Yes! I cook the pizza on a barbecue every Saturday. Thanks to you, my wife makes an awesome dough with a one week ferment. I place a stone on the grill and heat to 500 F. Today, we're topping with Mozzarella, homemade sauce, aquaponic Italian sweet basil, green bell pepper from the garden, and Roma tomato from the garden. It's going to be awesome! Thanks for the inspiration!
Pizza oven is better, however I have a pizza oven attachment which fits into the fire pot of pitboss smoker and directs heat the stone gets up to 700f. Your videos have inspired me to make better pizza 🍕 🙏. Thank you maestro
Great video! I've been cooking the pizzas in one go on my smoker. I've solved the lack of 'top heat' by putting the top grillrack back and put another pizza stone on it. Basicly baking the pizza between the stones. The heat will radiate back onto the top of the pizza making it color perfectly on both sides. As a side note:Most likely any tile that retains heat will work.
Nice tip. I don't think my smoker gets above 450 but I'm going to try using two stones or even just a cast iron or something on the top level to get some downward heat
Take the stone and throw it away! Here i made a title stone and i don't even use it any more. I use pizza pans, and corn meal on the bottom of the dough. This keeps it from burning. The grill will season the pizza pans as well. and they will last forever. Another thing i like about the smoker and grills is? less chance of burning them up Plus it cooks the pizza better threw and threw. I love using wood chips or charcoal cooking my pizzas YUM > Plus your getting better at you pizza doughs . NO MORE AIR BAGS 👍👍There so many kinds of pizza dough you can make Garlic, Wheat. Italian, Onion, but i love my buttermilk dough the best
Love the way you put your heart into your videos. I’m dreaming of a backyard oven build right now… I’d love to see your take on building your own oven.
Thank you for this video. We have a smoker that my husband loves to use. I will send this to him and maybe we can incorporate pizza onto next week’s menu 🤤
That is an amazing result for smoker. I have seen a ton of videos of people trying to do this, but the results are never like this. The key I think is the ingredients. You are using a top quality flour at the right level of fermentation.
I have a Pit Boss Pro 1600 and I would've thought I could cook a pizza in it. I can't wait to make your pizza dough recipe and make a pizza in it. this is going to be epic! thank you so Vito, dude you rock.
OMG! This look ridiculously phenomenal. ...and the crispy crunch sounds even better. ....So you've used Z Grills, and now Pitt Boss to make pizzas on pellet grills. This gives me hope that I can make pizza on any pellet grill, without having to buy some special "pizza attachment".... so, that opens up the entire pellet grill market...
Absolutely! I cook the pizza on my lump charcoal smoker sometimes, and sometimes in my regular oven, because I do not own a pizza oven 😞 I know they both make great pizza!! Vito! I love your channel! Thanks for the wonderful videos! Bravo!
I bought a Green Mountain Grills pizza oven attachment that fits in my Pit Boss Pro 1150 perfectly. I've only used it once, but I'd love to see some professionals using this attachment so I can figure it out!
I was wondering all along if you were to turn on the "smoke feature" on the smoker. That would have made an enormous difference, especially in taste and color. But I think that pizza oven is more convenient as it is much faster. Nevertheless now you just made a point that one can make delicious pizza no matter what oven is used.
I showed my buddy how to make pizza in his Traeger, he does it at least once a week now. It doesn't give the same texture or speed of my roccbox, but its still very good
As I am in the midst of researching pizza ovens, I will attempt this in my Pitboss 1150 Pro Series. I have been hesitant but no longer. Gonna make my poolish now. Thank you very much for the video time to test out other methods of cooking pizzas until I get my pizza oven purchased or made in my backyard.
NOW YOUR COOKING! WTG 👏👏👏👏 Do you remember the test you did? Stone vs Metal! Metal has stuck with me every since. The metal pizza pans are GREAT 👍👍 better than the stones! . The stone under cooks the bottoms > while the metal pizza pans? Cooks the Top and the bottom both at the same rate
You can make a really good NY style pizza in the smoker. My Pit Boss will get up to 550-600. Cooking the pizza on a steel works quite well. Warming up the steel with direct heat works well and quickly then I close the direct heat and cook the pizza that way. It cooks really evenly that way.
I have a traeger smoker and I cook my pizzas in the smoker and my home oven. I always pre bake my pizza’s. The smoker is much better because of the smoke and of course your pizza dough recipe Vito.
Fantastic review, just purchased the pit boss navigator 850 with a pizza oven to go inside. Can’t wait to make your pizza dough and cook on the pit boss.
Thanks for sharing this Vito. You are always so enthusiastic, I love it. I don’t have a pizza oven and have been using my grill for years. It’s 57,000 BTUs and goes up to 1,000 degrees. I haven’t used the smoker when I do pizza. I will have to try that next.
It’s Not a pizza oven. But it looks pretty soft and crounchy. To be outside and not have to go inside and out during entertaining outside? I’d Definitely use the BBQ as well.
