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grilling Pellet Grill Pizza

rgreenberg2000

Extreme Member
Ok, so while my peppers do their thing, and I wait patiently (NOT!) for pods to mature, I'll just keep throwing some cooking stuff in here... :)

I recently added a Green Mountain Grill Pizza Oven to my cooking arsenal. I have a RecTeq 700, but the oven fits it like a glove anyway. 👍🏼 With an hour pre-heat at 400° pit temp, the stone in the oven is ~720° (front) and 750° (back). I made the dough on Wednesday morning (happy to provide particulars if anyone would like) with a room temp rise of 3 hours, then divided into 280g balls and in the fridge. I make a simple, uncooked, sauce that's just crushed tomatoes doctored with salt/sugar as needed to balance the tomato flavor, then a small dose of oregano and basil.

Pies cook in 3.5 minutes..... First up was Italian sausage (made this from some ground pork leftover from my previous Polska Wedzona), jalapeno and post-cook honey drizzle (I know, sounds odd, but the sweet is a perfect foil to the spicy and salty!)

1655480643043.jpeg


Next was plain pepperoni (Gallo)

1655480665611.jpeg


...and last up with pepperoni with mushroom (sweated these a bit in a pan prior to making the pie to lose some moisture)

1655480695908.jpeg


I was very happy with how these turned out, and, judging by how little we have left over, it seems to have satisfied the rest of the family, too! :)

Looking forward to having my own peppers to put on some pies!

Rich
 
Ok, so while my peppers do their thing, and I wait patiently (NOT!) for pods to mature, I'll just keep throwing some cooking stuff in here... :)

I recently added a Green Mountain Grill Pizza Oven to my cooking arsenal. I have a RecTeq 700, but the oven fits it like a glove anyway. 👍🏼 With an hour pre-heat at 400° pit temp, the stone in the oven is ~720° (front) and 750° (back). I made the dough on Wednesday morning (happy to provide particulars if anyone would like) with a room temp rise of 3 hours, then divided into 280g balls and in the fridge. I make a simple, uncooked, sauce that's just crushed tomatoes doctored with salt/sugar as needed to balance the tomato flavor, then a small dose of oregano and basil.

Pies cook in 3.5 minutes..... First up was Italian sausage (made this from some ground pork leftover from my previous Polska Wedzona), jalapeno and post-cook honey drizzle (I know, sounds odd, but the sweet is a perfect foil to the spicy and salty!)

1655480643043.jpeg


Next was plain pepperoni (Gallo)

1655480665611.jpeg


...and last up with pepperoni with mushroom (sweated these a bit in a pan prior to making the pie to lose some moisture)

1655480695908.jpeg


I was very happy with how these turned out, and, judging by how little we have left over, it seems to have satisfied the rest of the family, too! :)

Looking forward to having my own peppers to put on some pies!

Rich
Pies look great!! Time to get out the old pizza stone and throwdown on my Treager grill for some outdoor Pizza nights! What is your go to dough recipe?
 
Last edited:

rgreenberg2000

Extreme Member
Pies look great!! Time to get out the old pizza stone and throwdown on my Treager grill for some outdoor Pizza nights! What is your go to dough recipe?
Thanks, getting it dialed in! This is my dough recipe that I use, and it's intended for pretty hot temps (720-780°) as the 00 flour seems to behave better at those temps. If you are cooking at a lower temp, you can just reduce the ratio of 00 flour in the mix, and you should get proper browning (00 just doesn't brown well below 700°....and for those of you who are deeply familiar with the 00 flour designation, yes, I know it's not as simple as this, but for the most part is true of the 00 flours that I have used, that are typically intended for pizza, like Caputo Blue Bag and Red Bag.)

(Adapted from several pseudo-Neapolitan dough recipes on pizzamaking.com)

Nearlypoitan Dough

4x 280g dough balls (should make 11-12" pizzas depending on how thin you open the skins)

683g Flour (50/50 AP and Caputo)
417g Water
19.1g Salt
12g Olive oil
1g ADY

Targeting 4x280g dough balls. Rest 20 minutes after mix, then knead for 5-10 minutes until smooth.
Proof at room temp for 2 hours, then ball, and proof in fridge until 2-3 hours before service.
Remove from fridge to warm up 2-3 hours before service, open each dough ball to 12-13 inches.
Lightly sauce with chopped tomatoes, top with fresh mozzarella, and other toppings
Bake @ 600-700 degrees, 2-4 minutes per pizza


Formula for 1x280g dough ball
171g Flour (50/50)
104g Water
4.8g Salt
3g Olive Oil
.25g ADY
 
Last edited:
Thanks, getting it dialed in! This is my dough recipe that I use, and it's intended for pretty hot temps (720-780°) as the 00 flour seems to behave better at those temps. If you are cooking at a lower temp, you can just reduce the ratio of 00 flour in the mix, and you should get proper browning (00 just doesn't brown well below 700°....and for those of you who are deeply familiar with the 00 flour designation, yes, I know it's not as simple as this, but for the most part is true of the 00 flours that I have used, that are typically intended for pizza, like Caputo Blue Bag and Red Bag.)

(Adapted from several pseudo-Neapolitan dough recipes on pizzamaking.com)

Nearlypoitan Dough

4x 280g dough balls (should make 11-12" pizzas depending on how thin you open the skins)

683g Flour (50/50 AP and Caputo)
417g Water
19.1g Salt
12g Olive oil
1g ADY

Targeting 4x280g dough balls. Rest 20 minutes after mix, then knead for 5-10 minutes until smooth.
Proof at room temp for 2 hours, then ball, and proof in fridge until 2-3 hours before service.
Remove from fridge to warm up 2-3 hours before service, open each dough ball to 12-13 inches.
Lightly sauce with chopped tomatoes, top with fresh mozzarella, and other toppings
Bake @ 600-700 degrees, 2-4 minutes per pizza


Formula for 1x280g dough ball
171g Flour (50/50)
104g Water
4.8g Salt
3g Olive Oil
.25g ADY
Thanks for the info and recipe. Definitely going to order proper pizza flour and do a test run on the Treager for high temps. Down the Pizza rabbit hole I go!
 

rgreenberg2000

Extreme Member
Thanks for the info and recipe. Definitely going to order proper pizza flour and do a test run on the Treager for high temps. Down the Pizza rabbit hole I go!
The only way I'm able to get the 750°+ temps I like in the RecTeq is to use the GMG Pizza Oven as it funnels all the heat from the fire pot into the oven. This means the grill temp probe thinks that the pit is still low, so runs a hotter fire to get to the temp I have set. I set the grill up for 400° and get 750° in the pizza oven. I'm pretty sure there's one that would fit the Traeger if you get to the point where you want to play more.....

1656163784977.jpeg
 
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