Pizza on the PBC, any tips before I try it out?

[viscera912]

Hi everyone,

We are planning on doing a couple pizza's in the PBC.  I tried a search inquiry on this forum for PBC and pizza but didn't really come up with anything.  I've been reading on the pizza oven section of the forum and there are some really good looking pizza's, but most of them are cooked on the Uuni.  So I am wondering if any of ya'll have made a pizza in the PBC, how did it come, any particular tips or things for me to consider before trying them out this evening.  Thanks in advance

Jason

ps
I did watch the vid on pbc website already

[drholly]

The version on the video works very well. Just not my favorite way to make a pizza (it was very good!) I've made them on my Weber as well - same thing - not the wood taste I was looking for. I just prefer a wood fire on my pizza vs. charcoal - just a taste thing. I know there are pizza places famous for their coal fired ovens - just not me. Love my PBC for many things, just prefer my Uuni for pizza.

[muebe]

I like a pizza cooked at high temps. Might be difficult to make a proper pizza in the PBC.

Maybe a pizza stone with the lid cracked?

Give it a try and see. Post your results.

[1Bigg_ER]

Tried it, didn't like it.
Doesn't get and stay hot enough to bake a proper pizza. I like Pizza done at >550 degrees

[teesquare]

A lot of your satisfaction with the outcome - may be due to your preference in crust thickness, and texture. I tend to agree with the previous commenters....But, I like my pizza as thin a crust as it may be possible to make - and not over-loaded with ingredients.  Fired in a wood oven at approx. 800-950F it only takes 3-4 minutes to cook, and the texture of the crust is ( for me) the perfect crisp outer edge- and glutinous tug for the  rest of it... A "balance"  that may or may not be what you prefer.

When I have tried to cook a pizza at lower temps - it just never cooks the crust to what I have tuned my desires for...

I love my PBC - and just because I don't prefer to use it for pizza does not mean that you should not try it. There is no right or wrong way....just the way that YOU like....

Let us know what you did - and what you think about the results.

[viscera912]

thanks for the opinions! it seems the underlying philosophy when making a pizza is a hot temp. If I'm not mistaken lump coal burns hotter than regular charcoal?  If so, then I might use royal oak lump for tonight's cook.  Either way, if I use KB tonight, I'll try lump next time and see if that has any different results. thanks again yall!!

Jason

[Las Vegan Cajun]

I like a pizza cooked at high temps. Might be difficult to make a proper pizza in the PBC.

Maybe a pizza stone with the lid cracked?

Give it a try and see. Post your results.

What muebe said and leave the rebar out too.  I haven't done a pizza in my PBC either so I'm just guessing also, but it seems that anything you can do to elevate the temp inside the barrel the better.

[spuds]

What Ive found is low temp pizza's require pre cooking the dough for 10-15 minutes,get that dough puffing up before you add ingredients and you stand half a chance of not having a floppy or saggy dough.Have to compensate for not being 800F degree's the pizza makers use.This pizza even had a slight crunch to it,SUPERB!!







BTW,I made that with the no knead dough in oven at 450F,that dough makes a GREAT pizza crust.

This is the ubiquitous online recipe

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water

Whisk dry ingredients in a dish,then add water.Mix just until flour is all moist and thats it!

Let sit 12-18 hours on counter,covered but able to breathe.After that just make whatever you want from it.

[smokeasaurus]

Head over to the PBC site, they have a pizza video that will get you off on the right foot............

or better yet...here it is:  http://pitbarrelcooker.com/videos/pizza

[viscera912]

spuds way to resurrect an old thread with a pizza looks pretty good to me!!!