jzadski
Babbling Farker
Supposed to be 40* and sunny so gonna go for it. We have dough in the freezer already. The plan is to use the middle grate with pizza stone at 700*. Open to any and all suggestions. Will post pics even if bad
Gonna Try Pizza on 560 Wednesday
- Thread starter jzadski
- Start date
DarkStar11
is one Smokin' Farker
Looking forward to seeing how this turns out. I've thought about trying it a couple times.
Shadowdog500
is One Chatty Farker
I’m sure it will be great pizza.
700° makes for a quick pie.
700° makes for a quick pie.
Nvoges
Take a breath!
Cool, good luck! I'm not knowledgeable with the 560, but in my experience it's hardest to get enough top heat on a normal grill.
rexster314
is one Smokin' Farker
We've done in-store made pizzas several times. Make sure you put the pizza stone in early to get it up to temp. Then about 5 or so minutes before it's done, put it directly over the main grates to finish up. The crust will be like it was a coal fired pizza
Shadowdog500
is One Chatty Farker
Keep an eye on the pizza. If you have the oven and stone heated to up to 700° that pizza will be done in a handful of minutes or less.
jzadski
Babbling Farker
Finally did the pizzas and everything all cleaned up including myself. There was a little learing curve along the way but, not too bad. The pizza turned out really good. I did rush the chesse bread a bit. Everyone was hungry. Made a total of 4 plus bread. Used some frozen dough and some fresh from party store that makes pizza. The stone was 16" I think a 14" would be better for the 560 so I could use the middle rack and get a happy medium between bottom and top. That way at 700 would work great. I wound up turning down to 630. The boys asked when we are doing more so that's a good sign. Next time I want to make my own dough. Used to do pizzas in highschool "Joe Bologna's" for those a little more local. Hand spun and put on screens. Thanks for looking...
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Mikhail
Babbling Farker
Looks great to me.
Mandreyka
Knows what a fatty is.
Pizza making is fun I’ve been doing it for years and have a dedicated pizza oven that will hit 900 degrees. That said I like to do pizzas at lower temperatures like 600, you will get a crispier crust. High temp= flop crust and low =crisp.
Try 560 degrees next time since it’s a 560. Oh and making your own dough is way better that store bought
Made a Thai chicken pizza last night
Try 560 degrees next time since it’s a 560. Oh and making your own dough is way better that store bought
Made a Thai chicken pizza last night
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kevinstaggs
Babbling Farker
Those pies look great. I'm trying to get in the pizza game. As soon as I have some worth posting, I'll jump in.
I'm a little confused but the foil. I thought you cooked pizza directly on a stone or pan...
I'm a little confused but the foil. I thought you cooked pizza directly on a stone or pan...
DarkStar11
is one Smokin' Farker
Those all look pretty killer!
Shadowdog500
is One Chatty Farker
That pie looks great. Sounds like you and the boys liked making the pies.
Making your own dough isn’t that difficult and gives great results.
Making your own dough isn’t that difficult and gives great results.
jzadski
Babbling Farker
So about the foil. Saw some guy on youtube do it. Wrapped the stone and kept the pizza on foil. Easy to transfer. I don't have a peel and no cornmeal. Slid the foil with pizza on it onto a cookie sheet. I rolled the foil underneath to get off once on cutting board. That way seemed to work best because it stuck just a little. Tried putting a little olive oil on the foil which worked out good too
jzadski
Babbling Farker
Looks great! That is what I wanted, those nice charred bubbles on the crust.
Shadowdog500
is One Chatty Farker
Did you get a good wood fired oven taste with the charcoal?
I use my GMC pizza oven insert for the first time last weekend and didn’t get any wood fire flavor, wound up with ash everywhere, and I had to rotate the pizza every 30 seconds so the back wouldn’t burn due to uneven heating. Unless I see improvement In Wood flavor I’m going to stick with my kitchen oven that has a much bigger stone and even heating.
A pizza peel is only around $15 and is well worth it if you are going to make pizzas. Get a wood peel to insert them and a metal peel to take them out.
I use my GMC pizza oven insert for the first time last weekend and didn’t get any wood fire flavor, wound up with ash everywhere, and I had to rotate the pizza every 30 seconds so the back wouldn’t burn due to uneven heating. Unless I see improvement In Wood flavor I’m going to stick with my kitchen oven that has a much bigger stone and even heating.
A pizza peel is only around $15 and is well worth it if you are going to make pizzas. Get a wood peel to insert them and a metal peel to take them out.
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SweetHeatBBQnSC
is One Chatty Farker
This foil trick makes a lot of sense. Joe, those pies look awesome!
markdtn
is one Smokin' Farker
I have a Pizzaque. Instead of foil, I bought some mesh screens from WebstaurantStore. We hit them with spray oil and build them from there. They cook nicely and have a good crust. Easy to turn around half way and come right off when we are ready. Stick them in the dishwasher so cleanup is easy. No mess on the stone.
I will also second the home-made crust dough. My wife has a sourdough recipe for dough that is outstanding. We used to buy the dough from Publix but now we make our own. It freezes well for the weeks we can't use it fresh.
I will also second the home-made crust dough. My wife has a sourdough recipe for dough that is outstanding. We used to buy the dough from Publix but now we make our own. It freezes well for the weeks we can't use it fresh.
Whisky
is one Smokin' Farker
Here is what I would try next time, just to see if you like the results better, worse or maybe they turn out the same.
Ditch the foil altogether. Get your bare stone nice and preheated. Build your pizza on a piece of parchment paper instead of foil. Slide it onto your stone, and after a couple minutes the crust SHOULD be set up enough to use some spatulas and remove the parchment paper. Now you'll be cooking directly on the stone for the majority of the cook. Curious to see how that would change things for you.
Pies look good!
jzadski
Babbling Farker
The taste was of a wood fired. I ran RO Chef's Select might try a wood chunk in the basket next time just to see the difference
