We have been making pizza at home with good results,I have cooked pizza in our electric oven, on my gas grill, on my Primo and now on my Napoleon 22†kettle. I found out the Primo needs at least an hour to get hot (575F) the Napoleon kettle does not seem to get hot enough (500F max.) with a 16†pizza stone in place, I assume the stone chokes the air flow? I was watching Vito the pizza guy on you tube and he stated that most gas fired pizza ovens need 45-60 min. to get the pizza stone hot enough to cook on? Is this true?
If this is the case I may as well stay with my Primo XL for cooking pizza? I know if I get lump charcoal with big pieces then it will get hot enough. I recently watched Brian Lagerstrom make 24 hour fermented pizza dough which he cooked at 550F and we liked his recipe, that is our go to method now.
Here is the second pizza we cooked last night on the kettle at 500F dome temp. The crust could be cooked some more. So far I the Primo has been my best pizza cooker. I don’t see much advantage in buying a gas fired pizza oven?
If this is the case I may as well stay with my Primo XL for cooking pizza? I know if I get lump charcoal with big pieces then it will get hot enough. I recently watched Brian Lagerstrom make 24 hour fermented pizza dough which he cooked at 550F and we liked his recipe, that is our go to method now.
Here is the second pizza we cooked last night on the kettle at 500F dome temp. The crust could be cooked some more. So far I the Primo has been my best pizza cooker. I don’t see much advantage in buying a gas fired pizza oven?
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