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Bill
Member
Post Number: 46
Registered: 4-2002
| | Posted on Friday, July 26, 2002 - 12:52 pm:
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I recently did my first pizza. I was pressed for time so I bought a raw dough from a local pizza place.
I made the pizza and went light on the toppings. Placed it on a pizza stone that had been in my K7 for about 30 minutes at 550ºF.
In about 4 minutes the bottom was very done. I had to slide a cookie sheet in between the pizza and stone to prevent the bottom from burning while the top finished cooking.
The end result was very good, but I would like to hear some of your methods and suggestions.
Would a deflector under the pizza stone help in this situation? Am I trying at to high a temperature?
I think the local pizza place cooks at about 650ºF, so I thought 550ºF was a good starting point.
Hint: Use good grilling gloves at high temperatures  |
Guillermo
Member
Post Number: 58
Registered: 3-2002
| | Posted on Friday, July 26, 2002 - 1:16 pm:
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I use the double pizza stone from Kamado, I once tried using just the top -smooth- stone and got a burned bottom pizza. Yes, a deflector would help, try to have some separation (air) between the deflector and the pizza stone. BTW, I make pizza at 650F, would like to try higher temps, but with 18" pizza stones the small gap between the edge of stones and the kamado#7 walls won't let K get any higher 
Guillermo |
Thenakedwhiz
Member
Post Number: 65
Registered: 7-2001
| | Posted on Friday, July 26, 2002 - 1:46 pm:
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Three tricks you can use if you haven't already tried. First, control your temperature with the top vent and leave the bottom vent wide open. You don't want any more heat escaping through the top than is necessary. This should help the toppings cook faster. Second, you can try preheating less, but of course, this is no good if you want to cook more than one pie, as eventually the stone will get as hot as before. Third, you can use a trick they use in some pizza joints. Wipe the stone with a damp rag just before you put the pie on. This will cool the stone some and slow the cook of the dough.
Also, I use a BGE and use the plate setter along with the pizza stone. I cook unbaked pies from the local pizza joint at 550 degrees for 6 minutes, having preheated the stone and they always come out perfect. So, maybe you need more ceramic under the stone as your next step.
Here's a link to my recipe page which has some info on pizza.
TNW
The Naked Whiz's Recipe Page |
Daveb
Member
Post Number: 55
Registered: 7-2001
| | Posted on Friday, July 26, 2002 - 8:15 pm:
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Bill,
I brush the plain, rolled out pizza dough with olive oil on both sides and put it directly on the grill(it won't fall through) at about 400 for roughly 5 min then take it off,flip the undone side onto the pizza stone and put my toppings on the done side. Raise the temp to 500 and cook with the lid down at least 10 min or until the bottom is the way you like it and the top is browned. |
Steves
Member
Post Number: 43
Registered: 7-2001
| | Posted on Monday, July 29, 2002 - 3:43 pm:
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A couple of pizza hints:
- Make sure you are cooking as hot as you can get it. I usually get mine up around 600-700F
- Use two pizza stones. One to deflect the heat. Either by using the lower bracket or stacking them. Otherwise, you will burn the bottom and not cook the top.
- I try to make smaller pizzas when I bake on the Kamado. 12" I find are the best size because the cook more quickly.
- Go easy on the toppings. Many people like to pile up the crap on their pizzas. All of those toppings will need to cook and that will take longer.
- Use toppings that have less moisture. If you put onions and peppers and tomatoes on your pizza, most of those vegetables will release that moisture and make for a watery pizza. My solution is to pre-cook these before putting them on. Saute them in a little olive oil until limp.
- Use a metal pizza peel. If had problems getting my wooden one under the crust when some cheese has dribble over the side and makes the pizza stick. Metal ones cut right through all the stuck on crap.
- Don't peek. Everytime you open the top, you let all the heat out. I usually have a look at around 10-12 minutes to see if it's cooking evenly. Many times I have to spin the pizza around a little to get it cook evenly. This takes some experience to know how long it will take to bake... |
Alanz
Moderator
Post Number: 391
Registered: 7-2001
| | Posted on Tuesday, July 30, 2002 - 6:09 am:
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I guess flipping the pizza over like a pancake would be out of the question, eh?
