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General => General Discussion & Topics => General Discussion => Topic started by: veryolddog on August 23, 2013, 12:05:38 AM

Title: Gonna start making Pizza!
Post by: veryolddog on August 23, 2013, 12:05:38 AM
I recently ordered from Amazon.com a Lodge Pro Logic cast iron Pizza Pan 14 inch in diameter. I am going to try to make pizza on the Weber or the Yoder Cheyenne Wood Smoker. I have a couple of questions for you all.

How hot can I get the Weber to make a pizza?

If I use the firebox on the Wood Smoker which has a grilling grate, can I use this as well or would this be too hot? I figure that I could stack the coals and the wood towards the back of the firebox and adjust the side vents appropriately. I think that it could get pretty hot in there to reach 600 to 700 degrees.

I would appreciate your thoughts especially about the Weber. How should I stack the coals in the Weber in order to get 600 degees heat inside that unit?

Thanks,

Ed
Title: Re: Gonna start making Pizza!
Post by: pz on August 23, 2013, 01:14:15 AM
Well, Ed,

I can't help you with the specifics on the Weber or the Yoder because i own neither, but pizza is really easy, and you literally can experiment at will without much cost except a little flour and water.

I typically bake pizza in a wood fired oven or on a grill, and both are delicious for different reasons.  If I were to start from a novice pizza baker, I'd personally start with an open grill.

As to temperature, I've done pizzas anywhere from 400 -900 plus degrees and all turn out fine as long as you watch carefully as the temperature rises.

One generalization you can make is that the hotter the solid surface on which you bake, the more likely you'll burn the crust while the toppings remain not cooked to what you might like.  In my opinion, a grill is the easiest to start experimenting with because you can easily lift the crust to see how it is cooking and then adjust appropriately.  The grill grates are ideal to play with.  When I use a grill, I cook the crust on one side first, then flip it before I add the toppings to the crust that is already on the grill, and then cook to my taste.  The result is a thin crisp crust that is absolutely delicious.  Honestly, it is hard to ruin a pizza on a grill.

Personally I'd not stack the coals to the side unless you want to rotate the pizza relatively frequently (so one side does not burn while the other side is raw). I experience this in the wood fired oven, which has a 4-foot diameter floor, so I imagine the problem would be much greater in a smaller diameter surface like a Weber.

However, whichever method you try first, I'd encourage experimentation with the crust alone until you are comfortable with developing the right crust for your taste - then you can load with your favorite toppings and you're golden.  Throwing away ruined crust is lots easier on the mind than throwing away a pie loaded with toppings  ;D

Title: Pizza and Calzones on the Weber Kettle
Post by: Old Dave on August 23, 2013, 03:07:53 AM
Morning Ed,

I do both the standard pizza and calzones on the Weber kettle and the info can be found on my blog.

http://olddavespo-farm.blogspot.com/2009/06/pizza-and-calzones-on-weber-kettle.html

Then if you want to get into that super hot pizza stuff with your kettle, above 1200 degrees, you will need to make a couple of changes to your kettle.

(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/84WeberKettle2000degrees.jpg)

This baby will melt glass!!




Title: Re: Pizza and Calzones on the Weber Kettle
Post by: sliding_billy on August 23, 2013, 05:13:20 AM
Quote from: Old Dave on August 23, 2013, 03:07:53 AM
Morning Ed,

I do both the standard pizza and calzones on the Weber kettle and the info can be found on my blog.

http://olddavespo-farm.blogspot.com/2009/06/pizza-and-calzones-on-weber-kettle.html

Then if you want to get into that super hot pizza stuff with your kettle, above 1200 degrees, you will need to make a couple of changes to your kettle.

(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/84WeberKettle2000degrees.jpg)

This baby will melt glass!!

Nice!
Title: Re: Pizza and Calzones on the Weber Kettle
Post by: teesquare on August 23, 2013, 10:33:30 AM
Quote from: sliding_billy on August 23, 2013, 05:13:20 AM
Quote from: Old Dave on August 23, 2013, 03:07:53 AM
Morning Ed,

I do both the standard pizza and calzones on the Weber kettle and the info can be found on my blog.

http://olddavespo-farm.blogspot.com/2009/06/pizza-and-calzones-on-weber-kettle.html

Then if you want to get into that super hot pizza stuff with your kettle, above 1200 degrees, you will need to make a couple of changes to your kettle.

(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/84WeberKettle2000degrees.jpg)

This baby will melt glass!!

Nice!

