Fine Swine ... Can you send me the link to the table, my old eyes are struggling to read this condensed version.👍
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Hi BH ... I'm pretty sure this is the link: http://www.varasanos.com/pizzarecipe.htm
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Pequod ... With your experience in making pizza I bet you find making the Neapolitan dough very easy. Watch Chef Jacobs video and you will see it's all about the timing of the fermentation process. It's a low hydration dough and that makes it easier to stretch and shape. Good luck. I know you will nail it too.Comment
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Great stuff Breadhead! I love my Egg for pizza!Comment
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Thank you Meathead ...
Kamado's are the brick oven of the BBQ world, for sure. They're also better for cooking bread than your kitchen oven because of the combination of radiant heat and convection heat. The increased airflow from taking the dome cap off helps.
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Come on guys... Who's going to be the next Pit member to join the Kamado "Stare Down the Pie Hole" 650° pizza maven club?
So far the membership in that club is just me and Pequod . We're waiting for additional members.
Make your dough, set your cooker up and cook those Pies. To join the club you have to take a picture of your dome thermometer at 650° or higher, and a picture down the "Pie Hole" while your pizza is baking.
Then we will have the Pit Master - Pizza ELITE Club. To join that club you have to buy some 00 flour and make authentic Neapolitan pizza dough and bake it at, at least 800° and take a picture of it baking down the Pie Hole.😎 No pictures, it never happened!
I know some of you Kamado guys can pull this off. CeramicChef I challenge you to join our club.😆Last edited by Breadhead; July 9, 2016, 10:57 PM.Comment
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Cool fuzzydaddy .👍 We look forward to you joining our club. Can't wait to see your pictures. -
au contraire... Guest Our Pizza club is ALL inclusive. This is just the Kamado Division.👍 You and others will be in the Kettle Division. We do not discriminate we will even create an Indoor Divison if someone posts a picture of a nice pizza baked indoors. We want everyone to participate.👍
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Well, I could be an honorary member of the Kamado division??? I just have to get the 00 flour a shot! For fun, I might just try to a pizza cook on the Weber 26 too???
Picture through the dome: Check
Pizza cooking at 650° F or higher: Check
100 second white pizza cook with AP flower
Bottom of same pizza...
Attached FilesComment
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Fine Swine ... You're not an honorary member, you're a full fledge member in good standing. That thing looks like a Kamado to me! You got it over 650° and you took a picture down the Pie Hole! You're all in now.
So it's you, me and Pequod so far. Pass the word we need to double membership by next week. We're going to let CeramicChef in even though he can't remove his top vent. His cooker is unique so we shouldn't exclude him for that.
Nice looking pizza too. Good stretching and shaping of the that crust. The bottom came out just right.👍. I bet it tasted great😜 It's so cool cranking out pizza's in under 2 minutes isn't it.😎Last edited by Breadhead; July 10, 2016, 01:35 PM.Comment
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Okay Maniacs, just to let you know I would never shy away from a challenge expect in a very rare circumstance, here are the pics of TheBeast's Top Hat Vent in all it's glory.
Here is the threaded part leading down into the belly of TheBeast.
And here is the Top Hat Vent Extended during a high temp sear.
I just noticed that I need to give TheBeast a good cleaning!
Okay, I'm in on this deal. This week it's a high temp pizza bake!Comment
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You Da Man CeramicChef ... I knew I could count on you. You might want to go for broke and be the first member in the Elite Pizza club. All you have to do is buy some 00 flour and watch the Neapolitan pizza video I posted from Chef Jacob Burton. Then fire up The Beast and run it up to 800° and cook it for about 90 seconds.😆
I like the way your top hat attaches. That's what you get for $6,500 I guess.
Last edited by Breadhead; July 10, 2016, 03:29 PM.Comment
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TheBeast is the single best BBQ investment I've ever made. Cooking on him is so simple, rewarding, relaxing, and fun that this kind of Komodo Kamado should be illegal!
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CeramicChef ... I bet you love just walking past The Beast and staring at as you pass by, with a smile on your face.😆
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Pequod said...
Breadhead - absolutely agree with you on the dough. Great pizza starts there, not with overwhelming toppings. Been doing my own pizza - in the oven - for decades. Your Kamado techniques have taken it to another level. Now to try Neapolitan... 🤓
Every rookie smoker has to eventually try his hand at a brisket... Even though they've been told that's a difficult cook.
Every pizza maker has to try his hand at the famous Neapolitan pizza. It's the ultimate pizza cook. With your experience I'm pretty sure you'll pass that test with flying colors.👌
Just think how fun it is going to be to combine both hobbies, BBQ & pizza, to achive the ultimate pizza.👌
Just think how you are going to feel when you open your dome and see the perfect Neapolitan pizza sizzling hot and staring at you.😳
I know when I did my first Neapolitan pizza cook at 800° I was so hyped up about pulling it off I didn't want to cut it and eat it. I stared at it for a long time.😎Last edited by Breadhead; July 10, 2016, 04:11 PM.Comment
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I am getting real close in duplicating my favorite pizza joint, Joesquared. He uses coal so they say and his pizzas are done in 90 seconds. He also cooks his pizza on a square screen and serves them on that. Anyone know where i can buy 12" or 14" square scscreens? No luck yet from my searches...Some of his pizzas are just so good. Irish-cornbeef and potatoes and the bacon and clams are my favorite...Can I even buy coal? ThanksComment
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Fine Swine ...
He's got to be using lump coal or charcoal. Look for the square pans at a restaurant supply store or on Amazon. Good luck on perfecting your pizza.👍Comment
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Pequod ...
The way to get your cooker up to high temperatures fairly quickly is to light 3 small fires in your firebox. Then blast it with the BBQ Dragon until you get the fire real hot. Take your top cap off and leave your bottom vent wide open until your dome temp gauge reads 700°. Then start closing it down until you stabilize it at 800°.
If you don't have the BBQ Dragon yet a high velocity hair dryer will work too.👍Comment
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This site has rectangular screens in two sizes:
I don't know anything about this company.
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Good decision on the BBQ Dragon Pequod ... I use it often with both my BGE & 26" Weber kettle.Comment
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Pequod
#39.1
Pequod commented
July 10th, 2016, 05:38 PM
I'm all in! Looking at the videos...comfortable with everything there. Just gotta coax my KJ to go nuclear and we've got it.
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Pequod ... Once you understand both those videos and can execute that cook perfectly, you are truly a pizza EXPERT. Very, very few home pizza makers will ever attempt that cook. First... They don't have a cooker that will get to 800° and few people have the patience to take 2 days to develop their dough.👍
However... There is one more step, a higher degree of difficulty you might say in Neapolitan pizza making, than the one in the videos.😆
That would be doing the same exact cook with sourdough starter, instead of with commercial yeast.😆😆😆
That would put you into the Elite Pizza makers Hall of Fame!!!
I can provide you with the conversation of this recipe to a sourdough version and... I can teach you how to make a sourdough starter in about 2 weeks time.Comment
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