This summer Iíve been working towards this goal. Ultimately to make pizza nights more like a regular meal where the food is ready and we all sit down to eat. To get there Iíve built a double-decker pizza stone for my charcoal grill and that has allowed me to get north of 600 degrees and get more top browning. Still the fastest pie Iíve made is 8-9 minutes. Making the pizzas one at a time also slows things down. I tried making one on the counter and slide it onto the peel and that was a near disaster. So I came up with the idea to make the pizza on a doubled over piece of lightly floured parchment paper. I moved that to the peel and with a helper we slid the parchment out from under the pie by gently pulling on the bottom sheet. It worked and it allowed me to pre-make two pizzas. It also had the benefit of reducing the amount of time the pizza was on the peel and thus there was no sticking issue when launching. On this night I also tried cooking two pizzas at once, one on the top stone and one on the bottom. The bottom pizza cooked a bit faster, which was fine. The top pizza was the bacon and egg and after the other was done I moved it to the bottom for a few more minutes and that worked great as the eggs were cooked perfectly.
The dough was a slight variation on what Iíve been working on. I used more flour as I wanted to increase the weight of each dough ball from 240 to around 260. I actually ended up with 3 260ís and a 290. I also added 2% olive oil. These were balled right after mixing and hit the fridge for 48 hours. Gave them 3 hours at room temp on the day of the cook. Here are the numbers
All in all these 4 took a bit over 40 minutes. I had the oven set for 175 and as the pies came off the grill I popped them in the oven to keep warm. It did keep them warm, but the crust lost its crunch and was, not exactly soggy, but a bit chewy. Is there a better way to keep pizza warm for serving? And lastly, while Iím very pleased with where my pizza progress has led, I would like to get a better, higher crum. Not sure why mine isnít. Guess Iíll need to do some more reading.