5 pound UDS Pizza

BBQ Fan Joined: 04 Oct 2011 Posts: 33 : Items

About 10 years ago, my brother took me to a pizza place in detroit that cooks a pizza, then adds another layer and cooks it again, making a super thick pizza. I decided to try that method and see what happens.
I started with a Digorno 4 cheese pizza

I used the recycled lump/coals from my ash can (that gives it a campfire smell) and added some mesquite chunks

I added sliced japs

rib meat from my rib cookout last weekend.

then dropped it in the UDS.

When the cheese melted, I added tomato and onion slices

when that cooked a little and added more cheese. when that melted, I added more rib meat and tomatoes

and then more cheese...

Just half of this pizza filled 3 people and later that night I saw my wife sniffing the inside of the ziplock that held the leftovers, with her eyes rolled and moaning. This was a hit and I will play with this more in the future

I was out in the yard, so no cooking times were taken. I did have the diffuser in the UDS. The box said to cook at 400F but I planned on an extended cook, so I started at 325 and slowly rose up to 400 during the cook. It didn't burn it and it came out great but I want the bottom of the next one to be a little less crispy, so I plan to put the next one in one of the perforated pizza pans. I was also thinking of using a lighter cheese like mozzerella. AND I forgot the freakin mushrooms!!!
be real light on the smoke. the extended cooking time can cause over-smoking.

I plan to try this with brisket an PP

Posted: Thu May 03, 2012 10:10 am

Looks great. I believe it when you said only half of it filled 3 people, that is huge. Thanks for sharing the idea.

Posted: Thu May 03, 2012 8:18 pm

I can almost taste it! Looks great!

Posted: Thu May 03, 2012 10:27 pm

I will simplify this.Cooking on cardboard is not cooking.Hopefully you have a Kitchen Aid or some kind of mixer.2 cups hot tap water ,1tbs yeast,(not the little package unless you want it to taste like yeast) 1tbs sugar,1 tsp salt,2 tbsp good oil,3 tbsp dry milk powder.Its a 2 hour ferment for pizza dough for under 500 degs.Left in a cooler or fridge overnight it cant be bought in WPG,at least not fast food pizza.Over 500 omit the sugar and milk powder and you have a fast food pizza,then the sauce takes over.If you are worried about your dough,put it in the UDS to cook,rise or dry,theres no such thing as a bad dough.Ive never found a dough that matches fresh.I could go on but Im probably in trouble now.

BBQ Fan Joined: 04 Oct 2011 Posts: 33 : Items

mtnside wrote:

I will simplify this.Cooking on cardboard is not cooking.Hopefully you have a Kitchen Aid or some kind of mixer.2 cups hot tap water ,1tbs yeast,(not the little package unless you want it to taste like yeast) 1tbs sugar,1 tsp salt,2 tbsp good oil,3 tbsp dry milk powder.Its a 2 hour ferment for pizza dough for under 500 degs.Left in a cooler or fridge overnight it cant be bought in WPG,at least not fast food pizza.Over 500 omit the sugar and milk powder and you have a fast food pizza,then the sauce takes over.If you are worried about your dough,put it in the UDS to cook,rise or dry,theres no such thing as a bad dough.Ive never found a dough that matches fresh.I could go on but Im probably in trouble now.

I was in a throwdown on another site and knew doing it the usual way was not going to win me any points. I decided to do something off the wall and I really liked the results. I have not seen any deep dish pizzas from anyone before. If you have mastered that, please share the link Smile

Posted: Fri May 04, 2012 12:58 pm

Ive tried deep dish also without much sucess,they seem to ba an art of their own.

Posted: Fri May 04, 2012 6:21 pm

how do you think pizza would cook on an offset smoker, i have done a pizza on the grill but that looks so good my mouth is watering

BBQ Fan Joined: 04 Oct 2011 Posts: 33 : Items

CJ wrote:

how do you think pizza would cook on an offset smoker, i have done a pizza on the grill but that looks so good my mouth is watering

If you have a quality SB smoker or an el cheapo smoker with all the appropriate mods so the heat is even from one side to the other (and your watching the temp at cooking level and not at the top of the smoker), you can do anything in there that a house oven can do. bread, biscuits, pie, lasagnia... it's basically an oven where you have to do a lot of work and drink a lot of beer to keep the temp where you want it. the main difference between an el cheapo SB and a UDS is air flow. stuff in a cheap SB will dry out faster and needs basting more often. not an issue on a quick cook like this

I'm cooking a butt this weekend for round 2. This time I want more fillins and a little less cheese

Posted: Sat May 05, 2012 9:43 am

Good looking pizza