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Outdoor pizza ovens
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<blockquote data-quote="Whisky" data-source="post: 387489" data-attributes="member: 661"><p>I made these pan pizzas a couple weeks ago. I actually used my Yoder pellet grill. I placed my baking steel on top rack to help provide some top heat. The top steel was absolutely necessary, but due to being a longer baked pizza, in a pan, it turned out good. That said, same pizza cooked in either one of my indoor ovens would have cooked a few minutes faster, more evenly, and without the need to mess with any stones or steel. There is absolutely no extra flavor from a pizza cooked in a pellet grill at 550 vs an oven at 550, IME and IMO.</p><p></p><p>I will mention I also have a couple outdoor LP pizza ovens. They probably get used the most. I do love me some Neapolitan style pizza.</p><p></p><p>[ATTACH=full]62240[/ATTACH]</p><p></p><p>[ATTACH=full]62241[/ATTACH]</p><p></p><p>[ATTACH=full]62242[/ATTACH]</p><p></p><p>[ATTACH=full]62243[/ATTACH]</p></blockquote><p></p>
[QUOTE="Whisky, post: 387489, member: 661"] I made these pan pizzas a couple weeks ago. I actually used my Yoder pellet grill. I placed my baking steel on top rack to help provide some top heat. The top steel was absolutely necessary, but due to being a longer baked pizza, in a pan, it turned out good. That said, same pizza cooked in either one of my indoor ovens would have cooked a few minutes faster, more evenly, and without the need to mess with any stones or steel. There is absolutely no extra flavor from a pizza cooked in a pellet grill at 550 vs an oven at 550, IME and IMO. I will mention I also have a couple outdoor LP pizza ovens. They probably get used the most. I do love me some Neapolitan style pizza. [ATTACH type="full" alt="20231028_175130.jpg"]62240[/ATTACH] [ATTACH type="full" alt="20231028_200242.jpg"]62241[/ATTACH] [ATTACH type="full" alt="20231028_200350.jpg"]62242[/ATTACH] [ATTACH type="full" alt="20231028_205556.jpg"]62243[/ATTACH] [/QUOTE]
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