Pizza on the New Lone Star Grillz Pizza Oven
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- Опубліковано 14 жов 2024
- Today we’re doing pizza on the pellet grill with the new Lone Star Grillz Pizza Oven! We’ll try two different sauce options, one jarred marinara and one simple canned crushed tomatoes, and make two different pizzas to put this new pizza oven attachment to the test! I’ve still got a lot to learn about homemade pizza dough, so leave your tips down below… I’ll be working on the perfect homemade pizza dough recipe and once I get it dialed in, I’ll pass it along to you guys.
But for a pizza-making novice, these pellet grill pizzas turned out pretty great! Enjoy!
@lonestargrillz #pelletgrill #pizza #pizzaoven #lonestargrillz
For Smoker Recipes visit: pelletsandpits...
For our Seasonings, Merch, and Griddle Recipes visit: theflattopking...
Please email neal@theflattopking.com for business inquiries.
[x] Seasonings:
SMASH THAT, SHAKE THAT, QUE THAT
theflattopking...
Sure Shot Sid’s Gunpowder Seasoning
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Cavender's All Purpose Greek Seasoning
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Pit Boss Southwest BBQ
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[x] KNIVES I USE:
HENCKELS Four Star Chef Knife
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HENCKELS Four Star Santoku Knife
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HENCKELS Four Star 7in Filet Knife
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VICTORINOX 6in BONING KNIFE
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[x] Things Needed for the GRILL:
ThermoPro Digital Probe Meat Thermometer
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ThermPro Wireless TP27
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Butcher Paper Roll
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Black Latex Gloves
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KitchenAid Ribbed Soft Silic one Oven Mitt
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Weber Burger Press
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Weber Charcoal Chimney
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HD 10’ Tortilla Press
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[x] APPLIANCES
Breville Smart Oven Air Fryer Pro
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KitchenAid Artisan Series 5 Quart
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My good friend here is Italian his grandfather/ father in Italy have a pizzeria and he learned from them. Here he and wife have a mobile pizza van with a stone fired 800 to 900° built into the van…it beautiful. His dough uses 4 ingredients , water,salt,natural yeast and highest quality Neapolitan non GMO Caputo flour….no oil is added and at least 24 hr fermentation to give crust digestible , light and airy crust. All imported main ingredients as tomato sauce, mozzarella and other cheeses from Italy. Their pizza gives your tastes buds a delight in every bite! The above info was just to say the dough and Italian ingredients will make all the difference for you…..just giving you food for thoughts! Nicely done mate!
Very well said....thank you Paul
We love pizza! Homemade is always great. The shape never matters with us. We prefer odd, out of the ordinary because you always get that piece of crust with a little more browning, or some cheese gets a little crisp to it, kinda like frico on a Detroit style. We always cool on a rack so the bottom won't get soft/soggy. We use our Kamado style cooker with a stone. Just a great wood fired flavor addition. Nice job with these, don't worry the more you make the more you learn the art.
The best pizza I have made was using a real thin crust drizzled with olive oil. Then a thin layer sauce made from whole San Marzano tomatoes that I hand crushed and added salt, pepper. then topped with fresh Mozzarella. Cooked it and added fresh torn basil when it came out of the oven. Super basic and very very good
The funny shaped lopsided pizza makes it unique and gives it some "personality." Makes it look natural. I dig it!
good thing it tasted good...hahah I appreciate that....cheers
I love seeing the honesty in the cooking process. I’m sure you could put a cast iron skillet in that oven and sear a steak too.
Absolutely you could
I broke a pizza stone on my pellet grill. Now I use a lodge pizza pan cast iron. Looks like a quality pellet grill good job
Holy crap...lets talk about it...i just bought a stone for my other grills...it says it takes heat to 2500 degrees...also not sure your know...I just found out when doing research...that now they make pizza steel...same as stone but apparently better....
Those pizzas look great. After 13 years with a Primo Oval XL, which I love, I'm exploring a total shift to a pellet grill, but the pizza on the Primo is incredible. This LSG pizza oven accessory has pretty much convinced me that the LSG can do everything the Primo can do and more. One note... When I was using the Primo as a pizza oven, I'd get it up to 600°-700° before putting the pizza in. It took less than 10 minutes to fully cook the pizza and get fantastic leoparding. It took some experimenting to get there, so enjoy the journey, but be forewarned. This will absolutely spoil you. No take out/delivery pizza can compare.
Completely understand for sure.....I absolutely love the Lone Star....
