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Unread 03-21-2013, 03:37 PM   #1
CharredApron
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Default Mad Scientist Pizza Tonight! your thoughts are welcome

I am trying a new method tonight ( new to me anyway) since I didn't get my fire brick stone built yet. I am going to cut down my granite stone I used to use in my home oven. It is seasoned nicely from many cooks in the oven. I am going to put my lava stone on the grill below my top grill, and the granite stone on the top level to cook the pies on. My last cook resulted in some burnt bottoms not the "I'll tan yur hide, boy" type either. I am hoping that the air space between the two stone will give me a heat barrier and allow for more dome heat from the Kamado.
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Unread 03-21-2013, 04:15 PM   #2
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Here is the set-up hoping for a winner
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Unread 03-21-2013, 04:26 PM   #3
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That looks like an excellent setup to me.
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Unread 03-21-2013, 04:31 PM   #4
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Quote:
Originally Posted by Hometruckin View Post
Here is the set-up hoping for a winner
I think it might just work, we will have to wait and see!
Thanks,
jed
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Unread 03-21-2013, 04:34 PM   #5
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it's worth a try for sure. i do think, however, that you'd be better served by putting the pie on the bottom stone. then, the radiant heat from the upper stone will cook the top of the pizza as fast as the bottom.

just my cents.
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Unread 03-21-2013, 04:58 PM   #6
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Quote:
Originally Posted by boogiesnap View Post
it's worth a try for sure. i do think, however, that you'd be better served by putting the pie on the bottom stone. then, the radiant heat from the upper stone will cook the top of the pizza as fast as the bottom.

just my cents.
Maybe but it is a ceramic cooker. The dome should reach temp.
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Unread 03-21-2013, 05:08 PM   #7
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fair enough, but then the top stone should be the same temp as the bottom stone, thus no "heat barrier". i do like the idea though of raising the pie closer to the dome.

but i don't cook on a ceramic, so i'm kinda just throwing things out there.

looking forward to some pron!
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Unread 03-21-2013, 07:09 PM   #8
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Quote:
Originally Posted by boogiesnap View Post
fair enough, but then the top stone should be the same temp as the bottom stone, thus no "heat barrier". i do like the idea though of raising the pie closer to the dome.

but i don't cook on a ceramic, so i'm kinda just throwing things out there.

looking forward to some pron!
Well the the bottom stone as you know is the indirect shield, the upper stone is much closer to the dome. I am getting ready to post the PrOn and it was a minor success.
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Unread 03-21-2013, 07:14 PM   #9
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Looking forward to the results....
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Unread 03-21-2013, 08:32 PM   #10
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Default The results are in....Not Pepe's

I made the mistake of buying dough because I wanted to prove my theory. The results are in and the set-up prevented the dreaded burned bottom, but the dough didn't give me the rise and browning I expected.
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Unread 03-21-2013, 08:38 PM   #11
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Bottoms were the way I wanted them to be!
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Unread 03-21-2013, 08:56 PM   #12
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looks decent on the bottom, top looks a little pale, but, you appear to be close.
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Unread 03-21-2013, 09:20 PM   #13
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Gettin there! I really think it is the dough. When I make my own it is usually 65% hydration which accounts for the spring in the crust. This dough was really glutenous and hard to stretch. It worked for my test though!
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Unread 03-21-2013, 10:36 PM   #14
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Side shots showing the bread of the slice please!
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Unread 03-21-2013, 10:47 PM   #15
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I cook my pizza on the highest rack of a BigSteelKeg on a stone.
The heat rolls around the sides and over on these, I use no heat deflection at all.
Rather than radiant energy, pizza is cooked by heated air, right?
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