Let's Talk BBQ
General => General Discussion & Topics => Product Reviews => Topic started by: Barry CB Martin on February 05, 2013, 03:33:47 PM
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Hiya - not sure where to place this - (T2 please move to where it should be if I have placed it incorrectly!)
I'm looking to write an article on outdoor pizza ovens and mods to cookers. I know the ceramic cookers like BGE are pretty popular for cooking pizza - and I know that some folks swear by using a pizza stone on the surface of their cooker, be it gas, electric, charcoal or pellet.
What experiences have you with cooking pizza outdoors on your equipment or modifications you've made?
Thanks for any help you can offer. 8)
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Barry I have a friend that built his own. He is a house builder & with the slow market in the northeast he figured he might as well build one for his family. Coming from the northeast we do know good pizza ;). The pizza it produces is outstanding. It also has a fireplace on the other side. I have had pizza cooked on gas & charcoal grills with pizza stones & nothing comes close to this IMO. I would love to try a pizza from the BGE sometime because I hear it is great. If you want to contact him or need pictures just P.M me & I will ask him. Take care Richard
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Barry,
I am an old pizza guy from back in my Hawaii days (early 70's.) I have wanted to make a backyard pizza oven for years (probably should have saved my money instead of buying grills?) I do have the pizza insert for my Weber Performer www.kettlepizza.com. It works well (gets the temp way up) but is another device to deal with. I've done a lot of pizzas right on the grill - CB 500X, G2G, Weber, etc. I've done them on my fire pit. And as good as they may all be, most times I just use my gas oven. Set it to max (it tops out just over 500*) and make the crust thin.
I haven't tried the PBC yet, that will have to wait for the next thaw.
I have to say, like Richard, once you've tried a real wood fired pizza oven there is just no going back. They are fast, the crust is crisp and the flavor is unmatched!
Cheers,
David
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Wood fired pizzas are hard to beat, but for Kimmie and I it's not worth the $$$$ to buy or build an oven right now.
The SRG on the other hand does a very good job of baking pizzas and since I have two of them I'll stick with infrared pizza ;)
David, if you come to the gathering this year I'm sure Pam will cook a pizza on her grill. I'll tell you hard to beat a pizza cooked outside!!!
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Tommy, I get you. I cook many pizzas outside - the Weber, G2G, 500x, firepit. I've also used my SRG dozens of times for pizza - even posted a couple. I know how good they are. However, when I compare to a good wood fired pizza oven - well there is just no comparison. And I can make very nice pizzas inside in my gas oven (like a propane fired grill.) I am not discounting an outdoor pizza by any means. Just making the comparison to a true pizza oven.
Cheers,
David
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Wood fired pizzas is one of life's pleasures and very hard to beat for sure. Just don't have the $$$ to invest in a oven like that now :( but one day I hope to have an outdoor oven :)
This article Barry is writing will be interesting to read.
Looking forward to reading it
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Wood fired pizzas is one of life's pleasures and very hard to beat for sure. Just don't have the $$$ to invest in a oven like that now :( but one day I hope to have an outdoor oven :)
This article Barry is writing will be interesting to read.
Looking forward to reading it
Totally with you!
David
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It may have been on this forum....not sure. But somebody swore by a baking steel versus a baking stone. Some good science seems to behind this one. I found this article interesting.
http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html
Hopefully if the original inspiration for this idea is around they can expand on it.
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Wow! What a great article and I want one of those "steels"! This might be the holy grail for those of us that can't afford a wood fired oven. Thanks for the lead Pappy!
David
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Ok - finally found the site. I'm a goober - gotta try it. I am a fanatic for the ultimate pizza crust - crisp / chewy. I have only found a couple of perfect crusts - the last one I remember was in Costa Rica in a small bar. Wood fired oven in the garden - cook time less than two minutes. Awesome! I know I will not hit that perfection without my own wood fired oven. But, I will keep trying to see how close I can get along the way. Yes, cooler minds MIGHT say - save the money - buy the oven... but patience has NEVER been my strong suit!
Come along for the ride!
David
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Wow! What a great article and I want one of those "steels"! This might be the holy grail for those of us that can't afford a wood fired oven. Thanks for the lead Pappy!
David
I do too. Now we need the MacGyver's around here to source a cheaper, bigger, and thicker one. ;)
Pretty sure these can't be hard to make....not me.....but those with skills.
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Wow! What a great article and I want one of those "steels"! This might be the holy grail for those of us that can't afford a wood fired oven. Thanks for the lead Pappy!
David
I do too. Now we need the MacGyver's around here to source a cheaper, bigger, and thicker one. ;)
Pretty sure these can't be hard to make....not me.....but those with skills.
I think a welder could cut out a big slice of heavy steel that would do the same thing. Season it up like you would a cast iron skillet and it should do good.
