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pizza on kamado grill...weekend failure
Posted on 1/23/17 at 9:48 am
Posted on 1/23/17 at 9:48 am
so i got one of the vision grill heat deflector stones over the weekend, seasoned it well and we tried doing pizzas yesterday
they were edible but not really all that great
1) i couldnt get the damn vision grill hot enough; i assume this is due to the mass of the stone? i had it set on the lower cooking grate (not suspended on the bracket)
2) best i get it up to was 550 deg. when i put the pizzas on the stone, the bottom crust wound up burning to a crisp before the top was cooked thru. the temp would drop to 400 as the lid was closed
give me your best practices on pizzas on this thing. obviously i need to get it hotter, but wont that also make the stone hotter? should i put the stone in just before the pizza? get it higher off the coals?
they were edible but not really all that great
1) i couldnt get the damn vision grill hot enough; i assume this is due to the mass of the stone? i had it set on the lower cooking grate (not suspended on the bracket)
2) best i get it up to was 550 deg. when i put the pizzas on the stone, the bottom crust wound up burning to a crisp before the top was cooked thru. the temp would drop to 400 as the lid was closed
give me your best practices on pizzas on this thing. obviously i need to get it hotter, but wont that also make the stone hotter? should i put the stone in just before the pizza? get it higher off the coals?
6
Posted on 1/23/17 at 10:17 am to CoachChappy
wonder how the cast iron compares to the pizza steels
Posted on 1/23/17 at 10:22 am to cgrand
I have owned a Vision Classic B for over 2 years and have cooked several dozen pizzas. Through trial and error and many hours on forums, i've discovered the best way (to me). I bought the large plate setter (big green egg deflector). It's light years ahead of the vision deflector. I found that kamado joe pizza stone is the best one.
I light my grill and put the plate setter on legs down, then place the pizza stone on top. Get the grill to 600 degrees, put corn meal on the stone to prevent sticking, then slide the pizza on. My bottom vent is wide open and my top vent is off completely. The pizza sits high in the dome so i can look in the top vent to keep an eye on it. depending on the size and ingredients of the pizza, it take anywhere from 8-12 minutes. Since doing these things, ive only had success. No burnt crust. perfect color and crunch.
LINK
LINK
I light my grill and put the plate setter on legs down, then place the pizza stone on top. Get the grill to 600 degrees, put corn meal on the stone to prevent sticking, then slide the pizza on. My bottom vent is wide open and my top vent is off completely. The pizza sits high in the dome so i can look in the top vent to keep an eye on it. depending on the size and ingredients of the pizza, it take anywhere from 8-12 minutes. Since doing these things, ive only had success. No burnt crust. perfect color and crunch.
LINK
LINK
Posted on 1/23/17 at 10:44 am to cgrand
Not familiar with vision but Ive done a couple Pizzas on my egg and they come out great. I think you may have the setup off a little.
Thats the range where I cooked mine at. 12 minutes and they were done. I also make sure to have the stone in that heat range for a good 45 min to an hour before throwing a pizza on it.
For the egg, you cook the pizza suspended in the dome. Place setter goes in the bottom, feet down. Then the spacer rack with the stone placed on top. This keeps the pizza about 3" or so above the base lid and up in the dome. If the stone is to low, you dont get the proper circulation to cook the top at the same time as the bottom, resulting in burnt crust.
quote:
best i get it up to was 550 deg
Thats the range where I cooked mine at. 12 minutes and they were done. I also make sure to have the stone in that heat range for a good 45 min to an hour before throwing a pizza on it.
quote:
i had it set on the lower cooking grate (not suspended on the bracket)
For the egg, you cook the pizza suspended in the dome. Place setter goes in the bottom, feet down. Then the spacer rack with the stone placed on top. This keeps the pizza about 3" or so above the base lid and up in the dome. If the stone is to low, you dont get the proper circulation to cook the top at the same time as the bottom, resulting in burnt crust.
Posted on 1/23/17 at 10:47 am to 4WHLN
quote:that seems like an awfull lot of time. it doesnt take an hour for the steel to get up to temp.20 mins maybe.
good 45 min to an hour
Posted on 1/23/17 at 10:51 am to CarRamrod
quote:
that seems like an awfull lot of time. it doesnt take an hour for the steel to get up to temp.20 mins maybe.
While I dont disagree at all with your statement, Majority of the Egg pizza forums Ive read all say and do this. So I did as well. I think its more for the lost heat when the lid is open, the stone is good and hot so it bounces back quicker to the desired temp. I do it and its been working.
