John Setzler Posted July 30, 2017 Author Share Posted July 30, 2017 10 hours ago, ckreef said: I really don't like this thread. There is no such thing as the optimum pizza temperature. It all depends on the dough formula your using. There is an optimum temperature for XYZ dough but not an optimum temperature in general. Agreed.. i am just finding that i like the results of everything I am doing in the 450-550 degree range much better than the hotter ranges... Marty, ckreef and K'man 3 Quote Link to comment Share on other sites More sharing options...
kalinedrive Posted July 30, 2017 Share Posted July 30, 2017 2 hours ago, John Setzler said: Agreed.. i am just finding that i like the results of everything I am doing in the 450-550 degree range much better than the hotter ranges... It all boils down to personal preference. Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 30, 2017 Share Posted July 30, 2017 2 hours ago, kalinedrive said: It all boils down to personal preference. Not exactly - has more to do with the dough recipe you're using. Neapolitan dough won't cook right at 450* and Publix dough will burn at 700* (just 2 extreme examples). The wrong temperature for a given dough is one of the biggest causes for pizza failure. LargeRedJoe and Marty 2 Quote Link to comment Share on other sites More sharing options...
John Setzler Posted July 30, 2017 Author Share Posted July 30, 2017 5 hours ago, ckreef said: Not exactly - has more to do with the dough recipe you're using. Neapolitan dough won't cook right at 450* and Publix dough will burn at 700* (just 2 extreme examples). The wrong temperature for a given dough is one of the biggest causes for pizza failure. True as well.. I love neapolitan pizzas at 900 degrees. nothing wrong with those either. its a simple 60% hydration FWSY dough. That same dough a 70% hydration cooks perfectly 500-550. ckreef 1 Quote Link to comment Share on other sites More sharing options...
kalinedrive Posted July 31, 2017 Share Posted July 31, 2017 On 7/30/2017 at 9:37 AM, ckreef said: Not exactly - has more to do with the dough recipe you're using. Neapolitan dough won't cook right at 450* and Publix dough will burn at 700* (just 2 extreme examples). The wrong temperature for a given dough is one of the biggest causes for pizza failure. My wife makes her own dough, and yes it is a Neapolitan type dough. So, yea, the dough drives smoker temp. A thread on how different doughs work best at different temps would be appropriate. I think some smokers run into issues not knowing how important that is. Quote Link to comment Share on other sites More sharing options...
John Setzler Posted July 31, 2017 Author Share Posted July 31, 2017 17 minutes ago, kalinedrive said: My wife makes her own dough, and yes it is a Neapolitan type dough. So, yea, the dough drives smoker temp. A thread on how different doughs work best at different temps would be appropriate. I think some smokers run into issues not knowing how important that is. It's hugely important... I am in the process of making a video on baking pizzas on kamado grills that will show different types of cooks and in the end, explain why the dough recipe matters in terms of temperature. There is a common myth in the kamado community that cooking hotter makes a better pizza. While it 'can' be true, it won't be unless the dough is able to handle the heat. ckreef 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted July 31, 2017 Share Posted July 31, 2017 I have read most of the posts in this thread and find that it is more about how one likes their pizza cooked and 0 posts of pizza fails in this topic UNTIL NOW I am the worst baker i have yet been able to get the dough from the mixing bowl to the peel to the Kamado without totally messing the pizza up before it even cooks I spend a lot of money buying the ingredients because you always say that it will make more then 1 pizza. I do not have the patience for this I always tend to throw it out confession I only tried three times before I grew so frustrated i just gave up on homemade pizza's my go to pizza now is on Tuesdays go to Papa Murphy's and buy a $10 pizza and come home and heat Kamado to 425 degrees and add pizza stones and pizza right on top of the white cardboard that is under the pizza. comes out good everytime and wife does not complain I just wanted to throw that out there. I do not have any desire to master the art of Pizza baking but I do enjoy reading all of your pizza cooks that are posted KamadoJosephine 1 Quote Link to comment Share on other sites More sharing options...
BSA Posted August 2, 2017 Share Posted August 2, 2017 Paul, just build your pizza on a piece of parchment paper and slide it on your pizza stone paper and all. Cooks fine and the paper doesn't burn unless it is over the direct fire. Easy peasy. Marty, ckreef and Paul 1 2 Quote Link to comment Share on other sites More sharing options...
SeaBrisket Posted August 3, 2017 Share Posted August 3, 2017 Pick up a pizza screen for under $5 and you won't need to worry about tangling with the dough. We have one and will be picking up a second so we can quickly rotate off and onto the grill. We always do three pizzas when we cook them so two screens would let us pull one pizza, throw the next on and assemble the third while that cooks. Quote Link to comment Share on other sites More sharing options...
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