Did some pizza on the KJ this weekend. Super happy with the results.
Did some pizza on the KJ this weekend. Super happy with the results.
by MyGoddamnFeet
1 Comment
MyGoddamnFeet
There’s some stuff Ill change next time, but some of the best pizza I’ve ever had.
I cooked it directly on the deflector with the temp ~650-700, so the deflector did get quite hot. Bottom started to burn before the top was fully done. but extremely happy with the first attempt.
I made 4 pizzas:
* the first one was just dough to see how it would do, and it burned pretty badly. didn’t roll thin enough so by the time the inside was completely cooked the outside was almost charcoal * the 2nd was good. * 3rd, pictured here, i lifted into the dome with the pizza peel towards the end. Held of the lid and singed my knuckles. but got a bit more color on the top crust * 4th stuck to the peel and turned into a calzone. was still pretty good though.
I bought a pizza steel that’s 16″ in diameter, so I can put it in the dome and plan to raise it with aluminum foil or getting a grill extender. to raise the steel up into the dome.
I just used pepperoni, sauce, and mozzarella from the store, basil from the garden.
Here is the recipe i used for the dough
* 300g water @ 100-105°F * 7g dry yeast * 13g sugar * 30g olive oil * 6g salt * 450g flour (used AP, will test with bread flour next time) * cornmeal/semolina for pizza peel
1. Mix water, yeast, and sugar in a bowl/glass and set aside for 10 minutes to bloom 2. mix flour and salt, then oil and yeast mixture. Mix with hands until shaggy then turn out onto a working surface 3. knead for 10-15 minutes until smooth. just keep working itll smooth out 4. Place into an oiled bowl and cover for an hour, or until doubled (i left mine for like 1.5 hours, then placed into fridge overnight) 5. knock out air, and turn onto work surface, split into sizable pieces. I split into 4, 6. roll out into size you’d like, add toppings. 7. cook in KJ for 2-3 minutes or until done.
1 Comment
There’s some stuff Ill change next time, but some of the best pizza I’ve ever had.
I cooked it directly on the deflector with the temp ~650-700, so the deflector did get quite hot. Bottom started to burn before the top was fully done. but extremely happy with the first attempt.
I made 4 pizzas:
* the first one was just dough to see how it would do, and it burned pretty badly. didn’t roll thin enough so by the time the inside was completely cooked the outside was almost charcoal
* the 2nd was good.
* 3rd, pictured here, i lifted into the dome with the pizza peel towards the end. Held of the lid and singed my knuckles. but got a bit more color on the top crust
* 4th stuck to the peel and turned into a calzone. was still pretty good though.
I bought a pizza steel that’s 16″ in diameter, so I can put it in the dome and plan to raise it with aluminum foil or getting a grill extender. to raise the steel up into the dome.
I just used pepperoni, sauce, and mozzarella from the store, basil from the garden.
Here is the recipe i used for the dough
* 300g water @ 100-105°F
* 7g dry yeast
* 13g sugar
* 30g olive oil
* 6g salt
* 450g flour (used AP, will test with bread flour next time)
* cornmeal/semolina for pizza peel
1. Mix water, yeast, and sugar in a bowl/glass and set aside for 10 minutes to bloom
2. mix flour and salt, then oil and yeast mixture. Mix with hands until shaggy then turn out onto a working surface
3. knead for 10-15 minutes until smooth. just keep working itll smooth out
4. Place into an oiled bowl and cover for an hour, or until doubled (i left mine for like 1.5 hours, then placed into fridge overnight)
5. knock out air, and turn onto work surface, split into sizable pieces. I split into 4,
6. roll out into size you’d like, add toppings.
7. cook in KJ for 2-3 minutes or until done.