Years ago, I cooked several pizzas on the grill. They turned out pretty well, but since it was on the grill grates, it was kind of a pain to cook one side of the crust, pull it to add the toppings and then do the other side. I had several times where I burned the bottom of the crust waiting for the toppings to be ready.
I got my KJ this past weekend and decided to try pizza again using the pizza stone. I started out with dough from Weis. I rolled out the dough on my wife's Pampered Chef pizza stone to get the size and approximate shape, then transferred it to the peel on corn meal. I found that the dough is really tight and pulls in on itself. I had to stretch and hold the dough so it wouldn't shrink way down.
I started the charcoal with a propane torch in 3 spots at about 4 p.m. At 4:15 I had to pick my daughter up from dance, so shut the bottom vent half way and the top with just the "daisy wheel" open. Got back about 4:45 and opened things up a lot more. I put the BBQ probe for my Maverick through the top of the KJ. At 5:30, I settled in with the Maverick at 550 and the dome said 500.
First pizza was mozzarella and pepperoni and went on at 5:45. In 10 minutes I ended up with this.
I was just doing the 1 pizza since somehow we were really shot on Mozzarella. But my daughter wanted more. The next was the remainder of the Mozzarella and some cheddar. The Maverick was holding at 550, but the dome now said it was at 600. I brushed off the pizza stone and tossed on the pizza at 6:25. With the temperature being a bit higher this time, I checked at 8 minutes and it looked ready.
Everyone was extremely happy with the pizza. Next time, I'm thinking that I need to do something about the elasticity of the dough. I'm not quite sure how to take care of that, maybe pulling the dough out of the fridge earlier?
I got my KJ this past weekend and decided to try pizza again using the pizza stone. I started out with dough from Weis. I rolled out the dough on my wife's Pampered Chef pizza stone to get the size and approximate shape, then transferred it to the peel on corn meal. I found that the dough is really tight and pulls in on itself. I had to stretch and hold the dough so it wouldn't shrink way down.
I started the charcoal with a propane torch in 3 spots at about 4 p.m. At 4:15 I had to pick my daughter up from dance, so shut the bottom vent half way and the top with just the "daisy wheel" open. Got back about 4:45 and opened things up a lot more. I put the BBQ probe for my Maverick through the top of the KJ. At 5:30, I settled in with the Maverick at 550 and the dome said 500.
First pizza was mozzarella and pepperoni and went on at 5:45. In 10 minutes I ended up with this.
I was just doing the 1 pizza since somehow we were really shot on Mozzarella. But my daughter wanted more. The next was the remainder of the Mozzarella and some cheddar. The Maverick was holding at 550, but the dome now said it was at 600. I brushed off the pizza stone and tossed on the pizza at 6:25. With the temperature being a bit higher this time, I checked at 8 minutes and it looked ready.
Everyone was extremely happy with the pizza. Next time, I'm thinking that I need to do something about the elasticity of the dough. I'm not quite sure how to take care of that, maybe pulling the dough out of the fridge earlier?
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