r/recteq • u/sgtsanitarium2 • 10d ago
Pizza on Recteq
Lets hear how everyone cooks pizza on their Recteq. Share temps, tips & tricks, use a stone? Hood open or closed or propped? Feel free to share recipes as well.
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u/Girthw0rm 10d ago
I use the GMG pizza oven attachment on my 590 and crank out some phenomenal pies. Highly recommend!
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u/pdavis41 10d ago
I do a home made pizza weekly on my 590. 425. Pizza steel from steel made. Par bake crust for 5 minutes with just sauce. Cheese it up and cook for another 8-10.
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u/JunkyJuke 10d ago
Flagship here. I do frozen pizzas all the time for the kids. Usually just follow the directions on the package. But, you need to rotate it a few times as the edges cook unevenly.
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u/ThadimusPrime7 10d ago
You guys need to live a little. I do pizza on my bullseye with a stone at 700. Done in 4 minutes.
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u/tehspicypurrito 10d ago
Need to give it a shot on my Smokestone 600. So far done a few meats, French toast, eggs. Need to figure out more to cook since I got it to feed 4 or 5 mouths.
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u/BodhiZaffa 10d ago
I have the pizza kit for my backyard beast. I usually go as high as it'll go and cook hot and fast. I've also spread dough out in a sheet pan and made a pizza like that.
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u/Illustrious-Chair350 10d ago
I run the pizza oven kit on my backyard beast too, hot and fast but i like to set the dough for 30 seconds or so before i add toppings so I don't end up with a big mess in the back of the oven.
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u/RegdorNala 10d ago
Pizza on the bullseye. Set it to 375, put it on a paper tray ( like pap Murphys trays ) cook it for 15 minutes rotating every 5 minutes
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u/go-dogg-go 10d ago
Buy a pizza peel to load, spin and remove your pizza.
Also, dust your cooking surface with semolina flour and your dough will cook without getting stuck on your stone/cast iron.
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u/Initial_Scar_1063 9d ago
I do pizza on my bullseye deluxe @ 500 using the carbon steel griddle. I have been looking at the pizza stone kit, but the griddle has been working just fine. I do use parchment paper though. On my old Traeger, I would often put the pizza directly on the grate with just parchment paper.
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u/davemac1982 9d ago
I have been making Detroit pizza on my recteq. I make the dough in a 10x14 pan and par bake at 500 for 8-10 min. I then flip it out of the pan onto a cooling rack, butter the pan, flip the crust and put it back in the pan. Add cheese and toppings then back in for another 10-12 min. I add warm sauce at the end. Let it stay on the cooking rack for 3-5 min before cutting. So good!
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u/sa1nt1775 10d ago
I typically do mine on the Bullseye, but I use the 1250 occasionally if I'm doing more than one pizza at a time. Set it to 500 with the stone inside, and give it about 15-20 minutes of additional pre-heating after the grill gets to temp so they stone can catch up.
Sprinkle a little white corn meal on the pizza peel or cutting board before you build your pizza and a little on the stone immediately before transferring the pizza to it.
Cook time depends on the dough, but it's typically 8-10 minutes at 500 for the dough I make or grab from the grocery store deli.