currently active.
https://www.backyardgrilledpizza.com/cookbook-offer.php
Kevin
Kurt Lucas wrote:
> I need some advice. I�ve made pizza a couple of times in the last week.
> I�ve been wanting to cook them on the WSM, but resorted to the oven for
> fear of ruining them. I�m hoping we can open up a discussion of
> describing how others make pizza on their grills, smokers, etc.
>
>
>
> Do I need a pizza stone or can it go directly on the grill? If I put it
> directly on the grill, should I put a dry water pan between the charcoal
> and the pizza or just make my set-up to give the maximum distance
> possible. Any and all advice welcome.
>
>
>
> I also attached pics of some I�ve done in the last week.
>
>
>
> Italian Sausage Pizza.jpgSalami Pizza.jpg
>
>
>
> Kurt
>
> --
> You received this message because you are subscribed to the Google
> Groups "Smoke Ring BBQ List" group.
> To post to this group, send email to SmokeR...@googlegroups.com
> To unsubscribe from this group, send email to
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> For more options, visit this group at
> http://groups.google.com/group/SmokeRingBBQ?hl=en
> Visit The Smoke Ring website http://www.TheSmokeRing.com
> Wanna talk trash instead of barbecue? Go to the Backporch
> http://groups.google.com/group/smoke-ring-backporch
John Douglas
I have done pizzas and quesadillas in the egg and I used a pizza stone just because I had one. I have done them on a gas grill without a stone. Gary has been doing some on the egg, so when he checks in, he probably has some good ideas.
John
-- Best, John
Mike Chester
you re-posted it.
Mike
--------------------------------------------------
From: "Kevin Cleek" <kjc...@earthlink.net>
Sent: Tuesday, August 17, 2010 2:20 PM
To: <smoker...@googlegroups.com>
Subject: Re: [BBQ] Cooking Pizza on WSM
Kurt Lucas
I wasn't looking for recipes, just some real life experiences from the folks
on this list about different ways to make pizza on the grill. You mentioned
one, by par cooking the crust. Maybe if I'm lucky some others will share
their experiences too.
Kurt
-----Original Message-----
From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com]
On Behalf Of Kevin Cleek
Sent: Tuesday, August 17, 2010 11:20 AM
To: smoker...@googlegroups.com
Subject: Re: [BBQ] Cooking Pizza on WSM
Big Krabba
Thanks for the info Kevin. I must have missed Erin's post.
I wasn't looking for recipes, just some real life experiences from the folks
on this list about different ways to make pizza on the grill. You mentioned
one, by par cooking the crust. Maybe if I'm lucky some others will share
their experiences too.
Kurt
What Kevin said. Also on a pizza stone on the egg. Also on the WSM with no water, but with the stone. I've been using the do-balls from Sam's. I get two pizzas from each do-ball. I think they are about $.60 each in a case of 30, frozen. Lay one out at noon and cook that evening. Cut in half and save the unused part for 2 or 3 days in reefer. I like them.
Glenn Middendorf
--
Glenn Middendorf
--
capta...@comcast.net
Kurt,
I cook my pizzas in the BGE with good results. I put a pizza stone on the plate setter (heat diverter) and cook around 500 degrees. I have two stones, so we are making one while the other is cooking. This avoids the need for a peel and makes it easier for those who don't make the transfer well. Before the Egg I used the BWS at high temp with the water pan removed. The only block from the coals was the pizza stone. I have done this once on the WSM using the top rack with water pan removed, but I found higher temps easier in my other cookers.
Merrill
----- Original Message -----
From: "Kurt Lucas" <lifes...@comcast.net>
To: smoker...@googlegroups.com
Sent: Tuesday, August 17, 2010 9:34:39 AM
Subject: [BBQ] Cooking Pizza on WSM
Gary Wiviott
Your pizza look very tasty, I'd be interested in your WSM method as
well. I've had ok luck with grilling one side direct in the WSM no
waterpan and, also, on a grill, but my best pizza has been done high
heat on a Big Green Egg with a pizza stone set on the plate setter.
http://lthforum.com/bb/viewtopic.php?p=282366#p282366
http://www.lthforum.com/bb/viewtopic.php?p=323221#p323221
Enjoy,
Gary
--
http://www.lowslowbbq.com/
John Douglas
I think Bill A was cooking at 1000 degrees when Garry was visiting him. That would have to be a thin pizza with not too many toppings. I think he was more into the crust and just a little topping.
