DanHoo
TVWBB 1-Star Olympian
Yup
Pizza idea hatched from pizza oven use
- Thread starter LMichaels
- Start date
Josh Dekubber
TVWBB Hall of Fame
I'll say again if you have a preferred method for making your pizza I'm not trying to challenge that at all. If you have a method that works for you there is no reason to change or try something different. Finding what works for you and your family is all that matters.
Josh Dekubber
TVWBB Hall of Fame
So my wife just baked me cinnamon rolls from scratch. I was considering try to do them on the grill but after my research I don't think I will because the lack of humidity on the grill would probably dry out the cinnamon rolls. BTW These turned out great
LMichaels
TVWBB 2-Star Olympian
OK that looks incredible. Sounds like your wife has the baking talent like mine. YUUUUUMSo my wife just baked me cinnamon rolls from scratch. I was considering try to do them on the grill but after my research I don't think I will because the lack of humidity on the grill would probably dry out the cinnamon rolls. BTW These turned out great
View attachment 122643
LMichaels
TVWBB 2-Star Olympian
I don't think you're challenging anyone here. Honestly I think it's "brainstorming" and I personally LOVE it
Ed P
TVWBB Honor Circle
In addition to the CI, cordierite, Biscotto, and carbon steel, there is also a Fibrament stone, made in IL. I have one but I have yet to try it. Others have given it very favorable reviews.
fibrament.com
Fibrament
Highest rated pizza stones, baking stones, and pretzel stones which are all NSF Certified.
fibrament.com
Josh Dekubber
TVWBB Hall of Fame
Yeah I pretty much only use the kitchen for food prep. I do almost all my cooking on my grills. The indoor oven/stove is her world.
LMichaels
TVWBB 2-Star Olympian
That looks really interesting tooIn addition to the CI, cordierite, Biscotto, and carbon steel, there is also a Fibrament stone, made in IL. I have one but I have yet to try it. Others have given it very favorable reviews.
Fibrament
Highest rated pizza stones, baking stones, and pretzel stones which are all NSF Certified.
Cody Bratton
TVWBB Platinum Member
The humidity portion makes a lot of sense! I love trying new stuff, and my kids like the process of putting sauce and preferred toppings on their pizza. I think I’m going to have to figure out a way to see what the grate temps are on my 330.
Yesterday doing the boneless turkey breast roast with just the left and right burners a touch above medium, my TempSpike indicated 415-420 ambient temp. (Lid mounted was saying 325-340. I know, they’re inaccurate).
I do like the thought of experimenting with dough, thin and crispy is my jam!
Yesterday doing the boneless turkey breast roast with just the left and right burners a touch above medium, my TempSpike indicated 415-420 ambient temp. (Lid mounted was saying 325-340. I know, they’re inaccurate).
I do like the thought of experimenting with dough, thin and crispy is my jam!
Josh Dekubber
TVWBB Hall of Fame
I use different grills for different things. I find some grills are better than others depending on what you are grilling. I mainly use my Genesis ii LX grills for grilling pizzas. I find they work really well for pizzas. Your 330 would be very similar.
Cody Bratton
TVWBB Platinum Member
Someday I’d love to take a stab at a Neapolitan type of pizza, specifically the crust, and then load it up American pizza style
Regarding the above, I just picked a single 16" at Target for $11.24. Trying it tonight.
This is my 1st attempt to reply and attach. Let's see if this works.
GoodCook 15.75" Large Nonstick Carbon Steel Ready Air Perfect Pizza Pan Gray: Round Oven Tray, Dishwasher-Safe
Read reviews and buy GoodCook 15.75" Large Nonstick Carbon Steel Ready Air Perfect Pizza Pan Gray: Round Oven Tray, Dishwasher-Safe at Target. Choose from contactless Same Day Delivery, Drive Up and more.
www.target.com
Jonas-Switzerland
TVWBB Super Fan
A side note from me. I have a swiss brand of appliances, V-Zug with a pizza mode. Its pretty good IMo. You got to crank it up to max, which is 280C or ~530F for any good pizza.It uses both its big convection van, and powers the bottom heating element. The baking tray is set just at the bottom border of the van, so the top gets a good blast of convection.
When I try it on the spirit, I mainly struggle with getting enough heat on the top. The Pizza stone has helped with maintaining high temps from the bottom. So it cooks from the bottom up.
(Side-Side note, doing Alsace Flammkuchen works better on my grills. The dough is so thin it can cook the toppings as well)
Pizza is such a rabbit hole. For me, a higher indirect heat so far has always resulted in a better pizza (and again sidetrack, I am not adding sugars to the dough). Love your experiments, and wish you high indirect heat
Jonas-Switzerland
TVWBB Super Fan
Yeah that's a good thing to keep in mind. It isn't proper italian food if people are not arguing over it. Bonus points if they've been drinking wine the whole afternoon.
This is true, but its interesting how much your mileage may vary even in electric ovens. Some ovens do specifically cycle some air from the outside. If your oven has an "eco" program, it likely means it tries to keep it fully insulated, and does not cycle any air. We did have where we tried improving our bread baking. And one big point is controlling the moisture, i.e. making your oven damp. (Again side note, bread in a good dutch oven is cooked in a moist environment. So I was trying to recreate the same environment in the whole kitchen oven)
So I agree the humidity level will be different in the kitchen oven. Now its left for us to argue if its beneficial or not for pizza. I suggest we drink a Brunello. I have a good one in my cellar
All the moisture talk brought me to google my bernese bread guy. The one who made me douse my oven in water.
Here is one way he cooked Pizza in the kitchen oven. Funny, they used the top third of the oven, and specifically mention if you have a broil function available, use that too. Their reasoning is that the top third of the oven will be the hottest part.
