It's been too long! Pizza!

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GregT
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Re: It's been too long! Pizza!

#1251 Post by GregT » April 10th, 2020, 10:44 am

David - I like the idea of ramps but why did it take 8 minutes? Mine are done in 2. Unless I'm making what people these days are calling "Detroit" style, which really came about just because the guy didn't know how to make pizza and he had a buddy who lifted a few screw trays for him. We didn't care though - it was better than the rest of the stuff in the area.

Tim - that foie sounds awesome! Agreed about the rendered fat. Hope you had a good Port or something with it.
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Re: It's been too long! Pizza!

#1252 Post by david jacobson » April 10th, 2020, 4:58 pm

GregT wrote:
April 10th, 2020, 10:44 am
David - I like the idea of ramps but why did it take 8 minutes? Mine are done in 2. Unless I'm making what people these days are calling "Detroit" style, which really came about just because the guy didn't know how to make pizza and he had a buddy who lifted a few screw trays for him. We didn't care though - it was better than the rest of the stuff in the area.
Great question!

-The oven is not uniform in temperature so probably wasn't actually 500
-I probably didn't let the steel fully come to temperature
-We definitely like pizza with a bit of a crunch, but not to the point that it breaks like a cracker.
-Did not have the broiler on. This is to get the crust right without overdoing the cheese.

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Re: It's been too long! Pizza!

#1253 Post by K_F_o_l_e_y » April 12th, 2020, 6:44 am

KILLED A COUPLE OF SQN BABIES: For my home-made pizza party*

~2014 Sine Qua Non Syrah Capo dei Putti Eleven Confessions Vineyard
~2016 The Third Twin NUESTRA SENORA DEL TERCER GEMELO The Third Twin Vineyard

[*3 of us, all who have been in isolation for 3-4 weeks]

Dough made with KABF, cooked at 750°F for 1.5-2.5 min. English posset with strawberry sauce for dessert.
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Cheers,
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Re: It's been too long! Pizza!

#1254 Post by Andrew M c C a b e » April 12th, 2020, 11:02 am

Last night’s pizza bake
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Andrew M.

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Re: It's been too long! Pizza!

#1255 Post by jason stein » April 15th, 2020, 11:14 am

First contribution to this thread! made some sourdough pizzas for lunch today, in the oven. This one had sliced shiitakes and some homemade meatballs.
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The pie appears to be hanging from the ceiling, not sure how to fix that.

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Re: It's been too long! Pizza!

#1256 Post by Bill Ackerman » April 15th, 2020, 11:17 am

jason stein wrote:
April 15th, 2020, 11:14 am
The pie appears to be hanging from the ceiling, not sure how to fix that.
Use less yeast?

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Re: It's been too long! Pizza!

#1257 Post by Michae1 P0wers » April 16th, 2020, 9:51 am

GregT wrote:
April 10th, 2020, 10:44 am
David - I like the idea of ramps but why did it take 8 minutes? Mine are done in 2. Unless I'm making what people these days are calling "Detroit" style, which really came about just because the guy didn't know how to make pizza and he had a buddy who lifted a few screw trays for him. We didn't care though - it was better than the rest of the stuff in the area.

Tim - that foie sounds awesome! Agreed about the rendered fat. Hope you had a good Port or something with it.
Greg, how are you getting pizzas done that fast in a conventional oven? Steel and running the broiler? I use a stone and it takes about 10 minutes. I do like a fair amount of scorch so could probably be faster. Have considered buying a steel to replace the stone.

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Re: It's been too long! Pizza!

#1258 Post by GregT » May 1st, 2020, 7:11 pm

You got it. Steel and the broiler.

I actually went out and bought several hunks of metal just to try them out. Got some thick aluminum and some steel at different thicknesses.

Hands down the steel is the best. My infrared tells me it gets up to 570 or 600 or even more. Last apartment the stove was broken and I was recording 750 from the steel. If you figure that a pizza oven gets up to 900-1100F but steel can transfer some fifteen times the heat that stone can, you can approximate a pizza oven. Been using it for about eight years now. One of my best purchases ever.
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Re: It's been too long! Pizza!

