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Found 206 results

  1. hey guys, Ive had a few pizza sessions on my kj classic 2. Although the last time i warped the steel firebox ring so not sure that should count as successful! I thought it aould be good to ask a kj specific question. My set up is deflectors on the grill in top position. Spacers on top of that with pizza stone then on top. So my question/s is when doing high heat cooks: 1. How long do u let the kj heat sink for? I have just opened the vents and let it ride. When up to 650/700 put pizzas on. 2. Where do people set their vents? How open is the bottom and top? As above i nlrmally just open them up and stick the pizza on at above the 650/700 mark. 3. How long should this sort of temp last or is safe for the kj? If i had a pizza party how long could this keep up for eg. Any advice or thoughts is welcome? Cheers Nathan
  2. Best one to date. Pictures of just taken off the grill and then added some arugula and sprinkle of EVOO and pecorino romano.
  3. Saturday pizza has become a regular thing at our house, per my son’s request. I had a good thing going with the KJ Classic and a 15” stone setup, down to a science. But a few weeks ago decided to change it up and try pizzas on the Akorn Jr, half to use less charcoal on the high temp and half cause I had a steel I’d never used. And half just for the challenge....okay that’s three halves. But I digress....first couple weeks went okay, a little learning curve with the AkJ getting to temp MUCH faster and the possibility of overshooting temp, coupled with the steel getting and retaining heat much easier than the stone. Last weekend I burnt the crap out of the bottom of three of four pies (finally got it to cool down a bit by the last one...should have given more time after I charred the first). Having to wait a week for redemption is killing me, but I ordered the canning rack I’ve seen many use on here for the Junior setup, so fingers crossed tonight goes better. And I’ll definitely be watching my temps and shooting the steel with an IR thermometer. I’m hoping more separation of the steel and deflector in addition to getting the stew up higher in the dome makes the difference.
  4. I have an Akorn. I cook pizza like other people. Place deflector on the grill grate, put stone on top of it and make sure there is around 1-2 cm gap between them. I am still new in cooking pizza. After 6 times tries, I want to share some idea. 1. The temp is between 300-350°C is all right. When someone say, the best temp is 300, whereas the other says 350. They may not consider the stone temp. See below. 2. If you just cook one pizza, that's fine. Tonight I cook 4 pizzas for my family. I see a problem, when I cook the first pizza, the kamado reaches 300°C, in theory, it is a good temp to cook, but the base is white, the second is perfect, the base is lightly smoke, the third one is terrible, the base is burned. The fourth one I close both vents, it still in between 300-350. the base still burns, but not as heavier as the third one. Because the stone's temp doesn't climb as fast as kamado's temp, the base cooking is faster than the topping cooking, that's why the first base is undercook and the last 2 are overcook. I make a dough with 500 grams flour and split into 4 pizzas. I cook them one by one. To next time when kamado reaches 300°C I will wait a couple of minutes until the stone temp goes up. For the rest of the pizza, I may check the base during the cooking, once the base looks perfect but the top doesn't, I will place something flat like cast iron crepe pan in between stone and pizza until the pizza fully cooked. Does anyone cook more than 1 pizza and have the same problem? What's your solution?
  5. Have been busy with my other toy projects so the pellet Akorn has been cold for a while. Today kids want to eat pizza so I fired up the pellets akorn. It heats up to 500+ degrees in less than 10 min and the pizza was perfect. I fitted a WiFi PID controller and was going to tweak the algorithm but...too many projects! Right now the temperature overshoots 50-80 degrees if set below 300 degrees, but gets better as it goes higher. Anyway here is the pizza and the good looking grill haha.
  6. Decided to fire up the KJ for my first pizza cook last night. We had a bad stretch of storms come through and were under a tornado watch...but I was hungry so we made it happen Made my own crust using John's recipe. Toppings consisted of sausage, banana peppers, spinach and a honey drizzle once I took it off the grill. Decided to label this one "Sweet Heat." Had some trouble getting the KJ up to 900 but seemed to work fine at 750. Overall, it was really good. Can't wait for our next pizza night!