John
-- Best, John
jjk
on the best way to cook pizza. I've tried the oven and the Weber, both
with a stone and without. I use Alton Brown's dough recipe (attached)
and really love the flavor, but I apparently have no peel skills. The
dam dough always sticks on me while trying to slide it onto the stone.
Based on advice from Wiv and others, I've increased the flour and corn
meal on the peel, but I think I shoot myself in the foot while trying to
brush/drizzle some olive oil on the edge of the crust. I seem to manage
to get some between the dough and the peel, which causes the sticking.
Maybe I should skip that step until the dough is on the cooking surface.
Last time I used Alton's modified technique (flip the dough off the peel
onto a hot grill and par cook it before topping) and that was pretty
easy, but I didn't have my stone hot enough (even though the grate was
at 1000 degrees Fahrenheit and I let the stone heat up for 10 minutes).
The cheese was burning before the crust was done. Next time I plan to
try the flip method directly onto the grate with no stone. I want to
cook it the traditional way (slide the topped pizza onto a blazing hot
stone), but it really is more difficult than it looks or sounds. JJK
* Exported from MasterCook *
Alton Brown's Pizza Pizza
Recipe By :
Serving Size :
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pizza Pizzas
Recipe courtesy Alton Brown
Prep Time:
24 hr 0 min
Inactive Prep Time:
0 min
Cook Time:
45 min
Level:
Intermediate
Serves:
2 pizzas
Ingredients
* 2 tablespoons sugar
* 1 tablespoon kosher salt*
* 1 tablespoon pure olive oil
* 3/4 cup warm water
* 2 cups bread flour (for bread machines)
* 1 teaspoon instant yeast
* 2 teaspoons olive oil
* Olive oil, for the pizza crust
* Flour, for dusting the pizza peel
Toppings:
* 1 1/2 ounces pizza sauce
* 1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red
pepper flakes, for example
* A combination of 3 grated cheeses such as mozzarella, Monterey
Jack, and provolone
Directions
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and
remaining cup of flour into a standing mixer's work bowl. Using the
paddle attachment, start the mixer on low and mix until the dough just
comes together, forming a ball. Lube the hook attachment with cooking
spray. Attach the hook to the mixer and knead for 15 minutes on medium
speed.
Tear off a small piece of dough and flatten into a disc. Stretch the
dough until thin. Hold it up to the light and look to see if the baker's
windowpane, or taut membrane, has formed. If the dough tears before it
forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a
stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl
and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24
hours.
Place the pizza stone or tile onto the bottom of a cold oven and turn
the oven to its highest temperature, about 500 degrees F. If the oven
has coils on the oven floor, place the tile onto the lowest rack of the
oven. Split the pizza dough into 2 equal parts using a knife or a dough
scraper. Flatten into a disk onto the countertop and then fold the dough
into a ball.
Wet hands barely with water and rub them onto the countertop to dampen
the surface. Roll the dough on the surface until it tightens. Cover one
ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the
remaining pizza immediately, spray the inside of a ziptop bag with
cooking spray and place the dough ball into the bag. Refrigerate for up
to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel.
Using your hands, form a lip around the edges of the pizza. Stretch the
dough into a round disc, rotating after each stretch. Toss the dough in
the air if you dare. Shake the pizza on the peel to be sure that it will
slide onto the pizza stone or tile. (Dress and bake the pizza
immediately for a crisp crust or rest the dough for 30 minutes if you
want a chewy texture.)
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly
onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly
and golden brown. Rest for 3 minutes before slicing.