#1259 Post by mike pobega » May 2nd, 2020, 4:54 am

My oven maxes out at 480. The stone could be pre-heated for 40 minutes and employing the whole bake/convection/broil thing pies are ready in 6-7 minutes.
My Weber maxes out at 700. That stone needs about 45 minutes. pies take about 6 minutes- probably due to opening/closing.
My oven heats from bottom and top in convection mode and on the bottom rack closest to the heat source my Detroit pies are perfect in 15 minutes. And I mean perfect.
The two pies reflect a) last nights Weber pie with sausage and b) my Detroit
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Re: It's been too long! Pizza!

#1260 Post by Kenny H » May 2nd, 2020, 7:53 am

Dude that Detroit is rocking!

Moroccan cauliflower and fried tofu on a cauliflower quattro formaggio béchamel with confit garlic and preserved lemon, sourdough crust. The milk for the bechamel was reserved from braising cauliflower, then added to roux before adding quattro formaggio. Tofu was compressed and air fried in turmeric and curry. Cauliflower was roasted w ras el hanout and za’atar. Added red onion, marinated artichoke, garden chive.
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Re: It's been too long! Pizza!

#1261 Post by mike pobega » May 2nd, 2020, 10:15 am

Thanks, Kenny.

Some people have been known to break the lock-bar on self clean ovens and cook on clean mode. Wow, this gets hot but not recommended.

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Re: It's been too long! Pizza!

#1262 Post by david jacobson » May 2nd, 2020, 3:22 pm

GregT wrote:
May 1st, 2020, 7:11 pm
You got it. Steel and the broiler.
What are your thoughts about not using the broiler at all? The preference in my house has been for limiting broiler use so that the current crust had a nice bite to it without the cheese having gone nuclear.

Last night's bakes with smoked mozz, pepperoni, and ramps (of course).
IMG_20200501_201655.jpg
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Re: It's been too long! Pizza!

#1263 Post by GregT » May 5th, 2020, 5:51 pm

Looks great David.

The cheese doesn't go bad if you get it out in under 3 minutes. After that things start to change. Don't know. The problem with not using the broiler is that the steel won't get nearly as hot.

Tonight I'm going to do an experiment. I'm going to heat the steel on the stovetop before putting it all in the oven. I'll start with ten minutes and see what happens.
G . T a t a r

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Re: It's been too long! Pizza!

#1264 Post by David K o l i n » May 6th, 2020, 7:28 pm

Tonight’s catch
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Re: It's been too long! Pizza!

#1265 Post by Linda Baehr » May 6th, 2020, 10:36 pm

GregT wrote:
May 5th, 2020, 5:51 pm
Looks great David.

The cheese doesn't go bad if you get it out in under 3 minutes. After that things start to change. Don't know. The problem with not using the broiler is that the steel won't get nearly as hot.

Tonight I'm going to do an experiment. I'm going to heat the steel on the stovetop before putting it all in the oven. I'll start with ten minutes and see what happens.
A few months ago I bought a steel and a stone. You place the steel on top of the stone- the stone acts as a heat sink. I just preheat my oven for quite a while at ~500ish or however hot you can go, then I turn it to broil prior to putting the pizza in. The bottom stays plenty hot, and then the broiler does it's thing.
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Re: It's been too long! Pizza!

#1266 Post by GregT » May 7th, 2020, 12:11 pm

Exactly. I have it on top of a 3/4 piece of aluminum that I wanted to experiment with. Doesn't do a great job for pizza but it's great on the stovetop.

So last night I made a couple of pies and took the temp of the steel in a few places. It's not even but I knew that.

First pizza the steel was hitting as high as 580. That isn't quite hot enough. The top of the pizza was perfect but the bottom was golden, without the leopard spots. Still, cook time was 3 minutes.

A half hour later I made another. The steel was 690. It has hit over 700 before. But 690 is actually too hot. The pizza is done in two minutes but the bottom burns. The best temp seems to be around 640, which will cook in 2-3 minutes, depending on how well done you want it, but won't burn the bottom.

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Re: It's been too long! Pizza!

