bsacco Posted March 29, 2009 Report Posted March 29, 2009 I'm interested in learning the best way to set up a KK for baking Pizza. Does anyone have any specifics on what type of pizza stones to use or any other tips? thanks, bob
Sanny Posted March 29, 2009 Report Posted March 29, 2009 There's a pretty thorough recent discussion here. I'm sure there are other discussions on the forum, too. It's great for pizza, and the topic comes up a lot. I think Dennis makes a stone. I don't recall if anyone uses the deflector as a pizza stone. I use Fibrament - good weight, durable. (I use Another Manufacturer's Cooker, so do not have Dennis' stone or deflector.)
robby Posted March 31, 2009 Report Posted March 31, 2009 Hey Bob Pizza is now a weekly event at our house and it's dead easy. The stone that comes with the K.K. on the upper sear grill works great. I preheat the stone as the K.K. heats up to as high as I can get it. So far with a full basket of charcoal we can get to 750. A thin crust pizza take between 7 and 9 minutes. We use caputo oo chef's flour ( sometimes called pizzeria flour ). One bag, with app. 550 ml. h20, 5 teaspoons salt and 1 tablespoon dry active yeast is my recipe but I'm sure others work great. Remember not too much sauce or too much cheese!. The K.K. makes a great outdoor pizza oven, it was one of the biggest factors in buying one. Good luck with the pie, Robby Also use the heat deflector or the crust will burn
spartanvet88 Posted March 31, 2009 Report Posted March 31, 2009 Take a look at these websites for recipes they have an incredible amount of information. I have made pizza 3 times now in my KK at 700 deg. using lump charcoal and have been amazed at the complexity of the flavor. I'm also using a combination of commercial yeast and a natural starter. The texture and flavor DO NOT compare to an oven made pizza. www.varasanos.com/PizzaRecipe.htm www.pizzamaking.com
Conodo12 Posted March 31, 2009 Report Posted March 31, 2009 Now THAT's a wealth of information!! Thanks! Pizza Friday's - here I come!
spartanvet88 Posted March 31, 2009 Report Posted March 31, 2009 Since I found these websites we rarely order pizza anymore, and now with the KK and the high heat, its taken it to a new level. My kids are addicted to my pizzas. Every week we have the usual pizza marg. but have started to experiment with other toppings.
dub Posted April 2, 2009 Report Posted April 2, 2009 Fresh from the BLASPHEMY DEPT: For the lazy and hurried,even frozed pizzas (DiGiornos,et.al) are better when cooked over charcoal. Heat-soak the dome to 450 and place directly on the top grill with a deflector below. dub(NOT gonna say it's just as good)
linuxwrangler Posted April 2, 2009 Report Posted April 2, 2009 I've become quite a fan of what someone called "cheater pizza". I put the stone or other heat-deflector on the lower rack and a half-baked Zachary's deep-dish chicken special directly on the grill. Adds nice smoke flavor and crisps the crust. And dead-simple lazy, too. The people at the store always ask if I've made the half-baked before and it's fun to see their expression when I say, yes, just pop it on the BBQ...
Firemonkey Posted April 2, 2009 Report Posted April 2, 2009 I have to agree... I just made some pizzas using store bought crusts last night and they were definitely better cooked int he grill. That was the consensus of the wife and kids who are used to having them from the oven when I am not home.
spartanvet88 Posted April 6, 2009 Report Posted April 6, 2009 OK here's my latest and best experiment ussing the KK. Temp was 700 pizzacooked in 3 min.! Next time I'll use different charcoal I used the Royal Oak lump (from ecuador) and thought it was horrible I had a hard time keeping the temps up and got very little flavor from it. The pizzas came out perfectly cooked top and bottom.