Waiter: "How'd you like your pizza, sir?"
Patron: "Over easy!"
<s>
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Seattlesooner
New member
Post Number: 4
Registered: 3-2002
| | Posted on Tuesday, July 30, 2002 - 10:58 am:
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Put the pizza on the upper grill if you have one. I put the pizza on the stone and place it on the upper grill. I put a regular pizza pan on the main grill as a cheap heat deflector. Get the heat up there. Don't be scared of getting the thermometer up in the 600+ degree range. Also follow the advise of Steves and don't peek. But ignore the advise about going easy on toppings. The cheese that dribbles over the side is the best part!! |
Thenakedwhiz
Member
Post Number: 72
Registered: 7-2001
| | Posted on Tuesday, July 30, 2002 - 11:03 am:
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The worry isn't cheese dribling over the side, it's getting all the toppings cooked. If you pile too much stuff on, the toppings will take longer to cook. And if they take too long, the crust will be done before the toppings. Also, too much of the wrong toppings can generate vast quantities of fluid on top of your pizza, making a sopping mess. But that's what is so great about pizzas, you can experiment and eat your mistakes!
TNW |
Steves
Member
Post Number: 44
Registered: 7-2001
| | Posted on Tuesday, July 30, 2002 - 11:11 am:
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Believe me. When I've piled up the toppings (not including cheese) they tend to release their "juices" onto the pizza and it ends up being like Pizza soup and not real pizza. Go light on the toppings. Slice your toppings very thinly so they cook fast... |
Bill
Member
Post Number: 48
Registered: 4-2002
| | Posted on Tuesday, July 30, 2002 - 11:45 am:
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Seattlesooner,
It sounds like you don't preheat your stone. Is this correct? If so, this would only work on the first pizza.
I see most pizza joints cook at about 650ºF and as high as 850ºF. I am trying to duplicate this on the K. In the end, I may be trying to cook at lower temps but I want to try to get the high temp cook out of it.
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Seattlesooner
New member
Post Number: 5
Registered: 3-2002
| | Posted on Tuesday, July 30, 2002 - 11:14 pm:
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Bill,
Yes and no. I usually cook the crust until it becomes somewhat firm (not done by any means) and then take it out for a few minutes while I add sauce, cheese, etc. I do think the heat deflector and upper grill make a big difference.
Pizza of course is a very personal experience. IMHO real pizza is a wet, messy, dripping, saucy experience ;>) |
Bushco
New member
Post Number: 10
Registered: 5-2002
| | Posted on Thursday, August 01, 2002 - 9:19 pm:
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I agree with the upper grill for pizza, it cooks very even with a crisp crust. I do not use a deflector since that is the purpose of the two piece stone. Temp about 650. Question for Seattlesooner, if your in the area of your nick, I was wondering if you have found any good sources for lump in the Puget Sound area. I have bought out my local Walmart. |
Seattlesooner
New member
Post Number: 6
Registered: 3-2002
| | Posted on Friday, August 02, 2002 - 11:07 am:
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I wish. Lump is about as common in the Puget Sound as a sunny day ;>) There was a place in Redmond but it closed down. I found some Blackwood mesquite at McClendons hardware earlier in the year. $5 for 8 pounds LOTS of fine and not much heat. I usually go down to Auburn at a place I think is called Stove Country on Auburn Way North around 9th (across from the Ford Dealership). You can get 20 pounds of Royal Oak for $17. If anybody else in Puget Sound Washington has some input please chime in!!!
