I bought a Daniel Boone and pizza attachment to do pizza. I am totally pizza challenged with this thing and if anybody has any insight on this device, please...I need help!
My first challenge is the pizza peel and getting the loaded dough off the peel and into the oven. I've got a wood and a metal one. I do cornmeal. I end up with a mess.
The GMG instructions on the pizza oven have it running way to hot. The ugly dough that's gotten into the oven ends up burnt on the bottom and not done on the top.
Ok, here’s how it goes. At the mess stage you grab a hold of your phone & order one. That way you can eat. Step two, someone else with a Pellet experience will be along to help.
How long are the doughs sitting on the peels? We've had that problem if they sit too long on them, regardless of corn meal. We build the pies on well-cornmeal-dusted wooden cutting boards and make sure they are loose, then, using the peel and a sort of flipping/slipping finesse, slide them off of the boards and onto the stone. I also bring a long handled spatula in case one hangs up while sliding onto the stone. The peel should work fine from there. There's definitely a knack to it and it takes a little practice.
I'm not sure what a GMG is, but I have a Blackstone Pizza oven. Is the dough sticking to the peel? I use a lot of flour when stretching the dough. Use the wood peel to launch and metal to take out. make sure the wooden peel is dusted with flour, it should help with sliding off. Also, I've noticed the more toppings you have the heavier it gets and harder to slide off.
On your other issue, it's too hot. OR your putting the pie on the stone before the stone is hot enough.
Good Luck!
Successfully launching off a wooden peel definitely depends on the dough hydration. Much over 60% hydration and you'll have problems with it sticking. Also the above suggestions about toppings and how long it sits on the peel are spot on. In the beginning and when in doubt you can always build and cook the pizza on parchment paper. After a minute or so in the oven pull the parchment paper out.
With pizza questions like this the more information you give the better answers you'll get. Oven temp, how long you preheated for, dough recipe etc ....
I bought a Daniel Boone and pizza attachment to do pizza. I am totally pizza challenged with this thing and if anybody has any insight on this device, please...I need help!
My first challenge is the pizza peel and getting the loaded dough off the peel and into the oven. I've got a wood and a metal one. I do cornmeal. I end up with a mess.
There are perforated metal ones that are supposed to be very easy to use. Most people use a wooden one with semolina on it. Or if you want to be really smart, put parchment paper on it before putting the dough on it. Don't leave the pie on the peel for a long time - try to move reasonably quickly while topping it. Keep the toppings light the first few times so you can get a feel for it.
If you're using parchment paper, slide the whole thing onto your stone, then yank it out from under the pie.
The GMG instructions on the pizza oven have it running way to hot. The ugly dough that's gotten into the oven ends up burnt on the bottom and not done on the top.
Any assistance welcome! I miss my homemade pizza!
How hot? What kind of flour? What is the hydration of the dough? Generally, very hot Neapolitan style will be around 900F and ~60% hydration and Italian 00 flour for 90 seconds. A more NYC style around 600F, 65+% hydration, all purpose flour and a few minutes. http://pizzamaking.com has all the info and advice you'll ever need.
Burnt bottom means the stone is too hot relative to the roof. One thing you can do is put some foil on the stone while you're heating the oven, then pull it before putting the pizza in. Don't know enough about the setup to give other advice. You can also "roof" the pie by lifting it off the stone on your peel (metal this time) and holding it up towards the top of the oven to give the topping a bit more heat as you get to the end of the cook.
CandySue - Our comp team used the GMG pizza oven last weekend taking 3rd Place in a NEBS competition. We had the controller at 360 degrees and the stone between 550-600. We used cornmeal on a metal peel to slide onto the stone. Then we rotated the pizza every 30 seconds until done. Here's a pic of our turn in box.
Thanks, it was really tasty! Northeast BBQ Society has Pizza, Wrapped in Bacon, Steak, and Dessert categories. They are usually held on Saturday before KCBS on Sunday and are lot of fun.
I have the exact same setup the Daniel Boone and the pizza attachment. I normally set my controller to 330 to 345 depending on ambient temp. I use flour on a metal peel and keep a metal turner at the ready, if the pizza sticks to the peel I release with the metal turner first and then launch into the oven. I have occasionaly had to put the cooked pizza (bottom crust) onto my peel and then hold off the stone and fairly close to the top of the dome to finish the top. That usually happens if I am too generous with the toppings.
Thanks for all the info. I have some things to try now (maybe tonight!). First, I won't build the pizza on the peel. I will try parchment paper under the dough. And I will limit my toppings.
You will only need 3 hands to move the pizza onto the peel - 2 to hold the parchment, and one to slide the peel under the parchment. When not using parchment, jiggle the loaded peel a bit just before placing in the oven - if it doesn't slide, it's stuck somewhere and you can lift part of the dough and add more flour or semolina and try jiggling it again.
My guess is if it's a Pillsbury recipe it was formulated for a home oven in the 450*-500* range. Cooking that in the 600*-800* range is not going to work very well causing it to burn prematurely. I would try and set your pizza setup for 500*. Alternatively get a different dough recipe, one that is formulated for the temperature you're trying to cook at.
Obviously with burnt parchment paper with the Green Mountain set at 360 after 5 minutes, the pizza oven is way hotter than the thermostat is set! I think I'll play this weekend with the infrared thermometer and start with the GMG set for 225 and go up from there to hit 500 in the pizza oven. I'm thinking that the cooker lid should be open during cooking too. Last night's pizza was another miserable fail...
I usually keep the lid closed when cooking my pizza, spends enough time open when your turning. I usually run at 330 and my stone sits around 650 to 700. I am doing thin crust style pizza. Would probably reduce the temp if I was making thicker crust as need a bit longer for the heat to penetrate.
I usually keep the lid closed when cooking my pizza, spends enough time open when your turning. I usually run at 330 and my stone sits around 650 to 700. I am doing thin crust style pizza. Would probably reduce the temp if I was making thicker crust as need a bit longer for the heat to penetrate.
A temp of 330* that gives you a stone temperature of 650*-700* is sort of messed up. Is the thermometer that screwed up or is it heating in a very non uniform way. Something doesn't seem right to me
The difference in temp is due to the fact that the sensor for the grill is on the left hand side and with the pizza attachment installed it sits right on top of the fire box so the sensor is not in the direct path of the heat and the pizza attachment "shields" the rest of the grill. Not the best explanation but hopefully you get the drift
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