Tried another attempt making NY style pizza on my kamado bbq, after some previous attempts that were a bit unsatisfying.
Made the dough this morning and was planning on fermenting overnight in the fridge, but I couldn’t resist and made it today.
Heated my Kamado & stone to 700F and cooked the pizzas in about 4 minutes.
For the sauce i used a can of Mutti polpa tomato sauce, and added some salt, olive oil, oregano, chopped basil and garlic. Tasted good
I used grated cheese from the supermarket and some galbani mini mozzarella balls. Also sprinkled a bit of parmiggiano for extra flavour
I would have loved the dough a bit more browned after baking, but had to pull it. perhaps adding sugar could help?
Dough recipe: (bakers pct)
Flour 100
Water 62
Salt 3
Sugar 1.5
Yeast 0.5
Any suggestions how hI can improve are much appreciated !
by VHS124
3 Comments
Yup, it’s pizza!!!! Looks delicious. I’ve been playing around with using a few oak chips the “smoke” the pizza so far even the mistakes are good. Can’t go wrong with the Joe but flour choice is key and you’ve got nice air. Personally I like mine a few more seconds in lol
That looks great.
I put my deflectors on the grate, then put a grill expander on those, then put my pizza stone on top of the expander so it cooks up top in the dome and it allows the crust to not burn but the top to cook longer as well.