Posted on 1/23/17 at 10:51 am to CarRamrod
quote:
it doesnt take an hour for the steel to get up to temp.20 mins maybe.
He said stone, but that does seem like a longtime. I do my pizza in the Kettle Pizza add on for my Weber kettle and my stone is good to go in about 20-30 minutes. It gets up to about 750 degrees though.
Posted on 1/23/17 at 11:24 am to LNCHBOX
You guys should try making the pizza on aluminum foil. You get a great crunchy crust and the cleanup is obviously easier.
Posted on 1/23/17 at 11:29 am to cgrand
I put the dough on the stone after dusting the stone with flour. I watch it and flip it as soon as it is barely cooked solid enough to flip. After a minute or two on the other side, I bring it right inside and let the wife and kids put on the fixings. The I bring it back out and place it on the top warming rack and cook until done. Makes for a bit of running around but crust does not burn.
Posted on 1/23/17 at 11:35 am to FishinTygah84
ok i want to make sure i'm understanding
1) put the platesetter legs down on the bottom grill grate or the 2nd level grill grate?
2) when you say your top vent is off completely you mean you removed the vent cap from the dome, or you just have it opened all the way?
3) this is the stone i was cooking on
LINK
its the large size, i got it at home depot
do i need a ceramic platesetter also like what you linked under the stone?
1) put the platesetter legs down on the bottom grill grate or the 2nd level grill grate?
2) when you say your top vent is off completely you mean you removed the vent cap from the dome, or you just have it opened all the way?
3) this is the stone i was cooking on
LINK
its the large size, i got it at home depot
do i need a ceramic platesetter also like what you linked under the stone?
Posted on 1/23/17 at 12:31 pm to cgrand
it goes legs down on the firebox. then the pizza stone goes on the platesetter. it will all come up to temp together. yeah i pull the top vent completely off.
mine is a large. All large BGE and kamado joe accessories fit the vision. i would get the platesetter. you can use it a variety of different ways and i would throw that vision stone away. i threw mine away.
LINK
here is a pic of a vision with the bge platesetter with a stone on top.
mine is a large. All large BGE and kamado joe accessories fit the vision. i would get the platesetter. you can use it a variety of different ways and i would throw that vision stone away. i threw mine away.
LINK
here is a pic of a vision with the bge platesetter with a stone on top.
Posted on 1/23/17 at 1:24 pm to cgrand
Primo owners: when doing pizza, do you put the stone straight on the grill grates or set the deflector plates on top of the grill grates and then put the stone on top of the deflector plates? I've seen it done both ways online, and many believe the latter makes for a better pizza.
Posted on 1/23/17 at 1:35 pm to 4WHLN
quote:but if the stone/iron gets to your 550 or 600 in 20 mins what does it sitting there for 40 more mins achieve in heat loss from opening the grill? it isnt getting hotter or gaining more heat in those 40 mins.
I think its more for the lost heat when the lid is open, the stone is good and hot so it bounces back quicker to the desired temp.
Posted on 1/23/17 at 1:53 pm to Louie T
I go stone on the grate. I think a lot depends on thickness of crust. If im rolling out a thin crust, im doing high and fast. A thicker crust and I will do a longer bake w deflector plates
thin crusts are my preference on the primo
thin crusts are my preference on the primo
Posted on 1/23/17 at 1:57 pm to GynoSandberg
I'm shooting for closer to the thinner end of the spectrum. You precook your sausage or throw it on raw?
Posted on 1/23/17 at 2:06 pm to Louie T
raw, but i make smaller crumbles
Posted on 1/23/17 at 2:17 pm to GynoSandberg
Thanks. Going to do some pizzas this week. I broke it in by burning some flank steaks this weekend 
This post was edited on 1/23/17 at 2:18 pm
Posted on 1/23/17 at 2:50 pm to Louie T
How big is the pizza stone y'all are using on the Lg BGE? I tried pizza on the egg a while back with disappointing results. Overlooked crust and undercooked toppings. I feel like my stone is too big and doesn't leave enough room around the edges for good airflow. I also probably didn't preheat the platesetter long enough.
Posted on 1/23/17 at 3:22 pm to Geaux2Hell
After many, many tries to get pizza just the way I wanted on the BGE, I stopped trying...because I discovered near perfect results every time by using a pizza steel and my oven's infrared broiler. You put the steel into the oven, preheat at 550 for 45 minutes, turn on the broiler for about 10, and then put in the pie. Thin crust neapolitan style is done 5 minutes...slightly thicker (but still thin) pizza takes about 8. Thicker crusts go 10-12. Beautiful top browning, too.
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