6 Foot Pizza on The Big Heavy

Grand Scale · Posted: Wed Sep 10, 2008 6:45 am Post subject: 6 Foot Pizza on The Big Heavy

Here are some photos of one of my recent cooking escapades.
We made this for my son's baptism party last weekend.
I purchased the dough from a local pizza shop. I had the smoker running hot just shy of 300*. I heavilly oiled the grate and we had three guys pulling the dough. We assembled it in two 3' sections that e worked together into one large pie. After some time cooking we sauced and topped the pie with just about everything you could imagine including peppers, onions, mushrooms, black olives, sausage and baccon. I then let it cook for a while longer and added the spices and cheeses. I used garlic powder and oragano and a blend of cheeses including mozzeralla, romano, provolone and parmesan cheeses.
To serve we carried the whole rack inside and cut it up and served it right off the rack.
A good time was had by all.

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tex_toby · Posted: Wed Sep 10, 2008 6:48 am Post subject:

Great job living up to your handle, GS! Cool

Looks awesome. That right there is big enough to even make TEXAS proud! Laughing

tex

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Don Marco · well done Joined: 19 May 2004 Posts: 757 Location: Germany

Holy moly !

Now that looks awesome.

What temperatures did you have in your cooker ?
Is that a reverse flow cooker ? I imagine it´ll be hard to keep even and high temps for cooking pizza without burning the crust.

DM

Trollby · Posted: Wed Sep 10, 2008 7:36 am Post subject:

Looks tasty, I'll take two slices Cool

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rdub · medium Joined: 28 Apr 2008 Posts: 132

wow, just wow.

Old Smoker · Posted: Wed Sep 10, 2008 8:18 am Post subject:

This shared media filter is ticking me off,I have to wait until I get home to see any pics.
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Char-Griller super pro w/ sfb
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Grand Scale · Posted: Wed Sep 10, 2008 8:38 am Post subject:

Don Marco- The Big Heavy is a Brazillian style setup. The firebox is under the vertical and the airflow through the horizontal is adjusted via tuning plates. I did have a little trouble with the crust but that was as a result of me leaving it on about 20 minutes too long not the heat or airflow. I was holding about 280 through the cook and was using a combination of oak, with a little hickory tossed in.
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Kenny 13 · Posted: Wed Sep 10, 2008 9:18 am Post subject:

Well it does look great, and as mentioned - great job of living up to your handle!!!!
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Bob-BQN · well done Joined: 24 Oct 2003 Posts: 12433 Location: Texas

Hat's off to you Grand Scale!!! Cool

That looks so fun!!!

Two folks you MUST share this with.... Billy at www.SupersizedMeals.com and Ritch at Gator Pit. Very Happy

Were you able to put the food grate in backwards in order to rotate the pizza?

Do you have any left overs??? Laughing

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Grand Scale · Posted: Wed Sep 10, 2008 11:58 am Post subject:

I didn't have to turn it at all. I have it tuned so that it is even all the way across.

Bob, I've dropped off the Gator forum (not enough time), in fact I can't even remember what I used as user/password, and the othert site is blocked from work. Could you pass on te link to those guys for me?
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phillyjazz · well done Joined: 06 Sep 2003 Posts: 2259 Location: Philly

AWESOME za, dude !!!!
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Grill Dome ceramic / Char-Broil Big-Easy/ Concrete pit

Bob-BQN · well done Joined: 24 Oct 2003 Posts: 12433 Location: Texas

Will do.

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Grillslinger · Posted: Wed Sep 10, 2008 4:15 pm Post subject:

GS....amazing....absolutely amazing!
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YardBurner · Posted: Wed Sep 10, 2008 7:05 pm Post subject:

What happened to your hair!!!! Razz

Seems like you found my barber!! Wink

Looks like Buddah had a great time as well!!
Za looks quite ambitious, as usual.
Hope it was enjoyed as much as we enjoyed the pics!!

Nice to see you again.

Maybe we can hook up again this fall.

Turf is on the way.
Delay with supplier.
(Sick kid. Crying or Very sad

All is well now)

-YB
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d_holck · Posted: Wed Sep 10, 2008 8:12 pm Post subject:

That's awesome!! I am so impressed!
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"... mmmmmmm 'bacon'."

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