Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: viscera912 on March 05, 2015, 06:32:04 PM
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This is the first homemade pizza my family and I have ever made let alone using a pizza oven or PBC. My brother came up with his own sauce recipe and we made the dough in a Cuisinart bread maker using their recipe in the manual. We did mini pizza's because we wanted to do our own toppings per person. The pizza stone is an Emile Henry 14.5 in which is exactly the same one Amber used in their video online. We made 2 batches of pizza's but I only got pic's from the first batch. Also, since I was eating and watching a movie I sorta forgot to take stat's of the second batch, sorry.
filled coal basket full with KB and lit using fluid method. after waiting 24 min I threw 2 handful of hickory chips and put the pizza stone on the grate. the PBC settled between 333-340 and total cook time was about 43 min with ambient temp of 31 deg. both rods were out and vent was quarter open. i didn't crack the lid at the end of cook
I've never had a "proper" pizza as some have mentioned a wood fired pizza so I don't really have a comparison. The dough, sauce, and pizza itself were quite good, perhaps its was beginner luck. My sister in law said there was a definite difference in taste using the PBC vs the oven made pizza she has made before from scratch so I suppose using the PBC did add a different flavor. Since this was our first pizza there are a couple things we will try different next time in terms of sauce and dough. Also, I may try cracking the lid on the last 5-10 min to see what happens as well as using lump coal to see if that gives a hotter cook. All in all it was a great night and we had fun as a family creating and devouring the pizza!
(http://i1341.photobucket.com/albums/o754/viscera912/20150304_192719_zpsosgseeyt.jpg)
(http://i1341.photobucket.com/albums/o754/viscera912/20150304_200903_zpse4rl1ylc.jpg)
Jason
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Bravely going where no man has gone before. That looks good.
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Nicely done!
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Those are very pretty! Nice cook and good for you!
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Nice looking pizzas.
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Oh my. We were just sitting here talking about ordering a pizza. I think I'll just come over to your house instead.
Those look incredible!
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Nothing wrong with those!!! GREAT JOB JASON!
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They look really good!
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They look really good. I may move my pizza cooks from my pellet pit to my PBC.
Is it difficult to reach down to the grate and get a pizza up and out without disaster?
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Very nice looking pizzas!
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Hey Jason,
Nice job on the pizza. Another thing I have to add to my ever growing list of things to try.
Cheers.
Chris
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They look really good. I may move my pizza cooks from my pellet pit to my PBC.
Is it difficult to reach down to the grate and get a pizza up and out without disaster?
I would imagine you could just use the handles integrated into the grate itself to lift the whole set out at once? That's what I think I'd do...
Also, brother-in-law, good cook! I don't think I'll be trying pizza anytime soon, but it does give me ideas...especially since our local famous pizza joint sells HUGE balls of dough for $2/each in either white or wheat (which would save me a whole lotta work!)
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Very nice looking pizza's!!!
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thanks everyone for the kind compliments!!!
pmillen, you can reach down and pull the entire stone out of the cooker without contacting the edges. you could also pull the whole grate with stone on it but since i had my temp probe threaded through the hole i just left it in.
I can see why people purchase pizza oven's...its fun to make pizza and they taste much better than pizza hut, dominoes, etc.....
jason
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Found a deal on the Emile Henry non-stick pizza stone here locally, so I'm picking that up this week. The fiancee is gluten/dairy free, but I've found a great looking recipe for a gluten/dairy free pizza crust and we'll try some dairy free cheese as the topper (along with other toppings). Though I do have a big bag of mesquite lump coal (from Sams), I'm not sure I want to couple my first pizza attempt with my first lump attempt...so I might save that for next time. Will post back when I have results!
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I've done a few pizzas and it has always taken me longer to cook than what Noah has done in the videos. It is very important that the stone is covered in flour the first couple of cooks because the dough will stick to it otherwise. But the end result is amazing!
I too just pick up the stone out of the PBC directly. It fits in the PBC perfectly.
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I have the stone you are looking at....But after discovering a steel - I don't use the stone anymore. Would think that the Grill Grates - turned upside down would produce a similar effect of the steel - which is it is a great heat collector. What thickness of crust are you aiming for?
The Emile Henry stone, being ceramic - tends to insulate, and "diffuse" the heat, and will cook a medium to thick crust better IMHO.. The steel - and my "bet" the aluminum of the Grill Grates - act as a collector, and being metal - transfer that heat faster. SO - you will get a better thin crust.
If you are looking at a thicker pie, and longer cook - the EH ceramic may do what you want. If you are a really thin crust guy...you need much more heat to produce the kind of crust combined with that glutinous "tug" of a good crust.
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I have the stone you are looking at....But after discovering a steel - I don't use the stone anymore. Would think that the Grill Grates - turned upside down would produce a similar effect of the steel - which is it is a great heat collector. What thickness of crust are you aiming for?
The Emile Henry stone, being ceramic - tends to insulate, and "diffuse" the heat, and will cook a medium to thick crust better IMHO.. The steel - and my "bet" the aluminum of the Grill Grates - act as a collector, and being metal - transfer that heat faster. SO - you will get a better thin crust.
If you are looking at a thicker pie, and longer cook - the EH ceramic may do what you want. If you are a really thin crust guy...you need much more heat to produce the kind of crust combined with that glutinous "tug" of a good crust.
My preference is for "hand tossed" style pizzas. Coming from St. Louis, you'd think I'd only like the thin crust Imo's type of pizza, but that's not the case. In terms of similar/ideal product, Papa Johns is about the thickness I like.
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Nice looking pizzas, I think I will give this a whirl instead of the oven. Will keep the house cooler this summer too!
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I agree with T2 for a crispy thin crust the steel is perfect. For a softer / chewy crust I do like the Emil Henry.
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Looks good. If you ever make it into Dallas you need to go to Jimmy's food store. You can buy pizza dough balls imported from Jersey. Can't get any better than that
Sent from my Nexus 5 using Tapatalk
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Very nice lookin pizzas...I need to give t his a go. And more importantly, nothing brings family together for a good time more than a backyard bbq!
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tee, great info on crust!!! my wife liked the ones we made that day but said she wouldn't have minded it a little more crispy/crustier, so good to know!!!
bro in law, remember josh's wife has the same dietary restrictions as your fiance, so e-mail him for the recipe he used for the dough.
thanks everyone for the comments, perhaps i should pull out the stone and get a pizza goin this weekend!