A great trick for getting that golden crisp crust on baked goods (and on poultry skin), is to put in a rack 3-6" above your food and place a baking sheet on it. It will act as a baffle and allow more heat to transfer. I made a beef wellington in my 7 series last night and the crust was amazing.
After you stretch dough to shape put it on peel before you put sauce and toppings. That way it will keep its nice shape. Also put some corn meal on peel under dough first. It will slide right off.
I would probably 2 step that pizza...put it in there with the sauce on top only for 10 min....then add cheese and toppings for the final 5.....Needs a bit more color.
Great job! You explained the process very well. I have made a few pizzas on my weber kettle. First time was a disaster! The dough kept sticking to my peel. Think I finally figured it out! I like that dough, might have to give it a shot next time. Thanks for the video!
I need to try that pizza dough. Love how it is not the refrigerator kind but don't have to spend the time measuring out the ingredients or having the specific flour on hand. This pizza looks so incredible and nothing beats a grilled/outdoor style pizza. I felt like that was a master class in pressing/stretching dough :) love the toppings! Delicious pizza :)
Still not sure on external temp and how long you smoked the pizza. I know how to make a pizza, but wanted to know how to smoke a pizza in a vertical smoker
Nice !! I love the “I’m not gonna toss it around , I’m not that talented “. 😁. I think it’s time to do pastrami on the pit boss. Cooler weather is coming , time for some comfort foods . As always , love what you’re doing . Keep it up. One thing I’ve learned about smoking , is nothing is off limits ! Try everything , I’ll always be here to watch and support. Take care my friend
Pepperoni, Salami, Onion and Mushroom with lots of cheese is my favorite... thats a summer pizza you made Mike ! It is fall now and we are carb loading here : ]
Lol! Thank you, Cheryl. I like to think of this smoker as an outdoor oven that can pump out some smoke if you want it. It has been an absolute pleasure to be able to stay outside and cook.
I’m gunna be ordering the series 5 tomorrow. Also, next time just stretch the dough and build the pizza on the peel and you won’t have to transfer it from the cutting board to the pizza peel.
Chris, thank you for suggesting this and pushing me to try something new. I tried them a couple different ways over the last month and this method was the best if you like a crispy crust.
Not sure if I was lured in by the promise of being able to make pizza in my pit boss or the subliminal Casey’s pizza logo but I watched the video and I’m stopping for breakfast pizza at Casey’s tomorrow morning on my way to buy ingredients to make my own pizza
Fantastic video Mike! I need to try some good dough like that, I know it really would make it better, when you picked the pie up my heart sank lol I was wondering how you were going to transfer it to the peel, having it not stick to the peel is always the fear haha
Thanks, Gary! 😂 yeah I typically never have enough flour on the board to do a clean pull so I just started picking them up and it works just fine. I guess you could just make the whole thing on top of the peel but it moves around and the handle gets in the way.
i tried this but with the pitboss 700FB and 1st time? burnt the pizza. 2nd time? detroyed the pizza and was raw. im going to attempt again in my 3 series, using pizza shells and NOT fresh dough. if that fails? order out LOL
A great trick for getting that golden crisp crust on baked goods (and on poultry skin), is to put in a rack 3-6" above your food and place a baking sheet on it. It will act as a baffle and allow more heat to transfer. I made a beef wellington in my 7 series last night and the crust was amazing.
Joseph, thanks for the tip that is an awesome idea!
After you stretch dough to shape put it on peel before you put sauce and toppings. That way it will keep its nice shape. Also put some corn meal on peel under dough first. It will slide right off.
Thanks for the tip! 😁
I would probably 2 step that pizza...put it in there with the sauce on top only for 10 min....then add cheese and toppings for the final 5.....Needs a bit more color.
bagel pizzas in the pit boss sound really good right now.
I havent tried fresh like that. I have done a few frozen hot and fast though. Amazing every time.
Great job! You explained the process very well. I have made a few pizzas on my weber kettle. First time was a disaster! The dough kept sticking to my peel. Think I finally figured it out! I like that dough, might have to give it a shot next time. Thanks for the video!
Thank you!
I need to try that pizza dough. Love how it is not the refrigerator kind but don't have to spend the time measuring out the ingredients or having the specific flour on hand. This pizza looks so incredible and nothing beats a grilled/outdoor style pizza. I felt like that was a master class in pressing/stretching dough :) love the toppings! Delicious pizza :)
Thank you, Mel! That is my fav pizza dough kit. Very easy and you can put a fresh pie in the oven or grill in about 45 minutes.
well I know what i'm going to try this weekend!! thanks for the video man
Great pizza tutorial!
Mike awesome looking pie. Who would thought it. I've made pizza on the Blackstone but never would have thought to do on a pellet.
