I am planning on cooking pizza on the MB560 this weekend at 700 degrees. How long do you think it will take the pizza to cook at that temp and how long should I leave the stone in to ensure it is hot enough? Right now I am thinking 15-20 minutes to heat the stone and perhaps 3-5 minutes for the pizza?
I am using Kenji’s pizza dough recipe and planning on two 12†to 14†inch pies.
When baking bread at ~ 450°. most recipes say to preheat the stone for an hour. One way to save fuel is to preheat the stone in the oven and transfer to the cooker to get it to final temp. An infrared thermometer will help you measure the temp of the stone.
I did a YouTube video cooking Iberico Ribs and pizza (Hank’s True BBQ on YT).
Question: what type of stone? I have a Fredstone, put it in 5 minutes before, then my thin crust pizza took 10 minutes to cook at that temp. Hope that helps.
At that temp I’d start the stone cold and give it 30 minutes to heat up.
do not use a metal or steel "stone" at high temp. Too conductive and wil burn the bottom before the top can finish
a somewhat lower hydration dough will cook just in time so you can move/slide/rotate it. If you use a recipe set for 450-500 it may not firm up before you have to rotate it. (May not have to rotate in there?)
at 900F it takes ~70 seconds (on my karu) and at 500 in the oven it’s about 180-200 seconds. So there’s your rough boundaries.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
STEbbq I think at 700 degrees, a pizza will be done in 4-5 minutes. I've been doing them on my kettle, using my Lodge 14" cast iron pizza pan, using the pan like a stone, and at 550 degrees or so, a 14" NY style thin crust pizza takes about 8-9 minutes. I rotate the pizza 90 degrees every 2 minutes. Not sure you need to rotate since your heat is more indirect than in my kettle. On the kettle, the fire is in the Slow ' N Sear to one side, so that edge is hotter - that's why I need to rotate. In a wood fired pizza oven, they rotate due to the fire being at the back of the oven, for the same reason.
Pics! Moving the pizza to the peel and to the stone was really tricky but it tastes yummy even if the presentation won’t win any awards. The cleanup was a bit much though so I don’t think I will be making pizzas regularly.
i also did burgers and my wife said they were the best yet so the level of temp control really makes a big difference for me with the MB560 over the PBC and Weber.
Lastly, my $8 WiFi antennae kept me connected in the house so that was a great investment!
Not as charred or spotted as I like it, but brown and good. Will try to temp soak the stone more next time. Or just fire up the Karu. Of course I made wings at the same time in this.
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