Author Topic: Pizza on the Memphis Elite  (Read 161 times)

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Offline bregent

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Pizza on the Memphis Elite
« on: August 25, 2015, 02:30:28 AM »
Made the first pizzas on my new Memphis pellet grill. I used Mike's (Essen1) basic NYC dough recipe which I been using exclusively for the past few months. The first pie (pepperoni) was cooked for 5 minutes at 575. I was surprised at how fast it cooked at that temp which is probably due to the convection effect - I also did not need to rotate the pie. Bottom was a bit darker than I would have liked. For the second pie I reduced the temp to 550, but lost track of time and it ended up being in there for 7 minutes and too dark and a bit too crispy. I got more spring in this oven compared with my CampChef Artisan oven which I used on my Weber gasser. Also, I usually CF this dough for 48-72 hours, but this was only 24 and the lack of flavor was noticeable. I'll need to tweak the time and temps a bit, but all in all, I'm very happy with the way this grill/oven performed.


Offline Essen1

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Re: Pizza on the Memphis Elite
« Reply #1 on: August 25, 2015, 03:40:07 PM »
Really nice work, Bregent!

I'm sure once you have everything dialed in the pies will come out stellar.

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein