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    • 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 Jose Andres Zapata
      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.
    • 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
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