Tomas Bjornerback
TVWBB Member
Hi,
Yesterday we made a dozen pizzas as part of the Easter celebration.
I chose between my regular 57 cm kettle and the 1 m Ranch kettle for the pizza stone (made for 57 cm kettles). I took the regular 57 cm kettle, thinking that the ranch:er could not easily maintain the high temperature involved.
I had to really struggle to keep the temperature above 240°C, peaking at 270 from time to time. I guess I should have had at least 300°C?
They took about 8-12 minutes to finish and turned out pretty good, but no brownness on the crust.
What's the "ideal" temperature to make pizza on the pizza stone?
Have anyone tried it on the ranch kettle and what, if any, wisdom can be learnt from that?
Would it be possible to either have four regular pizza stones, or custom order a big single one and get some tempo in the pizza manufacturing?
Best wishes of a happy easter,
Tomas
Yesterday we made a dozen pizzas as part of the Easter celebration.
I chose between my regular 57 cm kettle and the 1 m Ranch kettle for the pizza stone (made for 57 cm kettles). I took the regular 57 cm kettle, thinking that the ranch:er could not easily maintain the high temperature involved.
I had to really struggle to keep the temperature above 240°C, peaking at 270 from time to time. I guess I should have had at least 300°C?
They took about 8-12 minutes to finish and turned out pretty good, but no brownness on the crust.
What's the "ideal" temperature to make pizza on the pizza stone?
Have anyone tried it on the ranch kettle and what, if any, wisdom can be learnt from that?
Would it be possible to either have four regular pizza stones, or custom order a big single one and get some tempo in the pizza manufacturing?
Best wishes of a happy easter,
Tomas