Here's a method for baking pizza on a gas grill.
Set a pizza stone on one side of the grill, place bricks on the near and far edge of the pizza stone.
Place a baking sheet on top of the pizza stone, and angle another baking sheet on the other side of the grill. Optionally cover the baking sheets with foil if you think they might get dirty. (Mine didn't seem to.) Use another piece of foil to cover the exposed side.
The idea here is to gather heat from one side of the grill and direct it over the top of the pizza like a pizza oven. Turn your center and right burners on high, and the burner under the pizza stone on low. Leave your grill lid open. Preheat the stone.
Remove the left baking sheet and front brick(s) to slide on the pizza. Make sure you rotate the pizza every 90-120 seconds or else your crust will burn like mine did.
Not the best cooking method, but if you don't want to buy a pizza oven it's worth experimenting with.
Good job anon
I forgot to mention that I made a foil deflector right in front of the pizza in the center of the grill. You can see it in the third photo. I need to experiment with its height, but it definitely helped.
This is a pretty impressive setup. Will be excited to see some more attractive pizzas you cook with it!
Thanks! The results weren't very impressive this time so no beauty shots. I've tried different methods on the grill but this was the most promising so I thought I'd share.
>Nice exploding bricks asshole
"Masonry bricks can withstand up to 1800°F (980°C) before breaking down"
>Crank up your grill and drop your pizza in on a baking sheet. Or the pizza stone since you have one of those things.
Pizza ovens work by exposing the top of pizzas to very high heat. Grills are the opposite of that, so baking pizza on a grill is tricky. Also, pizza stones aren't rated above 500F or so. Pizza steels would be, but I don't have one.
I tried setting the pizza stone up on those bricks so it was away from the heat and closer to the hood of the grill. The top didn't get hot enough. I even tried shielding the bottom under the bricks with foil, but it still didn't get enough heat on top. Directing the heat across the surface of the pizza and then exiting is the way to go.
>>Nice exploding bricks asshole
>"Masonry bricks can withstand up to 1800°F (980°C) before breaking down
Yeah what about the water pockets inside them lmao
These bricks are over 50 years old.
Protip: use bricks when cooking with skewers on the grill so the food doesn't stick to the grates.
You can probably find information on how long you'd have to bake the bricks before pansy homosexuals like yourself would feel safe. Or just wrap them in foil a few times.
Nice exploding bricks asshole
>Leave your grill lid open.
Nigga wat? Your grill can spike up 900* with the grill lid closed. Same temp as a pizza oven. Wtf is all that extra shit? Crank up your grill and drop your pizza in on a baking sheet. Or the pizza stone since you have one of those things.
is that a frozen pizza
Nothing but the best for the guy that cooks with trash he found on the side of the road.
It does sort of look like that. I was going for just a regular American pizza, nothing special. I diced red bell pepper, green bell pepper, white onion, and mushroom together. Then I tossed it with olive oil and salt. It's quicker to build a pizza this way instead of having to add every ingredient separately.
Sauce is garden tomatoes cooked down.
It tasted better than it looked. The bottom of the crust was great but I didn't take a photo.
Here's my dough for 2 13" pies:
250g water
4g instant yeast
5g malted yeast powder
11g sugar
400g bread flour
11g salt
I've noticed that the hydration level needs to be reduced for home ovens because they're not as hot.
>I've noticed that the hydration level needs to be reduced for home ovens because they're not as hot.
wrong it's the exact opposite.
Really? I've found that the interior of the dough doesn't cook enough before the bottom gets too dark.
Neapolitan pizza dough is high hydration and the ovens are very hot.
no, it's not high hydration at all. 56% is typical.
the higher temperature means that the dough heats up much faster. the dough cooks through quickly from the bottom up (hot stone), and the outside crust and toppings is basically toasted (hot fire going up the wall)
>no, it's not high hydration at all. 56% is typical.
Unless you're Italian, I don't think you know what you're talking about.
73%: https://www.kingarthurbaking.com/recipes/neapolitan-style-pizza-crust-recipe
65%: https://www.seriouseats.com/basic-neapolitan-pizza-dough-recipe
>the higher temperature means that the dough heats up much faster
Yeah, but if you have more water there's more thermal mass to heat up. It takes a lot of heat to boil that interior water.
>links james alt as some kind of citation
lol i am not italian but obviously those recipes aren't made for wood fired oven it's a totally different situation. the material of the surface of those ovens is also much different from your pizza stone
66%: https://www.fontanaforniusa.com/blogs/news/neapolitan-pizza-dough
70%: https://www.woodfiredoven.cooking/blog/neapolitan-pizza-dough/
>the material of the surface of those ovens is also much different from your pizza stone
Ooni baking stone is cordierite. Pizza stones are most commonly made out of cordierite.
Seems like you don't know what you're talking about.
a real wood fired oven uses natural clay tiles for the cooking surface.
no that is too high it always less than 60
>a real wood fired oven uses natural clay tiles for the cooking surface
Sure, but you're not explaining how that's meaningfully different.
>no that is too high it always less than 60
You need to source your claims.
74%: https://fornopiombo.com/blogs/news/best-pizza-dough-recipe-wood-fired-oven
if this looks like an authentic neapolitan pizza to you then you have brain damage
>Sure, but you're not explaining how that's meaningfully different.
ok now all stones on earth are the same, even ones that get eroded by natural forces to end up as clay vs ones that are as hard as quartz lol!
