Sav Posted January 31, 2015 Report Share Posted January 31, 2015 These Pizza turned out great in the KK.. Long prove, wet dough, high heat....Cooked them at around 350c on Dennis's HEAVY heat soaked baking stone. They had a nice char and cooked in about 3 minutes. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 31, 2015 Report Share Posted January 31, 2015 Nice looking pie! 350C - serious heat. I'm surprised it took 3 minutes to cook! Quote Link to comment Share on other sites More sharing options...
DaveyR Posted January 31, 2015 Report Share Posted January 31, 2015 great looking cook there. It is amazing how small they look on the 32 lol Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted January 31, 2015 Report Share Posted January 31, 2015 Save - now that's what I call a beautiful pizza pie! Beautiful, simply beautiful! Great crust! Don't you just love that baking stone we've got? How long have you had your KK BB? Looks almost new inside. Mine was pitch black at the end of about 10 cooks. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted February 1, 2015 Report Share Posted February 1, 2015 Save - now that's what I call a beautiful pizza pie! Beautiful, simply beautiful! Great crust! Don't you just love that baking stone we've got? How long have you had your KK BB? Looks almost new inside. Mine was pitch black at the end of about 10 cooks. I was thinking the same thing. Mine looks like midnight inside. Great looking pies! Nicely done. Quote Link to comment Share on other sites More sharing options...
Sav Posted February 1, 2015 Author Report Share Posted February 1, 2015 Thanks Pizza aficionados, I was trying for that two minute cook but it needed that little longer to get that char on the base I like. These shots were taken a when my BB was relatively new after the burn in process, rest assured my grill has developed that nice dark internal patina. Although I was very happy with my first pizza cook on my KK, these pizza were a little difficult to handle and ended up little too thick, it was due to a combination too much very wet dough and the smallish paddle I have. Next pizza cook I'll down size the amount of dough from 310 Grams to about 280 per pizza..... Quote Link to comment Share on other sites More sharing options...
tony b Posted February 1, 2015 Report Share Posted February 1, 2015 Try using parchment paper. It makes moving the pies around super easy and it doesn't really interfere with crust development on the bottom. But, if you want, you can easily slid the pie off the paper after a minute and finish it directly on the stone. My experience has shown not a lot of difference between the two techniques. 1 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted February 1, 2015 Report Share Posted February 1, 2015 Sav, Not sure how you're building pizzas but I learned building the pie and then sliding it onto the peel makes for consistently perfect releases onto the hot stone. Whereas, even if I was quick, building the pie atop the peel yielded as many disaster releases as it did perfect releases. And building them off the peel...allows me to use less bench flour atop the peel. And this results in zero to near zero bitter impart from the burnt flour on the bottom of the crust... I vary my pies but generally use 350-375g balls for my Neapolitan pies (Italian sourdough; cold ferment). One of the biggest improvements I saw, Neapolitan high temp pizza bakes related, came from using the KK stone. I can't say it too many times for those that don't have one and are doing especially high temp Neapolitan style pizza bakes: Dennis' stone (I've got the shaped stone) is light years ahead of any other pizza stone I've owned/used. Pie looks great BTW! 1 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted February 3, 2015 Report Share Posted February 3, 2015 Dennis' stone (I've got the shaped stone) is light years ahead of any other pizza stone I've owned/used. 1 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted February 3, 2015 Report Share Posted February 3, 2015 Love to hear this... as you know it took me years before I figured out the whole heat transfer formula... Glad to read in black and white the result of the efforts.. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 3, 2015 Report Share Posted February 3, 2015 Damn, I need to get one of these! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted February 3, 2015 Report Share Posted February 3, 2015 Tony - I love the baking stone I got with TheBeast. It's the best thing I've ever found for cooking pizzas, calzones, and breads. I don't know how Dennis did it, but the baking stone I simply aces. Pizzas have a great crunchy crust, breads cook evenly, deserts are wonderfully evenly done throughout. I've tried every kind of invention for baking pizza, bread, cakes, pies, etc and the KK baking stone works best. Quote Link to comment Share on other sites More sharing options...
tony b Posted February 3, 2015 Report Share Posted February 3, 2015 Just waiting on Dennis to add them to the on-line store (hint, hint!) Quote Link to comment Share on other sites More sharing options...
DaveyR Posted February 4, 2015 Report Share Posted February 4, 2015 I can confer with CC that the pizza stone is just the best.... Let the KK heat up with one lot of coal then put on a fresh batch for cooking and hold it at 650 dome for 2 hours while cooking. New pizza every 5 minutes with a 5 minute rest in between to let the top of the stone get back up to temp. we never fail to have a house full of friends when we say Pizza night.. Some pictures from Superbowl night Smoked Salmon and Capers again love this one Turkeyoni mushroom and cheese Canadian bacon rosted peppers and cheese Everything else that was still left to cook including heirloom tomatoes So for the really interested some thermal pic's of the KK while cooking pizza as well Starting the KK off for some smoked chicken to go on later pizza Pizza stone getting up to temp. You can see the temp of the lid behind it. Pizza on the stone it is quite amazing the difference in heat. The stone is now up to temp and the same color as the rest of the grill finally just to compare from the first post here is the KK showing the heat of the whole thing when doing the pizza and how hot the outside can get after been cooking for 4 hours at 600+ f Sorry for the thread jacking Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted February 4, 2015 Report Share Posted February 4, 2015 Davey - WOW! Those pizza pie pics are really nice! Congrats on a great cook! Those IR pics of a KK in action are amazing. Simply amazing! Thanks for a new view of a KK! Quote Link to comment Share on other sites More sharing options...
Sav Posted February 5, 2015 Author Report Share Posted February 5, 2015 Davey, thatsa nicea lookin pizza, multo buono, bravo.. I like the idea of heat soaking the KK then restocking and then going on with the cook as I will uasally do it with the inital load and find myself rushing to get the pizzas through.. Like the thermal image too.. thanks Quote Link to comment Share on other sites More sharing options...
DaveyR Posted February 5, 2015 Report Share Posted February 5, 2015 Hi Sav Yep came up with that after having to many cooks that the last pizza was not the best and the first was been rushed to try and get 8 - 10 done before the coal ran out. So decided start early and then load about 30 minutes before you want to start cooking to let the VOC burn off from the fresh coal and produce a nice clean heat. Then you should be good to go for a couple of hours. Quote Link to comment Share on other sites More sharing options...
