re: What temperature is too hot to cook pizza?

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Where'd you get your pizza oven insert? I just received my GMG recently, haven't cooked on it yet though.

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Amazon brah. $118, free shipping with prime.

LINK

Also, looks like 800 is toward the top end of where it should be, and at that temp it takes 2-4 minutes to cook.

I need to get a welders glove. Menard's trip in store soon.

As already posted, a Neapolitan style pizza is the only kind you can cook that hot.

With that said, I’m envious of your setup.

That’s a bad arse contraction there.

I have a green egg I do pizzas on a fair amount. 650 is where I usually like to be. At that temp I can get a nice crust and the toppings are well cooked.

Zero picks of any pizzas and on page two?

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al_cajun

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Hey Al I got a question. Where is your fire box located inside your pit? Is it directly in the middle or offset to one side? My Yoder Smoker has the fire box offset to the left side and I was wondering if this pizza oven would work on my smoker.

We have a cat that is not going to last much longer, the vet wants $100 for cremation. That thing could do the job pretty damn quick, just think about it.

I have a Jim Bowie, and have had the pizza oven attachment for about a month. It's awesome. It'll burn through pellets, but I've been buying pit boss bags cheaply for pizza.

It definitely gets to 900+. When I first got it, I used Publix dough a few times. It came out damn good, but with plenty of room for improvement. Using that dough, 650 was about the max before the bottom would start to burn. At 900, it was burnt in 60 seconds. The cheese would barely melt, so I'd have to toss them into the broiler for a bit. Still better than 95% of pizza I've eaten.

Last time I made my own dough from a pizza cookbook. It was unbelievably good. That was more of a neopolitan style dough, though I cooked it closer to 700. There's a couple reasons why different recipes like different heat, flour and hydration percentage.

I used a 00 tipo grind flour. It's a very finely ground flour that can handle heat well. Hydration also has a huge effect on temp. Neopolitan will usually be lower hydration, around mid 50s. Lower heat dough, that you use on a home oven about 500-500, is often upper 60s.

00 tipo is hard to find in most stores. I've found some at Rouses, but it might not be in every store. Caputo is considered very good. But most brands should be fine. It's easy to find online, but a little pricey starting at $3 lb.

King Arthur bread flour is also a good high protein flour that's recommended for various temps. You'll want your flour to be at least 12% protein. That makes for good gluten strands in your dough.

Definitely get some cookbooks. Mastering Pizza, Pizza Camp, Bianco, Elements of Pizza, and Pizza Bible are good books. They all have different takes on pizza and information about baking. Pizzamaking.com is a pretty good forum too. I still have a lot to learn.

I just made a Roman dough at 57% hydration from the Mastering Pizza book. It took about 20 minutes in my kitchen aid mixer. I'll post some pics when I cook some tomorrow or Tuesday.

Bump to say that Peter Reinhart's newest book, Perfect Pan Pizza, was just released. It's a good addition to any home pizza chef's bookshelf.

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Suggestion. Take the lid off when you go to slide the pizza in and put it back as fast as possible. It is kinda hard to get the pizza of the paddle with the little amount of room the oven itself has.

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Thanks for that note...solid suggestion. I'm thinking we're just gonna flour the shite out of the peel and build the pizzas directly on there. But will definitely take the hood off. I'm guessing if the stone is 700 degrees it'll heat back up quickly.

Well, sigh. It was a disaster, but from failure comes learning.

That shite gets unreal HOT. Holy balls. Like a goddamn blow torch.



1) We made the pizza too big for the peel

2) I burned my effing finger THROUGH THE WELDING GLOVE

3) We didn't flour the peel nearly enough... that shite would NOT slide off, so i basically shook some toppings around the peel which started burning

4) It was so hot that we ended up just folding the pizza over on itself creating a freaking enormous calzone

5) A bunch of it was doughy because it was folded over

6) It stuck to the stone

7) We still ate it





I'd insert some laughing emojis but i'm on mobile.