Pizza Time!
We have been working with the Kettle Pizza Grill for over a
year now and have made many great pies with this set up. The first issue we had
was getting proper heat balance between the deck and dome This was eventually
accomplished by adding a baking steel in the dome and a second stone on the
deck. The second stone made for a cooler (around 500 degree) deck while the
dome with the baking steel maintained 900 to 1000 degrees. These temp ranges allowed
us to bake anywhere from 30 to 45 seconds to under 2 minutes.
Below are four of our films highlighting pizza baking around
the 26, 41, 58, and 90 second mark. they aren't perfectm but darn good! We have also now pretty much perfected homemade mozzarella cheese and fresh strained tomato sauce made from garden vine
ripe tomatoes and basil.
It has been a great journey figuring how to get the grill
set up where it continually pops out nice neo pies. Also posted below is a link
to our recipe page.
All in all, you can never beat a real wood fired oven for
maintaining long term consistent heat, we just don’t have the place for it
right now. So on the portable side, these grill set ups do a very good job as
long as you can get the heat balance correct.
Enjoy!
JB
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