Good to know that you don't have to have one of those fancy pizza ovens to make pizza this way! What stone did you use? I've heard that some of them will crack!
You should watch this... ua-cam.com/video/kgb4xtui70M/v-deo.html and this.... ua-cam.com/video/APnXfM3hr_8/v-deo.html Vito is the schiznit when it comes to pizza on a pellet cooker. Adding Olive Oil to the edge of the crust gives it that nice crispy browning and spotty char. And no, you don't need a "special pizza attachment" - especially not a $500 Yoder pizza oven. Pitts and Spitts has the trap door for searing, and that'd be plenty to get the pizza stone good and hot.
@@gosman949 Yup. You might give up some of wood flavor with the gas grill, though you could probably throw a foil packet with some wood chips in there. My Masterbuilt vertical smoker just died after spending the past three years slowly falling apart. So I'm looking for a replacement, and the P&S 850 with the smoke cage is at the top of my wish list right now. I don't have a ton of space, so I want one cooker to do a lot of things really well. When I saw Vito making his pizzas in cheap pit boss and Z pellet grills, a LOT changed, as I no longer felt trapped by needing Pizza oven attachment. ...turns out, those attachments are basically a high profit item for something people just don't need - unless they WANT to make a pizza in 2-3 minutes. I can wait 4-5... With the P&S Mavericks, the trap door might be an ideal feature for making pizzas, while having the smoke cage would be ideal for making brisket and beef ribs. ...seems like Pitts and Spitts is currently making the best "bang for the buck" high-end pellet grill.
Looks yummy! I love a thin crispy pizza and if you happen to mess and the dough flips over...make a calzone! I’m really considering the P & S pellet grill. I live in Buffalo and gets cold here in the winter. Have you ever done a cook in the cold weather?
That was great man! Thanks!🤠
Good to know that you don't have to have one of those fancy pizza ovens to make pizza this way! What stone did you use? I've heard that some of them will crack!
You should watch this...
ua-cam.com/video/kgb4xtui70M/v-deo.html
and this....
ua-cam.com/video/APnXfM3hr_8/v-deo.html
Vito is the schiznit when it comes to pizza on a pellet cooker. Adding Olive Oil to the edge of the crust gives it that nice crispy browning and spotty char.
And no, you don't need a "special pizza attachment" - especially not a $500 Yoder pizza oven.
Pitts and Spitts has the trap door for searing, and that'd be plenty to get the pizza stone good and hot.
@@craigjohnchronicles2504 heck I could do this on my gas grill.
@@gosman949 Yup. You might give up some of wood flavor with the gas grill, though you could probably throw a foil packet with some wood chips in there.
My Masterbuilt vertical smoker just died after spending the past three years slowly falling apart. So I'm looking for a replacement, and the P&S 850 with the smoke cage is at the top of my wish list right now. I don't have a ton of space, so I want one cooker to do a lot of things really well.
When I saw Vito making his pizzas in cheap pit boss and Z pellet grills, a LOT changed, as I no longer felt trapped by needing Pizza oven attachment. ...turns out, those attachments are basically a high profit item for something people just don't need - unless they WANT to make a pizza in 2-3 minutes. I can wait 4-5...
With the P&S Mavericks, the trap door might be an ideal feature for making pizzas, while having the smoke cage would be ideal for making brisket and beef ribs. ...seems like Pitts and Spitts is currently making the best "bang for the buck" high-end pellet grill.
@@craigjohnchronicles2504 I did not know about the smoke cage. I will look it up.
What pizza stone did he use? Many of them will crack..
Looks yummy! I love a thin crispy pizza and if you happen to mess and the dough flips over...make a calzone! I’m really considering the P & S pellet grill. I live in Buffalo and gets cold here in the winter. Have you ever done a cook in the cold weather?
Oh yeah! We have a lot of customers in cold climates and they're able to cook without issue.
Pitts and Spitts has a winter cover that would be excellent in Buffalo. I think I will decline here in Texas!
Looks great! What temperature did you cook it?