Kristof Jozsa
TVWBB Fan
Yesterday night we had a Halloween party for the kids and filling the house with 4-5 years olds made me think that cooking pizza outside on the terrace wouldn't be such a bad idea after all 
Preparations in the afternoon, I went with this layout, coals filling the two baskets and the space at the top. I half-filled those three slots with unlit lump and carefully poured an overfilling chimney of lump on top of them.
Dough balls formed up about 2 hours before the cook.
PizzaQue is coming up to temp. I could hold it between 700-720F for about an hour, using 2-3 hickory chunks just before putting the pies in.
Serrano ham pizza getting transferred on the pizza peel. The baking parchment made it trivial to move the pie to the peel or to the stone.
Pizzas are ready, showing my two farourites:
Having the PizzaQue over 700F, pizzas took 6.5-7 minutes to finish (rotating them at half time). I kept the parchment paper between the pizza and the stone for the whole time as it successfully slowed down cooking the bottom, allowing the top getting cooked much better. Doing everything myself and not really hurrying, I could prepare and cook 3 huge pizzas in about an hour, then temp started to drop. The fourth pizza was cooking around as low as 620F and it wasn't really worth it to finish, took over 10 minutes and the results looked quite different. I really think the trick here is to finish with the cook before running out of fuel (or maybe refilling after a few pies) and to cook in the ideal temp range (700-720F).
At the end, kids were already filled with candies and sweets but grownups ate everything and loved it - it was a good night
Preparations in the afternoon, I went with this layout, coals filling the two baskets and the space at the top. I half-filled those three slots with unlit lump and carefully poured an overfilling chimney of lump on top of them.
Dough balls formed up about 2 hours before the cook.
PizzaQue is coming up to temp. I could hold it between 700-720F for about an hour, using 2-3 hickory chunks just before putting the pies in.
Serrano ham pizza getting transferred on the pizza peel. The baking parchment made it trivial to move the pie to the peel or to the stone.
Pizzas are ready, showing my two farourites:
Having the PizzaQue over 700F, pizzas took 6.5-7 minutes to finish (rotating them at half time). I kept the parchment paper between the pizza and the stone for the whole time as it successfully slowed down cooking the bottom, allowing the top getting cooked much better. Doing everything myself and not really hurrying, I could prepare and cook 3 huge pizzas in about an hour, then temp started to drop. The fourth pizza was cooking around as low as 620F and it wasn't really worth it to finish, took over 10 minutes and the results looked quite different. I really think the trick here is to finish with the cook before running out of fuel (or maybe refilling after a few pies) and to cook in the ideal temp range (700-720F).
At the end, kids were already filled with candies and sweets but grownups ate everything and loved it - it was a good night
