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DennisLinkletter
Site Admin
Joined: 19 Feb 2006
Posts: 1903
Location: Surabaya, Indonesia and Bangkok, Thailand
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 Posted: Sun Feb 07, 2010 7:45 pm
Pizza Sunday.. |
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I grabbed some dough that the local baker had made up to make bagettes and made up these pizzas with the kids..
I found that about 690º was best for this thickness of dough. I was burning the top before the dough was cooked using the upper grill as I did before. So I moved the stone to the main grill. I'd take a peek at 5 minutes.. if the top looked over cooked, I opened the top and let it cook a bit open..
Best thin crust ever..
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Beeps
Joined: 06 Jul 2009
Posts: 19
Location: Napa, California
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Posted: Sun Feb 07, 2010 10:10 pm
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These look delicious!! I have to get around to doing pizzas.
Noob Question: How long does the stone take to heat? Looks like a pretty good fire going underneath, full basket? |
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Loquitur
Joined: 03 Jun 2009
Posts: 229
Location: Millbrook, NY
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Posted: Mon Feb 08, 2010 5:53 am
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I'm anxious to try pizza as well and am just waiting until the days get long enough that I can easily see what I'm doing. I have Dennis' pizza stone and see that he is using it without the SS liner. Is that the way its supposed to be used?
Susan |
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LarryR
Joined: 09 Sep 2008
Posts: 408
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Posted: Mon Feb 08, 2010 9:59 am
Direct? |
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I notice that the Pizza Stone is directly above your fire; I've always read one should use a deflector, is this not the case on the KK?
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Conodo12
Joined: 11 Feb 2008
Posts: 741
Location: Hbg, PA
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Posted: Mon Feb 08, 2010 10:53 am
Re: Direct? |
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| LarryR wrote: | | I notice that the Pizza Stone is directly above your fire; I've always read one should use a deflector, is this not the case on the KK? |
That stone is designed to be used right over the fire so I see no reason not to go with the method Dennis demonstrated.
For Susan, I will defer to Dennis (or others) regarding having to use the SS liner or not. IMHO, it does not matter either way...
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Firemonkey
Joined: 16 Jun 2006
Posts: 2423
Location: Clermont, FL
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Posted: Mon Feb 08, 2010 8:45 pm
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I use the stone without the liner, on the top rack, direct heat. I let the stone heat up with the grill, then about 5-10 mins between pies. I cook at about 500-550 degrees dome, depending on your crust thickness.
Note that kk ships with two different stones, one a heat deflector and one a pizza stone. The deflector is smaller and covered with a white coating.
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DennisLinkletter
Site Admin
Joined: 19 Feb 2006
Posts: 1903
Location: Surabaya, Indonesia and Bangkok, Thailand
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Posted: Tue Feb 09, 2010 8:35 am
Ahh I did not do the waiting between - Good idea ;-) |
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| Firemonkey wrote: | I use the stone without the liner, on the top rack, direct heat. I let the stone heat up with the grill, then about 5-10 mins between pies. I cook at about 500-550 degrees dome, depending on your crust thickness.
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Ahh I did not do the waiting between but would have to open it up if the topping was browning faster than the crust cooked..
How ever you cook them.. Cooking pizza is lots of fun.. especially if you let everyone make their own pie..
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"Barbecue is not a cuisine; it's an obsession!"--Anthony Bourdain |
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Sanny
Joined: 04 Jul 2006
Posts: 2136
Location: Southern NJ
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Posted: Tue Feb 09, 2010 10:06 am
Re: Ahh I did not do the waiting between - Good idea ;-) |
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| DennisLink wrote: | Cooking pizza is lots of fun.. especially if you let everyone make their own pie..
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I'll take mine without all those giant mushrooms on, thanks. No fungus, no bugs.  |
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Curly
Joined: 15 May 2006
Posts: 2461
Location: Union, SC
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Posted: Tue Feb 09, 2010 12:44 pm
Re: Ahh I did not do the waiting between - Good idea ;-) |
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| Sanny wrote: | | DennisLink wrote: | Cooking pizza is lots of fun.. especially if you let everyone make their own pie..
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I'll take mine without all those giant mushrooms on, thanks. No fungus, no bugs. |
Well, you like my cousin right? He was a fungi 
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Sanny
Joined: 04 Jul 2006
Posts: 2136
Location: Southern NJ
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Posted: Wed Feb 10, 2010 5:29 am
Re: Ahh I did not do the waiting between - Good idea ;-) |
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| Curly wrote: | | Sanny wrote: | | I'll take mine without all those giant mushrooms on, thanks. No fungus, no bugs. |
Well, you like my cousin right? He was a fungi |
Yah, but he had bugs....  |
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spartanvet88
Joined: 14 Jul 2008
Posts: 40
Location: Newton, NJ
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Posted: Sun Jul 18, 2010 3:47 pm
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I made these 2 weeks ago, very tasty.
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Cook_Shack
Joined: 21 Jul 2008
Posts: 333
Location: Pace, FL
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Posted: Sun Jul 18, 2010 3:54 pm
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[quote="spartanvet88"]I made these 2 weeks ago, very tasty.
What Temp did you use?
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spartanvet88
Joined: 14 Jul 2008
Posts: 40
Location: Newton, NJ
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Posted: Sun Jul 18, 2010 4:08 pm
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| It was 600 F with no deflector directly over fire, just elevated. |
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