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That is one heck of a beautiful pizza, nice work! Pizza
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Mhh Goodness. I can taste it that is amazingly great pics.Comment
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Holy crap... 14 pounds and a pound a slice... sheesh! have some speechless
Looks freeking awesome is all i can say. Not sureIi would go that way but most certainly wouldnt turn down a slice...
Charbroil SFB
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MES
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WOW...... The pizza should win some sort of prize...When I got here I was a dummy.... I learned quite a bit... I'm still a dummy, only Smarter......Comment
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Really? I'm back home in Kentucky for a few weeks and you have to post this?????
Great post.Comment
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Not to mention the occasional campfire
My --->
PaulComment
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I was raised in Connecticut, smack dab in the middle of the pizza belt and I grew up eating pizzas at places like Frank Pepe's and Modern. These, and others, make some of the finest NY and/or New Haven style pizzas in the US if not the entire world. I kid you not. Pizza lovers and pizza shop owners make pilgrimages to Pepe's just to see how it should be done. So I'm with your family on style preference and my standards are high. But Chicago style has a place in my heart as well.Originally posted by barkonbutts View Post
The huge pie I put together was absolutely delicious, fed 8 people and I had leftovers to boot. Try that with a NY style pizza. No need to build the monster I did. That is for special occasions only. Try them out on a smaller one. Use a 12" CI skillet, a cake or even a paella pan and you may find them welcoming it as a change of pace. Do a stuffed pie. The crust will be familiar. Not like the biscuity deep dish pie crust which may get sneers from the uninitiated. Knife and fork required.
For those having trouble with pizzas on the grill, this style is much easier to excel at due to the lower cooking temps. No pizza oven required.
My set up kept the pan elevated over ceramic deflector plates and a 16" pizza stone as insurance against burning the bottom crust with such a long cook time.
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Fully Accessorized Primo XL Oval,
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That's an Awesome looking pie, bet it was great...
God, Family and Friends is what it's all about. Great food just brings them all together... First John1:9...
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GrillGratesComment
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Wow!
Becky
*****
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Wow that's how you do it right there. I'm craving pizza now.
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WOW!
That is one beautiful pie!
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Wow, now that's one BIG Za! Nice!!!!Dirtsailor A.K.A. Case
GOSM, (4) Mini-WSM, Mini-ZA, UDS, 1967 Casa Q, StoveTec Rocket Stove, 12" & 18" AMNTS, (2) Mav ET732,
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Wow!!!-----------------
Never seen anything quite like that, but I'd rather see it in person!!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Thanks for the wonderful comments and points guys and gals. I stand humbled before you.
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Fully Accessorized Primo XL Oval,
-BBQ GURU DigiQ DX2,
-AMNPS
-And various other do-dads, gimmicks,
gizmos and hornswagglesComment
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