  7. On New Year’s Eve we had our friends over for dinner. They were getting up early to go to the Rose Parade so the evening ended early but we still had a great time. I made 2 pizzas. The first was a Hawaiian Pizza with red onion, black olives, Canadian bacon and pineapple. The second was a Meat Lover’s Pizza with red onion, black olives, peperoni and Italian sausage. Both were delicious but I have to say the Meat Lovers was my favorite. Thanks for looking.
  8. I got a bonus at work (a lot more than I expected, woot!) and I ordered me a Baking Steel. It is about 1/4" thick plate steel, and it is supposed to be great for making pizza. Tonight I put it to the test. Grill: Kamado Joe Classic III Charcoal: Lazzari Fuel Lump Mesquite (I used to use this when I was a professional chef, cooks clean and HOT) Dough: Ken Forbish's Overnight Pizza, from Flour, Water, Salt and Yeast. Sauce: fresh Maranzano tomatoes, some EVOO, with salt, pepper, and some basil and oregano. Topping - Pizza 1: Whole Milk Mozz, Sausage and Pepperoni Topping - Pizza 2: Buffalo Mozz, Proscuitto Cook temp 650F The first pizza burnt a bit on the bottom. The steel cooks hotter than a pizza stone, so I am chastised. As a pro, I used to cook in a pizza oven at 625, but it was a standard pizza oven with a refractory brick baking surface. Not ruined, but not perfect. The second pizza was perfect. After a minute or two on the grill, I added a pizza pan under it to prevent the heat of the steel burning the bottom. Both pizza's: The crust was chewy, with great open crumb. Cheese melty and delicious, and awesome. Dinner: Success.
  9. I’ve made this pizza at least 10 times as it is my favorite. This morning I made up some pizza dough. Around 3:00 I prepped my kamado for pizza and lite it up to preheat. Around 3:30 I brought out my dough and all my ingredients. I applied a thin layer of BBQ sauce and some red onion. Then some red bell pepper and cilantro. Then some chicken breast I’d mixed up with some BBQ sauce and finally, the cheese. Placed it on the pizza stone in the kamado for approximately 8 minutes at 400 degrees. Here’s the result. As always, it was delicious. Thanks for looking
  10. Hi everyone, another pizza cook on the DoJoe. This time i back hydration down to 65%. I made a mistake with the yeast, added to little (.03% vs .3%) and didn’t compensate with more time on the 1st rise. Ended up over proofing the dough on the second rise. so it was a little flabby to work with. Still not bad, still tasted pretty good. Dojoe got to 550, pies took about 8 minutes (cooked 3) Im going to try to bring it up to 650 next time, get more spring in the crust and cut the time down a bit.
  11. Hi All, has anyone used a 1/4 piece of steel as their top stone. If you have how did it go? Im wondering if it would help the undercarriage cook faster. Similar to this: https://shop.bakingsteel.com/collections/steels/products/baking-steel-round Sorry if it’s been covered, I tried doing a search but didn’t have much luck.
  12. Earlier this year I bought camp chef explorer 2 from Cabela’s when they had a good sale. I also bought the Camp Chef italia Artesian pizza oven 60 accessory. I have practiced using the pizza accessory the past 2 months making pizza on it, to understand how to use it effectively to get my desired look. I wanted a portable option for making pizza while going car camping. On a cold day with high winds I made some calzones and I struggled to keep temperature over 350F in high winds with single degrees C temperature while keeping setting of burner at medium. I didn’t take any pictures because although the calzones tasted good, I didn’t have the colour on top that I wanted, Yesterday was also single temp C temperatures but this time no wind, I was able to use same settings and maintain 600F temperature. The Pizza was hit at the lake with my friends. Photos I have attached are from tonight’s run. Today one of my sons requested pork lovers sourdough pizza. I used fried up medium Italian sausage, chopped up Black Forest ham and chopped upApple smoked Bacon which I had crisped up. The cheese I used was extra old cheddar cheese with my homemade crushed tomato pizza sauce. It turned out as good combination. I would highly recommend the camp chef oven with the pizza accessory. It is a nice option if you like pizza. I still have to try planked fish on it. I recommend practicing with it to understand how to get results you desire for pizza before taking it camping. One of the things I need to do to get cheese browned was after bottom of pie done, that I had to lift pie up close to dome for a couple of minutes. I never had to do this in my kamado. Glad I now have pizza option for car camping and that I practiced using it to understand how to be successful. Here are some pictures from tonight pizza.
