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HalfSmoke

Pizza Time

44 posts in this topic

Just now, FotonDrv said:

What temperature were you using HalfSmoke?  I suppose it varies with crust thickness but let me know if I am not thinking straight, lease :-)

 

I typically do pizza at 550, heat soaked for at least an hour as @dstr8 described. Works great. You should be able to do two at a time on the 32.

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Beautiful, and as dstr said, don't peek too much, lift that lid as little as possible.:)

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550F worked great for the first two pizza bakes.  Now to just work on the dough recipe...

 

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Tasty looking pizzas.:) That is good news that you think you need to work on the dough, just think of all those tasty pizza tests you will have to eat.:) :)

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I sure like the ability to bake two up pies on the 32"!

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Thanks Dan, it was one of the deciding factors on getting the BB32, that and zone cooking.

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Looking good. I've seen these at my local hardware store often wonder how it would gohttps://www.matadorbbqs.com.au/accessories/cooking-accessories/3171328-pizza-stone-stacker

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I was thinking the same. But the top pizza will cook quicker it's just a matter of rotation

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It doesn't give dimensions, but I'm guessing that the top pizza wouldn't be any closer to the dome than the KK stone on the upper grate. It might even be a tad lower, if you had to place the stack on the lower grate to get the lid to close. 

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Using Dennis's thoughts about the different stones for different thickness pizzas' I tried this.  But, once again I screwed up the dough by trying a store bought pizza dough from Trader Joe's.  End result, it tasted like bread dough...

Tried a different delivery system which failed miserably.  Trying to slide the dough onto the stone from tin foil :-(

 

 

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Try using parchment paper. Just build the pie on parchment and slide it with the parchment onto the stone. After 5 minutes or so you can remove the paper once the dough firms up a bit.

 

Edited by HalfSmoke

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Halfsmoke, that was what I was not understanding!  Leave the paper on for a few minutes THEN slide it off.  Next time I will give it a try.  Is there any particular type of parchment paper to use?

 

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I usually use either a pizza screen or more often parchment paper, both will make the delivery to the stone very easy.

I make my own dough and it is quite easy, here is a link to the recipe-

http://komodokamadoforum.com/topic/5539-pizza-dough-recipe-from-mackenzie/#comment-52902

 

 

 

Edited by MacKenzie

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Nope. Just ordinary baking parchment paper you find at the supermarket will do. I cut mine to size after shaping the dough so there isn't a lot of overhang. Just leave enough to grab with your fingers to slide off the peel. 

For pizza dough, take a look at @ckreef's no knead tutorial. Super easy. 

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It doesn't give dimensions, but I'm guessing that the top pizza wouldn't be any closer to the dome than the KK stone on the upper grate. It might even be a tad lower, if you had to place the stack on the lower grate to get the lid to close. 


Just looked interesting to me like most things you never know until you give it a go

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8 hours ago, FotonDrv said:

Using Dennis's thoughts about the different stones for different thickness pizzas' I tried this.  But, once again I screwed up the dough by trying a store bought pizza dough from Trader Joe's.  End rfesult, it tasted like bread dough...

Tried a different delivery system which failed miserably.  Trying to slide the dough onto the stone from tin foil :-(

 

 

IMG_2872.JPG

It's not the thickness but the density of the material.. The heat deflector is the same hot face material that the grills use.
That being said, it does also need thickness to have the mass to be used as a heat sink and not cool off when you throw pies on it.

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I just liked the fact that I could move two lighter weight stones than a massive single stone.  An evenly spread fire below certainly helps with the heat on the stone as well.

 

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