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burned the pizza!

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  • Oak Smoke
    Club Member
    • Aug 2018
    • 267
    • Comanche, TX

    burned the pizza!

    I just attempted my first pizza cook on the Kamado joe. There have to be some things here I needed to do differently. I used my 14 in lodge ci pizza stone. I confess to using pizza doe from a can like biscuits come in. I preheated to 540, that is where I got it completely stable. In one of bread heads old post he mentioned putting parchment paper under his pizzas, I did that also. I try to read everything I can here before I attempt to cook something new. I had read that 7 minutes should be about right, that's what I did. In the end the pizza looked perfect from the top, but was totally black on the bottom. Lower temp? Less time? Any help would be appreciated.

    your corespondence school pit-master.

    Lynn
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9189
    • East Texas
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    #2
    Pics?

    Comment


    • Oak Smoke
      Oak Smoke commented
      Editing a comment
      I'll attempt it very soon.
  • Powersmoke_80
    Founding Member
    • Aug 2014
    • 878
    • Bay City, Michigan
    • Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
      Weber 22 w/SnS
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      iGrill black, dual probe thermometer
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      Favorite Beer, Yeungling Black&Tan

    #3
    Was your temp measured by a laser temp gun at the stone surface or, thermometer in the dome? sounds like maybe your stone was too hot.

    Comment


    • Oak Smoke
      Oak Smoke commented
      Editing a comment
      It was dome temp. I have an infrared temp gun, should have used it. Thank you.
  • JeffJ
    Charter Member
    • Feb 2015
    • 2325
    • Michigan
    • Jeff

    #4
    When I do pizzas with the Kettle Pizza accessory I preheat the stone in the oven at 550 for an hour and then transfer it onto the grate. Cooking temps will be in the 600-750 range. Maybe it was the dough? I've only ever used homemade dough when cooking on the kettle. I'm wondering if the dough that comes in the can maybe has a lower water content and that caused it to burn? Some party stores that make their own pizzas and sell it will also sell dough.

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 11227
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
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        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
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        Dot
        lots of probes.
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      #5
      I also suspect the dough. Does your local grocery sell dough balls? Or maybe a local pizza place will sell you a dough ball.

      What did the directions on the can say? Obviously the ci stone was too hot. If you try this again, try to raise the stone higher in the cooker's dome, or just cook for two or three minutes on the stone and then put it on a grate above the stone.

      Comment


      • JeffJ
        JeffJ commented
        Editing a comment
        Pizza stones rise in temps at a pretty slow rate. This is why I preheat mine in the oven. A few pies in the Kettle Pizza at higher temps - it won't increase in temperature enough to burn the bottom of the dough. I also put a decent amount of cornmeal on the peel which makes it easier to slide the pie onto the stone but also provides a bit of extra protection from over-cooking.

      • RonB
        RonB commented
        Editing a comment
        JeffJ - I also preheat my steel in the oven , but it's to save charcoal. The OP is using a cast iron "stone", so that should change temp quicker that ceramic.
    • Polarbear777
      Club Member
      • Sep 2016
      • 1393

      #6
      I’ve had the same problem using a baking steel on the grill.

      Somewhere on this site it is explained that quarry/ceramic stone is better than a metal stone on a grill because the metal conducts heat into the dough too fast at these very high temperatures.

      Conversely, a CI/steel “stone” works fantastic indoors around 500F.

      I havent done side by side testing myself, but it seems like a reasonable hypothesis to try.

      Comment

      • Henrik
        Founding Member - Moderator Emeritus
        • Jul 2014
        • 3785
        • Stockholm, Sweden

        #7
        I think it is due to the cast iron "stone". It gets real hot, way too fast. The burn is inevitable. Pizzas needs to be cooked "from the top" primarily. The toppings/cheese/veggies need a lot more time than the dough. I've done a Youtube video on how to cook pizzas on the kettle, but unfortunately it is in Swedish. Either way, here are two suggestions, try one of them:

        1. Get a Fredstone (ceramic stone). It specifically doesn't get too hot underneath the pizza, making sure the top gets cooked 'first'.
        2. Don't preheat the cast iron stone as much. Just get it up to 200-250° F. It will rise in temp quite quickly anyway once you put the pie on and close the lid.

        Let us know how it turns out, keep trying because pizzas on the grill are so good!

