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Control the stone temp to cook more than 1 pizza.

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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?

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I'm not familiar with the akorn , The most ive done on my Joe was 3 . I think what is happening the stone in Akorn has not stabilized at the temp you want it to be. I had the same problem the first time i did 3, by the third one the stone had gotten too hot Now i wait about an hour or so till the stone stabilizes.  I use a infrared thermometer that i shoot down through the top vent. My stone is about an inch off the deflector (sorry about the inch i'm not a metric person). i use the top grill location. it takes time to heat the stone and it can be a different temp than the air. Don't give up soon all 4 will turn out great. Somewhere on this site John Setzler has a posting on pizza that's really informative. Good luck and keep trying

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18 hours ago, len440 said:

I'm not familiar with the akorn , The most ive done on my Joe was 3 . I think what is happening the stone in Akorn has not stabilized at the temp you want it to be. I had the same problem the first time i did 3, by the third one the stone had gotten too hot Now i wait about an hour or so till the stone stabilizes.  I use a infrared thermometer that i shoot down through the top vent. My stone is about an inch off the deflector (sorry about the inch i'm not a metric person). i use the top grill location. it takes time to heat the stone and it can be a different temp than the air. Don't give up soon all 4 will turn out great. Somewhere on this site John Setzler has a posting on pizza that's really informative. Good luck and keep trying

thanks for sharing. I don't give up or upset, on the contrast I found the root cause. My solution will be, to the 1st pizza wait for the a bit time for the stone temp raise up. To the last 2 pizza I will cook in half time then place a metal pan between pizza and stone to stop cooking the base.

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Couple of things to consider:

 

- a Kamado is not a particularly good tool for pizza cooks. Too much heat escapes right out of the top vent, limiting cooking of the top and toppings. I keep the toppings sparse - less is more. 
 

- what is your dough hydration? 
 

- the Akorn is insulated steel, so you don’t get as much radiative heat to cook the top as you would a ceramic kamado. 
 

- try a pizza stone on your expansion rack to pit some heat mass directly above your pizza. 
 

- lower the temp to ~450 F to slow down the cook.

 

keep at it!

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Akorn...smokin'g stone in place cooking grid in usual pace. Additional grid two - three inches above cooking grid. Pizza stone on top. Use laser infrared temp gauge through top vent to check stone for temp--450-500

20180702_143008.jpg

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