Grilling Pizza!

I’m not sticking my hands in a 700 degree grill to pull out parchment paper.

Were talking different kinds of pizza. I make Neapolitan pizza. High temp fast cooking. I can cook a 10 -12 inch pepperoni pizza in 4 minutes.

I prefer semolina flour over corn meal but either work. I sprinkle a little on the peel before I put the pizza on it.

Between cooking pizzas I clean the stone down with a long handled wire brush.
It burns off, no worries.

I have a system now and It’s working for me. Ive grilled at least 60 pizzas this summer.

I didn’t say anything about using your hands .
I don’t think you remove your pizza with them.
I’m familiar with Neapolitan pizza.
not trying to change the system you like, Just offering an idea to Dewman and those having trouble getting the crust off the peel.
Pizza looks good by the way.

Now that its winter, grilling pizzas isn’t worth the hassle.

I decided to try making pizza in the oven. My oven temp maxes at 500 degrees. Too low of a temperature for Neopolitan pizza. I did the Googles and found a dough recipe for New York style pizza.

I found this website:https://www.stadlermade.com/pizza-dough-calculator/

The first New York pizzas I made were good. Good, not great. I used a pizza stone but I wasn’t satisfied with how the crust baked.

Back to the Googles for more research. I discovered steel is a better conductor of heat for baking pizzas in an oven.

I made a pizza steel at work. Welded 3 pieces of 1/4″ x 6″ hot rolled steel together. Radius the corners and sanded off the scale. I brought it home, washed it and seasoned it with three coats of canola oil.

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Round two:

8 minutes to bake a pizza at 500 degrees using a pizza steel.

Some of the best pizza I’ve had. The crust is perfect.

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Looks great, care to share your NY Style dough recipe?

I switched from bread flour to 00 flour this summer. Its got a finer grind to it. It makes a lighter more airy crust. Crispy on the outside, light and chewy on the inside.

I buy it by the case on Amazon. 22 kilos of the premo white stuff. On my third case. Enough for about 70 pizzas. I usually make 4, 10″ – 12″ pizzas every Friday. The lovely Mrs KFK and I like leftover pizza.

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BigWerm wrote:

Looks great, care to share your NY Style dough recipe?

I use the Pizza dough calculator. Switch the style from Neopolitan to American (New York style).

I weigh all the ingredients and the dough turns out perfect every time.

Pizza Dough Calculator

‘ 22 kilos of the premo white stuff’ you sound like a dealer

I buy it by the case on Amazon. 22 kilos of the premo white stuff.
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How many nickel bags does that make?

I will love to have a grill like that, nice one !

When are you doing this next and what is your address?

G ood one MX