 :D :D :D to clarify - the Shop Vac is being used as a BLOWER in that picture......( We might have some Texas Aggies around here and don't want to contribute to burning down a barn somewhere.... ;) ;D )
Title: Gonna start making Pizza!
Post by: Pappymn on August 23, 2013, 10:40:47 AM

Quote from: teesquare on August 23, 2013, 10:33:30 AM
Quote from: sliding_billy on August 23, 2013, 05:13:20 AM
Quote from: Old Dave on August 23, 2013, 03:07:53 AM
Morning Ed,

I do both the standard pizza and calzones on the Weber kettle and the info can be found on my blog.

http://olddavespo-farm.blogspot.com/2009/06/pizza-and-calzones-on-weber-kettle.html

Then if you want to get into that super hot pizza stuff with your kettle, above 1200 degrees, you will need to make a couple of changes to your kettle.

(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/84WeberKettle2000degrees.jpg)

This baby will melt glass!!

Nice!

 :D :D :D to clarify - the Shop Vac is being used as a BLOWER in that picture......( We might have some Texas Aggies around here and don't want to contribute to burning down a barn somewhere.... ;) ;D )

And people from Minnesota ???
Title: Re: Gonna start making Pizza!
Post by: muebe on August 23, 2013, 11:29:49 AM
Do you think the wooden handles get hot? ???
Title: Re: Gonna start making Pizza!
Post by: bbqchef on August 24, 2013, 07:02:42 AM
I had a Pampered Chef pizza stone that's lived in my oven for years and did a decent job with pizza...

Put it on the grill the other day to make some pizza and it split in half... Pampered Chef won't cover it under warranty saying it's not "approved" for grilling or direct heat... go figure!!

I'm looking for a pizza steel that will work on the grill or I'll just go commando and put the dough right on the grates.
Title: Re: Gonna start making Pizza!
Post by: teesquare on August 24, 2013, 07:12:51 AM
MIke, I have done it both ways - directly on the grates will work well on your Yoder set at 650F.

I bout a glazed ceramic baking stone form Williams -Sonoma. It is made by Emil Henry:
 http://www.williams-sonoma.com/products/emile-henry-rectangular-baking-stone/?pkey=cbakeware-emile-henry&

Easy to clean - which the Pampered Chef was not....

But I am thinking about buying a baking steel. I have seen some posts here where guys are using them - and - pretty darned impressive....
Title: Re: Gonna start making Pizza!
Post by: veryolddog on August 24, 2013, 10:40:35 AM
Check Amazon for "pizza stones" and they will bring up all kinds of solutions. I liked the report and ratings on the Lodge Cast Iron from over 416 responses with a 4.8 out of 5 stars. There has to be a steel plate there for you to review.

Ed
Title: Re: Gonna start making Pizza!
Post by: drholly on August 24, 2013, 11:56:15 AM
Quote from: teesquare on August 24, 2013, 07:12:51 AM
MIke, I have done it both ways - directly on the grates will work well on your Yoder set at 650F.

I bout a glazed ceramic baking stone form Williams -Sonoma. It is made by Emil Henry:
 http://www.williams-sonoma.com/products/emile-henry-rectangular-baking-stone/?pkey=cbakeware-emile-henry&

Easy to clean - which the Pampered Chef was not....

But I am thinking about buying a baking steel. I have seen some posts here where guys are using them - and - pretty darned impressive....

I have an Emil Henry and a steel. I like them both. I tend to use the Henry when making pizzas in the oven and the steel outside. No particular reason - just what I do...  ;) ;D
Title: Re: Gonna start making Pizza!
Post by: hikerman on August 24, 2013, 02:59:32 PM
Quote from: pz on August 23, 2013, 01:14:15 AM
Well, Ed,

I can't help you with the specifics on the Weber or the Yoder because i own neither, but pizza is really easy, and you literally can experiment at will without much cost except a little flour and water.

I typically bake pizza in a wood fired oven or on a grill, and both are delicious for different reasons.  If I were to start from a novice pizza baker, I'd personally start with an open grill.

As to temperature, I've done pizzas anywhere from 400 -900 plus degrees and all turn out fine as long as you watch carefully as the temperature rises.

One generalization you can make is that the hotter the solid surface on which you bake, the more likely you'll burn the crust while the toppings remain not cooked to what you might like.  In my opinion, a grill is the easiest to start experimenting with because you can easily lift the crust to see how it is cooking and then adjust appropriately.  The grill grates are ideal to play with.  When I use a grill, I cook the crust on one side first, then flip it before I add the toppings to the crust that is already on the grill, and then cook to my taste.  The result is a thin crisp crust that is absolutely delicious.  Honestly, it is hard to ruin a pizza on a grill.

