I tried pizza on a kettle grill
Hi
Have you tried this before? I don’t find a lot of information online on how to do this properly.
My recipe for 2 pies:
-460g type 00 wheat flour
-275g cold water -16g olive oil -14g fine sea salt -3.5g fresh yeast or 1/3 of that dry
I did a cold fermentation for 48 hours and put it out about 5 hours before I used the dough.
I preheated the pizza stone.
I’ve got charcoal in coal baskets on the left and right side and at the back I put a large piece of firewood, so I have a big flame/so I get greater heat from above. I put the pizza stone a bit towards the opening of my pizza grill attachment. (I pushed it in a little after I took that picture). I’ve opened top and bottom ventilation slots about half, so I dont extinguish the firewood and also don’t loose to much heat. The greatest heat was in the back, so I turned the pizza now and then.
I got about 300 °C /572 °F for about 30 minutes.
That’s not enough right…?
Unfortunately I don’t have a front door/cover for this thing.
I cooked 4 pies in that time. 6-7 minutes per pie I think.
All of them turned out quite ok for the first time using it.
But they could be better in my opinion.
Bottom was really nice, crust was meh. One crust was a little undercooked but the bottom was getting burned so I couldn’t leave it in there longer, I tried to lift it inside with my pizza shovel so it gets more of the heat in the inner dome. I have the feeling, my charcoal is too hot and is grilling my pizza faster from the bottom than It gets cooked from above.
How can I get more heat from above?
How can I get better at this?
So I’m asking the high council of pizza enjoyers, what experience, tipps, tricks and advice you have up your sleeve. Share them with me please!
Thank you in advance!
Have an amazing day!