Board index Barbecue Board General Discussion Frozen Pizza....Sorta

Frozen Pizza....Sorta

This is the place to ask your BBQ questions, share information, and more.
Post Thu Feb 14, 2013 9:12 am
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

Been trying to clean out the freezer lately. Tuesday night I was digging through it and found some frozen pizza dough, and some frozen sauce (you mean you don't take your left over sauce and freeze it in an ice cube tray for later?) and a package of pepperoni (seems like few weeks our store has a B1G1 deal on pepperoni. One goes in the meat/cheese drawer, one in the freezer). Pizza it is! This was from Zippy Lips recipe.

Before we get started, thought I'd show you this. I've been pretty lazy about cleaning out the Egg. Just a quick stir to knock off the ashes and refill. Last night I noticed I was really low, so I stirred it really good and was planning on adding fresh lump. All the charcoal I've used lately is Ozark Oak or Royal Oak, couldn't tell you how many bags total or ratio of one to the other. The rocks/cement are sitting in the lid for the large in case you want reference. I really should clean my egg out more.

Image

Ok, time to build the pizza. Went with a thin layer or mozz, then added just a tiny bit of sauce and some bacon bits, topped that with more cheese and some pepperoni. I like my pepperoni on top of the cheese so its exposed to the heat. I feel it cooks better and the heat gives it a different textrure than if it was buried under the cheese. That's how we did it at every pizzas joint I every worked in growing up.

Image

Went on to the Egg at around 450, here it is almost done

Image

I let it cook a total of 29 minutes, then let it sit on the counter for another 5 before removing from the CI Skillet

Image

Image

Look at that crust

Image

And the required bottom shot

Image

Since Mrs. G is out of town and I knew I couldn't eat it all by myself, I took it over to my brother's house. He's in the process of remodeling his bathroom and I knew he either wouldn't stop to eat, or he would get fast food or nuke something. Figured he'd appreciate this much more. And I was right. :D

I just wish I had more cheese to put on it. Didn't really get the "cheese gasket" around the edges like I wanted. Oh well. Still good and I found out that Zippy's dough can be frozen and used later without any loss of quality.

Post Thu Feb 14, 2013 9:47 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7610
Location: Stoughton, WI
Beautiful - I love the big gas bubbles in the crust and the nice brown color!

Post Thu Feb 14, 2013 2:37 pm
beercuer User avatar
well done
well done

Posts: 2289
Location: Southern Californy
Gorgeous, gorgeous, gorgeous, Griffin! Like Brad, I find those gas bubbles awesome. And I'm with you 100% for the pepperoni on top of everything-- even looks more appealing. Pan style is also my favorite variety. May be frozen, but sure ain't D'Giorno. :D
Got beer???

Post Thu Feb 14, 2013 10:07 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Bravo, Garth Brooks! Well done indeed. You're a great brother. :)
Large BGE
CG Duo with SFB

Image

Post Fri Feb 15, 2013 10:00 pm
d_holck well done
well done

Posts: 847
Location: Illinois
Money.
"... mmmmmmm 'bacon'."

CG Outlaw w/SFB
UDS
Old classic Weber Kettle


Return to General Discussion