  13. Below are the results of my first cook on the DoJoe. Did two pies, the dough was the Ken Forkish 24 hr dough. No real modifications except i combined the initial dough in the food processor. The grill toped out at about 575. 8 min cooks. 1 rotation half way. Lessons learned: I used some leftover charcoal (maybe 1/4 basket) from a previous cook. Going to try to ramp the heat to 650 by using all new lump. I also lit in a single spot from below like i normally do using a couple of KJ starter cubes. I think next time im going to try to light in 3 spots up top. Also going to back the hydration down to 65% to try and get some more lift in the crust. No undercarriage pics. That’s my bad. If anyone has any suggestions would love to hear them. Happy to answer any questions. Not a bad first cook overall, but more to be desired.
  14. I have done NY style crusts successfully recently but really wanted to try my hand at achieving a Neapolitan style pizza. I used the recipe found at https://amazingribs.com/tested-recipes/pizza-and-flatbread-recipes/neapolitan-style-pizza-dough-recipe However, I did deviate a bit as I don’t have a scale and couldn’t measure by weight. I also used White Lily bread flour as I couldn’t track down any “00” here locally. 10” stone + 1” ceramic spacers (3) atop the KJ deflector. KJ big block and Togo premium as full as I could get it safely. The recipe calls all’s for a surface temp of 600° and that’s most likely accurate. My first pie was a bit over cooked but still good at a surface temp of around 650°. After getting the temp down closer to 600°, they did much better. I did a Canadian bacon/shredded Italian cheese mix for my two boys, a traditional mozzarella/basil for me, and a pesto/goat cheese for my wife. Everybody was happy. Anyway, here they are: not everything went to plan though... This one didn’t cooperate coming coming off the peel.. so so I got an undercooked loaf of bread. :D
  15. I have a Louisiana grills K24 and I am not sure if I can cook pizza directly on the heat deflector or need a separate pizza stone. Also interested to know which side of the deflector is up for normal grilling. Thanks!
  16. Here is my go to Pizza Crust Recipe, The only fails I've had were using old yeast, so now I make sure I use good yeast and the freshest possible. I have made this about 20 times and my non-GF part of the family says its just as good as anything else and doesn't taste like cardboard. I also add herbs to the dough like Basil, Oregano etc. I have not made this in the Kamado Akorn (still new to Kamado) yet but it works like a charm in the oven so on the grill seems like no problem at all, this recipe works like a charm. Tried and True Gluten-Free Pizza Crust Found on allrecipes.com Ingredients 2 teaspoons vegetable oil 3/4 cup gluten-free all-purpose baking flour (I use Bob's Red Mill only or if in a pinch I use Cup4Cup) 3/4 cup cornstarch 2/3 cup lukewarm water (I usually add a bit more to get the right consistancy) 2 tablespoons nonfat dry milk powder 1 (.25 ounce) package active dry yeast 1 1/2 teaspoons cider vinegar 1 teaspoon salt 1 teaspoon unflavored gelatin powder (I don't bother with this at all) 1/2 teaspoon agave nectar (I use Honey instead) Directions Preheat oven to 400 degrees F (200 degrees C). Line pizza pan with aluminum foil; grease with vegetable oil. Combine flour, cornstarch, water, dry milk powder, yeast, vinegar, salt, gelatin, and agave nectar in the bowl of a stand mixer fitted with the paddle attachment; mix on medium speed until combined and dough is very runny, about 3 minutes. (more like thick pancake mix) *** I also let rise about 15 mins or so Spread dough over lined pizza pan with wet or oiled fingers. Bake in the preheated oven until the underside of the crust is golden brown, about 10 minutes. Remove from oven; flip it on the pizza pan. Remove aluminum foil. Add your toppings, cook til it's bubbly delicious on top, maybe about 7 mins. Enjoy
  17. Hello everyone, I just got an Akorn for Father's day. The kids really want pizza. I ordered the Chargriller heat diffuser and a pizza stone. Is this correct? Set the diffuser up and place the stone on the cast iron rack above the diffuser? Or does the diffuser pull double duty and I should return the stone? I saw video of people without diffusers setting their stones on bricks which is why I thought both would be a good idea. We got the Akorn for $120.00 from a classified ad with 40 lbs of lump charcoal, a cover and a looftlighter so I had a bit of folding money left over for accessories.