Thanks, Tommy! It turned out really good.
Duuuude
Now I want my new smoker even more!! Thank you
Great explainer video. Thanks! Will try soon.
Great video! Step by step explanation makes it super easy to follow! Thanx man keep up the vids
OMG! looks amazing...now I'm hungry!
Does the dough taste smoky, or does it just taste like a regular pizza?
Sorry for the crazt question but where did you find that awesome prep table?
Nice technique. Love your dough.
Thank you!
Still not sure on external temp and how long you smoked the pizza. I know how to make a pizza, but wanted to know how to smoke a pizza in a vertical smoker
Nice !! I love the “I’m not gonna toss it around , I’m not that talented “. 😁. I think it’s time to do pastrami on the pit boss. Cooler weather is coming , time for some comfort foods . As always , love what you’re doing . Keep it up. One thing I’ve learned about smoking , is nothing is off limits ! Try everything , I’ll always be here to watch and support. Take care my friend
Jose, thank you my friend! I have enough problems with the haters that I was about to try and toss it around 🤣🤣🤣. I will do a pastrami very soon 😁!
The Culinary Cookhouse let them haters be . Keep doing what you’re doing for those of us that care . Most importantly do it because you love too.
@@josesanchez1402 Pastrami video is in the works. Starting the brine process today. :)
Cookhouse BBQ awww man!!!! I can’t wait !!!
Pepperoni, Salami, Onion and Mushroom with lots of cheese is my favorite... thats a summer pizza you made Mike ! It is fall now and we are carb loading here : ]
I just drooled a little bit reading that 🤤😁.
Chit man, been drooling since i wrote it !
Another awesome video. Love your cutting board. Did you make it yourself?
Another great video thanks for the great recipe
pizza looks great. lol, what can't you make in that smoker?
Lol! Thank you, Cheryl. I like to think of this smoker as an outdoor oven that can pump out some smoke if you want it. It has been an absolute pleasure to be able to stay outside and cook.
I’m gunna be ordering the series 5 tomorrow. Also, next time just stretch the dough and build the pizza on the peel and you won’t have to transfer it from the cutting board to the pizza peel.
Justin Vess enjoy that smoker, Justin! Thanks for the tip 😁
Your pizza looks good, however I think the pellet grill would do a better job at browning the crust
Great videos, I also have the 3 series, Do you have a link for the larger wheels you installed?
Yes!!! I was waiting for this cook!!
Chris, thank you for suggesting this and pushing me to try something new. I tried them a couple different ways over the last month and this method was the best if you like a crispy crust.
I will try your way and let you know how it goes!
If you wanted a slight smoke taste to your pizza, at a lower setting what would you recommend the temp be and for how long?
I would use smoked mozzarella instead of trying to lower the temp.
@@WeekendWarriorBBQ okay I will try that. Thank you so much!!
Great looking pizza, I tried heating up pizza stone in series 3 and keep getting errH, overheating , if i remove stone it works fine.any suggestions??
Open that chimney cap all the way. It sounds like the pizza Stone is causing an airflow issue
Thanks , i will try that next time
Not sure if I was lured in by the promise of being able to make pizza in my pit boss or the subliminal Casey’s pizza logo but I watched the video and I’m stopping for breakfast pizza at Casey’s tomorrow morning on my way to buy ingredients to make my own pizza
Good video dude thx
Do you have water in the drip tray, or run it dry?
Lookin good
Fantastic video Mike! I need to try some good dough like that, I know it really would make it better, when you picked the pie up my heart sank lol I was wondering how you were going to transfer it to the peel, having it not stick to the peel is always the fear haha
Thanks, Gary! 😂 yeah I typically never have enough flour on the board to do a clean pull so I just started picking them up and it works just fine. I guess you could just make the whole thing on top of the peel but it moves around and the handle gets in the way.
Good job broda^^
Thanks, Steve 😁
i tried this but with the pitboss 700FB and 1st time? burnt the pizza. 2nd time? detroyed the pizza and was raw. im going to attempt again in my 3 series, using pizza shells and NOT fresh dough. if that fails? order out LOL
is there ANY smoke taste on the pizza?
I dont like running my vertical that hot anymore. One time I had a grease fire which was my fault. The next time I had a temp probe failure
No not at those high temperatures. You do get a little wood fired taste though
not seeing a link to the dough?
Wowwwwww
Grazie 😁
One bite, everybody knows the rules
🤣
One bite everybody knows the rules..... 2.1
I guess I am too lazy to go through all this "work" . Gonna try me a Papa Murphy's on my Pit Boss.
❤️
Thank you!
That shits RAW
It’s freaking raw, next time put it under the broiler for a couple minuets at the end !