#1267 Post by mike pobega » May 10th, 2020, 10:38 am

Margherita with Soppressata. Today's lunch.
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Re: It's been too long! Pizza!

#1268 Post by Dennis Atick » May 10th, 2020, 11:12 am

I did some pies on the uuni last night. I have the original uuni that is almost 5 years old now. I wish it were more consistent, and easier to use, but it gets the job done. Thinking of upgrading to a newer model soon.

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Re: It's been too long! Pizza!

#1269 Post by K_F_o_l_e_y » May 14th, 2020, 4:43 pm

DINNER TONIGHT: Spicy San Marzano sauce, smoked ham, fresh mozz, basil, black pepper, EVOO.

750°F deck/750°F dome x 110 sec in Breville Pizzaiolo.
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Re: It's been too long! Pizza!

#1270 Post by T. Altmayer » May 14th, 2020, 5:50 pm

For those that use fresh mozzarella, what is the best way to dry it out a little bit to avoid the water leakage during cooking? I've tried pressing it between paper towels, but to minimal effect.
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Re: It's been too long! Pizza!

#1271 Post by K_F_o_l_e_y » May 14th, 2020, 6:15 pm

T. Altmayer wrote:
May 14th, 2020, 5:50 pm
For those that use fresh mozzarella, what is the best way to dry it out a little bit to avoid the water leakage during cooking? I've tried pressing it between paper towels, but to minimal effect.
I put slices between paper towels on a plate, then put another plate on top and put in the fridge for a few hours to overnight.
Cheers,
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Re: It's been too long! Pizza!

#1272 Post by C. Mc Cart » May 14th, 2020, 7:12 pm

Dennis Atick wrote:
May 10th, 2020, 11:12 am
I did some pies on the uuni last night. I have the original uuni that is almost 5 years old now. I wish it were more consistent, and easier to use, but it gets the job done. Thinking of upgrading to a newer model soon.

Pretty sure I'm going to pull the trigger on the new Koda "16. Kenji has done a few video's using it and the size/ performance looks pretty hard to beat. I just want to make sure I can get the LP to NG conversion kit, which they say is coming in the summer so I can split my NG line to my Weber and just keep the Ooni beside it.
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Re: It's been too long! Pizza!

#1273 Post by Dennis Atick » May 15th, 2020, 4:27 am

C. Mc Cart wrote:
May 14th, 2020, 7:12 pm

Pretty sure I'm going to pull the trigger on the new Koda "16. Kenji has done a few video's using it and the size/ performance looks pretty hard to beat. I just want to make sure I can get the LP to NG conversion kit, which they say is coming in the summer so I can split my NG line to my Weber and just keep the Ooni beside it.
I am looking at the Koda as well, but I can still get good results on the original, so occasionally I back off the idea. I will probably need to move on once my son goes to college as getting good results on the original uuni is a two-person job. One person has to tend to the fire while the other person makes pies. They don't show you this in any of the PR material, but you will ruin a night trying to do it alone.

Let us know how it goes if you get the Koda.

I also like what I see from the Breville, as noted. in Ken's pic above.
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Re: It's been too long! Pizza!

#1274 Post by mike pobega » May 15th, 2020, 6:11 am

Dennis and Kevin are becoming quite the amazing pizziaiolos. Your pies look incredible. Good job!!

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Re: It's been too long! Pizza!

#1275 Post by Mel Hill » May 22nd, 2020, 8:35 am

I'm planning on making 3 pies (10") I want to use sourdough starter and AP or BF. These pies will be cooked in a home oven at a neighbor's house.
I could use a recipe or rough percentages?


thanks!

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Re: It's been too long! Pizza!

#1276 Post by mike pobega » May 22nd, 2020, 9:41 am

Mel, use the metric system for consistency. Grams are where its at.
I would start at 800 grams 0 flour, 500 ml water, 7 grams beer yeast, 25 grams sea salt and 6 grams olive oil.
You can move into other directions from there. Your enemy is the home oven. Usually not sufficient browning unless you broil on stone top rack.
There are flours you can buy to help. I especially like Caputo Americana 00 which has some malt in the mix but it is very good flavor-wise. it's my go to, even on my 700 degree Weber.

