alimac23 Posted March 6, 2022 Report Share Posted March 6, 2022 yup, roberta's pizza recipe is really easy. i'm doing vito's double ferment poolish recipe right now... second ferment is in the fridge and i hope i used a big enough bowl to last until tomorrow morning. it's already huge.. [/url] Definitely use a bigger bowl if you have one, I use a large mixing bowl with lid, and it always ends up pushing the lid up a bit.The dough is very forgiving though, if it does overflow a bit then you’ll be fine.Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted March 6, 2022 Report Share Posted March 6, 2022 The Vito dough is definitely my favourite, and I’ve tried a lot of dough recipes.These are the latest pizzas using that dough.Sent from my iPhone using Tapatalk 4 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted March 6, 2022 Report Share Posted March 6, 2022 Just now, alimac23 said: The Vito dough is definitely my favourite, and I’ve tried a lot of dough recipes. These are the latest pizzas using that dough. Sent from my iPhone using Tapatalk Nice, i'm probably making pizza tomorrow. The question is whether or not to do it on the KK because I haven't made pizza on it.. Quote Link to comment Share on other sites More sharing options...
alimac23 Posted March 6, 2022 Report Share Posted March 6, 2022 Nice, i'm probably making pizza tomorrow. The question is whether or not to do it on the KK because I haven't made pizza on it..The KK definitely makes amazing pizza, just make sure to get it nice and hot (550f) and let your pizza stone heat soak for a good couple of hours.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted March 6, 2022 Report Share Posted March 6, 2022 1 minute ago, alimac23 said: The KK definitely makes amazing pizza, just make sure to get it nice and hot (550f) and let your pizza stone heat soak for a good couple of hours. Sent from my iPhone using Tapatalk so dome and stone temp at 550? stone at upper grate i presume.. Quote Link to comment Share on other sites More sharing options...
alimac23 Posted March 6, 2022 Report Share Posted March 6, 2022 so dome and stone temp at 550? stone at upper grate i presume.. Spot on, I put my stone in when lighting the KK, then let it come up to temp with the rest of the kamado. Give it a good heat soak and then get the pizzas in.Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
Poochie Posted March 6, 2022 Author Report Share Posted March 6, 2022 That's the way I did it. Put the stone in from the beginning. Next time I'll line up a bunch of pizzas to cook because it takes a shoot load of lump to get this baby going at 550 AND the pizza stone at 550. However, unlike a pizza oven, you don't have to hawk eye it or rotate it. And my pizza didn't even think about sticking to the stone. Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 8, 2022 Report Share Posted March 8, 2022 Sorry I had to use a double reference as bait to catch you, it was necessary. No hard feelings Quote Link to comment Share on other sites More sharing options...
Hx31416 Posted March 11, 2022 Report Share Posted March 11, 2022 I’ve found that 1/4” Steel Pizza baking plate worked better than the ceramic for thin and crispy pies on the KK using highest grate and temp between 500-550 and would take 4-5 min. Used the Super Peel to place the pies more precise when making large ones.. I couldn’t really fit many pies in my KK; so ended up purchasing a proper wood fire oven (a Torino Venetzia) that cooks at higher temps and just under 2 min for great Neapolitan style pies.. Tip, If you have a Trader Joe’s nearby, their ready made pizza dough is another option ready to use (after letting it rise in separate dough balls)…. I stopped making the dough once I moved back State side and happen to have a TJ close by. 6 Quote Link to comment Share on other sites More sharing options...
Dono Posted March 11, 2022 Report Share Posted March 11, 2022 43 minutes ago, Hx31416 said: I’ve found that 1/4” Steel Pizza baking plate worked better than the ceramic for thin and crispy pies on the KK using highest grate and temp between 500-550 and would take 4-5 min. I also use a seasoned 1/4” carbon steel plate for thinner and Neapolitan style pizza with great results. It does double duty in the oven too. I’ve not used a stone before so nothing to compare it to, but I would think the steel might heat up quicker. 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted March 11, 2022 Author Report Share Posted March 11, 2022 Now I have something new to try. I have a couple of pizza pans from a kitchen store. It's not even close to 1/4 thick. Maybe if I double them up the bottom won't burn. Thanks for the advice everyone! Quote Link to comment Share on other sites More sharing options...
