Introducing the Slow and Sear Pizza Oven

[Steve R.]

Breadhead is it actually ok to use the parchment paper at 600+ degree temps in this setup? The roll I have in my pantry right now says safe to 420. Or is there another grade of paper out there? This is all new to me, so just checking.

[Chiefsilverback]

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!

[RonB]

@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.

[martybartram]

Thank you! I missed y'all too! fzxdoc

[Breadhead]

RonB ... Laminated dough. Are we talking croissant here?

[RonB]

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.

[Potkettleblack]

Baking Steels are incredible. Chill it down, keep cold stuff cold. Get some dry ice, make an anti-griddle. Heat to 450, get 800* pizza oven style crust in 3 minutes. I am kind of tempted if it will fit on my weber.

[Thunder77]

good link here:

http://amazingribs.com/BBQ_buyers_guide/pizza_tools.html

[RonB]

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.

[Thunder77]

MH recommends corderite, and I agree. I have a ceramic stone as well, and I like the corderite better.

[MBMorgan]

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.

[DWCowles]

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

[Chiefsilverback]

Any recommendations on a pizza stone or are they all much of a muchness?

[Chiefsilverback]

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

[fzxdoc]

Welcome back, martybartram . You've been missed!

Kathryn