Pizza looks delicious Neal. Now l feel like having some pizza after your taste test. Great job Neal. Have a awesome day tomorrow.👍🍕.
Thanks! You too!
Not bad at all Neal! Those turned out darn good, definitely a journey! Can’t wait to see the next round. Cheers 🍻
Yeah pretty excited...had a ton of helpful feedback..
I think you’re doing a great job, especially for your first cook with this new accessory
Hey I appreciate that...cheers
For sauce, just take that Cento can of San Marzano tomatoes, put it in your food processor and add some salt and basil to taste, then process it. Use what you need for your sauce, then put what's left in a mason jar and put it in the fridge, it'll keep a while. Making our own sauce was a game changer for us, and it takes like 2 minutes.
TY
Looks great we all make mistakes afters years of diff doughs this is my go to recipe
Biga (mixed Wed night)
Refresh (Thursday)
Rest overnight in fridge
Friday make dough balls 275 grams rest in sealed containers till Sunday.
Pull out and rest room temp about 2 hours before baking.
Baking on Sunday
Biga
487g flour
219g water
2.5g yeast
Warm water and add yeast wait 5 minutes
Add rest of ingredients and mix let rest 1 hour the in fridge overnight
Refresh add water first to Biga and using mixer hydrate the Biga the slow add flour.
Mix till dough looks smooth and cleans sides of bowl. Can add little water if looks too dry.
595g flour
463g water
29g salt
29g oil
.75g yeast 1/4 tsp
1tbs barley malt (7 grams) can substitute honey
Thanks so much...cheers
Good first try, Neil. Keep on keeping on. I love pizza so I am looking forward to more great recipes in the near future.
Thanks, will do!
I love the pizza attachment for the pellet grill! I want to see if any company makes one of those contraptions that will fit in The pellet grill that I use. Pizza is definitely a rabbit hole that I've been down and back. Trust when I say it takes a long time to perfect the art of pizza making. I'm not even there yet and I've been dabbling for a couple years now. Hey man you're doing great and you're just starting your pizza journey. Keep it up and persist. Way to go Neal!
I appreciate that...
New subscriber here and that looks absolutely delicious!! And don't ever let anyone tell you that you clean too much. Just when I thought my PB was "clean enough" to sear off a prime rib roast, it wasn't. I lost some paint but I lucked out and it was still great. Nicely done video!!
I appreciate that...yeah it can happen for sure...
We like the pure tomatoes too! Great job and looking forward to the journey!
Thank you
You are right. It’s a journey. I fully appreciate what you do. Love some cornmeal on the bottom of the crust. Keep up the great work.
GBO.
Thanks bud...cheers and GBO
Your pizzas look like mine. Rusticly delicious. I also precook the crust about 5 minutes before topping. We like it crispy.
Great idea..i like crispy as well....
Looking good mate, have you watched any Vito Iacopelli on here?
just a few....
@@PelletsandPits watch more 😁
Again - love your experimenting on your "culinary journey" Can't wait to see what is next - You have really inspired my imagination with my cooking tools Neal - As always Thanks my friend
Thanks so much Steve...really enjoy the ride....learning food for me is about excited as it gets...love the journey...
I’ve been cooking pizzas for over 20 years… I agree it can be confusing but I believe the 48 hour proofing of the dough gives me the best product.
any chance for a recipe
@@PelletsandPits which one do you want. Or style?
@@PelletsandPits ua-cam.com/video/qA7PME7CPgY/v-deo.html&si=5Z1owdFh9QKVRNxO
Here’s the best bar style pizza
@@IzzyEatz Well I have been geared more towards a Nepotion style because of the cook time...but completely honest...right now....a fool proof recipe that common people can replicate....
@@PelletsandPits ok when my wife gets back Il send you it…
You did fine. A perfectly round pizza doesn't make it taste better! It just has to taste good. Forget the "perfect" pizza dough. Store-bought is fine. You could save time by going to your favorite local pizza place and ask if you can just buy the dough.
So true!
love both of your channels you guys are a great inspiration, I have also been down the pizza rabbit hole and its amazing how delicious my worst pizza was i don't think you did a bad job at all those look delicious keep it up.
I appreciate that David...
Brings back memories. When my boys were young we’d have pizza night on the Egg and they’d make their own mini pizzas and I would cook them. Dude those look a hell of a lot better than mine did!😂
hahaahhaha Thats funny...cheers brother...now that duck season is over...whats next...do you fish...
