Grilled frozen pizza
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After a couple of weeks of grilling various types of meat it was time for a quick Jack’s frozen pizza on the Pizzazz. Reading the cover, said it was great for grilling. Went to their site to get their recommendations. They said it should only be done on a “gas” grill.
🤯
Ok, challenge on!
Loaded up the chimney with coals and fired up the Weber. Spread the coals evenly. Took about 15 minutes to get the temp stabilized. Put the za right on the grate. Since a $3 pizza doesn’t have a lot of cheese I added some shredded mozzarella and Colby Jack. The cook took about 15-20 minutes. Very good. Might try some wood chips next time.
So my 15 minute pizza turned into an hour. That’s fine. The beer was cold
The moral to this… Don’t say it can only be done one way.
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PapaSop I worked for a company that makes pizzas. I did a bunch of tests… Keep the temp high, don’t over top it and have great top high. Enjoy
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I have yet to put garlic Ramano in anything that I didn’t love it on! Popcorn is the most “out there” thing but it’s great on all poultry and fish!
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I guess next order will have garlic Romano on it.
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KansasDad
LOL. -
Dave R You work for a company that makes Pizza? Please make Austin year and say you make Totinos Pizzas? Is there anything interesting or other tips for cooking/making pizza you could share?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon
Sorry for Austin, but I didn’t work for the company that made Totino’s. They make a great product that a bunch of people like. Jeno Paulucci (SP) actually in introduced that had a fried crust under “Jeno’s pizza”. I believe Pillisbury purchased the company a number of years ago. -
Jonathon
Sorry for Austin, but I didn’t work for the company that made Totino’s. They make a great product that a bunch of people like. Jeno Paulucci (SP) actually in introduced that had a fried crust under “Jeno’s pizza”. I believe Pillisbury purchased the company a number of years ago. -
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Dave R Best cheeses to use? Are there some that you add for it’s melting ability as much as taste? Any good tips for making the dough/sauce? When cooking them, as hot as you can for short period of time or lower and slower have any benefits?
And finally, to find out if you are a psycho or not, do toppings go on top of, or below the cheese?
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Dave R Best cheeses to use? Are there some that you add for it’s melting ability as much as taste? Any good tips for making the dough/sauce? When cooking them, as hot as you can for short period of time or lower and slower have any benefits?
And finally, to find out if you are a psycho or not, do toppings go on top of, or below the cheese?
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Dave R Best cheeses to use? Are there some that you add for it’s melting ability as much as taste? Any good tips for making the dough/sauce? When cooking them, as hot as you can for short period of time or lower and slower have any benefits?
And finally, to find out if you are a psycho or not, do toppings go on top of, or below the cheese?
Jonathon
I like to place to toppings on top and below the layers of cheese. My thoughts are the cheese on top of the sauce helps prevent the toppings from pulling off in the first bite. This gives the perfect pizza pizza eating experience. Something to debate… -
Jonathon
I like to place to toppings on top and below the layers of cheese. My thoughts are the cheese on top of the sauce helps prevent the toppings from pulling off in the first bite. This gives the perfect pizza pizza eating experience. Something to debate… -
Dave R I take a less is more approach to toppings. Crowding tends not to allow steam to escape from the dough fast enough. I’ll mix it up with the order I’m layering too. It really just depends on what the topping are.
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Joe Hell I agree, place a light layer of parmesan and cheese on top of the sauce. Add your toppings, and then add a light layer of the cheeses… your heat source, crust, and toppings will dictate the end product
Dave R I will generally use a long, slow fermentation on the dough to develop as much flavor as possible. When it comes to baking I will preheat at 550 for about an hour with the pizza stone on the top rack then switch to broil when I’m ready to go the oven. It doesn’t take more than a few minutes generally.
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Dave R On top and below? My lord I don’t even know how to respond to such heresy(jk)! Now, I am aware this is going to be very heavily debated but in my opinion the only acceptable topping for Pizza is Pepperoni. I have had plenty of toppings like ranch chicken or pasta & meatballs, even taco pizza BUT those are not Pizza. Those are artisanal flat breads with tomato reduction, cheese and other sundry toppings.
In this essay I will attempt to convince you that Pizza should only be eaten with cheese and pepperoni…
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Dave R On top and below? My lord I don’t even know how to respond to such heresy(jk)! Now, I am aware this is going to be very heavily debated but in my opinion the only acceptable topping for Pizza is Pepperoni. I have had plenty of toppings like ranch chicken or pasta & meatballs, even taco pizza BUT those are not Pizza. Those are artisanal flat breads with tomato reduction, cheese and other sundry toppings.
In this essay I will attempt to convince you that Pizza should only be eaten with cheese and pepperoni…
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Dave R On top and below? My lord I don’t even know how to respond to such heresy(jk)! Now, I am aware this is going to be very heavily debated but in my opinion the only acceptable topping for Pizza is Pepperoni. I have had plenty of toppings like ranch chicken or pasta & meatballs, even taco pizza BUT those are not Pizza. Those are artisanal flat breads with tomato reduction, cheese and other sundry toppings.
In this essay I will attempt to convince you that Pizza should only be eaten with cheese and pepperoni…
Jonathon make your own coarse ground Italian sausage. Hand pinch it and either put it on raw or par cook it in a skillet. It can’t be beat.
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