GromitInWA
Active member
Done on my Stampede with the GMG pizza attachment. Stone was probably 700F or so. Neapolitan style dough.
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- Thread starter GromitInWA
- Start date
GromitInWA
Active member
Delicious. My neighbor is a chef. He made the dough and said the results were commer quality. I thought they were tasty, which is good enough for me 
GromitInWA
Active member
Yes. You can see some pictures of it disassembled here https://www.rectecforum.com/threads...-for-rec-tec-stampede-rt-590.1520/#post-18889
Basically it fits directly over the fire pit so you do have to remove the grates, drip tray and heat diffuser, but it isn’t too much trouble.
Basically it fits directly over the fire pit so you do have to remove the grates, drip tray and heat diffuser, but it isn’t too much trouble.
Sdyork
Well-known member
- Messages
- 106
- Grill(s) owned
- Bull
They look awesome!
How was the bottom crust?
GromitInWA
Active member
The bottom crust had just the right crunch - a little blackened underneath. I had the temp set to 400-450 I think. Higher than that and the bottom gets burned up fast. The previous time I used Trader Joe’s fresh pizza dough in a bag, but my neighbor’s is better He uses Caputo 00 flour with 65% hydration.
He uses Caputo 00 flour with 65% hydration.
- Messages
- 33
The GMG attachment fits perfect on the 680/700 grill as well. A great value at 139.00
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