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[Shedd]

I tried some frozen pizza dough from Aldi a couple days ago. It’s a ball of dough in a bag by Mamma Cozzie’s. I made a beef and pepperoni and a sausage and pepperoni and used my own pizza sauce then hand grated mozzarella. I put them on my Webber Genius gas grill. I doubled up a couple pizza stones and let them get above 500 for about 20 minutes before adding the pizza one at a time. Just before adding I sprinkled some yellow corn meal on the stone to keep pizza from sticking. They turned out great. The dough was awesome and cheap, $1.29. My grandkids approved!

 

[RayClem]

I tried some frozen pizza dough from Aldi a couple days ago. It’s a ball of dough in a bag by Mamma Cozzie’s. I made a beef and pepperoni and a sausage and pepperoni and used my own pizza sauce then hand grated mozzarella. I put them on my Webber Genius gas grill. I doubled up a couple pizza stones and let them get above 500 for about 20 minutes before adding the pizza one at a time. Just before adding I sprinkled some yellow corn meal on the stone to keep pizza from sticking. They turned out great. The dough was awesome and cheap, $1.29. My grandkids approved!

I have an Aldi nearby. I might have to try their pizza dough. I just need to learn how to get a nice uniform thickness. I always end up with thick and thin spots.

This is the first time I have ever heard of someone using two thicknesses of pizza stone. Do you think that helped or is one stone sufficient?

 

[MidwestSmoker]

This is the first time I have ever heard of someone using two thicknesses of pizza stone. Do you think that helped or is one stone sufficient?

I think he cooked two pizzas side-by-side on the two stones, not one pizza on two stones!

 

[Shedd]

I think he cooked two pizzas side-by-side on the two stones, not one pizza on two stones!

No, I actually used 2 doubled up and did them one at a time, didn’t take but 11 minutes each. I was using a turkey roasting pan turned upside down to allow for a more even cooked crust. My son had my pan so I took advice from a buddy and doubled the pizza stones. They worked great and cooked very evenly, better than the pan. I like to cook my pizzas as hot as I can get my Webber to get, it was about 600 degrees. Much better and easier than my green egg and better than my brothers Onie.

 

[CMTiger]

No, I actually used 2 doubled up and did them one at a time, didn’t take but 11 minutes each. I was using a turkey roasting pan turned upside down to allow for a more even cooked crust. My son had my pan so I took advice from a buddy and doubled the pizza stones. They worked great and cooked very evenly, better than the pan. I like to cook my pizzas as hot as I can get my Webber to get, it was about 600 degrees. Much better and easier than my green egg and better than my brothers Onie.

I want a pizza oven…..pretty bad actually. But I wonder if I truly need one. My pizza stone was almost 700 degrees in my Genesis the other night and it wasn’t even running wide open.

 

[Shedd]

I want a pizza oven…..pretty bad actually. But I wonder if I truly need one. My pizza stone was almost 700 degrees in my Genesis the other night and it wasn’t even running wide open.

Oddly with it being my gas grill I haven’t had a reason to check my temperature gauge on it. I’ve had it about 4 years now, it used to go upwards of 700, just haven’t paid as much attention.

 

[CMTiger]

Oddly with it being my gas grill I haven’t had a reason to check my temperature gauge on it. I’ve had it about 4 years now, it used to go upwards of 700, just haven’t paid as much attention.

I just hit the gun to the stone. I have no idea what temp the cook chamber ever is. That thermometer stopped working sometime back

 

[Shedd]

I have an Aldi nearby. I might have to try their pizza dough. I just need to learn how to get a nice uniform thickness. I always end up with thick and thin spots.

This is the first time I have ever heard of someone using two thicknesses of pizza stone. Do you think that helped or is one stone sufficient?

I also struggled with getting the dough right as well as I still have an issue getting it to slide off my pizza peel onto the hot stone without fighting a little causing an odd shape or toppings to slide. But I’ve found on the dough in the bags, I was trying to make it a bigger pie than it is for. I also got in a hurry and tried to work the dough when it was still cold and draw back smaller. I now lay it out for a couple hours, then stretch it out gently on the counter.
I did double my stones and it worked great for an even cooked crust. My son had my other stones or I would have cooked both pizzas at the same time. I usually only cook pizza when my grandkids are over, the older ones love helping me.

 

[MidwestSmoker]

I want a pizza oven…..pretty bad actually. But I wonder if I truly need one. My pizza stone was almost 700 degrees in my Genesis the other night and it wasn’t even running wide open.

