Author Topic: Last nights pie on the pizza kettle  (Read 268 times)

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Offline JBizzeria

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  • Posts: 14
  • Age: 40
  • Location: Daphne, AL
Last nights pie on the pizza kettle
« on: June 04, 2014, 11:29:55 AM »
So I have had this Pizza Kettle for over a year and the results have been fantastic!  Here is a couple pics of my pie last night.  Pizza Margarita or my attempt.  I think my dough is finally able to cope with the high heat 650.  The thermal thermometer says my stone is around 350 -475 in some spots.  I now use a red sky stone on bottom and with another grate on top I place the pizza kettle stone on that grate.  So now I can dome the pizza after I get everything cooked for about 35 sec to brown the top.  It simply tastes amazing. 
« Last Edit: June 04, 2014, 03:50:37 PM by JBizzeria »


Offline jeffereynelson

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  • Location: Los Angeles
Re: Last nights pie on the pizza kettle
« Reply #1 on: June 04, 2014, 04:51:04 PM »
Awesome. Glad you are liking your results. I remember my first bake in my BS. Nothing better than being blown away by your own pizza.

Offline JBizzeria

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  • Posts: 14
  • Age: 40
  • Location: Daphne, AL
Re: Last nights pie on the pizza kettle
« Reply #2 on: June 06, 2014, 10:20:19 AM »
Thanks!  I have noticed that i like my dough to cold ferment for no less than 5 days.  It just tastes and cooks  better for sure.


 

pizzapan