The Texas BBQ Forum

So it's been waaaaayyyy too long since I've pulled out the Pizza Stone.
Decided on two kinds , both using our favorite bread, NAAN !
Something about using NAAN on a Thick Hot Pizza Stone over some hot Lump on a brisk night.
Got the Akorn up to 650, sprinkled my Go To Semolina and made a couple pizzas tonight.
One was a Pulled Pork Pizza and the other was Chicken Marsala Pizza.
Both were excellent, but the Marsala was absolutely Delicious !!
Marsala Wine, Heavy Cream, Butter, Minced Garlic, Vadalia Onions, Portabella Shrooms, Freshly Chopped Basil and Flat Parsley.Sauteed up some Chicken Breasts and simmered it all and then on the Naans. Added a heavy dose of Shredded Whole Milk Mozzarella and an equal amount of Fresh Shredded Parmesan.

I think this is now our favorite Pizza from here on out
Hope you all enjoy the pics.

And the finished pics...

Woody, you should be in the food business.

GRailsback wrote:Woody, you should be in the food business.

Oh man, I think if I had to do it every day I might lose the interest or passion.
I've learned in the past the hard way. I used to turn wrenches for 20 years. The last 5 of it I was miserable when I had to fix our own cars.
Since I gave it up about 15 years ago I've been better when the random repairs come along. Not 100 % free of the random meltdowns but nothing like I used to be lol.

Pettzers look great, Pocono Pal - - - I must admit that in my considerable time given to stuffing my tummy, I have never once Fixed a Pizza other than remove the cellophane and give it some oven time.

OldUsedParts wrote:Pettzers look great, Pocono Pal - - - I must admit that in my considerable time given to stuffing my tummy, I have never once Fixed a Pizza other than remove the cellophane and give it some oven time.

Thank ya mucho my friend.

As for not making pizzas, nothing wrong with that. I've never made an ABT til I saw you do it, I think it's a regional thing.
I grew up in Nj so Pizza was everywhere you looked so it was something common in the Garden State.

Do you have a way to get ur grills or pellet cooker near 600 degree temps ?

If so, get urself a GOOD THICK Pizza Stone and I'll see you up for success from there

That looks great! How does the Naan compare to regular pizza dough? Wondering if this might fix my grilled pizza deficiency


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Sheer perfection! Now I want pizza!

bsooner75 wrote:That looks great! How does the Naan compare to regular pizza dough? Wondering if this might fix my grilled pizza deficiency


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Thx sooner !

Well, I'll say this. Being a Yank from the Northeast, and growing up in Jersey for 35 years I've had my fair share of Pizza, home made as well. I've made tons of Pizza Dough and they've been good over the years, but to be 100 % honest, if I can get my hands on some NAAN, I will NEVER break out the mixer again.
I think the NAAN is Perfect for Pizza, especially on a hot Stone.
I am however going to soon try a NAAN on the Black Stone. In not sure how hot I can get that top but I'm gonna try it.
Probably get a big Wok and put it over the NAAN to cook the toppings.
Seems like the magic #'s are 5-6 minutes at 650 with a thin Semolina layer. Gives Perfect crust texture.

Just remember, lightly oil the NAAN on top before the Sauce .

Sailor Kenshin wrote:Sheer perfection! Now I want pizza!

Thank you neighbor

Thanks! I’ve got the kettle pizza setup for my Weber but it’s been in storage for a couple of years after several failed attempts. I might break it out again and try this!


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bsooner75 wrote:Thanks! I’ve got the kettle pizza setup for my Weber but it’s been in storage for a couple of years after several failed attempts. I might break it out again and try this!


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Break that sucker out ASAP.
If u can get close to 600/50 and have a hot Stone and NAAN, it's Impossible to get anything less than great results.

I believe our buddy Russ is a NAAN Fan Man !?!? I think he would agree

That pizza looks great, WV!

You're inspiring me to try some on my Kamander. It will be interesting to see if I can get up to 600 with it.
Do you just have your pizza stone sitting on top of the food grate?

Would that work on the BlackStone? With the hood down?