First Time Pizza Cook

mrwhale · 10-31-2017, 02:18 PM

Here's how it went: 1)Full chimney of KBB arranged around the inside of the kettle 2) Once coals were ready I placed three big chunks of Apple/Oak to add fire to the cook 3) I placed the stone on the grate and waited until the side closest to the fire was above 550 degrees 4) Put the lid about 3/4 of the way and eureka! The pizza got cooked!

Thanks for looking!

BBQ Bacon · 10-31-2017, 02:51 PM

Looks good to me!

BillN · 10-31-2017, 02:53 PM

Looks like and ole pro cooked it.

mrwhale · 10-31-2017, 02:58 PM

Quote:

Originally Posted by BBQ Bacon

Looks good to me!

Quote:

Originally Posted by BillN

Looks like and ole pro cooked it.

Thank you!

mchar69 · 10-31-2017, 03:42 PM

Too much crust for me but it looks Farkin' Delicious!
AND I BET IT WAS!!

mrwhale · 10-31-2017, 09:02 PM

Quote:

Originally Posted by mchar69

Too much crust for me but it looks Farkin' Delicious!
AND I BET IT WAS!!

That's one of the things we hope to improve for the next time. This really was a successful learning experience regarding getting up to temp and getting the pizza off the peel without destroying potential dinner with no backup plan.

This can be an overwhelming process as there are many variables that need to be considered in order to be successful.

Thanks for looking!
Jonah

Lomey · 11-01-2017, 01:27 AM

I'd be all over that! How hot can you get the pizza stone over a fire?

mrwhale · 11-01-2017, 08:53 AM

Quote:

Originally Posted by Lomey

I'd be all over that! How hot can you get the pizza stone over a fire?

I measured 575. But it was a particularly windy evening so I don't know what the real potential is.

Jonah

PaSmoker · 11-01-2017, 09:14 AM

Quote:

Originally Posted by mrwhale

That's one of the things we hope to improve for the next time. This really was a successful learning experience regarding getting up to temp and getting the pizza off the peel without destroying potential dinner with no backup plan.

This can be an overwhelming process as there are many variables that need to be considered in order to be successful.

Thanks for looking!
Jonah

You bet!...I've cooked many a beautiful pie in my Blackstone pizza oven, but last Saturday was EPIC FAIL!...was in a hurry, last minute decision to cook pizza (my daughter wanted it and who am I to say no to a princess!)....store bought dough it was, a brand I never used before (and won't again)...SUPER "STICKY"...couldn't get it off the counter, let alone the peel...mangled 3 pies, the last 2 heavy with extra flour....advance prep is key!...your pizza looks great!

fwdiii · 11-01-2017, 09:18 AM

Great looking pies......

mrwhale · 11-01-2017, 11:36 AM

Quote:

Originally Posted by PaSmoker

You bet!...I've cooked many a beautiful pie in my Blackstone pizza oven, but last Saturday was EPIC FAIL!...was in a hurry, last minute decision to cook pizza (my daughter wanted it and who am I to say no to a princess!)....store bought dough it was, a brand I never used before (and won't again)...SUPER "STICKY"...couldn't get it off the counter, let alone the peel...mangled 3 pies, the last 2 heavy with extra flour....advance prep is key!...your pizza looks great!

This dough was also super sticky. The first one would not come off the peel despite dusting with flour. So I left the peel on the stone for part of the cook and it eventually came off. The next pie got a liberal layer of flour on the peel and the pie slid off like magic. Lesson learned.

Quote:

Originally Posted by fwdiii

Great looking pies......

Thank you!

Jonah

cullenbranson · 11-01-2017, 01:40 PM

Pies look great! I too love lots of onions.

Corn meal on the peel helps a lot. I often assemble the pie on a piece of parchment paper on the counter. You can usually do a magician's pull with that stuff . . . yank it out from under without too much fuss. Good luck!

Badjak · 11-03-2017, 03:36 AM

Those pizza's are looking good to me!

So you did those on a "normal" kettle?
Coals spread out evenly, even under the stone?

Sofar, I haven't been able to make a good pizza on my 18.5" weber and I really would like to, so any extra info (and pictures) would be great!

jgame · 11-03-2017, 06:07 AM

Corn meal will help.

mrwhale · 11-03-2017, 09:46 AM

Quote:

Originally Posted by Badjak

Those pizza's are looking good to me!

So you did those on a "normal" kettle?
Coals spread out evenly, even under the stone?

So far, I haven't been able to make a good pizza on my 18.5" weber and I really would like to, so any extra info (and pictures) would be great!

Thank you!

I cooked these on a "normal" 22" Weber kettle with a pizza stone. No coals under the stone, just arranged around the outer perimeter of the stone. Why? I am not really sure. I saw a post from another Brethren who arranged his coals around the outside of a vortex with the. So I did the same without the vortex. It worked out well!

10-31-2017, 02:51 PM	#2
BBQ Bacon is Blowin Smoke! Join Date: 09-22-11 Location: Canyon, BC Name/Nickname : Dean	Looks good to me! __________________ I'm a griller, I'm a smoker, I'm a midnight fire stoker! 18.5" Weber Smokey Mountain Cooker. They call me Dean! thecanuckfoodie.wordpress.com/

10-31-2017, 02:53 PM	#3
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	Looks like and ole pro cooked it. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

11-01-2017, 01:40 PM	#12
cullenbranson Full Fledged Farker Join Date: 02-12-15 Location: Wentzville, MO Name/Nickname : Cullen	Pies look great! I too love lots of onions. Corn meal on the peel helps a lot. I often assemble the pie on a piece of parchment paper on the counter. You can usually do a magician's pull with that stuff . . . yank it out from under without too much fuss. Good luck! __________________ 22" & 14" WSMs & OTS

11-03-2017, 03:36 AM	#13
Badjak is one Smokin' Farker Join Date: 06-23-16 Location: In the hot Zambezi Valley	Those pizza's are looking good to me! So you did those on a "normal" kettle? Coals spread out evenly, even under the stone? Sofar, I haven't been able to make a good pizza on my 18.5" weber and I really would like to, so any extra info (and pictures) would be great! __________________ Life is too short to drink bad wine (anonymus)

10-31-2017, 03:42 PM	#5
mchar69 Quintessential Chatty Farker Join Date: 02-22-14 Location: Kensington, MD	Too much crust for me but it looks Farkin' Delicious! AND I BET IT WAS!!

11-01-2017, 01:27 AM	#7
Lomey is one Smokin' Farker Join Date: 02-22-17 Location: Merriam, KS Name/Nickname : Mike	I'd be all over that! How hot can you get the pizza stone over a fire?

11-01-2017, 09:18 AM	#10
fwdiii is One Chatty Farker Join Date: 09-07-15 Location: NJ, exit 9 Name/Nickname : Fred	Great looking pies......

11-03-2017, 06:07 AM	#14
jgame On the road to being a farker Join Date: 08-20-10 Location: LSL, MO	Corn meal will help.