@@PelletsandPits yep. Bass, bream, flathead ops, and sac-a-lait for me in fresh. Reds, sheepshead, and speckled trout in the salt.
@@jakespencer8077 love it
I found great information on sip and feast UA-cam Chanel. He holds your hand for the dough and the sauce. I made the grandma pie and it was delicious. I opted to buy my dough already made from a store close to me called Wegmans. They make it themselves and sell it frozen or in the fridge for using that day. Thanks for the entertainment
Awesome ty
I would definitely check out “Charlie Anderson” channel. That man has done so many tests with pizza it’s crazy. He literally turned it into a science. He just recently put out the final recipe for a New York style pizza so maybe you could start by following that. I don’t think the second pizza turned out too bad to be honest. Anyway loving the channels guys, keep killing it!!
Appreciate that...really...cheers
Hey Neal, try a slotted spoon with that pizza sauce. Don’t worry about the haters! Try rotating the dough as your pressing/stretching out your dough.
Thanks for the tip!
Looks like some good pizza from here!
Thanks bud...
Looks like you did good especially that crunch!
Yeah...I just know that I have a LONG way to go....before I can say try this...blah blah...
@@PelletsandPits Ah you'll get there.
I love how honest you are and not afraid to say 'i don't know it all.' can't wait for the final dough recipe 😊
Why are you have grating the cheese? Ninja broke already?
hhahaa No...honestly just dont want to bring out...clean etc...we actually used it today on videos on both channels that will upload soon...
@@PelletsandPits Careful! It may still have a taste for blood! 😉
@@TheBrokenLife hahahaha very well said… I actually said something to Amy today when washing dishes. I cleared everything out and looked like it had a disease… hahahaha. Not today….,
@@PelletsandPits I know it's harder on stuff like that, but I just chuck it in the dishwasher. Like the man said, _I ain't got time to bleed._
@@TheBrokenLife hahaha from my experience truer words have not been spoken
I have the blackstone pizza oven. I have not had much luck with dough yet. My dough burn as soon as it hit the stone. But i have not tired to make my own dough yet. Well once that didnt go good at all. I dont give up on things but that thing makes me want to. Never know what doughs you cook at what temps. The Kroger dough you get in the can roll is the dough i had good luck with only once. And the other 7 i tired didnt work lol
Very well said...I agree...i have used that Kroger dough as well...i also on my other channel have bought dough from pizza shops down the road...its a journey for sure....
I learned a new tip today from Vincenzo's Plate, to pre bake the crust with just the sauce for a few minutes before adding the toppings. Just passing that on in case you want to try it in your experimenting😊
Interesting..will try it out..cheers Bobbi...
Just talked with my friend in Italy (just outside Milan)...he makes great pizzas...the one comment he made is this...temperature and dough...he said, the stone has to get to at least 350 Celsius and the pizza should completely cook in 90 seconds
Yeah… that’s definitely fair.. I honestly thought that. Can you ask why the dough still had a lot of bounce back. When I see people pushing the air to the edges it seems like the dough just bounces back. The I feel like I woke the dough to much.
What was the cook time on them? We have an older version of the Blackstone turntable pizza oven that cranks them out in less than 2 minutes once the stone is up around 600+ degrees… not sure if I want to invest in this attachment yet.. and then if I do, do I go stone or steel… great video as always!
Not sure the time. To long in my opinion. I have used it several times now and not completely sold. Takes a
30 min plus to heat up. More than what I would like on ash…. Because the insides are taken out. The deck gets hot but hard to recover temps because it’s only heated my pellet heat. I want to try just a stone with the guys still in and see what happens
I have cooked on both stone and steel and find I much prefer the steel. making a perfectly round pizza does not improve the flavor so I never worry about getting it perfect and so far nobody has complained about the shape only when is the next pizza going to be done.
well said...yeah I had no idea about the steel until I started this journey...interesting and has my attention....do you use the steel on the grills as well
@@PelletsandPits stone transfers heat 4x faster than air. 1/2 inch steel pate transfers 17x faster. Steel works best in 500 -550 degree oven. Pizza cooks in 5-6 minutes.
Dough recipe
Can also be hand kneaded but may need a little more water (5-10g)added
Yields 650g of dough
400g 100% 00 flour
240g 60% water
10g 2.5% salt
1 gram of instant yeast for up to 1 kg flour
Mix dough in mixer for10 minutes
counter rest for 30 minutes
ball to lightly oiled bowl or tray
place in fridge covered minimum 18 hours up to 72 hours.
