Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Did my first pizza last night

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Did my first pizza last night

    Last night was my first attempt at pizza on my Weber OTG.

    - I did not plan properly so I bought dough from the deli
    - I used a pizza stone on the OTG with a full chimney of lit briqs
    - I was able to get temps between 350-375 on the stone (measured by my Maverick ET-733)

    I made two pizzas - both based off of Meathead's Margherita recipe. The first (which I did not take pictures of) I charred the bottom as the top was getting browned a bit. The second (pictured) I added some shaved prosciutto and parmesan on top of the cheese - did not cook this one as much but still got a bit well-done towards the center.

    Both tasted good (other than the burnt crust on the first one and got a thumbs-up from my wife)

    Next time I will make my own dough as I had some difficulty working with the store bought stuff, not sure how to set up the grill so that I can get some crispness on the crust without burning the bottom to a crisp.

    #2
    3750F should be just fine as far as temp goes. When I make my pizza I try to keep the temps around 4000 so 250 on either side of that shouldn't make much difference. Were you checking it frequently? That is were you lifting the lid a lot? I would expect to see more browning on top at those temps is the reason I'm asking.

    Comment


    • Moscuba
      Moscuba commented
      Editing a comment
      Hi Mike,

      It's easy, yes? Make your own dough and find a recipe that calls for malt sugar. It can be found at home brewer supply stores and a small can will last a long time in the fridge. Buy the fermentable kind. Most recipes make enough for 3 pizzas. I double it and got 6. Freeze them in baggies and you'll not have to go to the store again or want to go. Hint: use a stand mixer if you have it and mix a wet feeling dough. With flour coated hands move the dough to a wood board with extra flour on the side. Now use you hands to incorporate the flour by kneading. Takes maybe five minutes. Once you get the feeling of how the dough should be you will never forget.

      I make 4-5 pizzas on the grill (or oven) a week because they are all different and it's so fast easy and low clean-up.

      Cheers!

      Scoobs

    #3
    I have done pizza on my 22.5" Weber several times using the all purpose no knead dough recipe. I let the dough proof for over 24 hours. I push the coals up against the side of the grill and rotate it every 7 min. a quarter turn and the crust is very crispy. I also use whole wheat flour.

    Comment


      #4
      Originally posted by FLBuckeye View Post
      I have done pizza on my 22.5" Weber several times using the all purpose no knead dough recipe. I let the dough proof for over 24 hours. I push the coals up against the side of the grill and rotate it every 7 min. a quarter turn and the crust is very crispy. I also use whole wheat flour.
      Nex time I will put the coals to the side, I had a full chimney of lit coals spread directly under the stone...guess I am lucky I did not crack the stone.

      Comment


        #5
        I've used a stone and a cast iron pizza pan on my weber 22.5 performer, and have good results using about 2/3 chimney directly underneath the pan. If I control the grill temp between 400 and 450 and let the stone/pan preheat for ~20 minutes, I can get a thin crust crisp on the bottom without too much browning, melted and slightly browned ingredients in about 8 minutes. For me the keys are pre-heating the pan with the grill, not overloading the corn meal on the bottom (so it doesn't turn to burnt crust), and keeping the lid shut to let the toppings get magically delicious. It also saves me from losing heat if I opened the lid to rotate the pizza. Oh and tossing on a chunk of pecan wood with the pizza. Anyway, there are many ways to make a delicious grill pizza, but this process has served me well.

        Comment


          #6
          Using a high hydration dough will yield a more workable dough that will crisp and cook better. I have the pizza kettle with the deflector on top and use wood in the rear. I cook around 850 - 900 with a 62% water based dough. Cook time is about 90 seconds and nice leopard crust with golden brown toppings. I will document a cook with pics this weekend

          Comment


            #7
            90 seconds.....holy smoke, I mean heat!!!

            Comment


              #8
              Originally posted by jmeier64 View Post
              I cook around 850 - 900 with a 62% water based dough. Cook time is about 90 seconds and nice leopard crust with golden brown toppings. I will document a cook with pics this weekend
              I could never get that in my offset cook chamber. Only right above the fire. I need a Primo XL.

              Comment

              Announcement

              Collapse
              No announcement yet.
              Working...
              X
              false
              0
              Guest
              500
              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
              false
              false
              {"count":0,"link":"/forum/announcements/","debug":""}
              Yes
              Rubs Promo

              Spotlight

              These are not ads or paid placements. These are some of our favorite tools and toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use Our Links To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


              Grilla Pellet Smoker proves good things come in small packages

              We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
              Click here for our review on this unique smoker


              The Good-One Is A Superb Grill And A Superb Smoker All In One


              The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

              Click here to read ourácomplete review


              Bring The Heat With Broil King Signet’s Dual Tube Burners

              3 burner gas grill

              The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

              Click here to read ourácompleteáreview



              Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

              Click here to see our list of Gold Medal Gifts


              GrillGrates Take Gas Grills To The InfraredáZone


              GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

              Click here for more about what makes these grates so special


              Groundbreaking Hybrid Thermometer!

              Thermapen One Instant Read Thermometer

              The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

              Click here to read our comprehensive Platinum Medal review


              The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

              kamado grill
              Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

              Click here for our article on this exciting cooker