OT: General OT MEGATHREAD (No Politics) Pt. 2 - Read OP before posting
- Thread starter Sam Spade
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At some point we'll have to discuss your homemade pizza. I've been doing a LOT of homemade pizza lately and I think I have it pretty dialed in. Its obviously better with a real brick pizza oven, but I've gotten nearly identical results on my Weber charcoal kettle with a thing called the KettlePizza - it lets the grill hit 800-900 degrees and makes killer Neapolitan style pizzas in 90-120 seconds . After that its all about the dough. And the sauce. And the toppings.
Calicaps
NFA
Nice. I would love a proper pizza oven. I use a stone in my convection oven.At some point we'll have to discuss your homemade pizza. I've been doing a LOT of homemade pizza lately and I think I have it pretty dialed in. Its obviously better with a real brick pizza oven, but I've gotten nearly identical results on my Weber charcoal kettle with a thing called the KettlePizza - it lets the grill hit 800-900 degrees and makes killer Neapolitan style pizzas in 90-120 seconds . After that its all about the dough. And the sauce. And the toppings.
CapitalsCupReality
It’s Go Time!!
- Feb 27, 2002
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That’s pretty cool looking....At some point we'll have to discuss your homemade pizza. I've been doing a LOT of homemade pizza lately and I think I have it pretty dialed in. Its obviously better with a real brick pizza oven, but I've gotten nearly identical results on my Weber charcoal kettle with a thing called the KettlePizza - it lets the grill hit 800-900 degrees and makes killer Neapolitan style pizzas in 90-120 seconds . After that its all about the dough. And the sauce. And the toppings.
I have a buddy who installed a nice outdoor brick pizza oven... due to various contractor headaches, it cost him $4800. So far his cost per pizza is still well over $100 each LOL.
The Kettle Pizza insert for the Weber was ~$150 or so.
Calicaps
NFA
that better be some damned good pizza.I'd have to buy the Weber too, but still maybe worth it.
Last edited:
I'd have to buy the Weber too, but still maybe worth it.
They also make one for most gas grills, but it likely won't get as hot as the charcoal kettle, it will still hit 600-750 degrees depending on your grill.
Calicaps
NFA
Do you own stock?They also make one for most gas grills, but it likely won't get as hot as the charcoal kettle, it will still hit 600-750 degrees depending on your grill.
CapitalsCupReality
It’s Go Time!!
- Feb 27, 2002
- 64,654
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I was just eyeing this online....$280 on Amazon.They also make one for most gas grills, but it likely won't get as hot as the charcoal kettle, it will still hit 600-750 degrees depending on your grill.
Only had chikfila once or twice in my life and it wasn't good imho. Could also be why anyone would ever have anything other than a spicey chicken fillet from wendy's topped off by a frosty.
That's the deluxe kit, which includes stuff you can get cheaper like the pizza peel. I'd just get the basic version.
So after talking about it I got the itch to fire up the Pizza-grill, and wanted to share some hard earned research if anyone is interested in turning your pizza making up to 11.
Dough: Get Antimo Caputo Tipo 00 Pizza Flour (or another brand of Tipo 00 (zero zero)) and don't think twice about it. This is what the Italian Neapolitan Pizzerias use, its made in Naples, it has the right elastic gluten to make perfect chewy/crispy dough. For the love of all things holy, don't use regular flour you get at the grocery store. If you want the "why" this is the right flour for pizza dough, this book has an in depth section on the science of pizza dough and lots of different techniques for making it, from fast (same day) schedules to overnight (next day) schedules. Bottom line is plan your dough a day in advance.
Sauce: You want San Marzano D.O.P. tomatoes only. Its the Italian designation D.O.P certified (Protected Designation of Origin) which guarantees these are Roma tomatoes grown in San Marzano Italy, not some imitation grown in China or Turkey. Any brand that carries the D.O.P. designation will be fine.
Toppings are just personal choice, but a good simple Margherita fresh from the charcoal/wood oven can't be beat.
Pro tips:
The first few pies you cook on your new stone will probably stick or not cook all the way, and be a mess, don't waste toppings on your first pie of the day/night. The first ones season the stone a bit for the rest of the day. Once you've gone through 20-30 pies this won't be a problem.