Allow dough balls to warm above 60 degrees Fahrenheit before stretching
Use 50/50 semolina and flour for stretching and on peel
72 hour has best fermented flavor
@@jstaffordii wow…. Really appreciate that. Thank you
Great first pizzas! I remember my first pizza was super oblong and somehow too dry and too wet at the same time 😂 I've gotten pretty good over the years with a pizza attachment on my weber kettle grill though, so here are my two biggest tips (besides dough but that's a whole other can of worms)
For the sauce, it should taste good raw but keep in mind it will taste different once it's cooked on the pizza. I prefer blending the whole can of tomatoes and adding salt, garlic powder, oregano, red pepper, a pinch of sugar, and a solid amount of olive oil. It's all personal preference though so go nuts! Cento brand is good but my favorite is Bianco Di Napoli if you can find it.
The other tip is cheese- low moisture mozzarella grated fresh is definitely the move, but the other key is that it be full fat mozzarella. In my experience the low fat stuff ends up solidifying into distinct gummy-ish pieces instead of unifying into a nice cheesy layer. It can be harder to find in certain parts of the country, but whole milk string cheese is essentially the same thing and can work as a substitute.
Hope you find it fun and keep up with it, would love to see some cool flattop/smoked topping combos!
hey really appreciate that...thank you...
So I’ve been slinging pies for a while now. Everyone’s journey starts someone but I’ll give you two of the biggest tips for pizza. Dough and sauce make our break a pizza as you know.
For sauce, make sure you’re balancing the acidic levels. Little sugar or for me honey will balance out those levels. San Marzano’s aren’t as high as some tomatoes because true San marzano’s are grown in volcano rich soil. However this type of sauce isn’t always great for every type of pizza.
Dough, the dough is factored by the type of pizza you’re making (New York, Neapolitan, Detroit, Chicago, Greek, Cali and St Louis) because this will determine dough hydration level and cooking temp/time. For your 500 degree deck temp you want a 60%-64% hydration level which is more like the Cali and New York style. Lower hydration levels like 55% work for Neapolitan due to the higher deck temps (mine launches at 900). Higher hydration levels like 70-80% are great for pan styles like the Detroit or Chicago. Where’s St. Louis thin crust use 48-51% hydration.
Also let the dough’s fermentation time be 24-48hrs for the best tasting crust. I also would research recipes based on crust style you want because the ones on those bags are trash.
really great info..thanks
@@PelletsandPits anytime! I love pizza and there are so many ways to get started making them. As you said it’s about the journey and we all have to start some place. Also appreciate the LSG content. I’d love to upgrade from my recteq to the new pellet cabinet but have to wait a little while to afford that monster lol.
It's hard to beat a propane pizza oven. Solo stove pi, I love mine. I mean pizzas cook in 90 seconds, you are not getting much smoke flavor. So to me, I would skip the wood and pellet pizza ovens unless you are doing an actual brick oven to dry the actual fire to the side. That's just me
fair point...cheers
@@PelletsandPits I have to make 20 pizzas when I turn that thing on now because the whole neighborhood wants them! Keep it up, they are fun to play with. I gave done veggie pizza, Alfredo pizza, Buffalo chicken, meatball and cheese. Good stuff
You really did mess up those pizzas... You're easy 500 miles outside of my delivery area. 🤤
I have been trying to make Texas Roadhouse rolls for the past 2 months. Dealing with yeast and proofing dough is the absolute worst thing I have ever tried doing on the kitchen. After about a dozen fails, I decided to take a break and just work on cookie recipes.
Very Very true...definitely not a quick assessment if its right or wrong...takes forever....then the results are not what you want...exactly what I am going through...
I have their santa maria. Be cool if they made one you could fit on the santa maria over the fire
Absolutely...have you seen the new El Patrone kinda box thing....now that looks right up my alley and it has pizza capabilities.....not what your asking...but....What about doing an after market pizza stone...just bought one my self....then some how direct heat down...like a foil pan...
@@PelletsandPits the El patron looks cool. I've done it in my santa maria with a pizza stone and webber 22" kettle cover. It's manageable but hard to keep heat in while putting in/adjusting pizza and sometimes the stone slides around being a pita. I've thought about trying it on the griddle part instead of a stone but need something else as a cover. Maybe a disposable baking tin. Hmmm.
Did the sausage cook fast enough? We just made pizzas tonight too.