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from deb.
http://slice.seriouseats.com/archives/2012/10/the-pizza-lab-baking-steel-lodge-cast-iron-pizza.html
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I have a Kamodo & a 14 in (12 lb ) cast iron griddle I use as a pizza pan, heat shield at times & a griddle.
Best of all it cost $12 @ acadamy sports.
With the Kamodo about 600 F it crisps up the crust nicely, ( mild char).
The pizza stone I had cracked on the Kamodo & that's why I went to cast iron.
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I have a Kamodo & a 14 in (12 lb ) cast iron griddle I use as a pizza pan, heat shield at times & a griddle.
Best of all it cost $12 @ acadamy sports.
With the Kamodo about 600 F it crisps up the crust nicely, ( mild char).
The pizza stone I had cracked on the Kamodo & that's why I went to cast iron.
John, I have two of those griddles and have bought them for my son and stepson. I haven't done a pizza on them yet but may get my son to show me how do do one next time he is home.
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Following some previous links, I found this http://slice.seriouseats.com/archives/2011/06/the-best-surface-for-baking-pizza-finale.html
Interesting, I have the Emil Henry stone - use in my oven and really like it. In fact it lives in my oven. Whether bread, biscuits, pizza, cinnamon rolls, etc. the Emil Henry does it. I haven't taken it out of the oven except to load or unload it in 9 months.
My favorite grill pan for pizza is the lodge. Not only the one described, but a variety of sizes depending on the event / size of pizza.
David
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Thanks for all these great posts and helpful information, anyone every purchased one of those oven kits? I keep hearing they are pricey and that is the point of inertia....What would be a price point at which you would consider pulling the trigger? 8)
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Barry, I've looked at many of the kits - but at $4000+ just can't do it. A decent one around $2000 might tip me over... but I am not sure how well it will be made at that price... I may just have to bite the bullet and buy some materials and dedicate a few weeks and hard work. It is a toss up between that and an asado / parrilla.
On another note, the steel plate has bit me - ordered one and will give it a try. Will post results and pictures as soon as it arrives.
Cheers,
David
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...and I know that some folks swear by using a pizza stone
It really depends on how you like your crust.
If you like thinner and/or crispy crust then a pizza stone is for you. Pizza stones give you an excellent crispy crust because they pull moisture from the dough. I like that style occasionally.
For the most part my family & I prefer pan style or deep dish, so we just use a pizza pan drizzled with a generous amount of olive oil.
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Wood fired pizzas are hard to beat, but for Kimmie and I it's not worth the $$$$ to buy or build an oven right now.
The SRG on the other hand does a very good job of baking pizzas and since I have two of them I'll stick with infrared pizza ;)
David, if you come to the gathering this year I'm sure Pam will cook a pizza on her grill. I'll tell you hard to beat a pizza cooked outside!!!
I agree outside makes it that much better.
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Tommy, I get you. I cook many pizzas outside - the Weber, G2G, 500x, firepit. I've also used my SRG dozens of times for pizza - even posted a couple. I know how good they are. However, when I compare to a good wood fired pizza oven - well there is just no comparison. And I can make very nice pizzas inside in my gas oven (like a propane fired grill.) I am not discounting an outdoor pizza by any means. Just making the comparison to a true pizza oven.
Cheers,
David
So we are down to wood & outside....can't be beat!
I think my friend cooks his in three or four minutes. I saw a video of a wood oven that cooks it in about a minute.
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There is one other that beats wood. This place is worth the trip! If you are ever in CT.
http://www.pepespizzeria.com/?page=history (COAL OVEN PIZZA)
World Famous PIZZA
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Barry: Here is an interesting one - and - I think the total cost could be palatable. And a fun project to boot!
http://www.firespeaking.com/products/barrel-oven/
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Barry: Here is an interesting one - and - I think the total cost could be palatable. And a fun project to boot!
http://www.firespeaking.com/products/barrel-oven/
Tim that looks cool. Now theres anther idea for PBC's!
Make a few changes to the racks and you have an PBC oven!!!
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T2 - an interesting idea --- thanks
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What else could you cook on that steel other than pizza? Would be nice if one would fit in the SRG. It may fit on my grill which gets up to 800*. Dee
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T2 - That is very interesting and the price isn't bad at all. Almost looks like a wood fired infra red design.
David
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What else could you cook on that steel other than pizza? Would be nice if one would fit in the SRG. It may fit on my grill which gets up to 800*. Dee
I'm not sure, but I will find out! I would guess if you have access to someone that works with stainless they could cut a circle to fit the SRG.
David
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from deb.
http://slice.seriouseats.com/archives/2012/10/the-pizza-lab-baking-steel-lodge-cast-iron-pizza.html
sparky - that is a very interesting comparison. I am a sucker for the best way to cook pizza - ordered the 1/2" steel. Will post some cooks as soon as it gets here.
