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[LowSlowFoShow]

I have the GMG pizza oven and with the controller set to 375 it gets the pizza stone to 700-750.  We are not red sauce fans so we use Creamy Pesto dressing, Siracha Ranch dressing or Pesto sauce.   I always use Resturant Depots 20oz frozen pizza dough balls, fresh motz and Tony Chachere's creole seasoning on the crust.

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[Bentley]

Good lookin pies.  I had never seen the insert in person.

I had no idea it would get the stone that hot set on 500° much less a lower heat.  No wonder the folks I have talked to that own them like them.

[Kristin Meredith]

You will have to take a photo of the GMG pizza oven.  I am not sure I have ever seen it.

[Quadman750]

Those all look fantastic.

[Queball]

Serious Pizza ..... Looks yummy!

[InThePitBBQ]

That's impressive! Good as those look, no doubt they taste even better.

The talent here is amazing, I really enjoy seeing all the different grilled and baked dishes outside of just traditional low and slow BBQ.

[pz]

Those pizzas look fantastic!

[BBQ-Tip]

Love the taste of pizza on a smoker!

[Chris__M]

I've had very good pizza results with just a heavy pizza stone in a Traeger. But I can see that the pizza oven accessory would be even better, as it encloses the pizza, and will mean the top is also getting high heat. All the same, I like my stone, and I probably use it as much for making bread as I do for pizza.

A friend has the Uuni stand-alone pellet pizza oven, and that is superb. But I don't need another device in my BBQ area!

[Chris__M]

I had no idea it would get the stone that hot set on 500° much less a lower heat.  No wonder the folks I have talked to that own them like them.

It is because the pizza oven locks directly over the firebox, so all the heat is forced into the oven and the stone. The recommended grill setting of about 350-400° is because the grill thermometer is only picking up the residual heat from the oven.

[Saddleman]

I've had very good pizza results with just a heavy pizza stone in a Traeger. But I can see that the pizza oven accessory would be even better, as it encloses the pizza, and will mean the top is also getting high heat. All the same, I like my stone, and I probably use it as much for making bread as I do for pizza.

A friend has the Uuni stand-alone pellet pizza oven, and that is superb. But I don't need another device in my BBQ area!

Chris the Uuni is small and doesn’t take  hardly any room at all. Plus you already have the pellets. Keep smokin Dan

[Canadian John]

 Nice pies. 

[tewharaunz]

I use a ‘lightly modified’ GMG pizza insert in an old Traeger lil’ Tex with digital controller on high and it makes fantastic pizzas too.  We had 9 for dinner tonight and with my wife making and me baking, we served 12 pizzas at about one every 4-5 minutes.

I’ve found that with the lid closed, the tops cook faster than the bottoms. For me, the optimum for a crispy base seems to be lid closed between pizzas (1-2 minutes), then cook with lid open with a 1/4 rotation every 30 seconds for 2 to 3 minutes depending on the amount/type of toppings. We use the bread maker for the dough.

The GMG pizza insert, minus the top and stone, makes an excellent griddle for eggs, onions, searing roasts, etc... but I’m still trying to work out a method for maintaining predictable griddle temperature. With the lid open, the probe temp drops so the controller keeps sending pellets. Maybe if I divert some of the hot air or heat to the probe (Copper pipe?), it can regulate the griddle temperature with the lid open?

Cheers, David