Excellent job Ry I really think that you nailed it I'm Italian and to be honest I would say that you probably did a better job than some of my family could have done
It looked wonderful. A whole lot better than first and only time i made pizza crust early last fall. I used a dough from a mix. almost was a disaster that stuff kept growing and growing. I may have to try again. i learned to make my own mozzarella just last fall. Any way your looked fantastic you could see it in your expressions. the seems to be an awesome CI pizza griddle.
Hi Ry, it's hard to beat a good homemade pizza. I'm from NY and when I moved to southern California I couldn't find good pizza any where. I learned to make everything from scratch. The only tip that I have for you is when you are trying to shape the dough and it keeps pulling back on you, this means that the dough needs to rest a little longer. If you wait till it doesn't pull back in on you, you will have an easier time trying to shape it. Great video and that pizza looked good
wow thanks for the pizza cooking lesson , going to plan on doing this on my weber kettle this coming saturday. you are really good at explaining/Teaching...
Hi Ry, looks like the gluten in the pizza dough needed to rest after you initially worked it. The more you work it without it resting, the tougher it gets and won't stretch out. Also, you might try using the indirect method with the Dragon stone, piling the lit coals where the Dragon stone allows the opening. Wood-fired pizza ovens don't heat from below. The burning wood and resulting coals are pushed off to the sides, creating radiant and convection heat. This will prevent the bottom of the pizza from burning, while creating a more even heat distribution. Keep up the good work, sir - you are my favorite pitmaster.
Great work! I have learned few things in home pizza making. Thin crust comes out better. Lifting pizza to have it closer to dome gets you browned cheese. I use fire bricks and place pizza stone on top. Full Lump coal for pizza , always.
@@CookingWithRy Well, I might draw the line at cake :) More seriously, I'm slowly changing my mind on sizing my next Weber charcoal gill. Had already changed my mind from just replacing a 14" Smokey Joe to the 18". Now, looking at accessories and flexibility, I'm probably just going to get the 22" kettle.
Nicely done. Really awesome pizza. I use a little bbq rub on the pizza crust before applying the sauce! Adds additional depth of flavor. Try it next time!
Yeah. When I used to work at a pizza restaurant, the ovens would be at 495 degrees. I think that a higher would achieve better results in a shorter time.
Awesome looking pizza. A pizza stone works well too. With the stone though you don't want it to cool off too quickly. I dropped a plastic glass of very cold ice tea one day while the stone was still on the grill and going from 500° to 34 or 36° didn't go well for my new stone. Lucky the last pizza was off the grill and they were still amazing! I think when I do it again I will go with the cast iron. LOL
Excellent job Ry I really think that you nailed it I'm Italian and to be honest I would say that you probably did a better job than some of my family could have done
I really surprised myself. It tasted awesome :)
Congrats on 5k subscribers Ry
Thanks!
I’m inspired. Trying this on the weekend
If I can manage it, I'm sure you can. And the results are amazing :)
It looked wonderful. A whole lot better than first and only time i made pizza crust early last fall. I used a dough from a mix. almost was a disaster that stuff kept growing and growing. I may have to try again. i learned to make my own mozzarella just last fall. Any way your looked fantastic you could see it in your expressions. the seems to be an awesome CI pizza griddle.
I've always wanted to make mozz. It just looks soooooooooo delicious when it's really fresh :)
Hi Ry, it's hard to beat a good homemade pizza. I'm from NY and when I moved to southern California I couldn't find good pizza any where. I learned to make everything from scratch. The only tip that I have for you is when you are trying to shape the dough and it keeps pulling back on you, this means that the dough needs to rest a little longer. If you wait till it doesn't pull back in on you, you will have an easier time trying to shape it. Great video and that pizza looked good
Thanks for the tip! I'm a dough novice, and I think you're right--it needed to rest after coming out of the refrigerator a bit longer :)
Sometimes another 15 minutes of rest time can make all the difference :)
Hey Ry, pizza is lookin’ good man. 😎
It was really good. Gonna have to do it this way again :)
Awesome looking pizza. For an experiment I would say that was right on the money. Great job bro.
