Sscottfitz
Well-known member
BLUF: The Bullseye performed VERY well as a pizza oven (at least in our first experience).
Today’s event was based on a couple of Youtube videos I’ve seen for Pizza on the Bullseye, combined with our need to use up some of the leftovers from our Thanksgiving feast - PLUS an ongoing desire to learn more about this recteq Bullseye we are become very happy with!
Misc Grill Observations - all times are CST
General Comments:
Today’s event was based on a couple of Youtube videos I’ve seen for Pizza on the Bullseye, combined with our need to use up some of the leftovers from our Thanksgiving feast - PLUS an ongoing desire to learn more about this recteq Bullseye we are become very happy with!
- Grill Location: Hot Springs Village, AR.; 34 37 60.0N 92 54 55.4W - Great late Fall day on Whiskey Cover, mostly clear today, although there are some clouds moving in from the south.
- Weather at time of Grill: Clear to Partly cloudy, Slight breeze coming out of the North West, Temp 54F Humidity 47%.
- Total Grill Time: ~29 Min (16:16 - 16:55 CST) [Grill Start to Grill Off] - does NOT = total cook time.
- Total Event Time: ~59 Min (Prep time + Grill Time)
- Grill Plates: N/A
- Temp Probes: N/A
- Pellets Used: Rec Tec Ultimate Blend
- Item Grilled: Homemade Pizza (Ham & Pineapple)
- ~14” Thin Crust (homemade dough & leftover ingredients)
- Had a little discussion on just how “thin” thin crust was…..the engineer in me wanted to take a measurement, the husband in me accepted the chef’s definition of “thin crust” as stated….
- Total Pizza Prep Time: ~20 min, + ~10 min to make the dough (this according to the “dough maker”)
- Total Pizza Grill Time: ~11 min (~16:44 - 16:55 CST)
- ~14” Thin Crust (homemade dough & leftover ingredients)
Misc Grill Observations - all times are CST
- Grill Start to Target Temp 450F: 54F to 450F ~ 17 min (16:16 - 16:33)
- Pizza placed on a 15” Pizza Stone (Pampered Chef Classic Collection), parchment paper between dough & stone - On the grill at 16:44 CST
- Pizza stone temp was ~ 567 F, at a 450 F Grill setting (temp taken with a Fluke 62 Max + IR Thermometer), this was taken just as we were placing the pizza on the stone.
General Comments:
- Strictly from a grill perspective, I think we hit this one just about right; temp, time, etc. "CINC House" had some critiques on the pizza makeup (more garlic, mozzarella cheese [didn’t have any], etc. but it had nothing to do with the grilling portion of the event - this grill is a *great pizza oven! (* assessment base on ONE event for us.....)
- One critique is we think we could somehow inject a little more “smokiness” into the cook, but it will probably require incorporating either the Trailblazer (easier) or the BGE ( a little more complex) before placing the pizza onto the stone for the high temperature cook...
- Unlike the BGE where you really need to elevate the pizza stone to get the top & bottom/crust in sync from a cook perspective, on the Bullseye, I THINK because of the shallower lid, placing the pizza stone & pizza on top of the grill is probably just right as is.
Attachments
-
Pizza Raw Ingrediants 20201128.jpeg1.5 MB · Views: 113
-
Pizza Putting Topping On 20201128.jpeg2.5 MB · Views: 98
-
Ready for the Bullseye 20201128.jpeg2.4 MB · Views: 92
-
Grill Helpers 20201128.jpeg1.7 MB · Views: 92
-
Pizza Just on the Grill 20201128.jpeg3.8 MB · Views: 97
-
Pizza Ready for Grill Removal 20201128.jpeg4.4 MB · Views: 99
-
Cutting Pizza 20201128.jpeg3.1 MB · Views: 98
-
Plated Pizza Slices 20201128.jpeg1.8 MB · Views: 92