  18. Tried out a new recipe for dough this weekend that said it should be spread on a cold stone well covered in oil so we decided to give it a try when hosting a family over for lunch what we ended up making was BBQ pulled pizza lol as the crust became so attached to the stone there was no getting them off at least up to this point they looked good ... tell me I’m not alone with big fails lol
  19. Finally got up the courage to try a hot and fast pizza cook this weekend. Have been studying for the past week on how to make this happen and results were great! Made a 70%, 24 hour dough and Sunday night I got the LG24 as hot as I’ve ever had it and settled in nicely around 600°. Homemade sauce from ingredients all grown and canned from our home garden and pepperoni, ham and bacon (and pineapple on mine, love it or hate it, I love it). The whole process was really easier than I thought. Already planning the next cook and how to improve. Thanks for looking!
  20. Figured I’d share a before and after of one of my early pizza cooks. Basic pizza dough receipe at around 500 for 7 minutes or so.
  21. Hi all, we made a little video about cooking frozen pizza from stores. It was a fun lunch at work. When I first made the pizza ring 2 years ago there weren't many frozen pizzas in the stores, most are thick crust. but now...wow, they got their own aisle. So we dust off the pizza ring and made pizza lunch at work. We tested more than 8 different brands of pizzas, and Newman's thin crust cooked best in the Akorn Kamado, California kitchen's Sicily pizza had a perfect dough/topping ratio, and even the cauliflower dough tasted good from the stone. The stone was kept around 450 - 500, anything higher may burn the dough without full cook the toppings. So on thicker dough keep the stone under 400 will be a good idea. Talking bout the stone, we used Rockheat we bought from Amazon, I'd recommend it. simple but smart handle design. We're working on a pizza stone with a digital thermometer built in, then you won't need the Infrared gun to read the stone temperature. I can probably program our controller to keep the stone temperature consistent. https://bbqube.us/Turn-Your-Akorn-Kamado-into-an-Italian-Pizza-Oven-with-Kamado-Pizza-Ring_b_2.html
  22. For my second cook I decided to go with Pizza. So newbie on the Kamado and newbie at making pizza! The dough - homemade. Being the first, I did not get too technical. Just testing the waters at this point. I made two pizzas, one mushrooms with pepperoni and a margherita. The sauce was home made. The kamado was fired up and got it up to about 700*. The grill was setup with the heat deflectors at the bottom and the pizza stone (bought separately) on top of the grill at the highest position. The bottom was great. The top does not show well on the photo, it cam out better than it shows on the photos.
  23. There are discussions of pizza stones and general baking here and there on this forum. Those of you who are interested in such may want to read Baking With Steel, primarily written by Andris Lagsdin. You may want to explore a different method.
  24. Has anyone tried the Pizza Porta? Does it fit the B-Series? Here is their website: https://www.pizza-porta.com/shop
  25. We decided to do pizza Sunday, after Thanksgiving, and I only had 500g of Anna Napoletana Tipo 00 flour, so I did a second dough using Bob's Red Mill Artisan bread four. Both made Thursday (Thanksgiving) at 65% hydration, split and refrigerator aged. Baked six pies in no specific order. Noticed a consistent doughiness from the Artisan flour pies. Did a cross section and was surprised by what I found. (Top: Artisan , Bottom: Tipo 00) The lower pie has (from the bottom) three layers, nice open bread dough, a red sauce layer, and toppings dominated by white cheese. The upper pie has four layers, bread dough topped by a dense, white layer, then red sauce and toppings. It appears that the bread flour doughs absorbed moisture and formed an interface layer that doesn't cook, even at 800F. None of the three Tipo 00 pies had this layer, despite using the same pot of sauce, bowl of grated mozzarella, and toppings on most pies. A "leftover" pie made using turkey gravy as sauce was especially doughy. Looks like I need to stock more Tipo 00 in the pantry. Frank
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