Pizza idea hatched from pizza oven use


 
My wife and I make pizzas from scratch on a regular basis year round and the only way we will ever cook them anymore is on the grill. I will never use a oven in the house again. We did try a pizza stone and I am personally definitely not a fan. I can easily make perfect barbecue crispy crust pizza with these perforated carbon steel pans every time and the pizza literally slides right off. I have several of these pans and my oldest ones have been holding up great for years. It's not uncommon for me to run 3 grills at the same time with three separate pizzas but I think the wolf would be great to do a couple pizzas at once. You just have to get used to temperatures needed and temperature regulation. Like Brett said if you want to incinerate a pizza in 30 seconds you can but that's not what we're shooting for. I grill mine at about 350°F until golden brown on top and bottom.
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LMichaels said:
So they show as non stick carbon steel. So there is no teflon or such? Are they "coated" or "seasoned"?
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Larry it Looks to be a proprietary 2 layer ceramic based coating based on everything that I'm reading.

"The non-stick coating on a GoodCook brand pizza pan is a proprietary formula that is explicitly described as being made without PTFE, PFOA, or PFOS. The pan itself is typically made of durable steel or carbon steel.

Non-Stick Coating Details
Material Composition: The specific chemical composition of the nonstick coating is proprietary, but GoodCook confirms it is a "PFOA-free nonstick coating to provide excellent release". It is also free of PTFE (the chemical name for Teflon) and PFOS. This means it is likely a ceramic-based nonstick coating (silica) or another fluoropolymer formulation that does not use PFOA/PTFE.
Performance: The coating is designed to be durable and scratch-resistant, allowing for excellent food release and easy cleanup. Some product details even mention the coating is metal utensil safe.
Safety: The pans are marketed as a healthy and safe cooking option, free from the potentially harmful chemicals PFOA and PTFE that were historically associated with some non-stick products. The company follows California AB1200 chemical disclosure requirements for its products.

The non-stick quality and safety features are a key highlight of the GoodCook brand's bakeware range."
 
So, reading though I don't see mention of how high a temp it can take. So what about high temp Neapolitan style with fresh dough? Do you build the pizza on this? Or get it rippin hot and launch onto it?
 
LMichaels said:
So, reading though I don't see mention of how high a temp it can take. So what about high temp Neapolitan style with fresh dough? Do you build the pizza on this? Or get it rippin hot and launch onto it?
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I roll out the dough and then place it on the pan and build the pizza on the pan. I don't treat the pan with anything but it slides right off when finished grilling.
 
Just for giggles, have you ever checked your oven temp? Home ovens bake frozen pizzas all the time, why not a fresh one? We bake bread in our oven using the 16" pizza stone from our outdoor pizza oven, so if it will bake bread, it will bake a pizza.
 
Josh Dekubber said:
We Mostly do extremely thin crust pizza and it's almost impossible to move them after you put them together. At least until after they are grilled and crisp.
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LMichaels said:
Hmm I wonder how it would work using it like a pizza stone or steel?
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You can build them on a piece of parchment paper and slide them onto the stone, or build one on something like the Lodge pizza pan.

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Josh Dekubber said:
My wife and I make pizzas from scratch on a regular basis year round and the only way we will ever cook them anymore is on the grill. I will never use a oven in the house again. We did try a pizza stone and I am personally definitely not a fan. I can easily make perfect barbecue crispy crust pizza with these perforated carbon steel pans every time and the pizza literally slides right off. I have several of these pans and my oldest ones have been holding up great for years. It's not uncommon for me to run 3 grills at the same time with three separate pizzas but I think the wolf would be great to do a couple pizzas at once. You just have to get used to temperatures needed and temperature regulation. Like Brett said if you want to incinerate a pizza in 30 seconds you can but that's not what we're shooting for. I grill mine at about 350°F until golden brown on top and bottom.
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I bought a Lloyd's pan from Amazon and instead of 1 they sent me 10! The first time I put one in the pizza oven it warped like crazy. It flattened out when I removed it from the heat, but it kind of freaked me out. I guess our oven was too hot for it.

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I've been kinda thinking about that Lodge for the grill as well. Winter has hit us all at once so honestly outdoor grill pizza is on the "back burner" :D Currently the pizza oven is in the house sitting on my family room floor. I think for winter I can simply bring the Vevor stainless cart outside to the garage and cook in there. But if we end up with a mild winter again and or spring I'm gonna reopen my thinking on doing them in the Wolf
 
LMichaels said:
I've been kinda thinking about that Lodge for the grill as well. Winter has hit us all at once so honestly outdoor grill pizza is on the "back burner" :D Currently the pizza oven is in the house sitting on my family room floor. I think for winter I can simply bring the Vevor stainless cart outside to the garage and cook in there. But if we end up with a mild winter again and or spring I'm gonna reopen my thinking on doing them in the Wolf
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It’s funny, yesterday during the snow I had both the performer and the 330 going.

