Tyrus Posted September 2, 2019 Report Posted September 2, 2019 I made two and fitted just a few tweaks in a bit while my KK was in the zone, temp wise. The first, a lighter crust cooked at 530-40 for 15 min had a nice even brown crust. The second laid in a couple mins longer and was crusted along the edge and darker along the bottom yet neither was a condition affecting taste, I found it crispy yet holding together well. Notice the parchment paper, a tell tale sign of the bottom crust or a signal to where your at. Fresh tomatoes from the garden and geeeez they took there sweet time. One looks like Ireland and the other is Madagascar...you decide. Cooked up high, 3rd zone near temp gauge where everyone knows, except one that doesn't. 6
alimac23 Posted September 2, 2019 Report Posted September 2, 2019 Yum! Awesome looking pizzas tyrus, just on the train to work and this had made me hungry Sent from my iPhone using Tapatalk 1
Adventureman82 Posted September 2, 2019 Report Posted September 2, 2019 Did you put the parchment paper between the pizza and the stone?Sent from my SM-G892A using Tapatalk
Tyrus Posted September 3, 2019 Author Report Posted September 3, 2019 (edited) Yes, that's where it belongs, roll your dough on it using flour top and bottom then flip and roll out to desired thickness, I like it thin but you'll know how far the dough will go. Scoop it up and lay it on the top shelf. Like all of our KK users parchment is the way unless you have a pizza oven from Portugal, just sayin. Yah, when in doubt and your ridin high around 540 or so pop the lid after 10 mins and check the crust by lifting it up, if it's too lite 3-6 min depending on how you like it will set you right. Edited September 3, 2019 by Tyrus
ckreef Posted September 3, 2019 Report Posted September 3, 2019 You sort of lost me but it's been a long day with a few adult beverages so no surprise there.. LOL - No matter they both look good and I've used parchment more times than I can remember..... 1
SSgt93 Posted September 3, 2019 Report Posted September 3, 2019 I’ve never used parchment paper on the grill before, but may have to try it. I usually do a quarter turn about half way through the pizza cook and it also allows me to see where the crust is at brown wise. Sent from my iPhone using Tapatalk 1
Tyrus Posted September 3, 2019 Author Report Posted September 3, 2019 (edited) 1 hour ago, SSgt93 said: I’ve never used parchment paper on the grill before, but may have to try it. I usually do a quarter turn about half way through the pizza cook and it also allows me to see where the crust is at brown wise. Sent from my iPhone using Tapatalk It's the easiest way for me, if I tried placing the pizza skid under the pizza and onto the stone my technique was terrible and I'd ruin the pizza. Paper is a no muss, no fuss operation. Having a good even consistent fire helps Edited September 3, 2019 by Tyrus 2
tekobo Posted September 3, 2019 Report Posted September 3, 2019 22 hours ago, Tyrus said: Ireland? Madagascar? More like a very hungry monkfish. 1
MacKenzie Posted September 4, 2019 Report Posted September 4, 2019 8 hours ago, Tyrus said: You women are unscrupulous. That would be us.
Njg Posted September 5, 2019 Report Posted September 5, 2019 Just want to clarify, dough rolled out and topped on parchment paper. Cooked on same parchment paper? It releases fine once cooked? Any need for flour or cornmeal at the interface of the dough and the parchment? Parchment is fine on a blazing hot stone?? I did my first pizza cook which was great other than getting the pizza (raw) off of the parchment and onto the peel was next to impossible and then transferring from the peel to the stone was also impossible and cost me a bunch of arm hair due to the blazing inferno in the KK. Keeping everything in parchment would be AWESOME! Want to confirm it works and get any other hacks from you all for killer pizza..
MacKenzie Posted September 5, 2019 Report Posted September 5, 2019 I form dough on parchment and put it on top of the pizza stone and it releases ftom the paper without any sticking whatsoever. No need put anything between paper abd dough. Most of my pizza cooks are done at max 550 F any usually a little lower.
ckreef Posted September 5, 2019 Report Posted September 5, 2019 Yes dough straight on parchment. You can always pull the parchment a minute or two into the cook if you want to. What we need to talk about is "dough rolled out". Rolling dough out comes close to totally killing the dough. We need to get you properly hand stretching the dough. When you start hand stretching the dough you'll see a vast improvement in the outcome.
MacKenzie Posted September 5, 2019 Report Posted September 5, 2019 Yes, I gave up rolling dough a long time ago. I use a stretch and finger press method. 1
Njg Posted September 5, 2019 Report Posted September 5, 2019 Sorry.. I used some verbal shorthand by saying rolling, I hand stretched the dough last time. I used a “quick” dough recipe that produced mediocre results though. Looking for dough suggestions for thin, crispy crust that isn’t impossible to work with, and I think the parchment paper trick will fix my issues with transferring the uncooked pizzas.. 1
MacKenzie Posted September 5, 2019 Report Posted September 5, 2019 For sure you will have no trouble transferring the pizza using that trick.
Tyrus Posted September 5, 2019 Author Report Posted September 5, 2019 The pictures I posted shows the parchment paper burnt around the edges. Prepared on paper, transferred onto skid, from skid to stone, no stick. The only thing I can add is, during preparation with the dough is to use an amount of flour on the dough to cut down on the sticking. When kneading the dough flour is used on the table to prevent sticking