*This recipe's been on the web for some time now and although most of
the reactions have been darned positive, some of you have commented that
the dough was way too salty. At first we chalked this up to personal
preference; some folks are just not as sensitive as others to this basic
flavor. And of course salty toppings would definitley change the
dynamic. Still, we didn't want to leave it at that. We went back to the
lab and found that the flake size of kosher salt differs quite a bit
from brand to brand. This could easily result in a too salty crust. So
unless you've had success with the recipe in the past, we suggest you
cut the salt by one teaspoon, from a tablespoon to two teaspoons. So
that the yeast doesn't go crazy, you should also cut back on the sugar
by half a teaspoon. Thanks, AB
Printed from FoodNetwork.com on S
Rating:
- - - - - - - - - - - - - - - - - -
Kurt Lucas wrote:
>
> I need some advice. I�ve made pizza a couple of times in the last
> week. I�ve been wanting to cook them on the WSM, but resorted to the
> oven for fear of ruining them. I�m hoping we can open up a discussion
> of describing how others make pizza on their grills, smokers, etc.
>
> Do I need a pizza stone or can it go directly on the grill? If I put
> it directly on the grill, should I put a dry water pan between the
> charcoal and the pizza or just make my set-up to give the maximum
> distance possible. Any and all advice welcome.
>
> I also attached pics of some I�ve done in the last week.
>
> Italian Sausage Pizza.jpgSalami Pizza.jpg
>
> Kurt
>
> --
> You received this message because you are subscribed to the Google
> Groups "Smoke Ring BBQ List" group.
> To post to this group, send email to SmokeR...@googlegroups.com
> To unsubscribe from this group, send email to
> SmokeRingBBQ...@googlegroups.com
> For more options, visit this group at
> http://groups.google.com/group/SmokeRingBBQ?hl=en
> Visit The Smoke Ring website http://www.TheSmokeRing.com
> Wanna talk trash instead of barbecue? Go to the Backporch
> http://groups.google.com/group/smoke-ring-backporch
--
JJK
CH # 1149
from somewhere in the Midwest
Your source for Calvin's 2.0 and New Mexico chile seeds:
http://www.midwestchileheads.com
Matt Polak
Want to follow the instructions as best as possible without having to by a different cooker!
Thanks
--
Matt Polak AIA
Chisholm Architects
> week. I’ve been wanting to cook them on the WSM, but resorted to the
> oven for fear of ruining them. I’m hoping we can open up a discussion
>
> Do I need a pizza stone or can it go directly on the grill? If I put
> it directly on the grill, should I put a dry water pan between the
> charcoal and the pizza or just make my set-up to give the maximum
> distance possible. Any and all advice welcome.
>
Ni...@parkaq.com
Salivation is the key to my wonderment. Where is your PizzaQ restaurant exactly Kurt? Dang that looks great!
--
Gary Wiviott
<mpo...@chisholmarchitects.com> wrote:
> which set up should I focus on regarding clean fire as referenced in the book "wsm", "off-set" or "kettle"
Matt,
With the Big Green Egg I suggest running though the 5-lessons as is.
Far as fire starting and tending, as with the three cookers in Low &
Slow, the key is a clean burning fire.
The BGE is terrific as a grill and excels as a low slow smoker, trick
is setting it up and, of course, practice.
Use a Weber Chimney Starter to light the fire.
For Low Slow I use 7-8 pounds of lump total, a couple in the chimney
the rest in the Egg. I do not, unless grilling, fill the chimney all
the way, for a low slow fire in the large BGE I fill the chimney about
half-way.
For low and slow with a BGE a plate setter is essential and you will
have to experiment with vent settings to achieve L & S temps. With my
large BGE I've held stable 250 temps for a 10-12 hours without the
addition of charcoal. The one thing I had to get over with the BGE is
my aversion to closing the top vents, you will need to close the top
vents a bit to keep in the 250 range.
Wood wise, use two fist size chunks of wood, after the first cook
adjust wood usage to your preference.
With a little practice the BGE's are really easy to use, very stable,
though, once again, you must have a plate setter with the Big Green
Egg to successfully use it in Low Slow mode.
In addition to the Big Green Egg web site there are two very
informative web sites for ceramic cookers/Big Green Eggs, one for info
one for accessories.
http://www.nakedwhiz.com/ceramicfaq.htm/
http://www.ceramicgrillstore.com/
http://www.biggreenegg.com/
Matthew Polak AIA
| Matthew Polak AIA, LEED AP |
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R. E. Chisholm Architects, Inc. 4921 S.W. 74th Court, Miami, Florida 33155 T.305.661.2070, F.305.661.6090 |
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