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Re: It's been too long! Pizza!

#1277 Post by Mel Hill » May 22nd, 2020, 9:44 am

Thanks Mike! I’m looking to use my sourdough starter instead of yeast.

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Re: It's been too long! Pizza!

#1278 Post by Linda Baehr » May 22nd, 2020, 2:58 pm

Mel Hill wrote:
May 22nd, 2020, 9:44 am
Thanks Mike! I’m looking to use my sourdough starter instead of yeast.
I just found this yesterday. He uses 15% starter.

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Re: It's been too long! Pizza!

#1279 Post by Mel Hill » May 22nd, 2020, 8:59 pm

Thanks Linda!

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Re: It's been too long! Pizza!

#1280 Post by K_F_o_l_e_y » May 23rd, 2020, 10:09 am

Mel Hill wrote:
May 22nd, 2020, 8:35 am
I'm planning on making 3 pies (10") I want to use sourdough starter and AP or BF. These pies will be cooked in a home oven at a neighbor's house.
I could use a recipe or rough percentages?
thanks!
I attended a Zoom pizza making class with David Nayfeld of SF's Che Fico yesterday. His recipe and dough procedure are in this video and comments (he uses 20% sourdough starter). Ignore that it happens to be a Goop video lol, David is legit.

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Re: It's been too long! Pizza!

#1281 Post by Linda Baehr » May 25th, 2020, 8:33 pm

The 00 flour I ordered came in, and I made my first dough with it a couple of days ago. The dough balls looked fine when I put them in the fridge, but they kind of blobbed out. I took it out to come to temp, and it started getting bubbly (it's been hot here), so I reformed the ball and let it rest for another few minutes. It was too loose to really form, so I just made a squarish looking thing. It tasted great though!
With 00 flour, what kind of hydration rate do you use?
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Re: It's been too long! Pizza!

#1282 Post by mike pobega » May 26th, 2020, 2:27 am

Linda, when I use 00 I go with a normal hydration and save the high for other flours depending on my pizza style. Neapolitan/Margherita/NY I go 00 and its 65%
750 flour
500 water

If I were you I would remove after day one and fold over a few times and return to the next day. Actually, I make this dough do its first fermentation on the counter in a glass bowl for 3 hours, then I form/fridge and I use the next day to 3.
00 is tricky if you are not so use to working it. The results could be amazing though once you 'hit' it. Cheers!

ps-pm me if you would like more info on my process. I love to help.

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Re: It's been too long! Pizza!

#1283 Post by Linda Baehr » May 26th, 2020, 2:29 pm

mike pobega wrote:
May 26th, 2020, 2:27 am
Linda, when I use 00 I go with a normal hydration and save the high for other flours depending on my pizza style. Neapolitan/Margherita/NY I go 00 and its 65%
750 flour
500 water

If I were you I would remove after day one and fold over a few times and return to the next day. Actually, I make this dough do its first fermentation on the counter in a glass bowl for 3 hours, then I form/fridge and I use the next day to 3.
00 is tricky if you are not so use to working it. The results could be amazing though once you 'hit' it. Cheers!

ps-pm me if you would like more info on my process. I love to help.
Thanks Mike!
I'm pretty new to making pizza dough, so it's all an experiment at this point. And the fact that it's blazing hot right now did't help. It was super bubbly after being out for an hour!
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Re: It's been too long! Pizza!

#1284 Post by K_F_o_l_e_y » May 26th, 2020, 2:35 pm

Linda Baehr wrote:
May 25th, 2020, 8:33 pm
The 00 flour I ordered came in, and I made my first dough with it a couple of days ago. The dough balls looked fine when I put them in the fridge, but they kind of blobbed out. I took it out to come to temp, and it started getting bubbly (it's been hot here), so I reformed the ball and let it rest for another few minutes. It was too loose to really form, so I just made a squarish looking thing. It tasted great though!
With 00 flour, what kind of hydration rate do you use?
Linda, "00" only refers to how finely ground the flour is and how much of the bran and germ have been removed, but doesn't tell you anything else. Many different flours can be "00", but have entirely different characteristics. Higher vs lower protein content, or different grains, or even malted vs unmalted. It's a common point of confusion that "00" means it is for Neapolitan-style pizzas in a high temp oven.

