First time making pizza with the Pizza Kettle. Fire is started and I am going to let it heat up the stone for about half hour. I hope my dough holds up to the higher heat.
Pizza Kettle maiden voyage
- Thread starter tctenten
- Start date
First time making pizza with the Pizza Kettle. Fire is started and I am going to let it heat up the stone for about half hour. I hope my dough holds up to the higher heat.
The fire should be in the back and not under the stone, but I think he did that ...
I agree, though, that the baking steel lid is needed to better mimic a pizza oven, though ...
That radiant heat up top is the deal there ...
I agree, though, that the baking steel lid is needed to better mimic a pizza oven, though ...
That radiant heat up top is the deal there ...
In a kettle it is still under it, this is WFO, and the heat hits from the side and top (dome pushes it) at high temps, the floor is not as hot. A 700°+ stone will burn any pizza.
Couple of things to add. I had the fire in the back as best as I could, but I think my placement of the coals and wood needs to be better. The dough also was a major factor. The dough I used was 54% hydration it seems that it needs to be in the mid 60's for these temps. The first change will be the dough recipe and the sauce recipe.
The Hot Pepper said:In a kettle it is still under it, this is WFO, and the heat hits from the side and top (dome pushes it) at high temps, the floor is not as hot. A 700° stone will burn any pizza.
wood_fired_pizza_oven.jpg
http://www.kettlepizza.com/KettlePizza-ProGrate-and-Tombstone-Combination-Kit-p/kppg-22.htm
http://www.kettlepizza.com/KettlePizza-Baking-Steel-for-22-5-Kettle-Grills-p/kpbs-22.htm
upgrade path as per the usual, yo =)
That pic does seem to mimic the WFO more thanks.
And the oven floor in WFO is hot and constant it just isn't as hot as the radiant heat, and in a kettle everything is so close and small my point is, I'd try for lower temps of the stone and see what happens. Just an idea.
And the oven floor in WFO is hot and constant it just isn't as hot as the radiant heat, and in a kettle everything is so close and small my point is, I'd try for lower temps of the stone and see what happens. Just an idea.
I like to think I rock a nice pie on my 26.75" you've all seen it. I use two thick stones so about 3", with the right dough no worries. 1010 is going to nail this. Practice makes perfect.
I was just thinking 2 stones. Okay post pics. 
I've seen people put a second stone up on firebricks and cook between them w/ good luck on the 26" W ...
Ok I'm eating salad the rest of the week for crazy pizza/calzone action this weekend 
Calzone is when you try to shake the pizza off the peel and it folds in half. 
Had this debate earlier today...calzone sauce on the inside or on the side to dip?
Side for calzone ...
I'm having cabbage soup and salads now, for pizzas later this week ...
#coldfrontthisweekendmeansgrillinandchillinison
FreeportBum said:Ok I'm eating salad the rest of the week for crazy pizza/calzone action this weekend
I'm having cabbage soup and salads now, for pizzas later this week ...
#coldfrontthisweekendmeansgrillinandchillinison
All this pizza talk and you made me do this....
It is pulled pork carnita with shaved red onion and fresh cilantro with habanero salsa for dipping. I will recreate this when I get my pizza kettle!
tctenten said:
You know his style by now. I bet he does those vague FB statuses like "Fuck my life" so everyone asks what's wrong...
JoynersHotPeppers said:
Nice! Attention whore.
ƒucking censorship ...
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