>no sources
Leave, troll.
there is no source. flours, ovens and such are all different. I just stated a fact that they are usually below 60% hydration.
if you want to be a pedant you can read this recipe here from "Associazione
Verace Pizza Napoletana" https://www.pizzanapoletana.org/public/pdf/Disciplinare_AVPN_2022_en.pdf
but even that gives a wide range of hydrations. because no two ovens, flours, or atmospheric conditions are the same.
but like i said, 60% is high
https://www.pizzanapoletana.org/en/ricetta_pizza_napoletana
This has a range of 55% - 63%. Hard to claim that 60% is "high".
how many meme recipes did you post that were above 63%? I think it was 100% of them
this guy (you samefagging?)
says the top of the range is the bottom of his range.
which is all fine, because you don't have a real oven or the same kind of flour. This just started because you got the relationship between cooking time and hydration backwards
What if I do have a real oven and the same type of flour but different humidity conditions?
then adjust it?
>meme recipes
Recipes by respected sources who have photos of their results?
>This just started because you got the relationship between cooking time and hydration backwards
I don't have an 800F oven. In my experience, high hydration pizza dough does not get the interior cooked before the exterior is too dark. Since it takes a lot of fucking energy to boil water, this would make sense.
I've literally never seen any kind of pizza dough be raw in the center and dark on the outside out of any oven period. so that's probably not what's happening unless you made an absurdly thick pizza. it seems like you're thinking of it like cooking a steak which is not how it works, because even high hydration dough has like half the water of a steak, and the dough is extensible, all those holes in the crust were hot steam while it was cooking. steam has a much higher thermal coefficient than water
what hydration was it you tried? with what flour? what fermentation time?
I don't think you need higher hydration anyway unless your pizza is coming out with a hard crust. and reducing cooking time is the correct way to fix that not using more water.
>what hydration was it you tried? with what flour? what fermentation time?
Followed King Arthur's 00 flour recipe to the letter.
was it the part directly under the sauce that looked uncooked because if you put sauce on too early it will make a gum line thicker the longer you take to put it in the oven
also this pic doesn't look good or like neapolitan anyway
I actually built the pizza right on the pizza stone because the high-hydration dough was so sticky.
>also this pic doesn't look good
It certainly doesn't. I can't believe they published it.
>built the pizza right on the pizza stone because the high-hydration dough was so sticky.
a cold stone? what?
if you put any kind of properly made dough without toppings on a hot stone it would turn into a balloon in 20 seconds.
1. Throw the stretched dough onto a stone dusted with semolina flour.
2. Immediately spread the sauce on. It doesn't take long.
ok well I guess i can't argue with results, oh wait
>lettuce-maxed pizzas
cursed images thread? cursed images thread
You are retarded Neapolitan dough is 62% hydration or higher.
fuck, i had a 1/8in thick large piece of steel i couldve used as a pizza pan, but it warped in a fire 🙁
shoulda took it home.
i dont know what kind of steel it was, are there any types of steel that are a no-no?
304, 316, and 440 are approved for direct food contact.
The original baking steel advertises itself as being 1/4" thick.
any reason not to use a random piece of steel you found on the side of the interstate?
Not sure. I baked on parchment paper for ease so that could protect from contact, but maybe non-safe steel off gasses something? Better consult someone who would know.
Dont let Ragusa see this, he'll steal it and make thousands off the video
or you could try a RI grilled pizza
Toss your dough, put it right on the grill. Flip it, then sauce and top it, close the lid.
badabing badaboom don't for get the soupy and hot peppas
There is this place called pizza hut. Its not bad. Its better than the other ones. And its like everywhere. Maybe you should just go get one of their pizzas. They usually have really good deals. I would recommend doing that. I don't think I want to eat your shitty grilled pizza.
My half-assed pizza was miles better than Pizza Hut.
Out of the box?? Out of the box?? Are you comparing it to Pizza Hut that's been sitting in the box the whole ride home?? Or do you get it right there at the restaurant straight from the oven to your table, probably not right you crazy friccboi.
Fucking watch that shit come out of their 20 million btu convection oven and tell me your raw ingredient charred on the bottom pizza is better than that, frozen dough and all.
Nta but pizza hut is awful
Let's see the under-carriage
I'm not sure what the scale is for neapolitan. It's probably going to be in the 6's. Sounds bad but kind of mediocre for a neapolitan. Unless you live near boston, or are affiliated in anyway with the Patriots, or Boston sports. In that case, I'm going... 8.2
>guy driving by yells "EL PREZ!"
>Dave shakes his head, "They love me here"
this isn't the 80s nobody is sitting to eat in a pizza hut. the vast majority of them are takeout only now
>"Frankie where are we?" checks the sign
>"Uhh it looks like we're at uh.. Anon's back yard"
>struggles to open the box, finally gets it
>"Oh I was not expecting that. It's grilled pizza. Bar pie. Barbecue pie"
>holds it up so you can see underneath where its all just black from char
>"Its got a GREAT undercarriage, that's right up my alley"
>anon's kids start horsing around, waves them through
>"Yeah just walk on bye.."
>"Oh.. kay.. One-bite-everbody-knows-the-rules"
>takes 5000 bites
>"Listen to that crunch"
>half the toppings fall off because its not even cooked on top
>"Lets see, uhh, where are we, uhh.."
>(anywhere close to Boston or New Haven)
>"I'm going.. uhh.. 8.1"
>(anywhere else)
>"6.2"
>PIZZA'S OUT OF THE OVEN!!
>GET IT WHILE ITS HOT!!