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[Hank D Thoreau]

I promised pictures. I hope this works. I think I discovered the step I missed in trying to post pictures before.

This is my new pizza oven for my GMG Daniel Boone grill. It works great. I set it for 300 F and get over 700 F on the stone.

I could go hotter but 700's works fine. The pizzas are done in about 3 minutes.

I need to get one more pizza peel so that someone can be making pizzas while someone else is cooking. It is best to dress the pizza on the peel.

We made eight individual pizzas tonight. Most of us over indulged a bit on the ingredients. Once the novelty wears off I will start toning mine back a bit.

The pizza below was made from Trader Joe's dough. It has Trader Joe's pizza sauce, mozzarella, hand grated Parmesan, sliced home grown tomato, onion, orange and yellow bell peppers, and a selection Italian deli meats.

We had a lot of variation in the build-your-own pizzas, and they all turned out great. There were a lot of meats, cheeses and vegetables to choose from.

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[reubenray]

That looks great.  How big are the pizzas?

[Hank D Thoreau]

We used 1/2 pound of dough each so it depended on the thickness each person wanted. They were a full meal though. In a few cases folks could only eat half when they really loaded them up. I think mine, which is pictured, was about 10 inches. I like a thin crunchy crust. You can make a full sized pizza. The first one we made last Sunday used a full pound of dough.

[cookingjnj]

Great looking pizza.

[bregent]

>I need to get one more pizza peel so that someone
>can be making pizzas while someone else is cooking.

You might want to think about getting a wooden peel - it's much easier to launch from, especially if you start making larger diameter pies. I make 18-19" pies which would be impossible to launch from a metal peel - but even smaller ones glide off much easier with wood.

Metal are fine for turning and pulling them from the oven.

[Hank D Thoreau]

Good point. I have not had problems launching after we got used to it but I can see how it could be a problem.

Metal has worked great for turning. I pull and use a Smart and Final chef style spatula to get under the pizza and rotate. It is very easy.

Better than trying to shake the pizza until it rotates, like I have seen in many videos.

I am thinking two wood peels so that we can have two in work. The metal for the cooking.

[Hank D Thoreau]

Following advise above, I just reserved 4 bamboo pizza peels at Bed Bath and Beyond. They are short handled and will allow four to sit at a table together and make pizzas while we use the metal peel to cook them.

[Hank D Thoreau]

Update on previous question. The pizza stone in 16 inches wide and 14 inches deep. I would probably stick to 12 inches, maybe 13. They don't have to be large since they only take about 3 minutes to cook. It is easy to make a couple of mediums rather than one large or extra large. I am guessing the size limit is from the depth of the smoker.

[ROCKEWEHARD]

Here is a couple i did the other night.  Traeger Century 22 with SS4.5 controller running on full auger mode.  Grate temp at stone got to right around 500*.  Didn't break out the IR gun to check how hot the stone got.  Made a basic combo and a Black N' Blue BBQ chicken pizza.  Stone is 14"...pizzas were a little over 12".  In the smoker for 12min.

[Canadian John]

 Welcome ROCKEWEHARD on your first post!   Nice pizza pics my friend.