A great trick for getting that golden crisp crust on baked goods (and on poultry skin), is to put in a rack 3-6" above your food and place a baking sheet on it. It will act as a baffle and allow more heat to transfer. I made a beef wellington in my 7 series last night and the crust was amazing.
I would probably 2 step that pizza...put it in there with the sauce on top only for 10 min....then add cheese and toppings for the final 5.....Needs a bit more color.
Still not sure on external temp and how long you smoked the pizza. I know how to make a pizza, but wanted to know how to smoke a pizza in a vertical smoker
Great job! You explained the process very well. I have made a few pizzas on my weber kettle. First time was a disaster! The dough kept sticking to my peel. Think I finally figured it out! I like that dough, might have to give it a shot next time. Thanks for the video!
After you stretch dough to shape put it on peel before you put sauce and toppings. That way it will keep its nice shape. Also put some corn meal on peel under dough first. It will slide right off.
I need to try that pizza dough. Love how it is not the refrigerator kind but don't have to spend the time measuring out the ingredients or having the specific flour on hand. This pizza looks so incredible and nothing beats a grilled/outdoor style pizza. I felt like that was a master class in pressing/stretching dough :) love the toppings! Delicious pizza :)
Lol! Thank you, Cheryl. I like to think of this smoker as an outdoor oven that can pump out some smoke if you want it. It has been an absolute pleasure to be able to stay outside and cook.
Nice !! I love the “I’m not gonna toss it around , I’m not that talented “. 😁. I think it’s time to do pastrami on the pit boss. Cooler weather is coming , time for some comfort foods . As always , love what you’re doing . Keep it up. One thing I’ve learned about smoking , is nothing is off limits ! Try everything , I’ll always be here to watch and support. Take care my friend
Fantastic video Mike! I need to try some good dough like that, I know it really would make it better, when you picked the pie up my heart sank lol I was wondering how you were going to transfer it to the peel, having it not stick to the peel is always the fear haha
Thanks, Gary! 😂 yeah I typically never have enough flour on the board to do a clean pull so I just started picking them up and it works just fine. I guess you could just make the whole thing on top of the peel but it moves around and the handle gets in the way.
I’m gunna be ordering the series 5 tomorrow. Also, next time just stretch the dough and build the pizza on the peel and you won’t have to transfer it from the cutting board to the pizza peel.
Chris, thank you for suggesting this and pushing me to try something new. I tried them a couple different ways over the last month and this method was the best if you like a crispy crust.
Pepperoni, Salami, Onion and Mushroom with lots of cheese is my favorite... thats a summer pizza you made Mike ! It is fall now and we are carb loading here : ]
i tried this but with the pitboss 700FB and 1st time? burnt the pizza. 2nd time? detroyed the pizza and was raw. im going to attempt again in my 3 series, using pizza shells and NOT fresh dough. if that fails? order out LOL
Not sure if I was lured in by the promise of being able to make pizza in my pit boss or the subliminal Casey’s pizza logo but I watched the video and I’m stopping for breakfast pizza at Casey’s tomorrow morning on my way to buy ingredients to make my own pizza