Personally I'd not stack the coals to the side unless you want to rotate the pizza relatively frequently (so one side does not burn while the other side is raw). I experience this in the wood fired oven, which has a 4-foot diameter floor, so I imagine the problem would be much greater in a smaller diameter surface like a Weber.

However, whichever method you try first, I'd encourage experimentation with the crust alone until you are comfortable with developing the right crust for your taste - then you can load with your favorite toppings and you're golden.  Throwing away ruined crust is lots easier on the mind than throwing away a pie loaded with toppings  ;D
Ed, Pz offers some great advice here.
Quote from: Pappymn on August 23, 2013, 10:40:47 AM

Quote from: teesquare on August 23, 2013, 10:33:30 AM
Quote from: sliding_billy on August 23, 2013, 05:13:20 AM
Quote from: Old Dave on August 23, 2013, 03:07:53 AM
Morning Ed,

I do both the standard pizza and calzones on the Weber kettle and the info can be found on my blog.

http://olddavespo-farm.blogspot.com/2009/06/pizza-and-calzones-on-weber-kettle.html

Then if you want to get into that super hot pizza stuff with your kettle, above 1200 degrees, you will need to make a couple of changes to your kettle.

(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/84WeberKettle2000degrees.jpg)

This baby will melt glass!!

Nice!

 :D :D :D to clarify - the Shop Vac is being used as a BLOWER in that picture......( We might have some Texas Aggies around here and don't want to contribute to burning down a barn somewhere.... ;) ;D )

And people from Minnesota ???
So.....you can vac. seal a pizza while it is actually cooking...neat!

Seriously OD that is a good idea on how to jack up the temp.  but better have a fire extinguisher handy.
Title: Re: Gonna start making Pizza!
Post by: veryolddog on August 24, 2013, 03:24:00 PM
PZ - I am going to try it the way you suggest on open grill and even heat. I think that the cast iron from Lodge will spread that heat evenly through the pan surface. I also got a "pizza peel" to check the crust. As I progress, I will make modifications using the processes that both you and OD have suggested. OD, your blog site is very informative. I have book marked that site so that it can be a good quick reference point.

Thanks,

Ed
Title: Re: Gonna start making Pizza!
Post by: pz on August 24, 2013, 03:31:54 PM
Best luck, Ed! Today is a beautiful day in Idaho so me and the missus decided to do pizza with home grown tomatoes, home smoked cheese, basil from the garden, and Bradley smoked Canadian bacon. Plan on using the grill rather than the outdoor oven.

It's a great day to be alive, and I'm grateful for every moment.
Title: Re: Gonna start making Pizza!
Post by: veryolddog on August 24, 2013, 05:12:15 PM
It's a good day all over. Nice here in Texas as well. Probably too warm for you guys. The only thing that would make this day better is a shot of morphine in my hip. But on the upside, I am getting closer to my surgery.

Ed
Title: Re: Gonna start making Pizza!
Post by: pz on August 24, 2013, 05:20:34 PM
We'll, from your post, it sounds like you must be in significant discomfort. Sorry to hear that. You doing a replacement?
Title: Re: Gonna start making Pizza!
Post by: veryolddog on August 24, 2013, 08:22:46 PM
Unfortunately, there are a pile of guys in front of me at the VA. All former service men who didn't know they were hurting themselves 50 years ago. I spent 23 years in the Corps and I did a lot of things that required me to beat the heck out of my body. Never bothered me until I passed 65 and then everything deteriorated from arthritis and no cartilage. I am going to become the bionic man with the replacements that I have to do.

Ed
Title: Re: Gonna start making Pizza!
Post by: Eatin Smoke on August 24, 2013, 10:34:01 PM
If I could make a suggestion Ed.........Skip the Lodge cast iron and order a Baking Steel.  Well worth the extra $$ and you won't be disappointed!  I spoke w/ Andris from baking steel and had him custom cut a round one for me.  It can bake pizzas at a slightly lower temp (500-550) and the crust comes out perfect due to the radiating properties of the steel.  Check out his website and read the reviews.  I will never use a stone again when making pizzas on the grill.
Title: Re: Gonna start making Pizza!
Post by: veryolddog on August 24, 2013, 11:19:36 PM
I just found his website. Very interesting. I have got to follow up on this.

Thanks,

Ed
Title: Re: Gonna start making Pizza!
Post by: pz on August 25, 2013, 12:08:07 AM
Sorry to hear it, Ed.  It is amazing what we do as youngsters to our joints never considering the long term consequences.  I wish I could go back 40 years and do it all over - when I think about it, I'd hardly expect a car with moving parts to work for 80 years without parts replacement, and our bodies are no different.

