Pizza On A Pellet Grill? | Chuds BBQ
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Sauce
Cento All in One
1 can
4g Salt
12g Sugar
1.5g Oregano
2g garlic
Neapolitan
600g water
1000g Pizza Flour
30g salt
1-2g dry yeast
►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
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►8″ Chef’s Knife
►6″ Nakiri
►Boning Knife
►Bone Saw
Meat Processing
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►Meat Grinder
►Sausage Stuffer
►Meat Mixer
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Appliances
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Smokin Pecan Pellets!
Use code CHUDS10 for 10% off for first order
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
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►Garlic Mandolin
►Pepper Cannon
►Instant Read Thermometer
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►Cold Smoke Generator
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Welding Tools
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►Blowtorch
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►Angle grinder
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Camera Gear
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Bradley "Chud" Robinson. When I built my outdoor kitchen that went live in the summer of 2022, I spec'd in an Alfa wood fired pizza oven. It's a beautiful "museum" piece and what I mean by that is most of the time I cook my pizzas some other way than firing up the big ol' pain in the butt. About the time my kitchen was finishing up, I replaced my super old Traeger pellet grill (we're talking 2007 era) with a Yoder YS640 competition cart. And as luck would have it, a couple of months after the Alfa was in use, Yoder came out with the pizza insert…
When you posted this video, I told my wife "That pizza oven is beautiful. But I Fu$%^&* HATE IT!" Then I told her about your video and she said "Happy Birthday & Father's Day because I know you hate the Alfa too!" Anyway, picked it up a little earlier today here locally in AZ, and I intend to make some pizzas on Tuesday evening after the rain finishes up tomorrow and Monday. 60 pct. hydration and fermented 5-days. 2.5 pct sodium. Ran out of Caputo 00, so I'm going KA bread flour this time. TX BBQ sauce inspired chicken, and good ol' pepperoni. Cheers Brother!
Italian Sausage, Pepperoni, Onions, Peppers, and Basil
Not a day goes by that I don't utter the words "kinda wanna drink it".
Definitely a pepperoni guy as well.
That said we've been making pizzas on the pellet grill for many years. My wife decided to try something different and hit it out of the park!
– Par bake the crust
– Roasted garlic smeared over the entire thing
– Olive oil
– Caramelized onions
– Chunks of gorgonzola
– Shaved thin pieces of butternut squash
– Rosemary
Throw it back in to finish – unreal delicious pizza, we make it every time we do pizza night (and a double pepperoni of course)
Hey, I know this will sound weird. But use Sprite pop instead of water when making your pizza dough. It was the trike my mom used.
did something happen?
How convenient for the pellet series…
So I need a Yoder?
I cook pizza’s regularly on my pellet grill. And also anything else that gets cooked in the oven biscuits rolls lasagna. Meatloaf.
I essentially use mine as a woodfired stove
Man youtube hasn't showed me a vid in a hot minute, love your vids.
I hope you ducked in before the storm hit Brad.
I've had really good luck cooking and smoking embellished store-bought pizzas on my Camp Chef pellet smoker.
I totally love the wood-fired smokey flavor. – Cheers!
Pepperoni with pickled jalapeños!
I have an Ooni oven, and was highly skeptical when I saw that you were cooking pizza on a pellet grill. I have to admit they seem to have turned out much better than I would've guessed!
Made home made pizzas with home made sauce yesterday and cooked them on the pellet grill for the first time yesterday. Everyone said it was the best pizza they ever had. I’d like to make the dough home made some time but man, I haven’t smiled over food so much since I first got into smoking food.
Great video, nice cook. I'm wondering if you cudda backed out your temp gauge a little just for this cook?
A friend has the Yoder pizza oven, and his recommendation is to use the charcoal pellets for better heat.
Does anyone know which specific Yoder model he uses in the pellet series of videos? Looks like YS640s but not sure if it’s the “competition” variation or not, thanks!
Hi Brad – loyal follower and 100% Italian. Great job as always and not pissed off at you by any means. 🍕🇮🇹🔥
I just straight up defrost my favorite frozen pizza and put it right on the rack. Middle GA here, pecan of course. Delicious.
I have a GMG with their pizza oven attachment which isn’t as nice as that but also works great its a must have if you have a pellet grill
Margherita is the best indicator of a quality shop, you can make crappy pizza and hide behind the pepperoni/sausage/bacon/etc but there's no where to hide with a margherita pizza.
I want to know if that Yoder attachment. We'll fit on a trigger, or do we have to buy a new smoker?Every time somebody comes up with some shit
Pat it dry? 😂
Brad you might find the Yoder lid stiffening rib is clashing with the pizza oven, side the pizza oven over a tad and should closer better
I already wanted a pellet grill, now I want this attachment!
Pre-cook the pepperoni about halfway to make them super crispy and definitely not as greasy! That's definitely a good idea if you love pepperoni as much as I do and I want to cut down the grease. Also The Toasted pepperoni is a great snack by itself.
Coming from a full blooded italian in chicago, you did a great job on those pizzas, now I'm craving one!
I know it's cheating, but we have been baking frozen pizzas on my Zgrill for a couple of years. Really cool way for cheater pizza.
I have been dying to see Bradley do an actual pizza video and I love it!!!! Keep it up man!! Always love watching your videos!
Brad I was wondering if you’ve ever made oxtail sausages?
I just saw a restaurant is selling and shipping them to customers.🤷🏾♂️
I love having the wood fired oven for my Yoder. I looked for a long time before I bought a pellet grill, but glad I decided on Yoder due to the versatility of it even though very expensive.
sounds like you need to use gaffer's tape for your mic. Tape it so it can unplug?
My guess for rough side up it doesn't trap air pockets as much underneath the dough and like cast iron the texture actually when the food is cooked releases.
Did I miss the ratios of water flower yeast salt?