David
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Something that just struck me - my family loves pizza, especially the kids. Their favorite store bought is a very cheap pizza - Totinos. This is usually priced at about $2 and often 10 for $10. They are small ( two average servings.) But what makes them so great is the crust. For a frozen cook it in the oven at 450* pizza they get the crust right. It is crispy on the outside with a nice bite or chew inside. Lots of air pockets. Of course the toppings are marginal (have to save money somewhere.) Often thought they could make money selling crusts that you'd top yourself! Will try one of these as soon as the steel arrives.
David
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Nothing beats a wood fired oven: :)
(http://1.bp.blogspot.com/-NV6r9-mFRWY/TsgB5lXjTTI/AAAAAAAAFD4/xCfA93HM-Tw/s640/DSC03114.JPG)
It's easy to achieve temperatures of 400°C = 750°F or more...
(http://1.bp.blogspot.com/-1uvubLexTqs/TtqmsuD_NRI/AAAAAAAAFGk/E76XIr6LSB8/s640/DSC03167.JPG)
(http://4.bp.blogspot.com/-YiNH6h2Gmp0/TsgCCyt73oI/AAAAAAAAFEI/uE_uO1r_INk/s640/DSC03118.JPG)
...and a pizza doesn't take a longer time than 3 minutes to be cooked.
(http://2.bp.blogspot.com/-T2zXHTMWKoM/TsgCFi-omdI/AAAAAAAAFEM/LokSauzfG1M/s640/DSC03119.JPG)
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I want that oven..Pam
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wow WC - what model is that? had it long? cook anything with it in addition to pizza?
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wow WC - what model is that? had it long? cook anything with it in addition to pizza?
It's a Ramster "Le Rond" - here's the producer's German website (http://www.holzbackofen.de/product_info.php/info/p3_Holzbackofen-Flammkuchenofen--le-Rond-.html) of that oven.
I mostly used it for cooking pizza and tarte flambé, but I baked bread and buns as well in it, yet. You can use it for casseroles, lasagne etc. On other possibilities you can take a look at the producer's website (http://www.holzbackofen.de/shop_content.php/coID/36/product/-span-style--font-size-1-15em---b-Holzbackofengerichte--span---b-).
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WC - Enquiring minds need to know!
David
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Dang, my German is just not good enough. Is there a distributor? Or is the manufacturer looking for distribution? Might be a chance to bring to the US.
Thanks,
David
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Or is the manufacturer looking for distribution? Might be a chance to bring to the US.
The manufaturer is a friend of mine. I'm gonna ask him.
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Thanks WC - I have a friend who is a food writer living in Munich...I'll send him the link and see if he knows of it. lucky you!
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I use a typical stone using the big Red and like the results but have to use corn meal on the stone. Otherwise, the pizza will stick to the stone and I have a mess.
Does anyone have a better experience using a different type of stone? What about the cast-iron?
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I use a 15" cast iron pizza pan. I have a regular one and a deep dish one. I love them. I get the grill or oven as hot as it will go. 500 in the oven and a lil higher in the tbe or srg. They are well seasoned and only take about 15 minutes to cook. I do not wash them..only use hot water to clean them. Pizza slides right off, and I do not preheat them. Pam
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Dang, my German is just not good enough. Is there a distributor? Or is the manufacturer looking for distribution? Might be a chance to bring to the US.
Thanks,
David
Don't worry I got the Translation
我的德语是不足够好。有经销商吗？或制造商正在寻找分布吗？可能会给美国带来的机会。我的德语是不足够好。有经销商吗？或制造商正在寻找分布吗？可能会给美国带来的机会。
;D ;D
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Here is one that uses a "Lost Foam" process as a form. When the polystyrene burns away with the first firing - it leaves nothing behind. ( Polystyrene, or compressed bead foam burns so cleanly - it can be used as a fuel, according to many "green" organizations)
http://www.brickwoodovens.com/
T
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T2 - That is way cool! It looks like my spring project (right after adding to my raised garden beds.) Seriously, this looks like a great way to make a brick oven for a fraction of the typical cost.
Thank you for the link!
David
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That is really a great way to build one! Plus my brother in-law use to lay brick..... :D
Thinking a few beers for payment should get it built!
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Dang, my German is just not good enough. Is there a distributor? Or is the manufacturer looking for distribution? Might be a chance to bring to the US.
Thanks,
David
Don't worry I got the Translation
我的德语是不足够好。有经销商吗？或制造商正在寻找分布吗？可能会给美国带来的机会。我的德语是不足够好。有经销商吗？或制造商正在寻找分布吗？可能会给美国带来的机会。
;D ;D
Thanks! That makes it MUCH easier! ;) ;D
David