Here are the links to the videos I mentioned in this one! What is an offset smoker?: th-cam.com/video/CDo5quysEXA/w-d-xo.html Freedom 94 Temperature Test: th-cam.com/video/J9F3MwU6Xqw/w-d-xo.html
When I worked at Pizza Hut, many moons ago, we did the stuffed crust first to get a good pinch on the doe and then you can get your sauce and toppings right to the edge. Definitely trying this out!
EXCELLENT VIDEO So glad I found this video... I want to buy a smoker to smoke Beef Jerky... but I also want to make Artisan Pizza ... This video is a game changer. Thank YOU so much for sharing this GREAT IDEA...
Going to cook my first attempt at doing a pizza in my smoker tonight. Thanks for the video, few helpful tips. Watching from North Queensland Australia.
🔥🔥🔥 I’ve been dying to try a Detroit style pizza in my smoker. Have you? Swing by Lasting Brass Brewing in Oakville! I’ll be there every Friday making pizzas from 4-8 starting March 29th
Damn! I wish I knew about that place before I moved down south! I'll be back in CT sometime in May though. I haven't done a Detroit style yet, but I'll be in Detriot next week. Looking forward to having my usual pizza there. 😁
So I've got an offset, a weber jumbo joe 22" and a electric cabinet smoker. I think the electric cabinet smoker will be the way to go as it hits 475 easily, and the smoke is somewhat trapped vs my offset being set up to run brisket and other large cuts.
Best pizza ive had was in Connecticut. Rolling Tomatoe over there in Groton. Wasn't cheap at all, but worth it. Still haven't had pizza as good as that.
This is a good experiment. It should tell you that if within a period of an hour you barely developed any smoke flavor in an offset smoker, not much smoke flavor will get into the pizza in a wood fired pizza oven in just few minutes. People attribute the char flavor, and the ash from the floor of the pizza ovens to smoke flavor.
I was actually surprised, as when I do biscuits, you can totally tell there is smoke. It may have had to do with the amount of stuff on the pizza and the higher temps I was running. I'm going to try it again and do way less toppings.
@@FattysFeasts when I make hotdogs or hamburgers I put smoke pellets in and some of the flavor transfers to the buns. I’ve notice bread grabs that flavor pretty quickly.
Nice video! Next time, instead of sprinkling flour on your counter, try using Indian Head Corn Meal. It won't change the hydration of the dough and it makes the pie delicious! Cheers!
I was using hickory for this, just because that was what was in my garage. If I was running at lower temps, I'd probably get a bit more smoke flavor. Or I just couldn't tell due to all of the toppings. I'm going to try it again some day without all of the other stuff.
@@FattysFeasts the drawback for me is going to the trouble of getting a fire started for a 1 hour smoke...ha! Pure laziness. I will try this though. Probably use post oak or even pecan...for the same reason you used hickory.
@@grumpysgreatoutdoors Yeah that is definitely the sucky part. I was debating cooking chicken breast to put on the pizza as well, but I didn't have time. Maybe that would make it more worth it. Or some sausage or something!
@@ekutoru01 I mean, I know you're lying since that is without a doubt New Haven, but if you can give me some places to try, I'll definitely check them out!!
@@FattysFeasts I used to live in NEPA, Alfredo’s pizza cafe is solid, and I think momma Mia’s is awesome. Both in Scranton. But as a born and raised New Englander, I think New Haven is the best.
Here are the links to the videos I mentioned in this one!
What is an offset smoker?: th-cam.com/video/CDo5quysEXA/w-d-xo.html
Freedom 94 Temperature Test: th-cam.com/video/J9F3MwU6Xqw/w-d-xo.html
Thank you so much
When I worked at Pizza Hut, many moons ago, we did the stuffed crust first to get a good pinch on the doe and then you can get your sauce and toppings right to the edge. Definitely trying this out!
Let me know how it works out!
EXCELLENT VIDEO
So glad I found this video...
I want to buy a smoker to smoke Beef Jerky... but I also want to make Artisan Pizza ...
This video is a game changer.
Thank YOU so much for sharing this GREAT IDEA...
Glad you enjoyed it!!
I make bbq pizza with left over pork butt or brisket in my smoker but it really just turns into a wood fired oven, works great!
Surprisingly I've never made a BBQ meat pizza. I'll have to give it a try!
Going to cook my first attempt at doing a pizza in my smoker tonight. Thanks for the video, few helpful tips.
Watching from North Queensland Australia.
I bought a new smoker and i was debating on if i should cook a smoked pizza. This video gave me my answer. Thanks♥️
🔥🔥🔥
I’ve been dying to try a Detroit style pizza in my smoker. Have you?
