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Introducing the Slow and Sear Pizza Oven

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  • fzxdoc
    Founding Member
    • Jul 2014
    • 5373
    • My toys:
      Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
      Pit Barrel Cooker (which rocks), named Pretty Baby
      Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
      Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
      Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


      Adrenaline BBQ Company Gear:
      SnS, DnG, andLarge Charcoal Basket, for WSCGC
      SnS for 22" Kettle
      Elevated SS Rack for WSCGC
      SS Rack for DnG
      Cast Iron Griddle
      Grill Grate for SnS
      Grill Grates: five 17.375 sections (retired to storage)
      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
      2 Grill Grate Griddles
      Steelmade Griddle for Summit gas grill

      Fireboard Gear:
      Extreme BBQ Thermometer Package
      Additional control unit
      Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
      2 Driver Cables
      Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
      Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
      Thermoworks Gear:
      Thermapen MK5 (pink)
      Thermapen MK4 (pink too)
      Thermoworks MK5 orange
      Temp Test 2 Smart Thermometer
      Extra Big and Loud Timer
      Timestick Trio
      Maverick ET 73 a little workhorse with limited range
      Maverick ET 733
      Maverick (Ivation) ET 732

      Grill Pinz
      Vortex (two of them)

      Two Joule Sous Vide devices
      VacMaster Pro 350 Vacuum Sealer

      Instant Pot 6 Quart Electric Pressure Cooker
      Instant Pot 10 Quart Electric Pressure Cooker

      Charcoal Companion TurboQue
      A-Maze-N tube 12 inch tube smoker accessory for use with pellets

      BBQ Dragon and Dragon Chimney

      Shun Classic Series:
      8" Chef Knife
      6" Chef's Knife
      Gokujo Boning and Fillet Knife
      3 1/2 inch Paring Knife

    #31
    Originally posted by Koy Schoppe View Post
    pittkappasig I don't think he was saying he used it as a combo. He was saying he cooked pizza on a griddle and on a stone (two different stones) with little to no difference in result.
    Originally posted by martybartram View Post
    pittkappasig
    Koy Schoppe you are correct. The same cast iron used with two different stones. The stones are arguably different quality (they had different prices for sure) but they both work. My real point is that you don't need to spend $100 on a stone.
    So just to clarify, you DO use the combo, martybartram . Combo of griddle on the grate and stone on the griddle. Am I reading that right?

    Kathryn

    Comment


    • martybartram
      martybartram commented
      Editing a comment
      You are correct Kathryn. Sorry for the delayed response was on vacation in the UP of Michigan.

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Welcome back, martybartram . You've been missed!

      Kathryn

    • martybartram
      martybartram commented
      Editing a comment
      Thank you! I missed y'all too! fzxdoc
  • Potkettleblack
    Club Member
    • Jun 2016
    • 1970
    • Beautiful Downtown Berwyn
    • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
      Thermometers: Thermapen / iGrill 2 / Fireboard
      For Smoke: Chunks / Pellet Tube / Mo Pouch
      Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
      Disqus: Le Chef - (something something something) - it changes

    #32
    You could also do a pan pizza directly in a cast iron pan. It's in [email protected] but they don't have it linked on the web, but Kenji did it as well.
    http://slice.seriouseats.com/archive...pan-pizza.html

    He notes that 500* produces a better pie and 400*, and that higher temperature produces more dramatic difference. I am inclined, once my field skillet gets here, to put it to the test on the sear burner side of the Genesis. It needs a name, doesn't it?

    I believe the MC folks preheat the cast iron pan, which seemed vaguely insane when I read it.
    Last edited by Potkettleblack; June 29, 2016, 11:53 AM.

    Comment

    • pittkappasig
      Former Member
      • Jul 2014
      • 90
      • Pittsburgh PA

      #33
      New stone, followed your methods in the thread (no oak wood didn't have any mild hardwood lying around) BOOM. Pizza life changed for ever... Tried to even mimic your pics😝 Got the kettle up to like 600ish and the crack over the pie is a strong move. Thanks for the thread, I won't be getting delivery any time soon!!

      Comment


      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        Great looking pizza. If only we could post the aroma so everyone could enjoy the smells :-)

      • RonB
        RonB commented
        Editing a comment
        fuzzydaddy - all you need is one of the new scratch and sniff monitors.

