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Doing a pizza in the Weber grill is going to take some more study. I can really crank the temps in there, I was hitting 550 degrees easily and I think 600 isn’t asking too much of it. Only thing is the dough has to be very thin and the topping relatively sparse for this to work. This one wasn’t made that way and by the time the toppings were done the bottom was a uniform black, like those high spots on the top side. I like plenty of toppings and a medium thick crust so the next pie is going in at a lower temperature. This one has sausage, onions, peppers, and mushrooms with Kraft Italian blend shredded cheeses over my awesome sauce. And yes, I ate it.
A good enough pie. Not an outstanding pie. I looked for black olives and discovered none in the cupboard so I went with green ones. The fresh pepper rings are more of those cute Mexican sweet peppers I stuffed a few days ago. The sausage is from my last and best run at Italian sausage.Standard crust: Flour enough for the pie, salt, sugar, yeast, olive oil, and water enough to form a dough. Everything was pretty much by eye. Using last summer’s Awesome Sauce from a jar put up in August. Looking forward to making more this summer, hoping a drought doesn’t strike us again.
Mrs J likes ham and banana pepper rings on her pies. It’s a decent pie.I made the classic: Sausage, onion, and mushroom. I made a batch of Italian sausage from a new recipe this morning. I think it turned out great, much better than the last recipe I used. I stayed close to the recipe although I did add extra fennel and garlic, and splashed in a few tablespoons (per/lb) of red wine vinegar. I like that the recipe is for one pound of ground pork – it scales easily to whatever amount of pork you have. I used a pork shoulder that yielded 7-1/4 pounds of ground meat. I did add some extra fat that I picked up for just this purpose. I’m finding that the shoulders are too closely trimmed these days. Here’s another picture:
I had no idea when I decided to dedicate a post to pizza, I’d learn so much about how serious people are about their home-baked pies. I used to have a pizza stone until it cracked. I never replaced it because I really don’t do a lot of pizza. But for those who love their pizza, a pizza stone would be a necessity.
The Pizza Lab: The Baking Steel Delivers
[Photographs: J. Kenji Lopez-Alt]
I came out with the early word on the Baking Steel, a product which at the time was in Kickstarter mode trying to raise enough money for their first run. Thanks to crazy pizza heads like you, they managed to blow past their initial investment requirements by several thousand dollars. By all accounts, founder Andris Lagsdin is in over his head trying to keep up with demand on that first run. This is good news for him, and even better news for home piemakers, because I’ve got to tell you: This is the most impressive home pizza product I’ve ever tested.
I’ve been making the finest indoor-oven pies I’ve ever made in the last few weeks. Better than what I can get with my inch-thick stone. More consistent than what I get from my skillet-broiler method (my previous go-to). And of course, easier than setting up the also-awesomeKettlePizza insert on my outdoor grill.
By all accounts, this is the answer I’ve been waiting for to produce consistently awesome pizza over and over, straight out of the box.
Let me share some details with you: (read the whole article here, along with great details on different pies)
This may be in my future, but I’m not sure I do enough pizza to justify the space in my kitchen. Although, with my baking stone, I left it in the oven when I was baking, and it seemed to even out the heat for cookies, cakes and whatnot. So I’ll think about. But I do know someone who makes a lot of pizza. Who could that be? He may find this an interesting addition to his gadgets. :-D