I'm waiting for the new gas unit to help ease some the the $$$ burden of getting my #7 up to temp. (Please, Please, Please send my new gas burner Richard!!! I'm dying). |
Steves
Member
Post Number: 47
Registered: 7-2001
| | Posted on Friday, August 02, 2002 - 11:15 am:
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I've been getting my lump at Sutter Home and Hearth in Woodinville. They have a store in Ballard too. They carry Royal Oak lump and I think it was less than $15/bag. I never use the Mesquite crap, it imparts way to much smoke flavor. If you are having that much trouble getting your K up to temp, try using a blow dryer... |
Jiarby
Member
Post Number: 203
Registered: 3-2002
| | Posted on Friday, August 02, 2002 - 5:50 pm:
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Hey,
That's the same here! Lump is as common as a sunny day. The catch is that I live in Arizona! (and the lump is Mexican Mesquite) |
Louiscohen
Member
Post Number: 168
Registered: 7-2001
| | Posted on Sunday, August 04, 2002 - 8:09 am:
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I read many of these pizza posts before the cook-off, but I couldn't reply without giving away some of my competitive secrets. Here's one way to make really good Italian style (thin, crispy crust; sparce, tasty toppings):
Start with good dough; here's what I use: Pizza Dough. A double portion of that formula makes 6 pies. Long fermentation time lets the flavor develop; make the dough the night before, or use a formula with a biga or some other kind of pre-ferment that goes overnight. That applies to rustic breads in general.
Set up the K as follows (I use a #7, I don't know how well this would work in anything smaller than a #5): Set up the upper grill with a good (ie, thick and heavy, like Richard used to sell) pizza stone on the upper grill and a cheap (thin) stone on the main grill. If you buy one of those peel-and-stone sets, use the stone on the main grill.
Heat the K to 550-600° (you can get away with 450°, but bake longer and you may not brown the crust as nicely on top) for at least 1/2 hour to preheat the upper baking stone and the dome. If you have gas, use it with charcoal (or without, but you do lose some of the smoke flavor).
Roll out your dough nice and thin (maybe 1/4"); roll up the outer edge just a little. Put some cornmeal on your peel and move the dough to the peel (or parchment paper) before you build the pizza. Top with a tablespoon or so of olive oil and then some sparce, elegant topping, maybe some sliced fresh tomatoes and basil, or a few red onion slices and mushrooms, a little garlic, and just a bit of grated parmeseano reggiano cheese (not a think layer of glop). If you must, you can use a \b(thin) layer of tomato sauce. Or, just use pesto (skip the olive oil, it's in the pesto).
Slide the pizza on to the stone with a gentle wiggle (so that you don't inadvertently make a calzone). If ou use parchment paper, go ahead and put the paper on the stone.
Check after 5 minutes for a light golden brown crust on top and bottom. Figure a max of 10 minutes for the first pizza, less time as the stone and dome heat up.
If you cook 6 pizzas at 550-600°, the K will be full of heat; don't waste it. Take the pizza stones out (get really good high temp oven mitts) and put a chicken or turkey (or maybe a beef roast) in the K to cook with just the residual heat. Close up the vents and watch the temp go from 600° to maybe 350° over an hour - perfect for poultry.
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Peteroadie
New member
Post Number: 2
Registered: 10-2002
| | Posted on Thursday, November 14, 2002 - 11:40 am:
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Good luck with my first pizza: Well, at first I thought you were all crazy. Then I thought why not try it. My wife was very sceptical, but she indulged me and made fresh pizza doe. We added our ingredients to make a pretty good looking raw pizza. Now on to the cooking. I started my new #5 and got the temp up to 400 degrees. A lot cooler than most of the recommended temps, but the same temp as when I make a home bake in the oven. (Which I will no longer do.) In any case, the pizza stone was on the center grill and up to temp as well. I then put put the pizza on and closed the lid. Unfortunately, I don't remember exactly how long it was on for as I was checking it periodically to make sure the top was just starting to brown. We removed it, (I'd say at approx 10 to 15 min) sliced it, and served. The bottom was a nice brown, and the doe was cooked completely through. The doe we used was a recipe from the kitchen aid mixer recipe book. In any case it tasted like one of those gourmet pizza's you get at the restaurants with the wood ovens. It was at that day my wife gave the final nod of approval on spending so much for a BBQ. Prior to that, she had been a bit concerned at how much we spent for the number 5, decked out in stainless with three grill levels. |
Bobinfla
Member
Post Number: 144
Registered: 2-2002
| | Posted on Thursday, November 14, 2002 - 1:33 pm:
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Pictures! We need PICTURES!
Here's a recent Pizza I cooked on my #5.
 
 
 
 
 
(Message edited by bobinfla on November 14, 2002) |
Pizza- done on bottom, not on top