I’m fascinated by @Josh Dekubber cooking them at 350 on a grill. I’d think you’d want to grill them hotter & faster. I love a good crispy crust, and nice browning of cheese.

For a period in time we used to have one of those more industrial bar type of pizza ovens at my parents shop. Those things cooked one heck of a pie!
 
Cody Bratton said:
It’s funny, yesterday during the snow I had both the performer and the 330 going.

I’m fascinated by @Josh Dekubber cooking them at 350 on a grill. I’d think you’d want to grill them hotter & faster. I love a good crispy crust, and nice browning of cheese.

For a period in time we used to have one of those more industrial bar type of pizza ovens at my parents shop. Those things cooked one heck of a pie!
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Maybe the wind wasn't as bad in your neck of the woods. There was no way to run a grill yesterday. Snow was falling so fast and it was drifting so hard and so fast would have needed to shovel a path every few minutes.
 
Flour is cheap enough, $2.31 for a 5lb bag of AP (All-Purpose) at Aldi's, $0.68/lb for High Gluten (14% protein) in bulk at Winco. Plenty of room for experimentation.

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Cody Bratton said:
I’m fascinated by Josh Dekubber cooking them at 350 on a grill. I’d think you’d want to grill them hotter & faster. I love a good crispy crust, and nice browning of cheese.
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Yes, I'm surprised at that, too. 350F on a grill should be easily attainable in an oven, but if he's got a grudge against using his oven, he's probably got a good reason. Pies on our outdoor pizza oven take between 4 and 5 minutes to bake.
 
Ed P said:
Flour is cheap enough, $2.31 for a 5lb bag of AP (All-Purpose) at Aldi's, $0.68/lb for High Gluten (14% protein) in bulk at Winco. Plenty of room for experimentation.

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Yes, I'm surprised at that, too. 350F on a grill should be easily attainable in an oven, but if he's got a grudge against using his oven, he's probably got a good reason. Pies on our outdoor pizza oven take between 4 and 5 minutes to bake.
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I’m thinking this summer I’m going to have to take a stab at pizzas on the grill… I’m thinking the kettle with an even bed of coals across the lower grate might be the ticket.
 
So I didn't know the science behind it but I had a pretty good idea and had to Google it to confirm my thoughts. I make a lot of pizza and my family prefers a very crispy crust and golden brown on top. For years I experimented with my electric, gas and convection ovens and never got the desired results I was looking for until I started grilling them on my BBQs with the right pans. Now I can easily make perfect pizza every time with ease. It took me a couple tries to get away from the idea of high heat pizza on the grill. The way I do it the crust will burn before the top is cooked and golden browned. So I learned to dial back the temps for perfect results. Ateast for the way I do it and my families desired result.

So to be very clear I'm not saying this is the best way or the only way to make excellent pizza. I'm just sharing my preference from my experiences.

So as far as the science I mentioned in the beginning of this post it seems to be mainly the humidity of oven cooking vs grilling on a BBQ that has given me the drastically different results and if I had to guess the lower temps I use to keep the crust from burning on my preferred pans give the pizza more time is this less humid environment for a longer time period resulting in an even crispier crust.

Google findings:

"In most cases, the humidity is higher in an oven than on a grill because an oven is a closed environment, while a grill is open and ventilated. As food cooks, it releases moisture in the form of steam. This moisture is trapped inside the oven, increasing the humidity level.
Factors that influence humidity
Containment: An oven is designed to be a closed box, which traps moisture as food cooks. A grill, by contrast, is open to the air, and any steam produced by the food is quickly dispersed into the atmosphere.
Combustion (for gas ovens): A gas oven creates water as a byproduct of combustion, which also increases the humidity inside the oven. This is not a factor for electric ovens, which have a drier environment than their gas-powered counterparts.
Convection: Convection ovens have a fan that circulates the air, creating a drier environment than a conventional oven and more closely mimicking the conditions of an outdoor grill.
Cooking with moisture
The difference in humidity is a major reason why foods cooked in an oven and on a grill turn out differently.
Moisture retention: The humid environment of a conventional oven helps keep food moist and tender. This is why dishes like roasts and baked goods benefit from oven cooking, as the humidity prevents them from drying out too quickly.
Crispy crusts: On a grill, the drier, more intense heat causes the food's exterior to brown and crisp up. This is a primary reason that grilled foods have a different texture and flavor from oven-cooked foods."
 
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