What pizza did you cook?

mymonaro · Post by **mymonaro** » Tue Apr 03, 2012 10:17 pm

Livewire wrote:
mymonaro wrote:
Hogsy wrote:Maybe put pizza straight on the stone and not on the steel tray.
Use baking paper to load it on the stone then after a minute or so remove the baking paper .( I stole that technique of Chris)
Leaving pizza on the stone til its ready.
Good looking results for starters

Glenn

Thanks Glen for your comments.

Rose 1964 · Post by **Rose 1964** » Fri Oct 05, 2012 11:07 am

Hi Amfibius
Wow those are real nice looking pizzas
,what is your dough mix? as the crust
looks very nice as well as the topping.
well done

Margherita pizza.

Mushroom, taleggio, and chermoula pizza.[/quote]

Commander Cody · Post by **Commander Cody** » Fri Oct 05, 2012 12:08 pm

welcome, rose 1964.

those pizzas look to die for.

what was your choice of BBQ to do these amazing pizzas..??..

kevin

Livewire · Post by **Livewire** » Fri Oct 05, 2012 2:38 pm

Commander Cody wrote:welcome, rose 1964.

those pizzas look to die for.

what was your choice of BBQ to do these amazing pizzas..??..

kevin

Heh Kev, Rose has lead you a littel astray with a repost of pics rather than using the "quote" button, somehthing has gone wrong for her as the end [/quote] is there but no begining

They are not her pizza's but Amfibius from page 5 and she is asking him a question about the dough/crusts

It will all become a lot clearer once the weed smoke has blown away

Glenn

Commander Cody · Post by **Commander Cody** » Fri Oct 05, 2012 7:13 pm

Ya reckon..........

thanks but..

kevin

Shane_H · Post by **Shane_H** » Mon Mar 11, 2013 9:43 pm

Giving pizzas a go on the kamado this weekend...

Last time I did a few on the weber had issues with the doe sticking.

So I have brought a few pizza trays, will the base become firm enough after a few mins to transfer it straight onto the stone?? Anyone else use a tray??

mymonaro · Post by **mymonaro** » Tue Mar 12, 2013 7:08 pm

Shane_H wrote:Giving pizzas a go on the kamado this weekend...

Last time I did a few on the weber had issues with the doe sticking.

So I have brought a few pizza trays, will the base become firm enough after a few mins to transfer it straight onto the stone?? Anyone else use a tray??

I was using the Weber trays, but now use the "thick" teflon sheets, on the stone.

Buccaneer · Post by **Buccaneer** » Wed Mar 13, 2013 10:14 pm

I cooked this

and this

Chargrilled · Post by **Chargrilled** » Wed Mar 13, 2013 10:23 pm

Looks tasty general!
What did you cook them on?

NotoriousPIG · Post by **NotoriousPIG** » Wed Mar 13, 2013 10:25 pm

Chargrilled wrote:Looks tasty general!
What did you cook them on?

A BBQ.......

Chargrilled · Post by **Chargrilled** » Wed Mar 13, 2013 10:29 pm

NotoriousPIG wrote:
Chargrilled wrote:Looks tasty general!
What did you cook them on?
A BBQ.......

Your kidding!!??

Buccaneer · Post by **Buccaneer** » Wed Mar 13, 2013 10:33 pm

NotoriousPIG wrote:

Chargrilled wrote:Looks tasty general!
What did you cook them on?

A BBQ.......

Your kidding!!??

A BBQ.
That's right.

NotoriousPIG · Post by **NotoriousPIG** » Wed Mar 13, 2013 10:38 pm

General Tso wrote:
NotoriousPIG wrote:

Chargrilled wrote:Looks tasty general!
What did you cook them on?

A BBQ.......

Your kidding!!??
A BBQ.
That's right.

Winner, winner, chicken dinner!!!!

Chargrilled · Post by **Chargrilled** » Wed Mar 13, 2013 10:40 pm

trentski · Post by **trentski** » Wed Mar 13, 2013 10:49 pm

Hogsy wrote:Maybe put pizza straight on the stone and not on the steel tray.
Use baking paper to load it on the stone then after a minute or so remove the baking paper .( I stole that technique of Chris)
Leaving pizza on the stone til its ready.

I've had success using polenta under the base

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