So you really need to specify exactly what the flour is, such as "Antimo Caputo 00 Americana" (for NY style) or "Caputo 00 Pizzeria Blue" (for Neapolitan style).

I'm not sure what "blobbed out" means exactly, but it's possible they were over-fermented (too high yeast or too long ferment).
Cheers,
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Re: It's been too long! Pizza!

#1285 Post by Linda Baehr » May 26th, 2020, 3:59 pm

K_F_o_l_e_y wrote:
May 26th, 2020, 2:35 pm
Linda Baehr wrote:
May 25th, 2020, 8:33 pm
The 00 flour I ordered came in, and I made my first dough with it a couple of days ago. The dough balls looked fine when I put them in the fridge, but they kind of blobbed out. I took it out to come to temp, and it started getting bubbly (it's been hot here), so I reformed the ball and let it rest for another few minutes. It was too loose to really form, so I just made a squarish looking thing. It tasted great though!
With 00 flour, what kind of hydration rate do you use?
Linda, "00" only refers to how finely ground the flour is and how much of the bran and germ have been removed, but doesn't tell you anything else. Many different flours can be "00", but have entirely different characteristics. Higher vs lower protein content, or different grains, or even malted vs unmalted. It's a common point of confusion that "00" means it is for Neapolitan-style pizzas in a high temp oven.

So you really need to specify exactly what the flour is, such as "Antimo Caputo 00 Americana" (for NY style) or "Caputo 00 Pizzeria Blue" (for Neapolitan style).

I'm not sure what "blobbed out" means exactly, but it's possible they were over-fermented (too high yeast or too long ferment).
I have the Caputo Blue, and my dough balls turned to blobs.
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Re: It's been too long! Pizza!

#1286 Post by mike pobega » May 26th, 2020, 4:28 pm

Blue is good. What is your oven? Home style range or outdoor pizza?
I use this Caputo flour, Its great.
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Re: It's been too long! Pizza!

#1287 Post by Steve L Gellman » May 26th, 2020, 4:42 pm

Pizza crawl tomorrow for my birthday. Going to Modern & Sally’s. Hopefully Tomato pies!

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Re: It's been too long! Pizza!

#1288 Post by Linda Baehr » May 26th, 2020, 4:46 pm

mike pobega wrote:
May 26th, 2020, 4:28 pm
Blue is good. What is your oven? Home style range or outdoor pizza?
I use this Caputo flour, Its great.
I just have a home oven, but I have a steel on top of a stone. I do the screaming hot oven/broiler method.
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Re: It's been too long! Pizza!

#1289 Post by JDavisRoby » May 26th, 2020, 6:19 pm

Was at the local grill/outdoor kitchen store Saturday. They had more pizza making paraphernalia than I recalled. I mentioned to the guy I normally talk with on my bbq rubs and pellet choices about issues with getting pizza off the peel when first putting in outdoor oven after the first few pizzas no matter how much flour or cornmeal I put on it. He recommended I try a pizza grate. Build pizza on the grate, slide whole thing on and then yank the grate out from underneath. Anyone else do this?
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Re: It's been too long! Pizza!

#1290 Post by Mel Hill » May 26th, 2020, 7:10 pm

I build pizzas on a wood peel and use a little corn meal on the peel. if you give the dough a shake on the peel every so often while building the pizza it won't stick. keep it moving!

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Re: It's been too long! Pizza!

