Pizza cook - pic heavy

[haeffb]

Hers is a Thai Dye with curry chicken, onion, cucumber, tomato, and chili garlic sauce.

Mine is just pepperoni and italian sausage.

[Travis]

Great looking pies, Haeffb. I know that was a fun cook


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[kettlebb]

Wow! I really like that copper in the SSP. I think if I had to pick one generation performer it's the SSP.


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[haeffb]

Great looking pies, Haeffb. I know that was a fun cook


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It was a little less fun than it could have been because it happened at the same time as Mizzou losing to Middle Tennessee State.

Should have played Lower Tennessee State, I guess.

[cwmfour]

Good looking pizza. @haeffb what do you have under the pizza stone?  Fire brick?

Whit

[haeffb]

Yeah, the two fire bricks raise the stone off the grill to make sliding pizzas on/off a bit easier. Two more hold the charcoal in place.

[MikeRocksTheRed]

Looks great!  I tend to make the same few pizzas every cook.  Time for me to branch out.  Cucumbers on a spicy pizza sounds really good!

[stellato1976]

Those look great... What temp you at??

[haeffb]

Around 550 deg according to the lid thermo.

[pdubss]

Wow, those look good

[jdefran]

@haeffb Was your lid was cracked on the side opposite of coals? Do you keep it cracked the entire time? With this set up, did the bottom and top get done evenly? How much charcoal did you there (was it all lit)?

Thank you!

[haeffb]

I used probably about a chimney of unlit, with a chimney of lit on top of that, minus 10-15 briquettes under the stone. My bottom crust doesn't get fully browned, I'm still working out how many coals need to be directly under the stone.

I crack the lid to get higher overall temps, and usually let the fire go for 30 minutes or longer to get up to temp.