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.
nah, at under 90 seconds/pie, the kettlepizza will never be the rate limiting step ...JoynersHotPeppers said:I might need the wife to buy me 2 since I have the WSM and kettle
The one I am getting has two peels, one for putting in and one for taking outgrantmichaels said:nah, at under 90 seconds/pie, the kettlepizza will never be the rate limiting step ...
two peels is more useful than two kp's
Lost in translationEssegi said:Excellent stuff!
For that temp i'm pretty sure roman recipe is fine, like that:
https://translate.google.it/translate?sl=it&tl=en&js=y&prev=_t&hl=it&ie=UTF-8&u=http%3A%2F%2Fwww.profumidalforno.it%2Fforum%2Fviewtopic.php%3Ff%3D46%26t%3D2097&edit-text=&act=url
But it's a thin pizza, much different than the above.
But if u can go higher go with classic neapolitan!
Important part is that:JoynersHotPeppers said:Lost in translation
Thanks. I am pretty sure Pic1 posted a recipe as well for the higher temps. I wanted to try it out while the weather permits. 70f in December is unheard of here. Next time I will hopefully have the right dough for the job.Essegi said:Important part is that:00 flour medium strength, like W240durum wheat 20% (with that i mean something like 800g flour+200durum wheat)water 59% (% of flour+wheat weight)salt 50 g per liter of waterfresh beer yeast 3 grams per liter of waterevo 50 grams per liter of waterBalls of 160g (can be more, can be less, probably better less)Rising: form balls immediately then 19 hours fridge + 5 outside.Use rolling pin.Cook 2-3 mins.