#1291 Post by Bud Insalata » May 26th, 2020, 7:16 pm

JDavisRoby wrote:
May 26th, 2020, 6:19 pm
Was at the local grill/outdoor kitchen store Saturday. They had more pizza making paraphernalia than I recalled. I mentioned to the guy I normally talk with on my bbq rubs and pellet choices about issues with getting pizza off the peel when first putting in outdoor oven after the first few pizzas no matter how much flour or cornmeal I put on it. He recommended I try a pizza grate. Build pizza on the grate, slide whole thing on and then yank the grate out from underneath. Anyone else do this?
I tried looking for a 'pizza grate' and couldn't fine one to comment. I've launched hundreds of pizzas with a perforated, rectangular
alu peel made by GI Metal USA. Try loading your dough on any flat hard surface, not the peel.
Place your dough ball onto a pile of 50/50 semola rimacinata and all purpose flour, then 'open' it on the pile. When it's nearly the size you want, lift it off the pile, wipe most of the flour away, then finish sizing and load it. Without delay, place about a tablespoon of the semola/flour in front of the leading edge of the peel and run the peel quickly underneath. Pizza will slide easily while on the peel and since it's perforated you can jiggle it back and forth gently to let any extra flour drop through. Then launch it asap into the oven. The longer on the peel, the more likely it will stick especially if the dough is damp (thus the reason for opening it on a flour pile). Hope it helps....and as Mel says: keep it moving

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Re: It's been too long! Pizza!

#1292 Post by JDavisRoby » May 26th, 2020, 7:25 pm

I called it a grate but it is actually called a screen. This is essentially the same thing.



I have a metal peel and it seems to warm and get stickier as the night goes on. Was going to buy a wooden peel from this store when they suggested the screen.
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Re: It's been too long! Pizza!

#1293 Post by Bud Insalata » May 26th, 2020, 8:02 pm

JDavisRoby wrote:
May 26th, 2020, 7:25 pm
I called it a grate but it is actually called a screen. This is essentially the same thing.



I have a metal peel and it seems to warm and get stickier as the night goes on. Was going to buy a wooden peel from this store when they suggested the screen.

For me the Amazon link only shows up when replying. That is a screen meant to stay under the pizza in the oven. It would likely affect the bottom texture of the crust. In any case, if you have a decent quality metal peel, use it only to launch the pizza and it won't warm up. Use a heavy gauge turning peel to rotate/move the pizza or pull it from the oven.

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Re: It's been too long! Pizza!

#1294 Post by mike pobega » May 27th, 2020, 3:01 am

I use the mesh rack when my bottom has cooked to the point I want, as in the pic above. Then I place on for 2 more minutes to finish top.
I use a Weber 4 burner with large stone on right. The sear burner on left pumping lots of heat. Last week it reached over 700

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Re: It's been too long! Pizza!

#1295 Post by Scott Brunson » May 27th, 2020, 5:40 am

JDavisRoby wrote:
February 7th, 2019, 6:01 pm

I’ve thought about getting one of these or another similar product.

https://www.kettlepizza.com/kettle-oven ... l-inserts/

Anyone have any luck with one of these products?
Bumping this post.
Has anyone tried Kettle Pizza?
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Re: It's been too long! Pizza!

#1296 Post by JDavisRoby » May 27th, 2020, 6:11 am

Scott Brunson wrote:
May 27th, 2020, 5:40 am
JDavisRoby wrote:
February 7th, 2019, 6:01 pm

I’ve thought about getting one of these or another similar product.

https://www.kettlepizza.com/kettle-oven ... l-inserts/

Anyone have any luck with one of these products?
Bumping this post.
Has anyone tried Kettle Pizza?
Yes. I actually received one as a Christmas gift this last year. It’s work to use but I love it.

If I were buying another I would probably buy the version that has the stone on top. I’ve found getting heat on top of the pizza is the most important thing for how I like pizza.

I also bought a baking steel (about $100) which is a must in my opinion. I had a stone and it cracked at the end of my first cook.

I make a pile of charcoal in the bottom (under the steel) of the kettle and put wood chunks or small cut logs in it to get the bottom hot. Then place wood chunks on the grate behind the steel. This is really where the heat is generated from my experience. It’s best for me when the back wood is lit and the flames are arching up over the steel and providing heat to the top of the pizza.

I also use the set up to sear steaks, chicken, pork chops and even pheasant this last weekend.

All in all I love it.
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Re: It's been too long! Pizza!

