Pizza on the SmokeFire

[Johnny Guitar]

The SF took less than 15 minutes to hit 600. The cook time was 14 minutes

 

[Johnny Guitar]

This morning I made a breakfast pizza

 

[Dassman5]

This morning I made a breakfast pizza
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I may be using my ex4 for a while to make pizza after a 70 mph wind gust flipped over my 250 lb. rolling pizza cart with 2 full propane tanks and my Italia Artisan Pizza Oven. Waiting for daylight to evaluate, but figure oven is a total loss, and we do pizzas 2-3 times a week.

 

[Bruno]

Man you guys are getting some WIND!! That’s crazy! Sorry to here that , I want to add a pizza oven to the mix one day.

 

[JpsBBQ]

This morning I made a breakfast pizza
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This is my cup o tea! Bravo!

 

[DutchieCooks]

I may be using my ex4 for a while to make pizza after a 70 mph wind gust flipped over my 250 lb. rolling pizza cart with 2 full propane tanks and my Italia Artisan Pizza Oven. Waiting for daylight to evaluate, but figure oven is a total loss, and we do pizzas 2-3 times a week.

Pff that sucks man! On the other hand pizza from the smokefire is still pretty damn good lol

 

[sntwilliams]

I may be using my ex4 for a while to make pizza after a 70 mph wind gust flipped over my 250 lb. rolling pizza cart with 2 full propane tanks and my Italia Artisan Pizza Oven. Waiting for daylight to evaluate, but figure oven is a total loss, and we do pizzas 2-3 times a week.

Yikes, hope it's not that bad

Although I've got an Ooni Pro pizza oven, the smokefire has done a pretty good job of pizza. I've found that sticking a cast iron flat plate on the upper shelf above the pizza stone has given me the best results so far as it allows some more radiant heat down on top of the pie.

Smokefire - 280 celsius

Ooni Pro - 480 celsius

 

[Dassman5]

Pff that sucks man! On the other hand pizza from the smokefire is still pretty damn good lol

Actually it appears as though I lucked out...other than a couple dings the pizza oven appears to still be in working order. But the next one will still be on the ex4

 

[DutchieCooks]

Actually it appears as though I lucked out...other than a couple dings the pizza oven appears to still be in working order. But the next one will still be on the ex4

I'm about to see my damage in day light and calling CS in a bit

 

[abmet]

I may be using my ex4 for a while to make pizza after a 70 mph wind gust flipped over my 250 lb. rolling pizza cart with 2 full propane tanks and my Italia Artisan Pizza Oven. Waiting for daylight to evaluate, but figure oven is a total loss, and we do pizzas 2-3 times a week.

Man that sucks. I’ve always wanted to have a pizza oven someday.

 

[alexb]

I've had great success doing pizza directly on the cooking grates of my gas grill. I usually stretch out a dough and coat it with olive oil before starting. Grill one side to desired doneness, flip, add toppings, and close the lid so the cheese will melt. All your toppings need to be precooked or edible raw.

 

[abmet]

I've had great success doing pizza directly on the cooking grates of my gas grill. I usually stretch out a dough and coat it with olive oil before starting. Grill one side to desired doneness, flip, add toppings, and close the lid so the cheese will melt. All your toppings need to be precooked or edible raw.

Similar to how I do it but I use a pizza stone on the grates.

 

[Comanche]

I have a pizza stone and a pizza steel. I’m still learning how to use the pizza steel.

 

[Indy]

The SF took less than 15 minutes to hit 600. The cook time was 14 minutes

Are you letting the stone heat up to 600° too? Do you place stone on top grate? I've been doing 600° with TJ's dough, stone close to 600°, main grates for about 8-10 mins. Edges aren't a toasty, but rest is awesome. I use parchment paper for initial transfer, remove after 4ish mins.

 

[MojoBones]

That does look pretty darn tasty.

I think it depends on how you like your pizza done and whether you want to make them from scratch or not. If you are okay with a melted top only or minimum color or medium crust, the SF will rock with proper preheating and a pizza stone as you have shown. If you want more browning on top without charring the crust, especially if it is cracker crust, you may want to google "The mighty pizza stone". It is basically an adjustable pizza stone to help control the stone temp. A stainless steel pizza grill cover helps to produce a darker top as well. The same guy who produced the adjustable pizza stone had a really nice stainless steel cover with a chimney and adjustable pizza stone on the top of the cover for sale. That worked really well, but it didn't allow my Summit (670) to close fully. It would be perfect for a large kettle, and I don't know how it would fit on the SF. Actually, I am not sure they even make the cover any longer, but there are others out there.

I gave up and bought a wood fire pizza oven last year from WPPO but the wonky door design has lead me to replacing it with an ooni-pro this year. For me it is efficiency as I make a LOT of pizza and flat breads over the summer with all the kids from the family over almost every weekend to use the pool. Best time of the year, though, outdoor cooking AND family!