Firemonkey Posted April 18, 2009 Report Share Posted April 18, 2009 With summer here, my kids are always asking for a pizza night, so how can I say no?I made three pizza tonight, and after 4-5 times using the KK pizza stone, I have to admit that I am quite impressed with it. It absorbs and transfers just the right amount of heat to give you a golden brown crust without over-browning while the top cooks. With the store bought stones, I would need to put a heat deflector and spacer below the stone or my crust would cook too quickly. With the KK stone, I just put the stone directly on the upper grill, above an open fire, and let the whole grill come up to about 500-525 degrees. This yields a perfect hand tossed pizza in just the amount of time it takes me to make a new one - about 10 minutes. The stone holds enough heat that I can remove one pie and immediately replace it with a new one, and keep churning them out for as long as i need to.Here are some pictures of the process:Lightly flour your peel:Lightly flour your dough:Shape into Pizza:Top with your favorite treats:Put it on the grill! Here is the previous one ready to come off: Some more pics to make you hungry: Quote Link to comment Share on other sites More sharing options...
DavidS Posted April 18, 2009 Report Share Posted April 18, 2009 Nice. Great looking pizza. Quote Link to comment Share on other sites More sharing options...
jdbower Posted April 18, 2009 Report Share Posted April 18, 2009 In the second to last shot, are you eating the pizza the proper way? All pizza should be folded in half before consumption - if you don't need to fold it you're making the crust too thick or too soft and if you use a knife and fork you're probably wearing a dress, a Red Sox jersey, or (most likely) both. We New Joisians take our pizza seriously! Quote Link to comment Share on other sites More sharing options...
Tucker Posted April 18, 2009 Report Share Posted April 18, 2009 I can't wait...... .... until Dennis has those pizza stones available. Got to get me one. Now that I have two KK, I can do a low-n-slow on one and eat pizza while I wait. And... Yessir JD, as a Jersey boy I agree whole heartedly on the "how-to-eat-pizza"!! Great Job FM!! Quote Link to comment Share on other sites More sharing options...
maherussell Posted April 19, 2009 Report Share Posted April 19, 2009 JD - New Yawkers and Joisians are like first cousins when it comes to pizza!! Quote Link to comment Share on other sites More sharing options...
DachsieSlave Posted May 19, 2009 Report Share Posted May 19, 2009 FM, That is a great looking pizza crust. Have you posted that recipe somewhere. I looked but haven't found it. Roy Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted May 19, 2009 Author Report Share Posted May 19, 2009 It was posted to the calzones thread that was started a few days prior to this one. Calzones on a pizza stone prototype Quote Link to comment Share on other sites More sharing options...
LarryR Posted May 19, 2009 Report Share Posted May 19, 2009 FM, what kind and how much fuel are you using? Quote Link to comment Share on other sites More sharing options...
DachsieSlave Posted May 19, 2009 Report Share Posted May 19, 2009 It was posted to the calzones thread that was started a few days prior to this one. Thanks, I suspected but wasn't sure. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted May 19, 2009 Author Report Share Posted May 19, 2009 FM' date=' what kind and how much fuel are you using?[/quote'] I use regular lump, whatever I have. Usually, that is either Royal Oak, or Lazzarri lump in big foodservice bags. How much?? Dont know. I fill the basket and light it, it doesnt matter since I can shut it down and save whatever is leftover. I would guess that i use probably half a bowl of lump over the course of a couple hours of pizza cooking. Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted May 19, 2009 Report Share Posted May 19, 2009 OK FM - Time for a You Tube video with you making Pizzas and Calzones from start to finish!!! That would be awesome and very appreciated!!! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted May 23, 2009 Report Share Posted May 23, 2009 Don't get any better than that! I can't image better examples/images of the perfect pizza.. I gotta promoting Komodo's pizza making ability.. I gotta loose a few lbs so I can make some pizza like that to eat myself. No way I could only eat a few pieces! Thanks Rick.. You done it again! Quote Link to comment Share on other sites More sharing options...
orthoman Posted May 24, 2009 Report Share Posted May 24, 2009 pizza stone is that stone the heat deflector tha came with the KK? It looks like it, except without the metal liner that came with the heat deflector. I looked all over the website for a pizza stone for sale, I did not see one. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted May 24, 2009 Report Share Posted May 24, 2009 KK Pizza Stones Rick shipping this next week.. is that stone the heat deflector tha came with the KK? It looks like it, except without the metal liner that came with the heat deflector. I looked all over the website for a pizza stone for sale, I did not see one. I will be shipping the Pizza stone Rick was test baking on this next week.. Typical of how I do things, Have not done the costing yet. TBA Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted February 8, 2010 Report Share Posted February 8, 2010 Pizza Sunday with the kids.. I grabbed some dough that the local baker had made up to make bagettes and made up these pizzas with the kids.. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted February 8, 2010 Report Share Posted February 8, 2010 Pizza Sunday.. I grabbed some dough that the local baker had made up to make bagettes and made up these pizzas with the kids.. I found that about 690º was best for this thickness of dough. I was burning the top before the dough was cooked using the upper grill as I did before. So I moved the stone to the main grill. I'd take a peek at 5 minutes.. if the top looked over cooked, I opened the top and let it cook a bit open.. Best thin crust ever.. Quote Link to comment Share on other sites More sharing options...
Beeps Posted February 8, 2010 Report Share Posted February 8, 2010 These look delicious!! I have to get around to doing pizzas. Noob Question: How long does the stone take to heat? Looks like a pretty good fire going underneath, full basket? Quote Link to comment Share on other sites More sharing options...
Loquitur Posted February 8, 2010 Report Share Posted February 8, 2010 I'm anxious to try pizza as well and am just waiting until the days get long enough that I can easily see what I'm doing. I have Dennis' pizza stone and see that he is using it without the SS liner. Is that the way its supposed to be used? Susan Quote Link to comment Share on other sites More sharing options...
LarryR Posted February 8, 2010 Report Share Posted February 8, 2010 Direct? I notice that the Pizza Stone is directly above your fire; I've always read one should use a deflector, is this not the case on the KK? Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted February 8, 2010 Report Share Posted February 8, 2010 Re: Direct? I notice that the Pizza Stone is directly above your fire; I've always read one should use a deflector' date=' is this not the case on the KK?[/quote'] That stone is designed to be used right over the fire so I see no reason not to go with the method Dennis demonstrated. For Susan, I will defer to Dennis (or others) regarding having to use the SS liner or not. IMHO, it does not matter either way... Quote Link to comment Share on other sites More sharing options...