Absolutely...that gets hot in there for sure...we also only used small chunks....but yeah...no problems...plus you get the advantage of the grease soaking into the dough...
@@PelletsandPits I love Italian sausage. Grew up in Chicago and their thin crust with big chunks of sausage was amazing. Now here in middle Tennessee, I make better pizza than any pizza place within 20 miles. Lol
@@stevefisher8424 hahaha I’m sure… that’s our struggle… nothing around is great. It’s just basic
This looks good tell me do you get a lot of ash on your pizza ? THANK YOU FRANK FROM MONTANA.....
Not as much as you would think..it only cooks for a few min....
Look up Aurelios Style Pizza sauce. You will not be disappointed.
@ 11:02 Millennium Falcon pizza.
ahhahahaha
Couldn’t you just open the sear plate and put a pizza stone on the rack? Same effect?
You can get close...already done it on another vdieo that has not posted...unfortunately you dont get the top heat and the browning that the oven does..it traps the fire and lets it come atop the pizza...
Ahh I see. Thanks for the reply, love the channel
Man!
How large a pizza will it do?
16 for sure..
I have seen people add sugar to the sauce might be worth a try.
TY
You should check out Sam the cooking guy for some great pizza sauce using those same tomatoes and other recipes
TY
Hmm
if you can find the DELALLO pizza dough kit your life will be so much more easy.
my kroger and meijer have it.
Thank you
Your issue is tempature crank it and preheat longer..
Hey Neal. I think you should hook up with Vito Lacopelli. Do a video together. Vito is the king of pizza dough. He has a million+ subscribers. I think it would be really cool for you to meet him.
hey absolutely....he has been mentioned several times now...i have seen a few videos but could not make that connection...but in fairness I tried to do a ton of research and it all started to bog me down...ill check him out again...
Interesting the Flat Top King doesn't link his other successful channel but links his products. Seems this a fleece operation for views. We love you Flat Top, why the multiple channels that don't link eachother?
Seems you're greedy for views and revenue. Hate to see it. I'm unsubbing.
ahahahha no explanation needed....but quickly because its such a dumb argument....I did this based on feedback that we asked...Would it be easier to start another channel solely based on my pellet and stick burners or keep one channel....we decided to respect the AREADY supporters and not infringe on their experience on the flat top king...
so we started another channel...who in the world cares...but YOU...ahahahha I dont link channels together because its another channel...simple as that....the views have absolutely nothing todo with it....no one has a limit on how many times they upload a video...so whether I started to upload more on ftk or not...its still the same views and amount of times I upload...what a joke...
see ya....
Bro.... you need Vito in your life. Sign up for his online masterclass. Your viewers deserve better than this attempt here. Lol. Come on now...
easy...hahahah first time...cheers...AND in all honesty wasnt half bad...might not have looked the best...but flavor was there...
@PelletsandPits come on man. You're on YT showing others how to make pizza. It was bad. Let's keep it real. I'll be the first one on here congratulating you when you get it right. But this wasn't it.
@@lilbigvince1976 I think I literally said…. This is my first attempt. I definitely said no recipe untill I can get better. I also said I needed more time learning that particular pizza oven. Now’s the time to get real. I never said do it like this. I also said if you have tips I would love to hear. Many many people reached out to help. Facts
@PelletsandPits Are you having a hard time accepting criticism? My first comment had the advice in it, take Vito's online masterclass. It's the best advice you're going to get. I'm also pretty sure, in your video, you mentioned all kinds of different pizza toppings you've made in the past. How does that work if this is your 1st attempt at pizza? Facts. Your pizza skills need improvement. Your followers deserve better. You might be a little too sensitive. There is only one way to get good at making pizza, you have to make lots of pizza. 🤙🏽
@@lilbigvince1976 facts….. like normal talking without knowledge. Very common on social. My other channel we have made several pizzas. Funny fact they seem to be doing well. BUT the FACT that I typically have used pre made pizza dough from restaurants or grocery stores that just need to be room temp and formed. Making pizza from scratch is not my thing. No have any desire. Fact. Been worded several times by now I’m not even a big fan of pizza. Few times a year I’m good. But I like culinary challenges. To my this is it. What you saw was literally my first attempt at pizza dough and shaping. I don’t hide my defaults. Facts.. a few scattered in my other channel I absolutely screw up and leave it all in. Just to show who I really am. Just because I do UA-cam doesn’t make me any different than the person watching. I’m not special and never will claim to be. Cheers