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 Nnank76
      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
       
    • By gordo2212
      Best one to date. Pictures of just taken off the grill and then added some arugula and sprinkle of EVOO and pecorino romano. 


    • By HokieOC
      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. 
    • By paddywide
      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?
    • By Daz
      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.



×
×
  • Create New...