On Sun, 24 Oct 2010 23:31:13 -0700, "Kent" > wrote:

> We've been making pizza after a several month hiatus.

Were you talking about making a FrankenWeber (or did I bring it up)?
http://lifehacker.com/5459718/build-...-a-weber-grill
If so, how did it go? I couldn't make it to a single pizza class at
18 Reasons last summer due to other commitments. I couldn't believe
my bad timing, Thursday classes and I had something more important to
do than learn about pizza.

The same website has another idea for modifying your home oven.
http://lifehacker.com/5274264/build-...n-on-the-cheap
Buy "refractory" bricks here http://www.broadmoorlumber.com/

and here's an article to read
http://gadgets.boingboing.net/2009/0...d-the-ult.html

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Sun, 24 Oct 2010 23:31:13 -0700, "Kent" > wrote:
>
>> We've been making pizza after a several month hiatus.
>
> Were you talking about making a FrankenWeber (or did I bring it up)?
> http://lifehacker.com/5459718/build-...-a-weber-grill
> If so, how did it go? I couldn't make it to a single pizza class at
> 18 Reasons last summer due to other commitments. I couldn't believe
> my bad timing, Thursday classes and I had something more important to
> do than learn about pizza.
>
> The same website has another idea for modifying your home oven.
> http://lifehacker.com/5274264/build-...n-on-the-cheap
> Buy "refractory" bricks here http://www.broadmoorlumber.com/
>
> and here's an article to read
> http://gadgets.boingboing.net/2009/0...d-the-ult.html
>
> --
The above articles are interesting, but overkill.

I don't it's worth the effort to try grilling a pizza. I've done it several
times. I cracked a $35 stone. I think the problem with Weber kettle pizza is
that the temp. of the stone, and the temp below the stone is OK. The temp.
above the stone isn't enough to cook the toppings at the same rate as the
pizza dough round is baking.

You don't have to modify your home oven as above to make a restaurant
quality pizza by creating a stone oven inside your oven. You don't need
stone over the pizza. The most important thing to have is a good hefty 16"
pizza stone, like
http://www.amazon.com/Old-Stone-4461...8056571&sr=1-2 .
..

I think what most home pizza chefs don't do is use a hefty pizza stone, and
heat it to as high as your oven will go for 45 minutes before putting in the
pizza. It should be 16", not 15", and as above it should weight at least
12lb, or more if you can find one. They're hard to find. The gourmet
stores charge you more than you should pay. The Amazon product above looks
like what I'm talking about, or writing about. It's best to find one
locally, so you know what you're buying. Pizza peels are available at any
restaurant supply house.

Kent

On Mon, 25 Oct 2010 18:46:03 -0700, "Kent" > wrote:

> I think what most home pizza chefs don't do is use a hefty pizza stone, and
> heat it to as high as your oven will go for 45 minutes before putting in the
> pizza. It should be 16", not 15", and as above it should weight at least
> 12lb, or more if you can find one. They're hard to find.

You don't need a hefty pizza stone. I use the thinnest tiles I can
find and they work perfectly. I've noticed lately that I need more
time to cook my pizzas, but that's an oven problem not a tile issue.

I think I will put tiles on a rack overhead to lower the "roof" of my
oven. As it is, I have it right if my oven was doing what it's
supposed to do. I have my rack as low as I can get it so the heat
comes from the bottom and the top doesn't cook before the crust is
cooked. Not sure what putting tiles on the sides would do for me
because my pizzas take up the better part of the rack as it is.

> The gourmet stores charge you more than you should pay.

To be perfectly honest, I have never had a desire for commercial pizza
stones - even the rectangular one, which did catch my attention.

> The Amazon product above looks
> like what I'm talking about, or writing about. It's best to find one
> locally, so you know what you're buying. Pizza peels are available at any
> restaurant supply house.

Did you see the article where they drilled holes in a metal peel? I
just use a cookie sheet and I'm fine so I'm not going to those
extremes... but I would try it if I had a wood fired oven in the back
yard!


--

Never trust a dog to watch your food.

sf wrote:
> On Mon, 25 Oct 2010 18:46:03 -0700, "Kent" > wrote:
>
>> I think what most home pizza chefs don't do is use a hefty pizza stone, and
>> heat it to as high as your oven will go for 45 minutes before putting in the
>> pizza. It should be 16", not 15", and as above it should weight at least
>> 12lb, or more if you can find one. They're hard to find.
>
> You don't need a hefty pizza stone. I use the thinnest tiles I can
> find and they work perfectly. I've noticed lately that I need more
> time to cook my pizzas, but that's an oven problem not a tile issue.
>
> I think I will put tiles on a rack overhead to lower the "roof" of my
> oven. As it is, I have it right if my oven was doing what it's
> supposed to do. I have my rack as low as I can get it so the heat
> comes from the bottom and the top doesn't cook before the crust is
> cooked. Not sure what putting tiles on the sides would do for me
> because my pizzas take up the better part of the rack as it is.
>
>> The gourmet stores charge you more than you should pay.
>
> To be perfectly honest, I have never had a desire for commercial pizza
> stones - even the rectangular one, which did catch my attention.
>
>> The Amazon product above looks
>> like what I'm talking about, or writing about. It's best to find one
>> locally, so you know what you're buying. Pizza peels are available at any
>> restaurant supply house.
>
> Did you see the article where they drilled holes in a metal peel? I
> just use a cookie sheet and I'm fine so I'm not going to those
> extremes... but I would try it if I had a wood fired oven in the back
> yard!
>
>


Why not just get four thick 12" marble tiles and line the oven top
rack with that? I think I've seen them on sale at HD for about $1
each. It would just take three if you cut one in half; that would
give you a 18x24" baking surface.

Bob

On Mon, 25 Oct 2010 22:30:17 -0500, zxcvbob >
wrote:

> Why not just get four thick 12" marble tiles and line the oven top
> rack with that? I think I've seen them on sale at HD for about $1
> each. It would just take three if you cut one in half; that would
> give you a 18x24" baking surface.

The entire oven rack is covered as it is, Bob.

--

Never trust a dog to watch your food.

On Mon, 25 Oct 2010 18:46:03 -0700, "Kent" > wrote:

>I don't it's worth the effort to try grilling a pizza. I've done it several
>times. I cracked a $35 stone....

If you're using a stone, you're not grilling the pizza. Pizza is
grilled directly on a grate.

-- Larry