(Long video, they talk about making a sourdough pizza, about kneading, forming and then baking)
DanHoo
TVWBB 1-Star Olympian
Larry,
My current setup for a "larger pizza cook" involves three grills. WSK, Ooni, Genesis E330.
I use the E330 as a landing pad when the pizza is done. I have a large rectangular stone and I have the E330 set to low, around 250F to 275F. When I'm done this is where the cooked pizza is handed off for someone to take away and serve.
My cooks are either on the WSK, with the Ooni as the finish "broiler" if the top isn't done or entirely done on the Ooni.
Why two? Because some of my clan likes a thicker crust with lots of toppings. I setup the WSK in the 600F range zone and cook larger, thicker pies in about 5 to 7 mins until the crust is perfect. If the top needs a little more time I'll give the pie a short amount of time under the ooni and the pie never leaves the peel so it is just a quick broil under the flame of the ooni. These cooks are great for larger groups as they are less hands-on than a cook in the Ooni because the pie serves more, and I don't have tend it every 30 seconds.
My thick crust dough is different than my thin crust dough. Thick crust has 50-50 AP flour / high protein bread flour with a little sugar to activate the yeast along with olive oil. I've posted the recipe before and I'll add a link if I can find it. Its a good dough for temps up to about 650F. Higher temps will burn due to the malt in the AP flour and the sugar.
Thin crust pies closer to Neapolitan style are cooked entirely in the ooni. I use a recipe very close to @Rich G nearly Neapolitan. This with 00 pizza flour high hydration and no sugar is good for 850F cooks. I'll find a link and post it. Note that I have cooked this style on the WSK, but it takes a lot of fuel to get the WSK temps over 750F. Another downside is due to the heat and size of the WSK it is not fun to stand near it if the outside temps are warm.
The reason I like having the E330 is I know I'll have a safe spot to land a hot pie and I can easily ask someone to take it away and if it sits for a minute or two it won't get cold.
Buon appetito
My current setup for a "larger pizza cook" involves three grills. WSK, Ooni, Genesis E330.
I use the E330 as a landing pad when the pizza is done. I have a large rectangular stone and I have the E330 set to low, around 250F to 275F. When I'm done this is where the cooked pizza is handed off for someone to take away and serve.
My cooks are either on the WSK, with the Ooni as the finish "broiler" if the top isn't done or entirely done on the Ooni.
Why two? Because some of my clan likes a thicker crust with lots of toppings. I setup the WSK in the 600F range zone and cook larger, thicker pies in about 5 to 7 mins until the crust is perfect. If the top needs a little more time I'll give the pie a short amount of time under the ooni and the pie never leaves the peel so it is just a quick broil under the flame of the ooni. These cooks are great for larger groups as they are less hands-on than a cook in the Ooni because the pie serves more, and I don't have tend it every 30 seconds.
My thick crust dough is different than my thin crust dough. Thick crust has 50-50 AP flour / high protein bread flour with a little sugar to activate the yeast along with olive oil. I've posted the recipe before and I'll add a link if I can find it. Its a good dough for temps up to about 650F. Higher temps will burn due to the malt in the AP flour and the sugar.
Thin crust pies closer to Neapolitan style are cooked entirely in the ooni. I use a recipe very close to @Rich G nearly Neapolitan. This with 00 pizza flour high hydration and no sugar is good for 850F cooks. I'll find a link and post it. Note that I have cooked this style on the WSK, but it takes a lot of fuel to get the WSK temps over 750F. Another downside is due to the heat and size of the WSK it is not fun to stand near it if the outside temps are warm.
The reason I like having the E330 is I know I'll have a safe spot to land a hot pie and I can easily ask someone to take it away and if it sits for a minute or two it won't get cold.
Buon appetito
DanHoo
TVWBB 1-Star Olympian
here is my "lower temp" dough recipe. Good for indoor electric oven pizzas or grill pizzas up to about 650F.
I use active dry yeast. note: lowercase t is teaspoon, uppercase T is Tablespoon
This is quick recipe and can be ready in 90 mins.
Bloom the yeast + sugar in warm water for 5 mins in stand mixer bowl. Then add flour + salt and slowly add EVOO. mix for 5 mins or so with a dough hook.
Roll into a ball coat with a little more olive oil. 45 min proof then punch down + 30 min proof. It can hold for a couple of hours at room temp.
Makes two fairly large pies.
I use active dry yeast. note: lowercase t is teaspoon, uppercase T is Tablespoon
This is quick recipe and can be ready in 90 mins.
Bloom the yeast + sugar in warm water for 5 mins in stand mixer bowl. Then add flour + salt and slowly add EVOO. mix for 5 mins or so with a dough hook.
Roll into a ball coat with a little more olive oil. 45 min proof then punch down + 30 min proof. It can hold for a couple of hours at room temp.
Makes two fairly large pies.
DanHoo
TVWBB 1-Star Olympian
Yeah, it was a family feast and we LOVE pizza left overs. I learned the hard way trying to do this using just the ooni. Having a group of hungry peeps standing around made it less fun for me since I was "working" for about an hour straight.
With the kids prepping the larger pies and cooking them on the WSK so they are more or less assembly line with a pie coming out every 5 to 8 mins and it gives me time to cook a smaller one in the ooni.
The adults tend to enjoy the thinner pies cooked on the Ooni and are more patient. We tend to share each one as they come out and it gives time for conversation, constructive critique and then we decide what the next pie should be. This is more enjoyable as the pies are not back-to-back-to-back.
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DanHoo
TVWBB 1-Star Olympian
I prep the larger pies on parchment paper so they launch easily. The parchment stays on for about a minute then I pull it out. I trim the parchment very close all around and leave an inch or two for a pull tab so I can pull it out with tongs.
The parchment paper catches fire in the Ooni so I don't use it there.