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Kettle Pizza 2nd cook


 
Nate Frost

Nate Frost

TVWBB All-Star
Cooked up a couple pies tonight on the KP. This is my 2nd cook using this. Still testing different setups to try and get the perfect cook. This setup is different from my first cook last week. This time I made my own dough. Think I might try a differt recipie next time. So, after this cook I think I just need a little more heat on top.

Pie #1



Pie #2.

Vids.


 
oh you ruined it! (just kidding :) )

Looks good :)

>>>edit: nice video, like your yard.
 
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Nate, just curious as to why you think you need more heat on top? That pie looks perfectly done to me. I must say, those vids are really good! I have seen lots of pics of finished pies, but never a KP in action. A couple of questions..
The thermometer on the side. Is it chared permanently, or can the charring be wiped off? It looks like after a few more uses, you won't be able to read it.
When you place a pie in the KP, do you always have to rotate it so as to get an even cook (as you did in the video)?
Your pie and videos are both top notch, keep up the great work!
Tim
 
Looking good, Nate.

Look in the recipes section under 'other main dishes'. Rita has posted a great dough and sauce recipe. The dough stretches paper thin and is delicious.
 
Some great looking Pizzas Nate. Are you making the dough from scratch or buying pre-made? Is the thick crust by design, or is it what you see is what you get? My first pizza cook we bought the pre-made dough and I was able to get pretty thin crust. Saturday night we had a some people over and we made six pizzas, 3 of them with dough we made. The 3 we made we used Bread Flour, not all purpose Flour. The crust using Bread Flour was fantastic, and the way to go, if you're making your own dough
 
Tim K said:
Nate, just curious as to why you think you need more heat on top? That pie looks perfectly done to me. I must say, those vids are really good! I have seen lots of pics of finished pies, but never a KP in action. A couple of questions..
The thermometer on the side. Is it chared permanently, or can the charring be wiped off? It looks like after a few more uses, you won't be able to read it.
When you place a pie in the KP, do you always have to rotate it so as to get an even cook (as you did in the video)?
Your pie and videos are both top notch, keep up the great work!
Tim
Click to expand...
Well, I think I need more heat on top to cook the top just a little faster and a little slower on the bottom. I feel the first pie cooked better and faster because the heat was higher. I probably should have put in some more wood for the second pie to get the temp back up. As for the thermometer, I don't know if it will wipe off; I'll check when I get home. This is only after 2 cooks and 4 pies. I rotate because most of the heat is at the back of the grill where I have the fire and so it doesn't burn one side. Just trying to get an even cook. This set up raised the fire, basically, to the stone height. There was wood sitting on the stone.
 
ChuckO said:
Some great looking Pizzas Nate. Are you making the dough from scratch or buying pre-made? Is the thick crust by design, or is it what you see is what you get? My first pizza cook we bought the pre-made dough and I was able to get pretty thin crust. Saturday night we had a some people over and we made six pizzas, 3 of them with dough we made. The 3 we made we used Bread Flour, not all purpose Flour. The crust using Bread Flour was fantastic, and the way to go, if you're making your own dough
Click to expand...

This was our own dough. 99% of the time we make our own dough and sauce. This was a new york dough recipie we usually use but seemed like it didn't cook like usual. It's probably because I added some semolina flour to the mix.
 
Great looking pizza! I like those fork turners. I'll have to hit the dollar store to get a couple. I used to clean my thermometer but gave up on it. Most of the black wipes off but it just comes right back
 
Ken Chapman said:
Great looking pizza! I like those fork turners. I'll have to hit the dollar store to get a couple. I used to clean my thermometer but gave up on it. Most of the black wipes off but it just comes right back
Click to expand...

Folsom Dollar Tree. $2 and some change. Bend the tips like James did.
 
Looks great.

I recall seeing the chefs in Italy rotating their pizzas towards the fire about halfway thru the cook just like this. I don't have a pizza kettle but I rotate my stone on brick setup.
 
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