Yes, that should be hot enough for most pizzas. Go for a dedicated pizza oven only if you want to become a perfectionist or if you want to make multiple pizzas quickly for a crowd.

 

[MidwestSmoker]

No, I actually used 2 doubled up and did them one at a time, didn’t take but 11 minutes each. I was using a turkey roasting pan turned upside down to allow for a more even cooked crust. My son had my pan so I took advice from a buddy and doubled the pizza stones. They worked great and cooked very evenly, better than the pan. I like to cook my pizzas as hot as I can get my Webber to get, it was about 600 degrees. Much better and easier than my green egg and better than my brothers Onie.

I am not sure I understand the logic of doubling up on the stones. Ceramics are poor heat conductors, so it is only the surface temperature of the stone that matters.

 

[jdebuhr]

I live in the Chicago suburbs. We used to have a Papa Murphy's about 4 miles from my home. I stopped there are couple of times to pick up a pizza to cook once I got home. Folks in Chicago are very particular about their pizzas. I grew up on the East Coast and prefer New York style pizzas. Chicago style pizzas are typically either very thin crust or deep dish vs the hand tossed pizzas of New York. Papa Murphy's did not survive here very long.

I have never had the talent to make my own pizza dough. Thus, we either go out to get our pizza or I get frozen ones. Palermo, based in Milwaukee, makes some pretty decent rising-crust pizzas. When cooked on the Traeger, they turn out great.

I have gotten decent at making / rolling Pizza Dough. My friend is part of the Home Run Inn Pizza family (his grandparents started the business) he suggests buying the HRI Frozen pizza's for the grill. I did them on my Wber years ago, I have yet to try them on the Traeger, I also want toe Try Lou Malnatis on my Trager as well

RAy, you also mentioned Sweet Baby Ray's, they closed the Elk Grove location and still have the Wood Dale location, which one night I was there saw ray with his family, dining..

As for me, I done ribs a few times on mine and doing them again tomorrow, Turkeys wil be done this year on the Traeger as well

Photos of the last time I did ribs.. 16 racks (2 shifts)

 

[FireTechMike]

Spatchcock chicken. 4lb at 325’ for about 1.5 hours. Brined for 12 hours and seasoned with MC Gospel. Pretty delicious!

 

[RayClem]

I have gotten decent at making / rolling Pizza Dough. My friend is part of the Home Run Inn Pizza family (his grandparents started the business) he suggests buying the HRI Frozen pizza's for the grill. I did them on my Wber years ago, I have yet to try them on the Traeger, I also want toe Try Lou Malnatis on my Trager as well

RAy, you also mentioned Sweet Baby Ray's, they closed the Elk Grove location and still have the Wood Dale location, which one night I was there saw ray with his family, dining..

As for me, I done ribs a few times on mine and doing them again tomorrow, Turkeys wil be done this year on the Traeger as well

Photos of the last time I did ribs.. 16 racks (2 shifts)

Before I retired, my office was in Elk Grove. I would frequently stop at Sweet Baby Rays's for BBQ when returning to O'Hare from a business trip. Occasionally, we would go there for lunch. I live in the far NW suburbs which is a little further away from Wood Dale than is convenient. These days, if I want BBQ, I prepare my own.

My wife purchase a 12 pound frozen Butterball turkey which is still in the basement freezer. I am hoping the weather will cooperate so I can smoke the turkey on the Traeger. It turned out great last year and I hope for a repeat. When roasting the turkey in the oven, I always massage the turkey with butter. However, I have read that butter can absorb some bitter compounds from the smoke when roasting it on the Traeger. Thus, I use oil rather than butter for the massage.

 

[jdebuhr]

Before I retired, my office was in Elk Grove. I would frequently stop at Sweet Baby Rays's for BBQ when returning to O'Hare from a business trip. Occasionally, we would go there for lunch. I live in the far NW suburbs which is a little further away from Wood Dale than is convenient. These days, if I want BBQ, I prepare my own.

My wife purchase a 12 pound frozen Butterball turkey which is still in the basement freezer. I am hoping the weather will cooperate so I can smoke the turkey on the Traeger. It turned out great last year and I hope for a repeat. When roasting the turkey in the oven, I always massage the turkey with butter. However, I have read that butter can absorb some bitter compounds from the smoke when roasting it on the Traeger. Thus, I use oil rather than butter for the massage.

I bought the Traeger Turkey kit to try this year. We will see how it goes, last several years I deep fried the turkeys

 

[RayClem]

I bought the Traeger Turkey kit to try this year. We will see how it goes, last several years I deep fried the turkeys

Deep fried turkeys are good as well, but the flavor of smoked turkey is special.