🔥💨 Welcome to another episode of Pit Boss Fully Loaded! In this series, hosted by Pit Boss executive chef Kirk Naumann, we share expert tips and tricks to elevate your grilling game and show you how to cook full meals on Pit Boss grills to maximize flavor.
In this episode, we’re throwing a Pizza Party! No matter who you have coming over, we bet they’ll love these wood-fired pizzas! Our Three Cheese Mushroom Pizza and Leftover BBQ Chicken Pizza are both kid-approved and ready for you to make for your next hosting occasion.
Get the full, written recipes here 👇
Three Cheese Mushroom Pizza:
https://bit.ly/3Jd9Bml
Leftover BBQ Chicken Pizza:
https://bit.ly/47lRFzW
Don’t forget to use code PIZZAPARTY to get 25% off a Pit Boss Pizza stone so you can make pizza in your backyard!
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[Music] Pizza. Pizza. Pizza. Pizza. Pizza. Pizza. Welcome to Fully Loaded. On today’s episode, we’re going to be making pizza. That was awesome. Have you ever wondered how to get the most out of your Pit Boss? Welcome to Fully Loaded, where I teach you how to unlock the full potential of your Pit Boss grill. Learn new recipes and pick up strategies to cook full meals. Load those grills to the max and unleash flavor like never before with expert tips and tricks. Pit Boss Fully Loaded is your ultimate grilling guide. All right, folks. Welcome back to another episode of Fully Loaded. Today we’re going to be making pizza for our birthday party. Today we’re going to be making two traditional pizzas for the kids, a cheese and a pepperoni. And we also have two specialty pizzas we’re also going to be making. One being a barbecue chicken pizza that’s going to be garnished with pickled onion and another will be a three cheese and wild mushroom pizza. But before we get started on these recipes, let’s go ahead and unbox our brand new Poss Pizza Stone. Relatively easy. Just package in the foam. Comes right out. You can save the packaging if you want to store your stone in here because you really don’t want to drop it. It will break. All right, guys. Now that we got our pizza stones unpackaged and on the grill, we’re going to preheat our Pit Boss to 350°. We have our pizza stones on the lower rack. And so, we’re going to be looking and using our handy infrared Pit Boss thermometer that you can find on our website. You want to check the temperature of your stone. You want it to be between 375 and 400°. Yes, it’s set at 350°, but with the stones being right over the heat plate, it’s going to put it right around that temperature range. Now that our stones are preheated, let’s get into assembling our pizzas and get them right on the grill. All right, now it’s time to assemble our two specialty pizzas. Uh pizza dough, you might be asking. Uh I did source these pizza doughs from a local retailer. You can make your own dough from scratch, score it from a local bakery. This is They come prepressed like this. It’s about a 24 oz dough and it’s about 15 in. And so moving forward, when I make pizza, I like to what we call proof the dough. If you ever been to a pizza restaurant and notice that there’s bubbles on the crust, it’s because they did not proof the dough like this. This will keep the bubbles from rising in the baking process. And so I’m just going to kind of randomly go over it. It doesn’t have to be perfect. You just kind of perforate it slightly before we move forward. Now that we’re at this stage of the assembly, I always like to take a little bit of olive oil and oil the outside of the crust. And we’re going to do it a little bit different and we’re going to season it with one of our favorite Pit Boss seasonings, GSP for these two. All right. So, we’re just going to give it a light seasoning around the outside of the crust. You don’t want to overseason it because it will be salty if you put too much. All right. All right. Now that we seasoned our crust, we’re going to go ahead and put about a half a cup of your favorite pizza sauce over on each crust. A little bit goes a long way. So a decent size serving spoon. And then you just work your sauce into an even layer over your dough. We don’t have to worry about going out too far because when we put our cheese, we’re going to it’s going to help spread the sauce out slightly more. All right, next step in our three cheese mushroom pizza. We’re going to have about 6 oz of Havari cheese. We’re also going to have about 6 ounces of mozzarella cheese. Just going to kind of move that out and spread it. Our third cheese is going to be a Pecarino Romano, but we’ll be finishing this pizza with that cheese when it comes off the grill. And then here we go with 8 ounces of sauteed mushrooms. These are domestic mushrooms, but feel free to use whatever type of mushroom you’d like to use. Evenly spread this out. Then onto our next pizza. 12 oz mozzarella. I’m just going to work that out to the outside just like before. All right. Now, we got 6 oz of pulled leftover chicken that we’re going to be utilizing for our barbecue pizza. You can dress your chicken with your favorite barbecue sauce, but today we’re just going to be seasoning it with our sweet heat rub. [Music] that a nice mix just like before. Evenly distribute over the top. All right. Now that our pizzas are assembled, it’s time to fire them on the grill. But before we move into that, when you’re prepping your pizza doughs, I always put a a good amount of cornmeal underneath the pizza dough to keep it from sticking to whatever surface that you’re going to be working on. Uh, and just another reminder, the Pit Boss butcher paper is not only for brisket. You can use it for a lot more things. All right, so now just going to slide underneath right onto our spatula. Now that we got these pizzas fired off, our general bake time is going to be between 25 In 30 minutes, we’re going to be checking them every 7 to 8 minutes, and we’re going to be rotating them. Uh, the center of the grill is normally your hot spot. And so, as you notice the crust start to color, feel free to use your spatula and just kind of rotate it around. Once the after the half an hour or it gets to the color that you would like it to be, it’ll be time to remove. All right, guys. If you’ve been watching this far, check out the description below where you’ll find a discount code where you can purchase your very own Pit Boss Pizza Stone. All right, folks. It’s about that time. Let’s check our pizzas and pull them off. Oh my goodness, look at that. All right. Now, let’s give our pizzas a little bit of a finishing touch. So, we’re going to garnish our three cheese with the final cheese being pecorino. Just a little bit over the top goes a little long way. Followed by a little bit of truffle oil and chopped parsley. Little bit of oil goes a long way, folks. Then over on our barbecue chicken pizza, we’re going to garnish with a little bit of pickled red onion, followed by a little bit of chopped parsley as well. [Music] There you have it. Let’s move on to the next two pizzas. All right. Now, we’ve already assembled our final two pizzas. We have a pepperoni and a cheese pizza. Recipe is just like before. About a half a cup of your favorite pizza sauce on the bottom of each crust. Then about 12 oz of cheese. And on the pepperoni, we use roughly about a half a package around 3 oz of pepperoni. All right, just like before, we’re going to get these on the grill. about a 25 to a 30 minute uh cook time. We’re just going to rotate as we go. All right, it’s about that time. Let’s get our final two pizzas off. [Music] All right, guys. If you guys been watching this far, make sure you comment pizza party down below. Now it’s time to get this party started. Pizza. Pizza. Pizza. Pizza. Pizza. All right. Now, the only thing left to do is get these pizza cut and get the party started. [Music] The best time I’ve ever had. See you guys on the next episode of Fully Loaded. Make sure you like, comment, and subscribe, and let us know what you want to see on further episodes. Bye. [Music]
2 Comments
PIZZAPARTY
Let's see the bottom of that pizza crust. Is it toasty brown or is it doughy ?