Jump to content

Jose Andres Zapata

Second Cook - Pizza

Recommended Posts

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.

IMG_5263.thumb.jpeg.a9bcaca06286f894d04291cf47d20dcb.jpeg

 

IMG_5264.thumb.jpeg.3c06183f1ce744fe882578fbf6fe8e44.jpeg

IMG_5266.thumb.jpeg.e6a18f61b803aa2d94a7927d119b8f22.jpeg

 

The bottom was great. The top does not show well on the photo, it cam out better than it shows on the photos.

Share this post


Link to post
Share on other sites
37 minutes ago, Herman Munster said:

Bottom looks a little burnt . How long did you cook it for and at what temp. Herman 

 

My guess is that dough was not formulated for 700*. 

Share this post


Link to post
Share on other sites
1 hour ago, Stile 88 said:

How long did you let it heat soak at that temp ?

 

I find lower temps work for me better for pizza 

 

Pizza temperature is all about what type of dough you are using. Some doughs burn at 700* and some doughs won't cook properly until 700*+. Sugar, oil. and type of flour play a critical role. 

 

Blanket statements about pizza temperatures don't apply really well without some extra facts. 

 

Share this post


Link to post
Share on other sites
3 hours ago, ckreef said:

 

Pizza temperature is all about what type of dough you are using. Some doughs burn at 700* and some doughs won't cook properly until 700*+. Sugar, oil. and type of flour play a critical role. 

 

Blanket statements about pizza temperatures don't apply really well without some extra facts. 

 

 

surgar plays a role as well with burning the crust as well as temps and also timing you should know this since you are the pro

 

on my cooker i fair out better with lower temps so again i am citing my experiences not yours

 

hope this helps the orginal poster

Share this post


Link to post
Share on other sites

Those were cooked at about 700deg for about 3 mins. It looks more burnt than it actually was...did not taste burnt...still in the "neapolitan" range of crispiness.

 

This was my first attempt ever at pizza, since I have learned quite a bit. Lately I have been using Roberta's recipe from the NYT site. It works well for lower/slower bakes and higher/faster bakes.  You can see another bake here:

I like Margherita and other toppings with thin / Neapolitan style crust. My wifes likes a thicker crust. So for the thicker crust I used the same recipe but lowered the temp to 600deg and let it bake for 7 mins. 7 mins was the perfect time for Crust and golden deliciousness on the top on my latest attempt. It was raining and we had company so  I did not take pictures.

 

If you have any questions let me know.

 

 

Share this post


Link to post
Share on other sites
3 hours ago, Jose Andres Zapata said:

Those were cooked at about 700deg for about 3 mins. It looks more burnt than it actually was...did not taste burnt...still in the "neapolitan" range of crispiness.

 

This was my first attempt ever at pizza, since I have learned quite a bit. Lately I have been using Roberta's recipe from the NYT site. It works well for lower/slower bakes and higher/faster bakes.  You can see another bake here:

I like Margherita and other toppings with thin / Neapolitan style crust. My wifes likes a thicker crust. So for the thicker crust I used the same recipe but lowered the temp to 600deg and let it bake for 7 mins. 7 mins was the perfect time for Crust and golden deliciousness on the top on my latest attempt. It was raining and we had company so  I did not take pictures.

 

If you have any questions let me know.

 

 

 

For first ever attempt I think it came out really good. Don't stop with that recipe. Many, many other recipes, temperatures, and pizza styles to try out. What you think is perfect now you won't feel the same about it later in your pizza adventure. The pizza rabbit hole is deep and wide. 

 

Share this post


Link to post
Share on other sites

That's actually a really good first attempt.  It took me a while before I could get consistent results.  And even now if I change a variable, I have to watch out because I still don't predict correctly sometimes. 

Share this post


Link to post
Share on other sites

Jose, That is a fine pie and a great first attempt. My first pizza did not come out anywhere close to the quality of your pie. Looking at your set up, I think I am seeing a second stone as a deflector beneath the grate. If not, in my experience using two stones really helps keep the bottom from burning before the toppings are where you want them.  I use a set up that I learned from John Setzler. It looks like this.

 

A bottom stone used as a deflector with some time of support for the second stone. I used to use the copper elbows you see in this pic, before I got the fancy kiln blocks also in the pic

IMG_0295.thumb.jpg.dfdb4e5524f9659f0f83c9e39d332829.jpg

Just place the supports on the face of the deflector

IMG_0297.thumb.jpg.9a3f36f90b66be0158c1a368cc430432.jpg

And then set the pizza stone on top of that. John says the ideal air gap between stones is about 1 & 3/4".

You can just set the deflector on your main grate. I used two stones prior to learning this set up but I had a larger air gap between the two stones like it seems you may have. I like this set up the best of any I have tried. It gives you a decent amount of room for error and seems to easily turn out toasted but not burnt bottom crusts. 

IMG_0298.jpg

Share this post


Link to post
Share on other sites

Thank you for the suggestions Keeper.  I recently got some ceramic risers and now put the deflector at the grills, ceramic risers on top and then then the pizza stone.

 

Last weekend I tried new recipes from a cookbook called Gjelina, from a restaurant in Venice Beach, CA. I received it as a gift from my wife's cousin. The toppings were next level phenomenal. I made a Pomodoro (tomato sauce + tomato confit + mozarella). Anchovy and roasted red pepper and the last one was Spinach + Mozarella + Feta + garlic confit. The tomato confit and garlic confit add so much flavor.

 

The dough from the cookbook was a bit disappointing. Just by looking at the proportions I thought it was too much water, but decided to go with it because it called for a 500deg cook, 10 minute cook. So we had thin crackers with awesome toppings ;).

 

I have had great success with the recipe from Roberta's in the NYT website. I get a nice rise, easy to handle, does not stick to the peel, etc. My next attempt will be the Roberta's dough with the awesome toppings.

 

IMG_5429.jpeg

IMG_5422.jpeg

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...



  • Similar Content

    • By DEW
      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. 


    • By Daz
      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
    • By pmillen
      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.
    • By rye2kolo
      Has anyone tried the Pizza Porta? Does it fit the B-Series?
       
      Here is their website:
       
      https://www.pizza-porta.com/shop
       
       
    • By fbov
      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
×
×
  • Create New...