The trick is to smoke the meat and not make the meat smoke

ST. LOUIS PIZZA

  Date: March 27, 2014
  Favorite: Pizza & More
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This pizza recipe from Hometown Favorites looked interesting on many levels. The first is it used a smoke flavored cheese called Provel cheese which is available only around St. Louis. Next was the pizza dough which didn't use yeast and was said to be very thin and crispy. Lastly the sauce, though simple, looked very tasty. This also marked the first use of the Double-Tier Swing Rack, an Eggcessory which gives you the normal 18" diameter grate, plus a post holding a 15" grate which swings out of the way to allow you easy access to the food on the lower level grate. I had also picked up a second BGE pizza stone because I figured the swing rack would be perfect for making 2 pizzas at a time. Both the pizza and the first use of the Swing Rack were a success. The crust was nice and crispy, the sauce very tangy & the cheese blend you used to simulate the Provel cheese was unique in my own experience. This is a great pizza to make if you are looking for something totally different from your norm - unless you are from St. Louis that is.
Recipe Source:
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Americas Hometown Favorites
America's Test Kitchen - Hometown Favorites:
St. Louis Pizza - Page 49
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE Plate Setter (Legs Up)
  • CGW-Double-Tier Swing Rack
  • BGE Pizza Stone x2
  • Maverick ET-733 Remote Read Thermometer
  • BGE Pizza Peel
  • Wicked Good Weekend Warrior Lump Charcoal