      • Koy Schoppe
        Koy Schoppe commented
        Editing a comment
        Looks great! I think I need to fire it up again, your pics have me craving pizza.
    • Breadhead
      Banned Former Member
      • Jul 2014
      • 0

      #34
      For all of you inspired pizza makers... As you've discovered by now, making the dough is easy peasy. What you've also learned is stretching the dough and shaping it into nice round shapes is very difficult. Well made pizza dough is like a rubber band. You try to stretch it out and as soon as you release the tension it retracts to its original shape.

      My friend and bread mentor, a Master bread baker, Jacob Burton... Has produced a video of how to stretch and shape your pizza crust. Lucky us👍
      https://stellaculinary.com/cooking-v...ch-pizza-dough
      Last edited by Breadhead; July 7, 2016, 01:11 AM.

      Comment

      • Chiefsilverback
        Former Member
        • Jul 2016
        • 101
        • Peterborough, NH

        #35
        I can't wait to try this when I get setup with my new 22" kettle + SNS in a couple of weeks!

        Comment


        • MBMorgan
          MBMorgan commented
          Editing a comment
          Don't forget that a pizza steel is an effective alternative to a stone. My wife is the pizza maker in the family. She switched to a steel over a year ago and her poor stone has been in storage ever since.

        • Thunder77
          Thunder77 commented
          Editing a comment
          MH recommends corderite, and I agree. I have a ceramic stone as well, and I like the corderite better.

        • Thunder77
          Thunder77 commented
          Editing a comment
          good link here:
          http://amazingribs.com/BBQ_buyers_gu...zza_tools.html
      • DWCowles
        Founding Member
        • Jul 2014
        • 9696
        • Smiths Grove, Ky
        • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

        #36
        Nice Koy Schoppe ...just more proof that the Weber kettle / SnS can do the same as one of those high dollar ceramic ovens

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 13522
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #37
          Some stones will crack if the heat is too high, but I don't know if there is any way to tell except reading reviews. Another option is a Baking Steel. I emailed the Company the other day to ask how much heat the steel could take, (or more accurately, how much heat the coating could take), and they said 1100* F. Here is a link:

          http://www.bakingsteel.com/

          I plan on using my steel for the next pizza.

          Comment


          • RonB
            RonB commented
            Editing a comment
            Potkettleblack - If you make pie dough or laminated dough, cooling your BS in the refrigerator is a great way to keep the dough from warming too quickly. I'll let you know how well it fits in the 22.5" kettle after it cools off from baking some two bite cherry pies.

          • Breadhead
            Breadhead commented
            Editing a comment
            RonB ... Laminated dough. Are we talking croissant here?

          • RonB
            RonB commented
            Editing a comment
            @Breadhed - yes, you can make an extra turn or two before having to put the dough back in the refrigerator. However, the dough is a bit longer than the steel, so you have to move the dough around some.
        • Chiefsilverback
          Former Member
          • Jul 2016
          • 101
          • Peterborough, NH

          #38
          Had my first go tonight, forgot to close the top vent, so that something for next time, but more important I need practice with the dough, lots of tears and now my stone looks like a war happened on it! Here's the 'obligatory' through the crack pic of pizza 1. Pizza 2 sat on the counter for too long, got stuck and became a rustic calzone when I crushed it into a ball in frustration and chucked it on the stone, wasn't too bad after baking for 15 mins!
          Attached Files

          Comment

          • Koy Schoppe
            Charter Member
            • Feb 2015
            • 148
            • Greensboro, NC
            • Name:
              Koy

              ​Location:
              Greensboro, North Carolina

              Grills:
              22" Weber + Slow N Sear
              Pit Barrel Cooker

              Thermo's:
              iGrill 2
              Thermopop

              Drinks:
              Mainly beer, preferably local: Karbach, Southern Star, Lone Pint, and anything else made in Texas!

