Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => Memphis => Topic started by: Woody on April 18, 2018, 09:31:17 PM
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I'm wanting to try pizza on my Pro with my Superpeel, but I'm wondering if any smoke flavor gets to the pizza at those high temps?
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it does if you cook a pizza from sams club at 350
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Does it help if you cook at 500+ and use a tube smoker?
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Does it help if you cook at 500+ and use a tube smoker?
as previously said, too short of cook time to impact.
you could try the tube smoker with the pizza for 30 minutes before cooking the pizza and then 500 grill to finish
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I'm wanting to cook the pizza on the Memphis but it seems that my indoor convection oven would do as good of a job.
Thanks for your input.
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I'm wanting to cook the pizza on the Memphis but it seems that my indoor convection oven would do as good of a job.
Thanks for your input.
I think the pizza on your memphis will be better than your oven. What do you have to lose to give it a try? Its not like your out hundreds of dollars to make a pizza on your grill and find out you didnt like it.
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I'll give it a go and post my findings. Great pics, thanks Gents.
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A word of warning re high heat pizza/cooking. If the pit isn't clean, there will be a high heat burn-off going on during the cook that will impart a certain taste to the food.... I do my pizzas @ 650º in the Pro and enjoy the taste. There is always smoke burning
wood.. Just give it a try and see how it goes, making sure the pit doesn't have any nasties to burn off in the process.
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I used a smoke tube to add smoke to a pizza I cooked at 550F for 8 minutes in my Memphis. The good news is that it work and added plenty of smoke flavor. The bad news is that it added smoke flavor to the pizza - some things are just not better with smoke flavor added. I think the real subtle difference you get in flavor by cooking on a pellet grill vs in a oven are plenty - no extra smoke is needed.
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I have never made pizza from scratch but it seems to me when I cook frozen or Papa Murphy pizzas on my Pro the crust comes out so much better than that cooked in my kitchen oven.
Z
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Gtsum2, would you mind posting the recipe for your crust? It looks fantastic. I am looking for a good pizza dough to try.
Many thanks in advance.
Cheers,
SS
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Curious...do you all think that most of the early pizzerias in the US that used wood and coal ever thought they added anything more then heat? Would love to be able to go back to 1905 and ask! Would be neat to beable to go back and say, I can hook up a gas flame in your oven and you can use it and see which they would pick? No mess, no fuss, or did they really feel the coal heat added something!
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I cooked a cheap Kroger brand frozen pizza at 400 just to get a baseline to set my expectations. It was nothing special.
I'm always wondering what makes the woodfired pizzas so good and to me it's a combination of 1) the perfect crust which Gtsum2 clearly has figured out,...and 2) the heat from above adds that perfect char to everything on top.
Next time I'll up my temp and let steel sit in the upper shelves and heat at 600 for 45 minutes, then try cooking the pie under that.
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Might be worth a try but I would be careful about adding things inside the grill that might hamper normal air flow & convection. Post some pictures. Be sure you do not block off the RTD.
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Make sure you have the grease empty and no grease on the drip pan or that pizza will be on fire
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Gtsum2, would you mind posting the recipe for your crust? It looks fantastic. I am looking for a good pizza dough to try.
Many thanks in advance.
Cheers,
SS
+1
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I have a Lil Tex with a GMG Pizza oven attachment and while you can't really taste the smoke, it definitely has an outdoor/wood-fired taste.
I run it on High and close the lid between pizzas. This gets the GMG pizza stone to max heat.
The "fast and hot" method is super quick (2 to 3 minutes) and works best with sparse toppings.
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I've experimented a few times lately with pizza making and I've definately learned that at temps above 450, my biggest threat is bad smoke ruining the pie. I've screwed that up on the pellet grill and in the oven. In the oven, I've founds that when I place the pizza onto a hot stone, I need to take care to not let toppings or anything fall off during that hasty process or the smoke it makes ruins the pizza and stinks up the whole house.
Just writing this to clue others in who might make the same mistake.
I'm also working on making a good dough for my taste. My hometown pizza was a chain called Pizza King in Indiana. Their crust is thin and somewhat crispy with a bit of chew. It's been difficult to copy the right style because I'm not even sure what it would be called. I'm really impressed by gtbum2's dough but it's not what I'm looking for on this project. It's fun experimenting though.
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I've experimented a few times lately with pizza making and I've definately learned that at temps above 450, my biggest threat is bad smoke ruining the pie. I've screwed that up on the pellet grill and in the oven. In the oven, I've founds that when I place the pizza onto a hot stone, I need to take care to not let toppings or anything fall off during that hasty process or the smoke it makes ruins the pizza and stinks up the whole house.
Just writing this to clue others in who might make the same mistake.
I'm also working on making a good dough for my taste. My hometown pizza was a chain called Pizza King in Indiana. Their crust is thin and somewhat crispy with a bit of chew. It's been difficult to copy the right style because I'm not even sure what it would be called. I'm really impressed by gtbum2's dough but it's not what I'm looking for on this project. It's fun experimenting though.
If it's from a pizza chain, there's a good chance somebody over at PMDC forum know's what style it is and can help you replicate it.
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I'll look into that. Thanks
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So, this formulation is really that easy to work with? Usually when I go much about 60% Hydration, I find the dough so sticky that it's hard to work with. Of course, I usually had been adding oil along with water, and recently learned that you pretty much have to include the oil as part of the hydration too, so my 60% hydration might actually be 1 or 2% higher due to oil. Even so, at this point it just sort of blows my mind how a dough with 70% hydration could be easy to work with.
I'd probably shock you if I told you that a formulation that I had used last year , was roughly 55% hydration and the way it was opened was right straight out of the refrigerator. ( got this formulation and method from a guy who's family has been in the pizza business for nearly 50 years, currently still in business somewhere in New Jersey. Of course he tells me 550F is the perfect temperature for pizza, that is where their ovens remain...
I'm still shocked at how many different ways there are to make a crust and how the methods/procedures used to make the dough are probably as critical as the actual amounts of ingredients used.
Dough recipe and work flow from “The elements of pizza†from Ken forkish. Developed for a home oven, so works quite well for 5-6 minute bakes at 550-600 degrees (neo pies without a blackstone or pizza oven)
70% HR (need that high so it doesn’t turn to cracker crust at those bake times)
2.6% sea salt
.3% IDY
500g 00 flour
This will make 3 pies. If you start at 7pm Friday night....Put 90-95 degree water in and add salt and swish around. Add IDY let hydrate a minute and swish around. Add flour and mix until dough is 80 degrees (1-2 minutes usually)
Cover and sit for 20 minutes. Take out and knead a few times and put in lightly oiled bowl covered for 2 hours at room temp.
Take out and ball folding back into itself and put on plate covered tightly with food wrap and into fridge. Take out 90-120 minutes before cooking Friday night or Saturday night. (It’s a 24-48 hour cold ferment dough)
Memphis Elite
Yoder YS640 - sold
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