Another spectacular video Vito. Very good. They both look really good. Hey,.. I been using wood pellet grills for many many years now. You got to check out the pizza oven attachment to put on the wood pellet grill. You can run the grill at 300-320 degrees F and get 700-900 on the pizza stone. Its made by green mountain grills but im pretty sure that same attachment fits many brands including pitboss. We love it. GMG pizza attachment
You are very professional I have seen all your videos telling everything No bs no “”Secrets ingredients “”😂Who understands understands great job Thank you for sharing
Vito, I have been following your channel since the beginning and really enjoy your enthusiastic when making pizzas. I have a question related to the Dome. Where do you get the cover for the Dome? Gozney does not recommend that the opening be covered when the gas oven is operating. I noticed that you use the cover to retain the heat inside.
If you had an Offset Smoker with a large woodbox, you should be able to cook the pizza in there, it will be much hotter. Could line the woodbox with fire bricks / pizza stones to avoid shocking the pizzas with direct heat from the steel. (This is what I plan on doing when I get an offset smoker)
I plan on building a offset smoker out of cinder blocks. And I am strongly considering lining the firebox with fire bricks, and put a pizza stone in there. How cool would it be to fire up the firebox to make some pizzas, then slow smoke a brisket for 12 hours with the same coals.
Please tell us for both poolish and the dough what flour is best. Or can they be combined? When do you sift flour? 00 Cake and Pastry All purpose Flour Bread Flour Semolina
What I think about those pizzas...I don't know. But, what I think about the focaccia...wow ! I want to try this in my pizza oven. Very nice soft and crunchy "beast". Thanks Vito. You have no idea how my pizza's skills improved since I follow you.
Excellent information, production skills and your showmanship skills would make Cal Worthington proud! Now that you are in Southern California, any native Angelenos can tell you about Cal.
Personally I had successfully cooked on a pizza stone, bread or all sorts, thick and thin crust pizza and and I also managed to roast vegetables on my Weber Kettle Grill. I am still trying to perfect these on an offset smoker.i have an original Smokin Joe made in the USA. Uses real wood not pellets and is totally manual. You are an inspiration to me An Italian by heritage, American by birth Rebel by choice Keep the videos coming BTW, I also enjoy your friend from Italia. His shows are right up there with yours as t educational and entertainmemt
Love your channel Vito i always enjoy watching your videos. They both look great but it seems the pizza oven cooked it better on the bottom. How long was the cook in the pitboss
hi chef, How are you,, I am Lebanese and one of your followers and I like all your videos, so thank you For what you offer to all your followers on RU-vid or Instagram, lessons for making Italian pizza I have a question, Chef, can you make us a video on how to make Italian pizza at home without Pizza stone means the dough is placed in the tray and then placed in the home oven The quantity is per kilo, or you give me the method. Regarding yeast, I have instant yeast Thank you, Chef, and all respect
I think its great 👍👍 i can cook 7- 18" pizzas in pizza pans in my offset smoker, Hell i can even cook 5-18" pizzas in my home oven. (( JUST DON'T LET THE PIZZA BUG OVEN BITE YA )) 👀👀around on your patio 1st > b4 buying or building one ~ What i use is my? Weber Kettle, 18" pizza pans, and a short handle pizza peel. That is it. It only take a second to turn the grate over so the 18" pans can fit cause of the handles I'am going to saw the handles off my grate. I don't use them any way. The handles block my full use of the grate!
Hello Vito, We're looking for a small pizza oven,but can't choose witch one to buy, can make a top 5 of the best pizza ovens that you know to buy. Great stuff as always,love your yt channel for years. Nico from belgium
Great pizza choices today vito! What do you think about the dark edges of the smoker pizza on the bottom? Looks like the pizza oven has a more homogenous cook on the bottom.
Video spettacolare Vito complimenti, la teglia rotonda in vetro è di un azienda italiana o l hai comprata in America? Io ne ho simili a casa, volevo provarle per la focaccia ma avevo paura non cuocessero bene
Vito is it possible for me to make my own good pizza with an electrical oven with max temp 200°C? its written 250, but it has it own limitation to 200 when i check it on thermometer
Awesome video. I followed your perfect dough recipe it was awesome. I really need to work on my peel game I mess up more pizza just trying to get on peel before cooking. Is it the peel I use or lack of skill. Last pizza became an accidental calzone.
Bella la Calabria! Ricco di cultura e tradizioni. Guardo video della Calabria su un canale youtube chiamato Sfizi Di Calabria. I calabresi sono persone meravigliose.
Can you please educate us about the kind of Tomatoes you use because i have encountered sweet 🍅, tangy 🍅, 🍅 with many seeds, 🍅 who's skin can be removed without cooking just like potato, i am sorry that i don't know their names
Ciao Vito! Love the videos I'm considering purchasing a Dome. I'm seeing things on yours that are not available on the website like the door for instance. How did you get the door? Keep up the great work... and as always... Mangia e statti zitto!!
Ciao @Vito, io ti seguo da un po e mi piacerebbe vedere un impasto per 100 pizza. ho visto quello da 300 pizza, pero mi stavo domandando, non e poco 5 gr di lievito per 10 l di acqua? perche in altri video ho visto che usi la stessa quantita anche per 300 gr di acqua. quindi mi stavo domandando se potessi fare un video per una quantita media, come si fa per esempio in un ristorante. ti ringrazio
What do I think of this review? Vito -- you are the maestro. Every pizza -- next level. Every pizza -- soft and crunchy in the same time. Poom poom poom! Ouila! You're excited! You're still a bit over the top for my taste. A little more sincerity and a little less vaudeville would be my recommendation.