Hephaestus Posted March 16, 2022 Report Share Posted March 16, 2022 We have no problems making pizza on the kk. Home made dough always cooked through and crispy. 3 Quote Link to comment Share on other sites More sharing options...
Poochie Posted March 16, 2022 Author Report Share Posted March 16, 2022 (edited) I tried another experiment using a thinner typical store bought pizza stone that I already had and held the KK at a steady 450 degrees. Once the stone was 450, I put the pizza on and cooked it for around 12-14 minutes. The top cooked just fine and the crust was crispy. I used half 00 flour and half bread flour. I can't make a round pizza if my life depended on it. That pizza has a lot of pepperoni on it hiding under some goat cheese and mozzarella. Edited March 16, 2022 by Poochie 5 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 17, 2022 Report Share Posted March 17, 2022 (edited) Once it's cut up and, on your plate, no one cares what shape it was! Edited March 17, 2022 by tony b 1 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted March 17, 2022 Report Share Posted March 17, 2022 There are lots of videos on stretching and shaping pizzas on YouTube; there are several established techniques for opening the dough balls to get roundish pizzas. The technique that has helped me the most is to use very little bench flour; instead, I have a bowl of semolina flour to drop the dough ball into. Drop the ball in, turn it over and drop in to coat the other side of the ball, then pick up and slap the ball to remove any excess flour. This really helps keep the dough from sticking to the bench and my hands. When I first got serious about making pizzas, I bought a silicon mat that had circles of various sizes printed on it that helped me judge roundness and size. Now I open the dough balls either on my granite counter top (when baking in the Breville in my kitchen) or on a granite slab (when downstairs baking in the big outdoor oven). Of course, even if I make a perfectly round one, I get it out of round when launching it into my ovens! I have Super Peels to help with launches now (yes, that's cheating: https://superpeel.com/). Since most of the time I'm only making one pizza, I don't get a lot of repetitive practice on shaping so I'm no where as fast as the pros but I'm improving - I can generally open a dough ball faster than my guests can put the toppings on. The granite slab I use downstairs is the sink cutout left over when my parents had granite countertops installed years ago. My dad had saved it and I found it in his shop/garage after he passed. I hope to make a frame with handles to make it a bit easier to handle and move around if/when I get my woodworking shop set up. I wasn't home when my granite countertops were installed and didn't think to tell the installers I wanted the sink cutout; I wish I had it. Lots of folks ask me if I hand toss pizzas when opening the dough; I have but with my early attempts the dough wrapped around my hand when I caught it and stuck to itself, defeating the purpose. I usually don't have extra dough balls so the fear of dropping the opened dough when catching the toss had prevented me from attempting a toss in a long time. Besides, tossing the dough is more of a New York style pizza thing and I'm making neapolitan-ish pizzas! On 3/16/2022 at 2:45 AM, Poochie said: I can't make a round pizza if my life depended on it. Quote Link to comment Share on other sites More sharing options...
Poochie Posted March 17, 2022 Author Report Share Posted March 17, 2022 I'll try the semolina next time. But for now, I'm sick up and fed of pizza. After so many of them, you can't stand the sight of a pizza. 1 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted March 17, 2022 Report Share Posted March 17, 2022 1 hour ago, Poochie said: I'll try the semolina next time. But for now, I'm sick up and fed of pizza. After so many of them, you can't stand the sight of a pizza. I didn't think that was possible with the possible exception of someone working on one of the national chains! Quote Link to comment Share on other sites More sharing options...
C6Bill Posted March 18, 2022 Report Share Posted March 18, 2022 Switch to Detroit Style then you don't have to worry about round LOL 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted March 18, 2022 Author Report Share Posted March 18, 2022 I've thought about Detroit style Quote Link to comment Share on other sites More sharing options...
C6Bill Posted March 18, 2022 Report Share Posted March 18, 2022 I use these pans Pizza Pan Quote Link to comment Share on other sites More sharing options...
