Mad Scientist Pizza Tonight! your thoughts are welcome - Page 2

Tony A · 03-21-2013, 11:03 PM

I would use a bigger heat diffuser stone on the bottom. Will save your pie bottom and allow enough time for the heat to cook and crisp the top of the pie. I just did pizza the other day and had my pit up to around 500 degrees. If you don't mind me asking how hot are you cooking at?

CharredApron · 03-21-2013, 11:08 PM

Quote:

Originally Posted by buccaneer

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?

That is true, but without deflection on a kamado the bottom burns before the top cooks through.I am looking for radiant heat from the dome.

CharredApron · 03-21-2013, 11:10 PM

Quote:

Originally Posted by Tony A

I would use a bigger heat diffuser stone on the bottom. Will save your pie bottom and allow enough time for the heat to cook and crisp the top of the pie. I just did pizza the other day and had my pit up to around 500 degrees. If you don't mind me asking how hot are you cooking at?

No harm in asking...I was at 550

Tony A · 03-21-2013, 11:17 PM

Bring temp down to right between 490-515 with a little bigger heat diffuser stone under and I think you will have a nicely cooked pie. I will be making some more tomorrow and posting some pics hopefully my cook goes as well as the last one and I get nice crispy crust with a little touch of blackening on the bottom. Personally I like a little blackening I feel it gives it true charcoal cooked wood fire taste. But agreed of course a completely blackened bottom is no good

CharredApron · 03-22-2013, 08:31 AM

Quote:

Originally Posted by buccaneer

Side shots showing the bread of the slice please!

Sorry, done ate it all!

03-21-2013, 11:03 PM	#16
Tony A Full Fledged Farker Join Date: 02-29-12 Location: Long island, Ny	I would use a bigger heat diffuser stone on the bottom. Will save your pie bottom and allow enough time for the heat to cook and crisp the top of the pie. I just did pizza the other day and had my pit up to around 500 degrees. If you don't mind me asking how hot are you cooking at? __________________ * PRIMO OVAL XLMINI WSMSMOKEY JOEJUMBO JOEAKORN GOOD GRILLIN ALL

03-21-2013, 11:17 PM	#19
Tony A Full Fledged Farker Join Date: 02-29-12 Location: Long island, Ny	Bring temp down to right between 490-515 with a little bigger heat diffuser stone under and I think you will have a nicely cooked pie. I will be making some more tomorrow and posting some pics hopefully my cook goes as well as the last one and I get nice crispy crust with a little touch of blackening on the bottom. Personally I like a little blackening I feel it gives it true charcoal cooked wood fire taste. But agreed of course a completely blackened bottom is no good __________________ * PRIMO OVAL XLMINI WSMSMOKEY JOEJUMBO JOEAKORN GOOD GRILLIN ALL
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