If you're doing charcoal, throw wood chunks in there and get the fire hot, and use a ceiling stone or grate on the top of the PizzaKettle, to trap the heat over the pie. You want the crust and top to cook at the same rate, so a very hot stone and a very hot ceiling are key... if they are out of sync, you get uneven results. This is why a good pizza oven makes all the difference, but if you're doing the PizzaKettle thing there are lots of ways to set it up for better results. The Amazon reviews are good place to start.
Equipment: If you're doing this on a grill, with a limited opening, these pizza turners are indispensable. Much easier than trying to spin it with a peel in tight quarters. Also I use a wood peel for serving the pizzas, but only a thin metal one for building, inserting and removing the pizza's to/from the oven. Sometimes these pizza screens also really help if your stone isn't seasoned well and is sticking too much. They also really help if you're doing a pizza party and want to make many pies over the course of an hour or two.
Mangia bene!
Dough: Get Antimo Caputo Tipo 00 Pizza Flour (or another brand of Tipo 00 (zero zero)) and don't think twice about it. This is what the Italian Neapolitan Pizzerias use, its made in Naples, it has the right elastic gluten to make perfect chewy/crispy dough. For the love of all things holy, don't use regular flour you get at the grocery store. If you want the "why" this is the right flour for pizza dough, this book has an in depth section on the science of pizza dough and lots of different techniques for making it, from fast (same day) schedules to overnight (next day) schedules. Bottom line is plan your dough a day in advance.
Sauce: You want San Marzano D.O.P. tomatoes only. Its the Italian designation D.O.P certified (Protected Designation of Origin) which guarantees these are Roma tomatoes grown in San Marzano Italy, not some imitation grown in China or Turkey. Any brand that carries the D.O.P. designation will be fine.
Toppings are just personal choice, but a good simple Margherita fresh from the charcoal/wood oven can't be beat.
Pro tips:
The first few pies you cook on your new stone will probably stick or not cook all the way, and be a mess, don't waste toppings on your first pie of the day/night. The first ones season the stone a bit for the rest of the day. Once you've gone through 20-30 pies this won't be a problem.
If you're doing charcoal, throw wood chunks in there and get the fire hot, and use a ceiling stone or grate on the top of the PizzaKettle, to trap the heat over the pie. You want the crust and top to cook at the same rate, so a very hot stone and a very hot ceiling are key... if they are out of sync, you get uneven results. This is why a good pizza oven makes all the difference, but if you're doing the PizzaKettle thing there are lots of ways to set it up for better results. The Amazon reviews are good place to start.
Equipment: If you're doing this on a grill, with a limited opening, these pizza turners are indispensable. Much easier than trying to spin it with a peel in tight quarters. Also I use a wood peel for serving the pizzas, but only a thin metal one for building, inserting and removing the pizza's to/from the oven. Sometimes these pizza screens also really help if your stone isn't seasoned well and is sticking too much. They also really help if you're doing a pizza party and want to make many pies over the course of an hour or two.
Mangia bene!
tenken00
Oh it's going down in Chinatown
- Jan 29, 2010
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Calicaps
NFA
My preferred flour: https://www.amazon.com/gp/product/B00UVSDCY2/ref=ox_sc_saved_title_9?smid=A3MXLTRINUPWUY&psc=1
I can my own tomatoes each season. Berkeley Bowl market usually gets San Marzanos in August and I get 2 cases. Then I'm set with canned tomatoes for the year.
The flour looks good, I'll give it a try.
Can't go wrong with locally grown tomatoes too.
Cush
Registered User
Jacoby4HOF66
Pull my finger
- Mar 13, 2009
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Man Ford makes some much profit over cost on pickup trucks its basically the Apple of truck manufacturers.
Jacoby4HOF66
Pull my finger
- Mar 13, 2009
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It is nuts. Trucks are as nice as top of the line cars on the inside now. Leather, heated and cooled seats and some even will massage you. It’s a truck though. I got a 2018 Tacoma for 28k 3 years ago and I got the 2WD version because I didn’t want to spend over 30k for a truck. I just wanted a truck. Not a car with a bed. Crazy.
John Price
Bet
- Sep 19, 2008
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This is largely ot due to it being a kpop video but there is a caps shirt (oshie) at 0:45
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