Garvinque Posted February 18, 2017 Author Report Posted February 18, 2017 Ok got firebricks to 515 and place pizza in pan on top 8 minutes later had this, getting there!! Garvin 2
MacKenzie Posted February 18, 2017 Report Posted February 18, 2017 Yes, you are getting there and it looks very editable.:) 1
Pequod Posted February 18, 2017 Report Posted February 18, 2017 Looking good. Let it go a little longer and you'll get more browning, but very editable. 1
Garvinque Posted February 19, 2017 Author Report Posted February 19, 2017 Ok I think I got it, 10 inch pizza and used diffuser as stone good color and it tasted really good-Happy! Garvin
Aussie Ora Posted February 20, 2017 Report Posted February 20, 2017 The 10 has a great crust nice I'm like Half Smoke I'm allergic to debt as well lolOutback Kamado Bar and Grill
Garvinque Posted February 20, 2017 Author Report Posted February 20, 2017 This the best one yet, 10 inch on a 550 degree stone and 10 minutes in Kamado! Garvin 2
Pequod Posted February 20, 2017 Report Posted February 20, 2017 About 10 minutes at 550 is right. Looking good. 1
ckreef Posted February 21, 2017 Report Posted February 21, 2017 Only sort of following this along - if you haven't already throw the pizza pan in the trash. 10 minutes is far too long for a thin crust pizza cook. Crank the heat up a bit more. You should be able to get a KA Artisan dough pie cooked in 3 maybe 4 minutes max.
Garvinque Posted February 21, 2017 Author Report Posted February 21, 2017 (edited) 3 hours ago, ckreef said: Only sort of following this along - if you haven't already throw the pizza pan in the trash. 10 minutes is far too long for a thin crust pizza cook. Crank the heat up a bit more. You should be able to get a KA Artisan dough pie cooked in 3 maybe 4 minutes max. Prior to me making your dough recipe i had made a batch which i froze and i needed to get those cooked because your recipe was what i plan to use from now on. So these last three pizzas have been my old dough recipe. Haven't used the pan on the last two cooks, just parchment directly on stone- Garvin Edited February 21, 2017 by Garvinque 1
Aussie Ora Posted February 21, 2017 Report Posted February 21, 2017 Mine sit at 550 check at 6 may go to 8 I'd rather check early then rely on a set time this is for my dough Outback Kamado Bar and Grill 1
ZooBeeQ Posted March 15, 2017 Report Posted March 15, 2017 OK , my .02 I think you need to get rid of the deflector stone. Get your pizza stone right down on top of the fire, main grill then plop the lid down on it . Even better if the flames lick up over the stone, give the crust a real nice char and will cook it in the requisite 90 secs. Drop some cut hardwood around the sides and get a real wood fired pie. There are no mistakes here, just more good food to eat . Zo0 1
CeramicChef Posted March 15, 2017 Report Posted March 15, 2017 Gavinque - I think the very fist thing I would do is get a really good baking stone and get that thing heat soaked at the temp you want to cook your pizzas at. That is going to help immensely. It'll also help with those big temp transients you mention in your OP. 2
