I have the propane adapter but have only used it with wood charcoal. I love it. I am at the skill level where no two pizzas are alike. I’m getting better, but they always come out delicious. We make our own pizza dough at home using Caputo Pizzeria Flour. But are experimenting with off the shelf flour.
Caputo '00 is decent. If you can get it, try King Arthur’s “Special Patent flour". Higher protein and low ash. Ideally, if you are looking for a NYC style crust, you want hard red spring wheat, but it is really hard to find in consumer sized bags. If all else fails, I find bread flour seems to be pretty decent.
you can add diastatic malt powder if you need a little more browning in the crust and an improved rise.
I tend to avoid pre-shredded chees and buy block mozzerella. Pre-shredded has starch additives to keep it from clumping, and (imo) it affects the melt. Mixing part skim with whole milk with part skim will reduce the water let-off and prevent the crust from sponging up too much moisture. Also I cut the salt I add and use parmesan to add salt and flavor.
I am a huge fan of cold fermenting dough for 24 hours in the fridge. Remove 2-3 hours before making your pizza.
I use it on the patio, but I plan on taking it on my next camping trip. Over cooked is my usual outcome, I’m going to start using a digital temperature monitor and try to get it in the right range each time.
The 2nd video I posted claims it can cook a pizza in 2 minutes, is that pretty much your experience? Sounds like you may have to cut back on time & cut 15 to 30 seconds off of the cook time. Oh, Where did you buy that?
Absolutely, i get the timing off on the turns and tend to char a bit of the edge. I don’t actually time it, just eyeball it. Two minutes is about right if i get the stone hot enough.
[ + ] HelenHighwater
[ - ] HelenHighwater 1 point 9 monthsSep 15, 2024 12:22:41 ago (+1/-0)
you can add diastatic malt powder if you need a little more browning in the crust and an improved rise.
I tend to avoid pre-shredded chees and buy block mozzerella. Pre-shredded has starch additives to keep it from clumping, and (imo) it affects the melt. Mixing part skim with whole milk with part skim will reduce the water let-off and prevent the crust from sponging up too much moisture. Also I cut the salt I add and use parmesan to add salt and flavor.
I am a huge fan of cold fermenting dough for 24 hours in the fridge. Remove 2-3 hours before making your pizza.
That's my input for what it's worth. Love pizza!
[ + ] Steelerfish
[ - ] Steelerfish 0 points 9 monthsSep 15, 2024 00:35:31 ago (+0/-0)
Asking for a friend…
[ + ] iSnark
[ - ] iSnark 0 points 9 monthsSep 14, 2024 15:36:12 ago (+0/-0)*
https://www.youtube.com/watch?v=5Vw4VBX92aI
Actual cooking of a pizza:
https://www.youtube.com/watch?v=dywlpeMOQvw
This looks pretty badass! Dang it! Now I want one...
And not bad, uncooked to cooked in two minutes!
[ + ] Portmanure
[ - ] Portmanure [op] 0 points 9 monthsSep 14, 2024 15:42:43 ago (+0/-0)
[ + ] iSnark
[ - ] iSnark 0 points 9 monthsSep 14, 2024 15:46:11 ago (+0/-0)
[ + ] Portmanure
[ - ] Portmanure [op] 0 points 9 monthsSep 14, 2024 15:53:00 ago (+0/-0)