Oh boy, here I go!

[Norm]

Some styles of pizza use high heat but for most of us 550° is a very good temp to shot for.

[Norm]

I built a wood fired pizza oven a few years ago. Takes a couple hours to get up to temp (750 f). I throw a handful of cornmeal in to season the firebricks before the first pizza goes in. The cornmeal flashes to flames instantly and leaves a nice nonstick coating on the bricks. Without cornmeal the pizza won't slide off the peel and it sticks to the hot bricks. Every October I have a pizza party,we average 60 pizzas during the course of the day. At 750-800 degrees they cook in 3 minutes. People are amazed at how fast. Sorry I rambled.

No rambling there just some great info! I'd love to hear more about your WFO and see some pics if you'd be so kind. 

[Burlkraft]

I like a real thin crust and I cook them at about 550 for about 8 minutes. I also like minimal toppings. Thin coating of sauce, buffalo motz, dried plum tomato slices and 1 type of meat. Some basil and oregano. Toss some cornmeal on a hot plate setter and yer all set . Jon get a pizza peel, they are a great accessory.
Stay full my friends.....

[Weekend_Sawyer]

None of my local stores carry a peel so i ordered one online.
Ill get a bag of cornmeal too.
I sure am having fun with this egg.

Jon

[WDH]

Jon,

This is still all your fault and I blame you repeatedly for my many trips to the refrigerator.

[Local4Fitter]

Here are a couple pics.

Note from Admin:  Pics must be in Forestry Forum Photo Gallery

[Norm]

Local4Fitter you'll need to put them on the FF to get them to post. If you need some help try this link and if still having problems just let us know and we'll walk you through how to do so.

https://forestryforum.com/board/index.php/topic,56957.0.html

I'd love to try making my own WFO but to be honest just a tad bit intimidated to do so.

[Norm]

I moved Local4Fitters WFO info to a new topic, I thought it deserved it's own thread! Hope nobody minds. 

[Weekend_Sawyer]

Good idea Norm.

Tonight I made southwest chicken corn chowder, WOW is it good.
To a corn chowder recipe I added the leftover spineless chicken which had a nice smokey flavor, roasted peppers, about a tablespoon of cumin and fresh cilantro.

BTW the corn was roasted on the grill too.
Fun, fun, fun!
Jon

[WDH]

It is still your fault  .

[Norm]

Wow Jon chicken corn chowder sounds tasty! I'll have to give that one a try next time I have some leftovers. 

[Weekend_Sawyer]

Pizza, nailed it!  8)
A peel and cornmeal on the peel and stone and it came out really good.
7 minutes at 550deg. Notice how dark the stone turned. It had been used for
oven pizzas for years and really looked good, kind of like saddle leather. It didn't s
seem to hurt it tho.


 

[Norm]

You sure did nail it! We had pizza on the egg last night ourselves, one regular and one taco pizza.

[Burlkraft]

Looks great Jon  8) 8) 8)

Mine's black too. No gittin' around that.

Now I'm cravin' pizza.....If ya woulda' seen what I at fishin' up north 

[Magicman]

Happy Birthday Weekend_Sawyer.   

[Weekend_Sawyer]

Thanks MM, I have so much food in the fridge from cooking on my BGE, it looks like I'm having leftovers for my birthday dinner. I see that as a positive problem!

Jon

[Norm]

Happy Birthday Jon!

[Weekend_Sawyer]

We had a pizza party Friday night. Diane and I made up 6 dough crusts and people added whatever toppings they wanted. I pre-grilled onions, peppers and jalapenos. We also had chicken, bacon, Italian sausage and smoked sausage.
I manned the BGE at 550 and they kept feeding me pizzas, about 7 minutes a pizza, and what incredible flavor they had!
I just had leftover pizza for lunch, Mmmmm good.

BTW Freshmans pizza yest has a very easy to use recipe and very tasty.

Jon

[WDH]

Strap that thing on the back of your bike when you come to the Pig Roast  ;D.

[Weekend_Sawyer]

Looks like I will not be making it this year, again. Boss says he needs me and I'm sure that's a good thing.  :'(

[WDH]

DanG!!!!!!!!

[Weekend_Sawyer]

Smoking some meatballs, Italian sausages, a Jimmy Dean sausage and a piece of kielbasa. I'm making chilli and I like it meaty! I am also using some tomatoes I froze that were left over from making salsa, kidney and pinto beans, a package of corn we put up earlier this year, and lots of veggies. I'm sampling it now, sampling heavily!


 

[Weekend_Sawyer]

oh yea, there is some seriously heavy sampling going on.
It came out with a nice smoky flavor.  8)

[Mooseherder]

The art of BBQ is deep in your soul. ;)

[WDH]

That is a very nice combo!