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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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Old 10-31-2017, 03:18 PM   #1
mrwhale
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Default First Time Pizza Cook

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!



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Old 10-31-2017, 03:51 PM   #2
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Looks good to me!
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Old 10-31-2017, 03:53 PM   #3
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Looks like and ole pro cooked it.
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Old 10-31-2017, 03:58 PM   #4
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Quote:
Originally Posted by BBQ Bacon View Post
Looks good to me!
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Originally Posted by BillN View Post
Looks like and ole pro cooked it.
Thank you!
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Old 10-31-2017, 04:42 PM   #5
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Too much crust for me but it looks Farkin' Delicious!
AND I BET IT WAS!!
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Old 10-31-2017, 10:02 PM   #6
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Quote:
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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!
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Old 11-01-2017, 02:27 AM   #7
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I'd be all over that! How hot can you get the pizza stone over a fire?
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Old 11-01-2017, 09:53 AM   #8
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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.

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Old 11-01-2017, 10:14 AM   #9
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Quote:
Originally Posted by mrwhale View Post
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!
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Old 11-01-2017, 10:18 AM   #10
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Great looking pies......
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Old 11-01-2017, 12:36 PM   #11
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Quote:
Originally Posted by PaSmoker View Post
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.

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Great looking pies......
Thank you!

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Old 11-01-2017, 02:40 PM   #12
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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!
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Old 11-03-2017, 04:36 AM   #13
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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!
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Old 11-03-2017, 07:07 AM   #14
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Corn meal will help.
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Old 11-03-2017, 10:46 AM   #15
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Quote:
Originally Posted by Badjak View Post
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!
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