        PS it should be said that due to your stone being cast iron (and therefore getting very hot) you will only be able to cook 1 or 2 pizzas at the most before it is too hot to use, even if you start out with a 'colder' stone. So if possible I would recommend the fredstone. DS

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          ...and, as Polarbear777 says: the CI stone works better indoors where the heat transfer happens slower. The direct heat radiation from the wood/charcoal heats it up too fast. In the indoor oven the indirect heat transfer (via air) takes longer.

        • Oak Smoke
          Oak Smoke commented
          Editing a comment
          The new ceramic stone is on the way. I'll go back to using the ci one for blackening ribeyes. At that it is the perfect tool.

        • Henrik
          Henrik commented
          Editing a comment
          Good call. And I'm glad the CI stone gets used. It should be excellent at blackening ribeyes!
      • Potkettleblack
        Club Member
        • Jun 2016
        • 1832
        • Chicago, IL
        • Grill: Grilla Original / Weber Genesis EP-330
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi
          Disqus: Le Chef - (something something something)

        #8
        Canned dough.

        Its not meant to go that hot or be rolled thin. Gotta read the directions on the can, then adjust for grill cooking. If it says 450*, gotta keep the grill around there.

        Comment


        • Oak Smoke
          Oak Smoke commented
          Editing a comment
          It was not a well thought out choice, I will make my own at home next time. I think there are several recipes on AR.

        • Fire Art
          Fire Art commented
          Editing a comment
          The art of reading directions has never been a strong suit of mine.

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Ditto, FireArt. It’s a skill I’ve built with age and being on the other end of the customer service line.
      • CaptainMike
        Club Member
        • Nov 2015
        • 2170
        • The Great State of Jefferson
        • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
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          20 x 30 Santa Maria grill (Maria, duh)
          Bradley cabinet smoker (Pepper Gomez)
          36" Blackstone griddle (The Black Beauty)
          Fireboard
          Thermoworks Smoke and Thermapen.

        #9
        I would start with the dough. Homemade is pretty easy and way better. You'll have to do a little more preplanning, but there's lots of resources on the web. I've cooked with both a stone and a steel with equally good results, however, you have to make adjustments specific to your grill and conditions. The beauty of making your own dough is that, with practice, you can adjust the hydration level to help achieve your desired results. Keep plugging away at it, it'll come to you. A couple of great books on the subject are Flour, Water, Salt and Yeast and The Elements of Pizza, both by Ken Forkish. He not only has great, easy to follow recipes, but he explains a lot of the hows and whys.
        Last edited by CaptainMike; January 26th, 2019, 11:58 AM.

        Comment


        • Oak Smoke
          Oak Smoke commented
          Editing a comment
          Thank you. I'll get them. I love to read at night. My how to cook library is getting pretty large. I started years ago with the 1975 edition of the Joy of Cooking. It even shows how to skin a squirrel!
      • Willy
        Charter Member
        • Apr 2015
        • 1766
        • High Desert of the Great Southwest

        #10
        I'd also strongly recommend getting a copy of Ken Forkish's "Elements of Pizza". The "science" and dough recipe parts of the book are invaluable, the pizza recipes themselves are just icing on an already great cake. Do note that his doughs are designed for baking at 550°F.

        Peter Reinhart has also written a pizza book, but it falls short of Forkish's IMO. BTW, I am a fan of Reinhart, especially "Bread Baker's Apprentice".

        Comment

        • Chuck in Charlotte
          Club Member
          • Oct 2017
          • 115

          #11
          I use a ceramic stone on a large BGE, and find the dome temp registers 50-100 degrees lower than the stone at grill level. I'd also consider the amount of olive oil and sugar in the dough. More of either means the Maillard reaction happens at a lower temperature. My best results have been with a neopolitan style dough with 1 tsp of oil, no sugar, and a dome temp of about 500.

          Comment


          • CaptainMike
            CaptainMike commented
            Editing a comment
            Great points about the sugar.
        • Powersmoke_80
          Founding Member
          • Aug 2014
          • 878
          • Bay City, Michigan
          • Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
            Weber 22 w/SnS
            Brinkmann Pellet Grill W/ Ortech TR-100
            Vermont Castings, gas
            Masterbuilt smoker, gas
            Future build, 80 gallon tank hybrid, pellet/stick burner
            iGrill black, dual probe thermometer
            Thermapen instant read
            Polder,Speed Read instant thermometer
            Favorite Beer, Yeungling Black&Tan

          #12
          Looks like there is enough great pointers above that you will be a pizzaiolo in no time, enjoy!

          Comment

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