For the 3rd year in a row, we’ve taken the top prize at a local BBQ cook-off, and all three times it’s been with a BBQ pizza. It’s funnier then heck listening to all the hardcore BBQ teams whine about a pizza winning Two years ago, we won with the Passione, last year with the Gustavsen Grill, and this year with the Ardore. All using gas. My first impression is that the oven is amazing. The bake is incredibly even. I only made a single 1/4 turn during a 4ish minute bake. ~650F. Stock tiles in the oven. (Note: there was no wind at all).
The pizza was a NY-ish style. Local grocery store brand bread flour. 64% HR, 2% salt, 2% sugar, IDY. No oil in the dough. Fermented at a highly variable “room temp” for 8 hours. The pizza was topped with tomato puree (local grocery store brand straight out of the can) with a bit of salt and molasses, low-moisture part-skim mozz, fresh mozz, brisket burnt ends, fresh 1015 onion slices, fresh jalapeno, candied jalapeno, and pickled jalapeno. Sorry, no pictures. We timed it to come out exactly at the turn-in deadline, and had to run it from the oven to the judges booth.