First Crack at a NY style on Masterbuilt 560 grill

[tfon611]

Purchased the Masterbuilt 560 gravity smoker about a month ago, and finally got around to making a coal fired NY Style pizza on it tonight. The results were amazing. Let my dough cold ferment for 48 hours, and turned the grill up to 675 degrees. Basil from the garden and imported pepperoni from a local Italian grocery store. Best pie I’ve ever made.

[PIZZA4BREAKFAST]

NICE LOOKING PIE!!!!!!!!

[Glutenboy]

Has anyone else noticed that these first attempts are looking better and better? 

[piesofsatan]

Wow, looks wonderful!!!

[Pizza Shark]

Takes people years to make a pie like that and the fact that you made it on a grill blows me away.  Whatever you are doing, keep doing it.  I for one am impressed.

[tfon611]

Takes people years to make a pie like that and the fact that you made it on a grill blows me away.  Whatever you are doing, keep doing it.  I for one am impressed.

Thanks! I’ve made my fair share of pizzas at home, usually mediocre and certainly nothing close to as good as this one. The Gravity Smoker works like a pellet smoker, only with charcoal. So I can set the temperature anywhere from 150 degrees to 750 degrees. I made ribs, pulled pork and tri-tip before it occurred to me to try a pizza since the temp can get so high. And it went absolutely perfectly.

[Eager2Learn]

Looks awesome!  Great work.

Thanks! I’ve made my fair share of pizzas at home, usually mediocre and certainly nothing close to as good as this one. The Gravity Smoker works like a pellet smoker, only with charcoal. So I can set the temperature anywhere from 150 degrees to 750 degrees. I made ribs, pulled pork and tri-tip before it occurred to me to try a pizza since the temp can get so high. And it went absolutely perfectly.

I have a MAK 2 Star pellet smoker. I may try one on there.  It can get up around 700+  Thinking maybe if I put my steel on the bottom grate, and then put another grate above it with my stone, it might work out OK.

[Cain]

tfon611: I have the 1050 version and have been working with grillgrates grates on making mine. 

What was your cook time?

What was the actual temp on the stone?

What advantages do you see by going with the center rack versus the lower one? 

[tfon611]

tfon611: I have the 1050 version and have been working with grillgrates grates on making mine. 

What was your cook time?

What was the actual temp on the stone?

What advantages do you see by going with the center rack versus the lower one?

Right around eight minutes on average.

I didn’t take the temp of the stone, but I preheated it for an hour.

I just put the rack in the center. Didn’t really weigh the advantages versus the disadvantages. It just worked.

Just a heads up...tried again last weekend, and as I went to put my third pizza on, the grill was shut down. Turned it on and then it shut down again. Started inspecting it and the wire connection from the controller to the fan had completely melted. It’s a design issue with the 560 that I’m not sure exists with the 1050, but I would definitely insulate those wires or make some sort of heat shield before moving forward. It’s apparently not designed to run at 650-700 degrees for that long.

[Cain]

thanks for the info.  Regular on the mastebuilt gravity forums lots a good info there. 

Looking forward to trying what you did. 

[Cain]

Ran a cook using the grill grates on the middle rack like The Gallery Backyard BBQ did, it came out excellent, highly recommend!

[gdepozsgay]

Nice pie by a fellow Bretheren.