thanks for the hints and i was digging through a lot of threads about using the high heat possible in a bbq grill.
My wife is asian and not necessarily a pizza freak, but I got her a bit into it and she understands it is my hobby since i am a teenager, even never intensified it like now. However, it is not easy to get the understanding from an outsider, that proofing dough is a science and we need to plan the weekend around the little bacteria in the dough enjoying the party or not
After reading Jeff V.s page I started fishing the seeds out of my tomatoe sauce, because they are bitter... but explain to a non pizzaholic that you get up at 7:30am on a sunday morning, put the apron on and start looking with a teaspoon in the tomatoe sauce... quite funny I guess.
Looking at the set-ups of all the technicaal geniuses here, I think they all have in common, that it is easy to get the botton done fast, due to the direct heat from the burners, but the challenge is on how to keep the heat flowing from the top to the pizza.
I am not so happy with the taste of my crust, i find it is always tasting the same and not so close to a good WFOs taste. Part of the problem is, that i cannot get fresh yeast here, not to mention caputo pizzaria flour nor san marzanos. So instead I am using 10,5% divella pizza flour, which is also unbleached. I add a bit of gluten to bring up the protein to 12%, so I can increase the hydration a bit. I cannot get a good mozz here, so this time i experimented adding some Edamer cheese (I recall the italian pizzamakers in Europe sometimes use it to substitute Mozzarella, when not yet widely available some years back).
My approach for the set-up is:
- no modifications on the grill which I cannot reverse
- do nothing which could blow the house away. This also includes not to expose me or my expecting wife to an explosion risk (since she is giving birth soon I can understand that she is a bit worried about me lighting a fire in the gas bbq).
- move the stone a bit higher and closer to the top lid in order to grab the convection heat there
- ignite all the burners to get the max overall heat.
- I use a metal strainer to a) lift up the stone and b) to guide the hot air from below around the stone to the top (so much for the theory)
- additionally at the left side i have a can (top and bottom removed) on which i have a metal skillet with wood chips and coal to get extra heat from the top and a bit of WFO feeling
Actually the first results seem promising, but i am not 100% satisfied. I think when opening the lid I lose heat to the sides and the front, even i try only to lift the lid so that i can place the pizza on the stone and rotate once.
The stone can retain the heat, but maybe it takes too long for the air above the stone to heat up again after i let it go out.
I might try to work into the direction you are trying by installing a top and a side wall.
What kind of bricks are you using ? Is this any special material ?
I am using a basalt stone, after my Weber pizza soapstone cracked. The basalt is a vulcanic stone and can take and retain heat quite well I think, plus I can get it for 3 USD here ;-), but the stone shops look for the big business, not for a freak buying one stone at a time and DIY stores no have here.
The baking time is around 3 minutes and the top browns ok, but could be faster. Still my crust looks a bit pale, i have to work on the dough mix here. Maybe the yeast took all the sugar, even if it is only 0.08% IDY, but fermenting 20 hours at room temp (24degree C/75 F) with aircon on. The crust i shape not too high and had some air in it, but the bottom still a bit too hard. Here it is quite hot...
Lots of greetings,