2nd Cook one the WSK E6 aka


 
ChuckO

ChuckO

TVWBB 1-Star Olympian
The Mark Foreman Grill

It wasn’t a great cook, but it wasn’t a bad cook either. I don’t think the cast iron pizza stone is a good idea, going to go to a traditional pizza stone will be in order the next time

Tons of these flowers in yellow and white, but these two in red are eye catchers
 

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I love pizza.

I've tried a few different setups on the WSK and this one works well for me. It allows high heat and moves the stoneup away from the fire so the crust doesn't burn. Moving the stone up to the top of the dome helps cook the top.

This is two fire bricks, a coal grate from a 22 inch kettle and the pizza stone on top. The grate supports the stone so I don't have to worry about it cracking and falling into the fire. IIRC, it is a 16 1/2 inch stone.

Coal and briquettes and oak on the upper level coal grate <CORRECTION> lower coal grate. Lid temp 600 to 750F depending on my mood.

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steel plate. you need the heat retention for a good, even cook. and preheat at least 45 mins before. ambient temp of 500-550F.

.25" minimum. 3/8" works well. mind you a 16x14 3/8" steel is around 28#.


you can find a local steel shop and get one made for yourself. budget around $60-65 for USA A36 grade steel with rounded edges (shop will use a grinder). the plate can be used in your in-home oven or on the WSK. i own a 16x14 3/8" A36 plate. it's incredible to work with.
 
DanHoo said:
I love pizza.

I've tried a few different setups on the WSK and this one works well for me. It allows high heat and moves the stoneup away from the fire so the crust doesn't burn. Moving the stone up to the top of the dome helps cook the top.

This is two fire bricks, a coal grate from a 22 inch kettle and the pizza stone on top. The grate supports the stone so I don't have to worry about it cracking and falling into the fire. IIRC, it is a 16 1/2 inch stone.

Coal and briquettes and oak on the upper level coal grate. Lid temp 600 to 750F depending on my mood.

View attachment 111832
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that temp range is for a Neapolitan dough? that's very high for a NY style crust/shell.
 
ChuckO said:
Thanks Brett, always appreciate your information since you’re the WSK Guru 👍🏻
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note, i cook a NY style dough and pizza. i am not a huge fan of Neapolitan. what you're trying to achieve is as important as the temps and tools you'll need. most of the tools are versatile. the temps and recipes are specific. you need to know/understand your desired outcome to get the "right" pizza for your liking.

and then you have the flour. there are different flours for different cook temps. and days' fermentation.

pizza is a dang rabbit hole. you've been warned.

i look forward to your results and posts.
 
Brett-EDH said:
that temp range is for a Neapolitan dough? that's very high for a NY style crust/shell.
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Nearly Neopolitan as @Rich G would say. I'm using a slight variant of his dough recipe. I'll see if I can find it.

edit: here is the recipe:

Rich G

Thread 'Rich's "Nearly-politan" Pizza Dough'

This seems like the right place for this one?

Anyway, I've posted my pizza dough formula a bunch of times in various places, but never here in the recipes forums. So, here's my version of pizza dough......

Formula for 1x280g dough ball. This should give you an 11-12" pizza depending on how thin you get the dough when you open it. The 00 flour REALLY makes this dough super silky and easy to work with, so it's worth the effort to find it if you can.......

171g Flour (50/50 All Purpose, and 00 flours)
104g Water
4.8g Salt
3g Olive Oil
.25g ADY

Mix until all ingredients are...
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ChuckO said:
Thanks Dan, that’s exactly the information I’m looking for 👍🏻
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Please post your next one. I love to see pizza cooks.

Also, note my correction that I had coal and lump and oak on the lower level coal grate, not upper level.

In the pic, I noticed the outer ring of the coal grate outside the grill so it has to be on the lower level.
 
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