appsspec Posted May 20, 2016 Share Posted May 20, 2016 Great looking pizza! Quote Link to comment Share on other sites More sharing options...
apicius9 Posted May 30, 2016 Share Posted May 30, 2016 Very nice pies! I hope you don't mind a naive question from a newbie who is still waiting for his Akorn to be ready for pick-up: For cooking pizza in a home oven, you sometimes read to use two stones so that the pizza gets sufficient heat from the bottom and from above. So, if I look at a set-up like this one here, I am wondering: If I added another pizza stone directly on the main grate, could I make 2 pizzas at the same time, one on top and one sandwiched between the two stones? Sorry if that is a stupid question... Stefan Quote Link to comment Share on other sites More sharing options...
magicmanfan Posted June 11, 2016 Share Posted June 11, 2016 Great looking pizza. I use just bread flower on the peel and it slides off no problems and the base is great. I tried cornmeal but felt it has a taste that isnt that of a traditional pizza That might just be me.. I got one of these from The Range for a quid... https://www.ocado.com/webshop/product/Innovations-Kwika-Pizza-Oven-Mesh-32cm/239470011?sku=239470011&parentContainer=&voucherCode=&dnr=y Quote Link to comment Share on other sites More sharing options...
Wildwr Posted June 19, 2016 Author Share Posted June 19, 2016 Since there were so many questions surrounding the use of a deflector along with the pizza stone, I decided to try it with out the deflector last night. The remaining set-up was the same as original post. Well the end result was slightly different as there was more direct heat on the pizza stone. What I found is the bottom cooks much faster leaving the top crust cooked without the nice charded affect. They were very tasty and my wife actually preferred less char to the top. Cheers Quote Link to comment Share on other sites More sharing options...
philpom Posted June 22, 2016 Share Posted June 22, 2016 I moved this post because it does not fit the format as a recipe post.Good look'n pies! Quote Link to comment Share on other sites More sharing options...
shuley Posted June 23, 2016 Share Posted June 23, 2016 Very nice pies! I hope you don't mind a naive question from a newbie who is still waiting for his Akorn to be ready for pick-up: For cooking pizza in a home oven, you sometimes read to use two stones so that the pizza gets sufficient heat from the bottom and from above. So, if I look at a set-up like this one here, I am wondering: If I added another pizza stone directly on the main grate, could I make 2 pizzas at the same time, one on top and one sandwiched between the two stones? Sorry if that is a stupid question... Stefan Not a stupid question. I think I understand what you are asking, but If you are wanting to use the “upper rack” that comes with the akorn, this will not work because the rack is not strong or big enough to support a pizza stone. At least isn't strong enough on mine. Very nice pies! I hope you don't mind a naive question from a newbie who is still waiting for his Akorn to be ready for pick-up: For cooking pizza in a home oven, you sometimes read to use two stones so that the pizza gets sufficient heat from the bottom and from above. So, if I look at a set-up like this one here, I am wondering: If I added another pizza stone directly on the main grate, could I make 2 pizzas at the same time, one on top and one sandwiched between the two stones? Sorry if that is a stupid question... Stefan Quote Link to comment Share on other sites More sharing options...
tinyfish Posted June 23, 2016 Share Posted June 23, 2016 I know that won't be your last time doing pizza, looks great. Quote Link to comment Share on other sites More sharing options...
Jbd12thman Posted April 13, 2019 Share Posted April 13, 2019 Did you use lump charcoal or kiln dried wood? Quote Link to comment Share on other sites More sharing options...
MannyValadez Posted September 7, 2019 Share Posted September 7, 2019 I think your pie looks delicious!I have just purchased a Pit Boss Pizza Oven & hope mine looks as great as yours. Quote Link to comment Share on other sites More sharing options...
philpom Posted September 7, 2019 Share Posted September 7, 2019 7 minutes ago, MannyValadez said: I think your pie looks delicious!I have just purchased a Pit Boss Pizza Oven & hope mine looks as great as yours. Welcome to kamado guru. Visit the introduction section and leave a post. Quote Link to comment Share on other sites More sharing options...
BatFink Posted October 24, 2021 Share Posted October 24, 2021 We cook our pizzas directly on the heat deflector, no pizza stone required! Quote Link to comment Share on other sites More sharing options...
keeperovdeflame Posted October 24, 2021 Share Posted October 24, 2021 On 5/19/2016 at 7:18 AM, ckreef said: That is going to depend on your stone. I have a really thick pizza stone so I don't use a deflector. Most normal store bought stones will benefit from a deflect since they are generally thin stones. Sent from my XT1585 using Tapatalk On 5/19/2016 at 7:56 AM, Wildwr said: I agree with ckreef, I believe the stone thickness is the determination on whether to use a deflector or not. Keeping in mind not all stones are designed for the direct high heat a Kamado produces, so a safe bet would be to use a deflector, Frist: Great looking pies. Anyone would be happy with that if it's your 1st or your 101st pizza cook . On the topic of deflectors and pizza stone set up. I agree with both the above comments and might also add that another factor is found in how you build your pizza set up. My stones are 5/8" thick and I use two of them with an air space in between the two. I have experimented with the distance between the lower deflector stone and the pizza stone placed above it. My standard set up height (I use the one designed by John Setzler) is 1 and 5/8 inches (the height of the smallest ceramic kiln blocks I have ). I have also built setups with up to 4 or 5 inches between the two stones. The basic finding is the more distance between the two stones the more forgiving the set up is and because of that, the finding that it takes longer to cook your pie with a 5 inch air space than it does with the stones together or at 1 and 5/8". The other thing with a pizza stone set high into the dome is that you get less heat from below and more heat reflected downward on the top surface of your pie because your stone is much closer to the surface of your dome. which circulates the rising heat back down. I constantly mess with my Pizza set up, looking for "The One". For example if I cook a pepperoni pie with the sausage on top of the cheese, I like a pizza stone high and close to the dome because it gives me nice and crispy pepperoni while leaving me a soft chewy crust. Quote Link to comment Share on other sites More sharing options...
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