#1297 Post by JDavisRoby » May 27th, 2020, 6:14 am

Bud Insalata wrote:
May 26th, 2020, 8:02 pm
JDavisRoby wrote:
May 26th, 2020, 7:25 pm
I called it a grate but it is actually called a screen. This is essentially the same thing.



I have a metal peel and it seems to warm and get stickier as the night goes on. Was going to buy a wooden peel from this store when they suggested the screen.

For me the Amazon link only shows up when replying. That is a screen meant to stay under the pizza in the oven. It would likely affect the bottom texture of the crust. In any case, if you have a decent quality metal peel, use it only to launch the pizza and it won't warm up. Use a heavy gauge turning peel to rotate/move the pizza or pull it from the oven.
I thought it was meant to stay under that’s why I was surprised when he suggested it. It was only $8 so if I don’t use it I won’t be out much.

I did buy dedicated pizza spinners. So I only use my metal peel to load and remove the pizza. I’m thinking I should get a second peel for removing the pizza.

Do you recommend metal or wood?
Joshu@

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Re: It's been too long! Pizza!

#1298 Post by Scott Brunson » May 27th, 2020, 7:11 am

JDavisRoby wrote:
May 27th, 2020, 6:11 am
Scott Brunson wrote:
May 27th, 2020, 5:40 am
JDavisRoby wrote:
February 7th, 2019, 6:01 pm

I’ve thought about getting one of these or another similar product.

https://www.kettlepizza.com/kettle-oven ... l-inserts/

Anyone have any luck with one of these products?
Bumping this post.
Has anyone tried Kettle Pizza?
Yes. I actually received one as a Christmas gift this last year. It’s work to use but I love it.

If I were buying another I would probably buy the version that has the stone on top. I’ve found getting heat on top of the pizza is the most important thing for how I like pizza.

I also bought a baking steel (about $100) which is a must in my opinion. I had a stone and it cracked at the end of my first cook.

I make a pile of charcoal in the bottom (under the steel) of the kettle and put wood chunks or small cut logs in it to get the bottom hot. Then place wood chunks on the grate behind the steel. This is really where the heat is generated from my experience. It’s best for me when the back wood is lit and the flames are arching up over the steel and providing heat to the top of the pizza.

I also use the set up to sear steaks, chicken, pork chops and even pheasant this last weekend.

All in all I love it.
Cool thnx
We live in a townhome. We have a pretty large (400 sq ft) patio but I don’t have enough storage lots of single purpose items. Plus, any new use for the Weber Kettle makes me happy!
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Re: It's been too long! Pizza!

#1299 Post by JDavisRoby » May 27th, 2020, 7:47 am

Scott, I keep the pizza kring and steel stored as part of the kettle and keep it covered so the need for storage hasn’t increased at all.

(Except for peels, spinners, screens and wood, etc)
Joshu@

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Re: It's been too long! Pizza!

#1300 Post by Bud Insalata » May 27th, 2020, 9:28 am

JDavisRoby wrote:
May 27th, 2020, 6:14 am
Bud Insalata wrote:
May 26th, 2020, 8:02 pm
JDavisRoby wrote:
May 26th, 2020, 7:25 pm
I called it a grate but it is actually called a screen. This is essentially the same thing.



I have a metal peel and it seems to warm and get stickier as the night goes on. Was going to buy a wooden peel from this store when they suggested the screen.

For me the Amazon link only shows up when replying. That is a screen meant to stay under the pizza in the oven. It would likely affect the bottom texture of the crust. In any case, if you have a decent quality metal peel, use it only to launch the pizza and it won't warm up. Use a heavy gauge turning peel to rotate/move the pizza or pull it from the oven.
I thought it was meant to stay under that’s why I was surprised when he suggested it. It was only $8 so if I don’t use it I won’t be out much.

I did buy dedicated pizza spinners. So I only use my metal peel to load and remove the pizza. I’m thinking I should get a second peel for removing the pizza.

Do you recommend metal or wood?
If your pizza spinner is a 'turning peel', use it to remove a cooked pizza. Mine is durable stainless steel about 8" diameter, and works well to remove my 12-13" pizzas.

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