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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-31-2013, 08:09 PM | #16 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
That's what the food scientists tell us. Pizza is great either way, this isn't about being wrong to use metal, just what is the best choice when choosing for the OP.
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Hold my dang beer... |
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10-31-2013, 09:16 PM | #17 |
is one Smokin' Farker
Join Date: 07-09-12
Location: Maquoketa, IA
Name/Nickname : Ron
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Born and raised in Chicago, not sure if you want an thin or pan style. This pan is the bomb for making a stuffed Za.
http://www.amazon.com/gp/product/B00...?ie=UTF8&psc=1
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Ron <XXX>< Weber 18,22,26 Weber Summit Gasser MAK 2 Star General |
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10-31-2013, 09:30 PM | #18 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I have a cast iron one, like that picture above and use it for manner of things. Works great
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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11-01-2013, 12:44 AM | #19 |
On the road to being a farker
Join Date: 12-10-12
Location: Portland OR
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I use a BGE stone on a KJ heat deflector in my Vision kamado. Works like a charm for crispy crust. The stone is half inch thick or so, nice and heavy.
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Vision Kamado, WSM18, SS Performer |
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11-01-2013, 10:22 AM | #20 |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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I have both and think they both work grat.
I do find the stone is easier to work with when cooking one Pizza after another.
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Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
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11-01-2013, 10:25 AM | #21 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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i use a red sky for the weber. works awesome!
however, i've read that the baking steel is now the absolute way to go.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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11-01-2013, 11:39 AM | #22 |
Full Fledged Farker
Join Date: 03-10-12
Location: Moore Oklahoma
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^^^^^^
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Party Gator |
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11-01-2013, 02:07 PM | #23 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Gotta link?
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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11-01-2013, 05:39 PM | #24 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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I prefer my Lodge CI pizza pan over a stone. Crust comes out perfect every time.
Also, the CI pan can be used for other applications, fajitas, flat top burgers etc. Well worth the money.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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11-01-2013, 06:37 PM | #25 |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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1" fire brick.....
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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11-01-2013, 08:50 PM | #26 |
Found some matches.
Join Date: 07-11-08
Location: Newton, NJ
Name/Nickname : Carlos
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11-01-2013, 09:00 PM | #27 |
On the road to being a farker
Join Date: 08-11-12
Location: North Bend, WA
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CI Gets my vote!
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11-01-2013, 09:17 PM | #28 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Since I have never tried a CI dish for pizza I will speak only to the stone type. I have been making Pizza on a WFO for a while. The porous nature of stone tends to wick out the liquids and IMHO will result in a crispier final product. I use a piece of natural granite that was left over from some projects around the house. I use the un-polished side and preheat the stone in my convection oven while I bring my Vision Kamado up to the highest temperature I can muster. 700 degrees +. The key in getting a good spring in the crust, is to get the dome of the cooker equal to the temp of the stone or greater. I make Neapolitan style pizzas. No greater than 10" in circumference, sparse sauce, the best cheese I can find and one or two toppings. Fresh Mozzarella can be a challenge on a thin crust pizza because the cheese will implode it's oil and blow a hole through the crust. Flour on your stone is you enemy as it will burn quickly. Use a peel that is perforated so that the flour can be shaken off prior to loading the pie on the cooker. The true art of pizza is baking and broiling at equal temps. master that my friend and you are a Pizziaola on any type of cooker!
Jed
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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11-05-2013, 08:07 AM | #29 |
Knows what a fatty is.
Join Date: 03-15-13
Location: Annapolis & Ocean City Md.
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i've used both and always burn my crust within about a minute using hot CI like the pan above.
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11-05-2013, 02:58 PM | #30 |
On the road to being a farker
Join Date: 04-25-13
Location: Metro Detroit, MI
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I prefer the stone, but I haven't done any pan za's, only thin crust style.
I put legs down on the placesetter, put the stone right on top of the setter, and I've cooked za from 450 to 700 degrees. NO issues. Now, I don't take the stone off or move it until it's 100% cooled off (next day...lol) and I use a steel pizza peel and parchment paper...
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bumsteerbbq.com...BGE XL |
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