Sounds like you're exhibiting the extreme effects of osteoarthritis, which is referred to as "wear-and-tear" arthritis, in which the articular cartilages imply wear out exposing raw bone surfaces that with time can eventually form bony spurs.  This is a form of arthritis that each and every one of us will experience if we live long enough.

Sorry to hear that you have so much surgery to look forward to, but on the upbeat side, my mother went through hip replacement and was absolutely amazed at what she could do post surgery.  She never regretted it for a moment.
Well, we did the pizzas and they turned out even better than we hoped.  We're cooking the pizzas directly on the grill grate, and not covering them (we don't have a cover on this grill).  Although we have found that cooking on a stone in the grill is acceptable, it is really no better than cooking it in the oven or any other heat source for that matter (when using a stone).  There is something about the direct flame licking the crust through the grill slits that makes it extra special.
My wife does all of the crust - she starts out with a basic bread recipe and rolls out the ovals - then painting one side with olive oil, she inverts it onto the grill.  It is allowed to cook for a while, then a brushing of olive oil on the exposed side.
(https://lh4.googleusercontent.com/-JaNZ1dvL2qo/Uhl85R4Tw2I/AAAAAAAADGI/ct-9h6uDVh8/w1346-h898-no/IMG_1783.JPG)
Once the crust is done on the first side, it is flipped and toppings are immediately added - because this side is already hot, the cheese starts melting straight away.
(https://lh3.googleusercontent.com/-7L62QhOL2D0/Uhl5oTAaklI/AAAAAAAADF8/iG438HXNUtI/w1346-h898-no/IMG_1786.JPG)
The pizzas today were very simple:
(https://lh6.googleusercontent.com/-DVvm_lfzfSA/Uhl5mSORYrI/AAAAAAAADFs/03s0maFIgBY/w1346-h898-no/IMG_1787.JPG)
Here's our masterpiece for today - the crust was thin with a slightly chewy center encased in a cracker crisp smoky crust.  The pecan smoke in the cheese blend wafted into the nose and added to the moment as I enjoyed the crisp crunch of the bite - the tomato juice savory, salty, sweet, and spicy ran over the palate further stimulating the taste buds.
(https://lh5.googleusercontent.com/-x3M2y9fxcPw/Uhl5nMEpoPI/AAAAAAAADFw/O-DZ2Z0AS-E/w1346-h898-no/IMG_1788.JPG)
We also did one with our regular tomatoes - also home grown, but not nearly as good.
(https://lh6.googleusercontent.com/-ucmGuxjv-u0/Uhl5nudOk6I/AAAAAAAADF4/uUkMSqaZE0c/w1346-h898-no/IMG_1795.JPG)
The bottom line: I never would have imagined that I would ever enjoy a pizza that did not have some kind of meat on it, but I was certainly wrong.  These were among the most delicious pizzas I have ever eaten.   Likely, at least in part, it is due to the cheeses that we'd smoked a couple of weeks ago, and the vine ripened, home grown tomatoes.
Title: Re: Gonna start making Pizza!
Post by: veryolddog on August 25, 2013, 12:58:49 AM
Excellent!!

My wife and I would really enjoy those.

Ed
Title: Re: Gonna start making Pizza!
Post by: Smokin Don on August 25, 2013, 03:08:19 AM
I think PZ has some great looking pizza there!!! I haven't done a lot of pizzas, I usually get mine from Sandman!!! Just my 2 cents worth is if you have grill grates try the flat side. If I can find time I might give it a try. Don
Title: Re: Gonna start making Pizza!
Post by: RAD on August 25, 2013, 08:39:44 AM
Ed,
Sorry to hear about your upcoming surgery but hope it turns out well. I know what you mean about the Corps doing things to your body that you will pay for years later.

My mother went through two knee replacements and after she healed she went from a wheelchair to walking on her own. Amazing things they can do today.

As for the pizza’s, we have done many on a stone on the RED and they turn out great. When this stone cracks I will probably go for the cast iron one,  but that Baking Steel looks interesting except for the $$$. A lot of the guys have posted many pizza cooks on it. I think CaptJack has one.

(http://i1121.photobucket.com/albums/l501/rdelemos/pizza/100_1971_zpsa5e543da.jpg)

Title: Re: Gonna start making Pizza!
Post by: veryolddog on August 25, 2013, 10:05:17 AM
Wow, you guys make pizza the way I like it, stuffed with lots of good eats on it. If you are going to put tomatoes, then put a lot of tomatoes; and if you put on onions, mushrooms, peppers and cheese, put a lot on.

Mama Mia: at'sa Pizza!!!!!!

Ed
Title: Re: Gonna start making Pizza!
Post by: drholly on August 25, 2013, 11:26:18 AM
What a great looking pizza!