              Cooks for:
              Wife, 2 kids (9 & 5), 2 doodle dogs, and whoever smells the smoke and comes on over

            #39
            Was at Home Depot this weekend and had a moment heavy MCS when I saw the PizzaQue. For 69 bucks couldn't pass it up. New coderite stone and extra pizza peel were merely icing on the cake as my main goal was to eliminate the lid balancing act. Last nights pizza turned out great. Tonight's was a bit frustrating. I went to turn my pizza and it was too soon, and I ended up pushing it onto the coals! In the scramble to get it off coals I pretty much destroyed it. Rookie move. But once done it still tasted good. Even the homemade cheese stuffed that the kids wanted turned out ok. Kids were happy so it was a success.

            Comment


            • JDenver
              JDenver commented
              Editing a comment
              @Koy_Schoppe, I ended up buying it too. I didn't have a stone or peel, so for $69 for everything it seemed like a decent deal. Tonight I broke it in and the pizzas turned out pretty good. Just another meal I can work to master.
          • Chiefsilverback
            Former Member
            • Jul 2016
            • 101
            • Peterborough, NH

            #40
            Before my next go at this I'm trying to think of a good method for raising the stone so it's flush with the rim of the kettle. Using a cast iron griddle doesn't seem like it would get the stone high enough, and I thought about using my skillet, but I think it could end up taking the seasoning off. Now I'm thinking about getting two pieces of angle iron to lay perpendicular to the main cooking grate, a second grate on top of the angle and then the stone....

            Comment

            • David Parrish
              Founding Member - Pit Boss Emeritus
              • May 2014
              • 4903
              • Charlotte, NC

              #41
              Thought about fire bricks?

              Comment


              • David Parrish
                David Parrish commented
                Editing a comment
                They would act as additional thermal mass. So they would slow down the heating process, but once hot would help stone maintain heat.

              • Chiefsilverback
                Chiefsilverback commented
                Editing a comment
                Looks like 6 9"x4" firebricks will cost about $16 and should give a nice 1.5" lift to the stone, so I might pick some up on my way home...

              • Breadhead
                Breadhead commented
                Editing a comment
                This is a good device to rise your pizza stone up higher... Simple too.
                https://www.amazon.com/Grill-Dome-GE...ag=amazi0a8-20
            • RonB
              Club Member
              • Apr 2016
              • 13522
              • Near Richmond VA
              • Weber Performer Deluxe
                SNS
                Pizza insert
                Rotisserie
                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
                Chefalarm
                Dot
                lots of probes.
                CyberQ

              #42
              I thought about using firebricks too. If you are not worried about additional thermal mass, two or four bricks should do it. If one brick on opposite sides is stable enough, that would be all you need. If not stable enough, then one on each side should do it. I'd place them as far apart as possible to expose as much of the stone as possible to the heat.
              I've had a Pizza Kettle for several years, but never used it much. After reading how Kenji modified it, (Thanx Dr ROK ), I'm going to try that setup since I already have all the parts.

              Comment

              • Chiefsilverback
                Former Member
                • Jul 2016
                • 101
                • Peterborough, NH

                #43
                Originally posted by RonB View Post
                I thought about using firebricks too. If you are not worried about additional thermal mass, two or four bricks should do it. If one brick on opposite sides is stable enough, that would be all you need. If not stable enough, then one on each side should do it. I'd place them as far apart as possible to expose as much of the stone as possible to the heat.
                I've had a Pizza Kettle for several years, but never used it much. After reading how Kenji modified it, (Thanx Dr ROK ), I'm going to try that setup since I already have all the parts.
                I'm not worried about stability as much as the stresses on the stone, having the 'load' on two or four small contact areas.

                I'm thinking about doing a run with one chimney of ashed coals going on the charcoal grate, bricks and stone in and let that all heat nicely whilst a second chimney of coals ashes over for the SnS. Once that's in it will be time to start stretching and topping...

                Comment

                • Chiefsilverback
                  Former Member
                  • Jul 2016
                  • 101
                  • Peterborough, NH

                  #44
                  Thanks Breadhead, I thought about a hover grill but I think both might lift the stone too high. I picked up some firebricks for $2.50 each so stay tuned for an update...

                  Comment

                  • Meathead
                    Administrator
                    • May 2014
                    • 1456
                    • Chicago area
                    • Remember, no rules in the bedroom or kitchen
                      Meathead

                    #45
                    DOH! Makes perfect sense!

                    Comment

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                    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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