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The physics of perfect pizza
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Cooking pizza indoors I can verify those results.
I’ve seen kettle kits etc but those don’t explain how they can increase the radiant heat from the top.
Has has anyone demonstrated proper temp and correct top/bottom pizza on a kettle? How about a summit charcoal grill?
Seems like a decent kamado or dedicated pizza rig is the only way to do this.
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French cafes make terrible coffee.
I use a pizza steel in an electric oven preheated to 230 C., but use the broiler setting to cook the top. That's a good balance between heat transfer at the bottom and the top.
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Club Member
- Dec 2015
- 2406
- NE OK - South of Bonesy
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Traeger BBQ124
Yoder YS480
Chargriller Duo gas/charcoal side-by side
Blackstone 36" griddle
Camp Chef Smoke Vault 24 propane smoker
*current project - 330 gallon offset stickburner in progress*
Personal firearms, home theater, home computing/networking, car audio enthusiast.
What about the Blackstone outdoor pizza oven? I've been thinking about one of those... it fires a flame up under the dome to blast down over the top. It's not wood-fired, but I wonder how good it really is. Can't be worse than doing it in the oven, right?
Anyone use one and got some thoughts on the matter?
Oh, and I am a big wood-fired brick-oven pizza lover. I love me some crispy, thin, slightly charred crust, with those crispy bits on top. I watch Guy Fieri go to some of these places and think that I need to plan a vacation specifically just to visit that shop! lol
Now, the pizza in Italy... that was quite an experience. lol. Did you know they don't actually have pepperoni there, and haven't got a clue what you're talking about if you try to explain it??? Wow. Still awesome, though!
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A lot of people on BBQ Brethren have the Blackstone, and are happy with it. The pics of the results look good to me, better than an indoor oven. The Uuni pro is quad-fuel: pellet, gas, charcoal, or wood. Most folks will start some lump to make a temperature base, then add small splits to bring it up into Neapolitan territory. Works well, and big enough to do steaks and other foods at high temps.
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