Swing by Lasting Brass Brewing in Oakville! I’ll be there every Friday making pizzas from 4-8 starting March 29th
Damn! I wish I knew about that place before I moved down south! I'll be back in CT sometime in May though. I haven't done a Detroit style yet, but I'll be in Detriot next week. Looking forward to having my usual pizza there. 😁
So I've got an offset, a weber jumbo joe 22" and a electric cabinet smoker. I think the electric cabinet smoker will be the way to go as it hits 475 easily, and the smoke is somewhat trapped vs my offset being set up to run brisket and other large cuts.
Best pizza ive had was in Connecticut. Rolling Tomatoe over there in Groton. Wasn't cheap at all, but worth it. Still haven't had pizza as good as that.
Good to know! I'll have to try it!
YOU need to be more Positive...
Pat yourself on your back...
GREAT JOB... I am totally impressed.
Wow, I think it came out great, I can give you pizza kneading lessons, my Grandma would be proud..
Sign me up 😂
This is a good experiment. It should tell you that if within a period of an hour you barely developed any smoke flavor in an offset smoker, not much smoke flavor will get into the pizza in a wood fired pizza oven in just few minutes. People attribute the char flavor, and the ash from the floor of the pizza ovens to smoke flavor.
I was actually surprised, as when I do biscuits, you can totally tell there is smoke. It may have had to do with the amount of stuff on the pizza and the higher temps I was running. I'm going to try it again and do way less toppings.
@@FattysFeasts Were you running clean fire when you were doing the biscuit test?
@@CoolJay77 Pretty much. I was around the 300s.
@@FattysFeasts when I make hotdogs or hamburgers I put smoke pellets in and some of the flavor transfers to the buns. I’ve notice bread grabs that flavor pretty quickly.
@@CldBroccoli That's awesome. I'm gonna have to try that on my friends pellet smoker.
This guys funny 😄 great job and I know what you mean about the dough
I'm just not an expert pizza maker LOL
Wędzona pizza tak smakuje dobrze w Polsce wędzona pizza jest smakuje bardzo pysznie Polecam 10 x 10
Nice video! Next time, instead of sprinkling flour on your counter, try using Indian Head Corn Meal. It won't change the hydration of the dough and it makes the pie delicious! Cheers!
I'll be sure to try that. Thanks!
You still have the bread machine? Use it to make your dough
I unfortunately do not, otherwise I would have.
Hola amigo, aquí viendo tu vídeo, espectacular esa pizza, me gusta tu canal, me quedo apoyando 🔔👍saludos de cocina con brasas 👏👏👏👏👋👋👋👋
¡Hola! Gracias por el apoyo! Este fue un experimento interesante. ¡Te animo a que lo pruebes tú mismo!
I like the idea! what kind of wood did you use?
I was using hickory for this, just because that was what was in my garage. If I was running at lower temps, I'd probably get a bit more smoke flavor. Or I just couldn't tell due to all of the toppings. I'm going to try it again some day without all of the other stuff.
@@FattysFeasts the drawback for me is going to the trouble of getting a fire started for a 1 hour smoke...ha! Pure laziness. I will try this though. Probably use post oak or even pecan...for the same reason you used hickory.
@@grumpysgreatoutdoors Yeah that is definitely the sucky part. I was debating cooking chicken breast to put on the pizza as well, but I didn't have time. Maybe that would make it more worth it. Or some sausage or something!
Did the friends ever show up 😂
Yes lol they were off camera.
Looks good. For a SMOKER it's Looks pretty good. I like more Sauce/Gravy on my Pizza.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
With the amount of toppings, I probably should have used more sauce and cheese to be honest. But I can't complain!
I życzę wam smacznego
What was you inner temp when doing those?
Are you talking about the smoker temp? If so, I showed those throughout the video.
Bro, cook the chicken separately & then cut it up 😂
Since it's already pre-cooked, I didn't want to completely dry it out. But next time I will definitely be letting them thaw a bit 😂😂
CT pizza sucks!
Where are you from?
@@FattysFeasts North East PA. It’s been declared that this place is the pizza capitol of the US. Come visit!
@@ekutoru01 I mean, I know you're lying since that is without a doubt New Haven, but if you can give me some places to try, I'll definitely check them out!!
@@FattysFeasts I used to live in NEPA, Alfredo’s pizza cafe is solid, and I think momma Mia’s is awesome. Both in Scranton. But as a born and raised New Englander, I think New Haven is the best.
No flour on the work surface, Semola or Spolverino is the better choice. And sorry to me, she doesn't really look that good. Looks more like a cake.
Just doing what every pizza joint I've ever been to does!
@@FattysFeasts Yes American
@@johanns7168 Yes, because I'm in America
@@FattysFeasts your problem
@@johanns7168 Sure?