Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Jiggle Racing]

I have not done home made pizza on my GMG in a long time. Like years!!. Previously I set at 400 and tossed on a frogmat. Contemplating a stone and or removing drip pan and flame guard. Or maybe just using a perforated pan with stock setup. Don't have the the new GMG pizza oven attachment so other setup advice is appreciated.  Thanks!!

Sent from my SM-N970U using Tapatalk

[Bentley]

I used to just buy an 18 x 18 tile from HD or Lowes and set on 500° and cook!  Or pizza tray for 5 minutes till dough sets, then finish on grills and then back on pizza tray.

[Jiggle Racing]

Thanks Bentley. Did the 400 directly on the grate tonight. Will do 500 your way next time for sure!

Sent from my SM-N970U using Tapatalk

[Jiggle Racing]

This was the 3rd pie which I overloaded with toppings. Will freeze slices for future late night munchies. Reheating with a quick nuke then onto a nonstick skillet with the lid on works well.

The 1st 2 pies cooked a little better with less toppings.

Sent from my SM-N970U using Tapatalk

[Bentley]

Looks good, why mess with the temperature!

[MysticRhythms]

I didn't know it was possible to overload a pizza.

[Hank D Thoreau]

I went with the GMG Pizza oven option with my Daniel Boone. It's great. It cooks a pizza in about 2 minutes. I fire the stone up to about 720 degrees. I don't need it any hotter than that. I rotate the pizza 90 degrees every 30 seconds. My first pizza oven came with a bent top (as you can see in the picture). GMG sent me a replacement.

 [ Invalid Attachment ]   [ Invalid Attachment ]

[reubenray]

On my DB I use a large round pizza stone I have had 15+ years.  When I start the smoker the stone goes on.  I have only done Papa Murphy pizzas and they have always turned out great.   I do their large deep dish more than the others and I set the DB to 450.  When it gets up to 450 I put on the pizza for 10 minutes, I then rotate it a quarter turn at 5 minutes intervales.  Most times when I get to a full rotation it is done. 

[Jiggle Racing]

That attachment is awesome and a quick cook is what I need because everyone wants to make their own pie so currently  waiting 20 mins on each is a bummer

Sent from my SM-N970U using Tapatalk

[Clonesmoker]

This was the 3rd pie which I overloaded with toppings. Will freeze slices for future late night munchies. Reheating with a quick nuke then onto a nonstick skillet with the lid on works well.

The 1st 2 pies cooked a little better with less toppings.

Sent from my SM-N970U using Tapatalk

Air fryer does an awesome job of reheating left over pizza!

[Hank D Thoreau]

That attachment is awesome and a quick cook is what I need because everyone wants to make their own pie so currently  waiting 20 mins on each is a bummer

Sent from my SM-N970U using Tapatalk

I have four wood pizza peels that we use for folks to make their own pizzas. They take 2 minutes to cook which keeps the individual pizzas moving quickly. I have been using Trader Joes pizza dough though I have also done the Fathead almond flour pizza dough for a friend on a Keto diet. I use a metal pizza peel when I am cooking the pizzas. Wood is good for assembling and placing in the oven; metal is better for getting underneath to rotate and remove.

[Jiggle Racing]

I need more wood peals and that GMG pizza attachment!

Sent from my SM-N970U using Tapatalk

[02ebz06]

That attachment is awesome and a quick cook is what I need because everyone wants to make their own pie so currently  waiting 20 mins on each is a bummer

Sent from my SM-N970U using Tapatalk

I have four wood pizza peels that we use for folks to make their own pizzas. They take 2 minutes to cook which keeps the individual pizzas moving quickly. I have been using Trader Joes pizza dough though I have also done the Fathead almond flour pizza dough for a friend on a Keto diet. I use a metal pizza peel when I am cooking the pizzas. Wood is good for assembling and placing in the oven; metal is better for getting underneath to rotate and remove.

I'm with you on peels.
I have 4 wood (2 short handle I used with old oven, not used now, and 2 long handle for new oven) for building/launching pizza, 2 for bread, and 2 metal (one large fore retrieval, and one small round for turning).

[Jiggle Racing]

Has anyone removed the drip tray and baffles and placed a stone on the grates? Would the stone get too hot and the lid too high to cook the top? Looking around my shop to do a makeshift dome like the GMG attachment

Sent from my SM-N970U using Tapatalk

[02ebz06]

Has anyone removed the drip tray and baffles and placed a stone on the grates? Would the stone get too hot and the lid too high to cook the top? Looking around my shop to do a makeshift dome like the GMG attachment

Sent from my SM-N970U using Tapatalk

I wouldn't remove the drip pan or flame guard.
Just put a 3/4" pizza stone right on the grates.  Some people use a 3/8" pizza Steel instead.
Crank grill to highest temp it has and wait an hour for stone to heat up before putting pizza on.

That is the way I used to do it on the Memphis, until I got a pizza oven.
Worked just fine.