I got a bonus at work (a lot more than I expected, woot!) and I ordered me a Baking Steel. It is about 1/4" thick plate steel, and it is supposed to be great for making pizza. Tonight I put it to the test.
Grill: Kamado Joe Classic III
Charcoal: Lazzari Fuel Lump Mesquite (I used to use this when I was a professional chef, cooks clean and HOT)
Dough: Ken Forbish's Overnight Pizza, from Flour, Water, Salt and Yeast.
Sauce: fresh Maranzano tomatoes, some EVOO, with salt, pepper, and some basil and oregano.
The first pizza burnt a bit on the bottom. The steel cooks hotter than a pizza stone, so I am chastised. As a pro, I used to cook in a pizza oven at 625, but it was a standard pizza oven with a refractory brick baking surface. Not ruined, but not perfect.
The second pizza was perfect. After a minute or two on the grill, I added a pizza pan under it to prevent the heat of the steel burning the bottom.
Both pizza's: The crust was chewy, with great open crumb. Cheese melty and delicious, and awesome.
Hi everyone, another pizza cook on the DoJoe. This time i back hydration down to 65%. I made a mistake with the yeast, added to little (.03% vs .3%) and didn’t compensate with more time on the 1st rise. Ended up over proofing the dough on the second rise. so it was a little flabby to work with. Still not bad, still tasted pretty good. Dojoe got to 550, pies took about 8 minutes (cooked 3) Im going to try to bring it up to 650 next time, get more spring in the crust and cut the time down a bit.
Earlier this year I bought camp chef explorer 2 from Cabela’s when they had a good sale. I also bought the Camp Chef italia Artesian pizza oven 60 accessory. I have practiced using the pizza accessory the past 2 months making pizza on it, to understand how to use it effectively to get my desired look. I wanted a portable option for making pizza while going car camping.
On a cold day with high winds I made some calzones and I struggled to keep temperature over 350F in high winds with single degrees C temperature while keeping setting of burner at medium. I didn’t take any pictures because although the calzones tasted good, I didn’t have the colour on top that I wanted, Yesterday was also single temp C temperatures but this time no wind, I was able to use same settings and maintain 600F temperature. The Pizza was hit at the lake with my friends.
Photos I have attached are from tonight’s run. Today one of my sons requested pork lovers sourdough pizza. I used fried up medium Italian sausage, chopped up Black Forest ham and chopped upApple smoked Bacon which I had crisped up. The cheese I used was extra old cheddar cheese with my homemade crushed tomato pizza sauce. It turned out as good combination.
I would highly recommend the camp chef oven with the pizza accessory. It is a nice option if you like pizza. I still have to try planked fish on it.
I recommend practicing with it to understand how to get results you desire for pizza before taking it camping. One of the things I need to do to get cheese browned was after bottom of pie done, that I had to lift pie up close to dome for a couple of minutes. I never had to do this in my kamado. Glad I now have pizza option for car camping and that I practiced using it to understand how to be successful. Here are some pictures from tonight pizza.