I thought id share, nothing beats home made pizza on the 640.:drooling
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pizza on the 640
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Nice looking pies,God, Family and Friends is what it's all about. Great food just brings them all together... First John1:9...
Weber Performer Gold
Masterbuilt 26" twins
Big Chief Electric smoker
Brinkmann barrel smoker
LEM sausage stuffer
Cabela's pro HD grinder
Maverick ET-732
ThermoWorks Thermapen
GrillGrates
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I gotta try this pizza on a smoker gig... hell, I got that extension for the Weber kettle I have not really used...correctly- yet. Dang those look good...In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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pizza
That looks great! now expand if you would....how do you cook pizza on the 640?
Temp, time, cooking sheet etc....I do like my crust crispyJohn
Yoder YS 640 (USA)
Traeger Texas(USA)
Lumber Jack & Cookin Pellets
ET732
www.smokinwoodpellets.com
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Originally posted by John77 View PostThat looks great! now expand if you would....how do you cook pizza on the 640?
Temp, time, cooking sheet etc....I do like my crust crispy
For a pre-made like a Papa Murphy's Take and Bake, 425-450 for 20 mins or so.... just like you would in an oven. I find that many things that I cook in the oven work great in the YS640 and you get the benefit of the convection to evenly bake things.Smokem if you got em
Yoder YS640
Weber EP-310 Gasser Grill
A-Maz-N-Pellet-Smoker (AMZNPS)
A-Maz-N-Tube-Smoker (AMZNTS)
Frogmats
Maverick ET 732
Super Fast Purple Thermopen
Deano
"May the thin blue smoke be with you"
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Very good! I like pizza on the yoder as well. Is about that time of year around here to to cook them outside on the yoder.. winter time I find it just takes toooo long to get to 425 with the wind blowing and what not... I am sure those went down well!!Brian
Certified Sausage & Pepper Head
Yoder YS640
Weber Genesis
Weber 18.5" Kettle
Weber Performer
Misfit # 1899
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Nice looking pizza! I do them on occasion on the Traeger. Now that I want to master the Detroit style pie, I have to stick to the oven, as I can't get the Traeger hot enough!!Don
Humphrey's Pint
Weber Smokey Mountain 18.5"
Weber Performer (Black Top, Stainless Steel Table Edition circa 2005)
Blackstone Professional Series 36" Griddle
Weber Spirit SP-310 Gas Grill
Anova One Sous Vide
AMPS
Purple Thermapen
Maverick ET-733
DigIQ DX2
Misfit #1674
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Originally posted by dsgarner06 View PostI have tried both with a stone and without, both with great results. Personally I like hand-tossed dough and throwing the raw dough directly on the lower grill for 4 mins per side to set up the dough, pull it off and put on all of your toppings, then back onto the grill for 10 mins or so until desired color and crispness.
For a pre-made like a Papa Murphy's Take and Bake, 425-450 for 20 mins or so.... just like you would in an oven. I find that many things that I cook in the oven work great in the YS640 and you get the benefit of the convection to evenly bake things.John
Yoder YS 640 (USA)
Traeger Texas(USA)
Lumber Jack & Cookin Pellets
ET732
www.smokinwoodpellets.com
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Originally posted by John77 View PostThanks! can't wait to try it. My 640 Arrives friday....the same day i'm having knee surgery Wonderful timing...
Great looking pizza!Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
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@SmokinJim52 on Twitter
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