Yoder Smokers Community Forum

Last weekends cook.....
Here it is....our own little food challenge. We make these about twice a year. This little gem came out to be 16.6 pounds! That's real food weight! It does NOT include the pan weight. The single slice you see here weighs just over 2 lbs.

Haha!!

That is magnificent! A challenge indeed!

looks great man,,,
what a beast...

I'm full just looking at the picture. Dang.

What temp did you do that at to keep it from burning the top? I've done simple pizzas, but would love to make a true "pie".

you wanna share your recipe for the crust???

Looks killer... I love pizza on the YS640, even if it does cost me an arm and a leg to make it. I've contemplated a wood fired oven, but I don't really have a reason to since I can cook them so well on a Yoder.

That looks awesome. I cooked my first pizza on the 640 last week and it was great.

Talk about deep dish... Looks good!

Stony-300 wrote:What temp did you do that at to keep it from burning the top? I've done simple pizzas, but would love to make a true "pie".

Sorry for such a late reply. My computer was down and had it in the repair shop for a week.
Since it is such a large pie, all of the meats and veggies were precooked the night before(except for the hard salami and pepperoni). Otherwise you would be cooking that thing for 8 hours trying to get it done.
But once the pie was made, I set the pit for 320* and cooked it for an hour and 20 minutes. Also, what you can't really see in the pictures, are 2 wooden dowels....1" diameter and about 17" long. I set the pan on those to make sure the crust does not burn.

THUMPERRRR wrote:you wanna share your recipe for the crust???

Sure. It's beer bread! SERIOUSLY! It's the best tasting crust I've ever done. I worked on homemade pizza's for years, never being happy with the crust. One day I decided to give it a try....haven't looked back since.

6 cups flour
1 1/4 cans of the worst tasting beer you can find! Save the good stuff for drinking!
1/3 cup extra virgin olive oil
1/3 cup brown sugar/ or honey
1 tablespoon salt
1 package yeast

TIP...only use extra virgin olive oil! Both in the recipe AND to oil your pan. Vegetable oil will bake into a thick sticky/gummy substance that is harder than heck to get off your pan. Olive oil does not do that, AND it tastes authentic!

That looks more than awesome! It's on the list! I usually make pizzas on my LBGE with a pizza stone and I hadn't even really contemplated doing a pellet smoked pizza, but after seeing yours, it's on! Thanks for the great pics and recipes!