I’ve burned more than came out looking anywhere close to thatOk Guys, This is what i'm roughly shooting for in the Jotul F400. With a little more char and leoparding on bottom. This one came out of a home oven.
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That's darn nice for the oven. How hot was the stone? Did you do a two-stage load with sauce first, then add toppings and back under the broiler?Ok Guys, This is what i'm roughly shooting for in the Jotul F400. With a little more char and leoparding on bottom. This one came out of a home oven.
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I think you could cook one ok. Maybe two. But you are right you loose so much heat every time you open. I will probably end up with one of these if I keep cooking near double digit pizzas. You close the top vent completely and it vents out the front.I found that the problem with grill cooking pizza is that as soon as the lid is lifted, most of the heat escapes so the stone is hot, but the air is not. Does the Kamodo dome do a better job? A friend is looking to modify his Weber gas grill with a replacement top that will have a wide slot opening in the front so that the lid does not need to be lifted.
One reason I chose kamado Joe over the green egg. They may have similar but I’m informed.Cool, that should help.
Nice, got to get my grill pizza game on. It's not easy, but sometimes it's just incredible. Especially when done right on the grill, no stone or steel.
This guy will dial in your dough. 3rd gen. Italian pizza guy.
The key is the poolish and how you handle the dough.
I see i already posted this vid last year. oh well it's still the go to for me when i need a refresh on the small details. There is a lot going on in it, over time you realize you missed a small step that's important to get really good.
Nice, got to get my grill pizza game on. It's not easy, but sometimes it's just incredible. Especially when done right on the grill, no stone or steel.
This guy will dial in your dough. 3rd gen. Italian pizza guy.
The key is the poolish and how you handle the dough.
I see i already posted this vid last year. oh well it's still the go to for me when i need a refresh on the small details. There is a lot going on in it, over time you realize you missed a small step that's important to get really good.
Do yourself a huge favor and get a scale. i use the "pronto" kitchen scale. about $10, and just keep it metric. Fast easy and precise. Cups don't work for measuring flour.I know that precise measurement is important. His recipe makes too much for us. Can the dough balls be frozen without detriment? Have you converted the Metric measurements over to English measurements?
And here is how to freeze.
I agree but also don't think i timed my freezing process like Vito did. The details and timing do make all the difference with all of the pizza making, cooking, freezing, cold fermentation, dough handling, resting, etc. processes.Freezing makes a the dough different, not bad at all, just a bit different. We will probably make a 15 or 25# batch soon. It makes pizza night faster and cleaner.
Yeah i fought the metric too at first, but in the kitchen with many recipes already in grams it's So Much easier. And also when doing 70% or 75% or any % hydration calculations and adjustments to mixes it's simple. Not so with cups and ounces.All great information, thanks bigealta. I will try the single out, though I will skip the dunk in the pool. My wife doesn't like metric, but we have a good digital scale that can be set for grams. Wish the whole country would switch over to metric it's much less complicated.
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