Alohapiggy Posted November 20, 2019 Report Posted November 20, 2019 Hi, I was curious when y’all make pizza do u guys use a heat deflector on the lower grate and pizza stone on the extended grate? That’s how I’ve done my first few pizzas. Those first few came out good crust was good. Last night same set up but dough wasn’t crispy but kinda soggy. It’s seems like last night the pizza stone didn’t get hot enough. I had the grilled warmed up at 500 degrees for 2 hours but everything was sticking to the pizza stone which probably meant the stone wasn’t hot enough. If u don’t use a heat deflector does the pizza stone get to hot??? I don’t wanna burn the bottom of the crust and not cook the ingredients.
tony b Posted November 20, 2019 Report Posted November 20, 2019 No deflector stone. Put the pizza stone on the upper grate where the radiant heat from the dome will cook the top of the pizza at about the same rate as the crust getting done on the stone. The stone will also heat up faster without the deflector. If you're having a sticking problem, consider using parchment paper - will help slide the pizzas off your peel, prevent sticking on the stone and won't interfere with crust development. If you're worried about the crust, you can always remove the parchment paper after about 3 minutes (once you see it starting to dry out.) 1
MacKenzie Posted November 20, 2019 Report Posted November 20, 2019 (edited) I've always done my pizza using the method Tony just posted until I read the uses for the double bottom pan that Syzygies posted. Since then I've been using the double bottomed pan on a grate under the upper grate with the KK pizza stone on it. The top cooks better and the bottom does not burn. This is now my go to method for pizza. Edited November 20, 2019 by MacKenzie 1
Pequod Posted November 20, 2019 Report Posted November 20, 2019 I use repurposed GrillGrates as heat deflector on the main grate with stone or baking steel on upper
Alohapiggy Posted November 21, 2019 Author Report Posted November 21, 2019 Thanks for all the great replies. I’m gonna try and give pizza another try very soon. 1
MacKenzie Posted November 24, 2019 Report Posted November 24, 2019 Thanks for all the great replies. I’m gonna try and give pizza another try very soon. You will get it worked out.
Aussie Ora Posted November 24, 2019 Report Posted November 24, 2019 So we're you putting the double bottom pan on the lower grate then adding the top grate then the extra grate with the pizza stone. I've always done my pizza using the method Tony just posted until I read the uses for the double bottom pan that Syzygies posted. Since then I've been using the double bottomed pan on a grate under the upper grate with the KK pizza stone on it. The top cooks better and the bottom does not burn. This is now my go to method for pizza. Sent from my SM-T835 using Tapatalk
2Club Posted November 24, 2019 Report Posted November 24, 2019 Put the Rolled out pizza dough on the stone for 5-7min then bring in and put all the ingredients on, then put back in the KK 3
MacKenzie Posted November 24, 2019 Report Posted November 24, 2019 5 hours ago, Aussie Ora said: So we're you putting the double bottom pan on the lower grate then adding the top grate then the extra grate with the pizza stone. Sent from my SM-T835 using Tapatalk No, I put the db pan on the main grate then added the upper grate with the stone on it. Here is the arrangement and it sits on the main grate which is in the KK. (Not in this pix.) 1
Pequod Posted November 24, 2019 Report Posted November 24, 2019 I do similar with repurposed Grill Grates