I was very pleased with the results :)
Looked great. Excellent choice of toppings too!
Thanks!
you always amaze me with your ideas!! good job!!
wow thanks for the pizza cooking lesson , going to plan on doing this on my weber kettle this coming saturday. you are really good at explaining/Teaching...
Thanks!
Hi Ry, looks like the gluten in the pizza dough needed to rest after you initially worked it. The more you work it without it resting, the tougher it gets and won't stretch out.
Also, you might try using the indirect method with the Dragon stone, piling the lit coals where the Dragon stone allows the opening. Wood-fired pizza ovens don't heat from below. The burning wood and resulting coals are pushed off to the sides, creating radiant and convection heat. This will prevent the bottom of the pizza from burning, while creating a more even heat distribution.
Keep up the good work, sir - you are my favorite pitmaster.
I cook on floor tile glaze side down, Tara cotta side up.
It works well for a rectangular grill. Best pizza ever is on the grill.
Great work! I have learned few things in home pizza making.
Thin crust comes out better.
Lifting pizza to have it closer to dome gets you browned cheese. I use fire bricks and place pizza stone on top.
Full Lump coal for pizza , always.
Nice job Ry, pizza looked good.
Thanks!
Most things we grill gain a taste advantage vice just doing it in the oven. Care to comment on the differences in grilled v oven?
There's just that great flavor that comes from fuel that isn't gas burning. I think it's that way with anything on the grill :)
@@CookingWithRy Well, I might draw the line at cake :) More seriously, I'm slowly changing my mind on sizing my next Weber charcoal gill. Had already changed my mind from just replacing a 14" Smokey Joe to the 18". Now, looking at accessories and flexibility, I'm probably just going to get the 22" kettle.
Nicely done. Really awesome pizza. I use a little bbq rub on the pizza crust before applying the sauce! Adds additional depth of flavor. Try it next time!
That’s a great idea. Thanks!
Yeah. When I used to work at a pizza restaurant, the ovens would be at 495 degrees. I think that a higher would achieve better results in a shorter time.
Awesome looking pizza Ry. Really enjoying your vids. Keep up the good work! 😀👍
Thank you much!
Awesome looking pizza. A pizza stone works well too. With the stone though you don't want it to cool off too quickly. I dropped a plastic glass of very cold ice tea one day while the stone was still on the grill and going from 500° to 34 or 36° didn't go well for my new stone. Lucky the last pizza was off the grill and they were still amazing! I think when I do it again I will go with the cast iron. LOL
I'm just a cast iron lover. If tires were made of cast iron, I'd buy 'em :)
so i have an 18" webber grill, could it work?...my grill is smaller
I imagine it should work fine :)
Awesome video! I wonder if you could do a "Chicago Style" deep dish pizza in a cast iron skillet!?
Totally possible. Mike over at Everyday BBQ did a great video on just that: th-cam.com/video/Zr0eDaLKkhI/w-d-xo.html :)
New to your channel and enjoying your videos. Great looking pizza!
Thanks! It was mighty tasty :)
and by the way. I just got done smoking my 4 whole chickens!! check it out everyone tell me what you think!!
Nice looking pizza.
I really like that pizzaplate too :)
Thanks!
Nice pizza, Ry, but seriously, no pineapple?
I'm not anti-pineapple. I'm not pro-pineapple, either :)
Nice! What dough did you use?
It was a premade dough from Trader Joe’s.
I'm all over that!
I’m just amazed I didn’t mess it up :)
My wife gave me a sideways look when I told her we were going to try grilled pizza. She liked it so much she refuses to order out any more!
It turned out really good. I was truly surprised :)
You make me want to cook everything you cook. This pizza looks good.
Try smoking a pizza.
Oh I've smoked pizza several times. So good :)