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View Full Version : Major pizza fail! Help wanted



SmokyOkie
09-07-2012, 09:26 PM
I got my new soaqstone pizza stone today and gave it a spin.

Heated up the grill w/ the stone to around 500* threw a little corn meal on the stone and slid the pizza onto it.

10 minutes later the pizza looked great on top and I took the pizza off. It was one of the best looking pizzas I have ever seen, but then, when I took the first bite, the bottom of the crust was BLACK, and just like cinders.

I didn't take it off until the top looked right, but the bottom was so bad we had to peel the top off and eat it.

What did I do wrong? Obviously the stone ewas too hot, but if I put the pie on earlier, would the bottom have crusted up? Is there a perfect surface temp for a stone?

If have any input, please share. I don't want another miserable fail like this again.

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202012/Pizza%20sept%202012/6b758953.jpg

And done

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202012/Pizza%20sept%202012/0de3f062.jpg

Uncanney
09-07-2012, 09:51 PM
It does look purdy.

SmokyOkie
09-07-2012, 09:55 PM
You wouldn't say that if I lifted the edge up. :msn-wink::blushing:

BluDawg
09-07-2012, 11:01 PM
I think the stone was to hot, wood fired pizza ovens use indirect heat. The fire is off to the side and heats the stone floor cooking the bottom and the radiant heat cooks the top. Cooking on a rock is just like cooking on CI as long as you keep the heat on it the hotter it gets because it dissipates slowly.
How much oil is in your dough recipe to much or the wrong oil can lead to burning too if the smoke point is to low.
I make my dough two to three days ahead and let it ferment in the ice box.
Blu's Pizza Doug

2 1/2 cups AP flour
3/8 tsp yeast
1 tsp fine salt
2 tbl olive oil ( Not Extra virgin)
1 cup water

Dump the wet stuff in to the mixer bowl and add the dry run mixer on low for 20 min.
Remove dough to a lightly oiled plastic bag stash in the icebox 2 days.
Morning your making pizza transfer to a lightly oiled bowl and cover with the plastic bag allow to rise about 6 hrs punch down roll out & build your pie.

O B City
09-08-2012, 04:50 AM
I think the stone was to hot...

:whathesaid:

In that pic it sure looks like the grill is right down on that fire. Not familiar with that grill, can the grill be raised or fire be lowered?

BigAL
09-08-2012, 05:00 AM
I've seen alot of DDD pizza shows and they talk about the floor being something like 700* and the heat from the top is 1000+.

Sounds/looks like you need the pie closer to the lid. maybe hold up stone on some bricks to get closer?

Or could use stone to "par" cook or crisp up bread then add toppings and cook indirect.

That sure did look good from top. Glad you finally made a mistake, turd! :roflmaoha0: Bout time you join us commoners.:thumbs up:

tomshoots
09-08-2012, 08:01 AM
Well the top sure looks good. I can't help you with your problem as I have no experience making pizza on the grill. But I will gladly help you eat it once you perfect it, as I know you will!:msn-wink:

Primo
09-08-2012, 08:04 AM
yup indirect heat .stone to hot ,i had the same problem on my first pie.took it over to indirect and all well.

SmokyOkie
09-08-2012, 10:13 AM
I think the stone was to hot, wood fired pizza ovens use indirect heat. The fire is off to the side and heats the stone floor cooking the bottom and the radiant heat cooks the top. Cooking on a rock is just like cooking on CI as long as you keep the heat on it the hotter it gets because it dissipates slowly.
How much oil is in your dough recipe to much or the wrong oil can lead to burning too if the smoke point is to low.
I make my dough two to three days ahead and let it ferment in the ice box.


Thanx Dawg.

I didn't make the dough. I picked it up at the local pizza shop.


:whathesaid:

In that pic it sure looks like the grill is right down on that fire. Not familiar with that grill, can the grill be raised or fire be lowered?

Yes, the fire grate is adjustable and yes I did have it up as far as it would go, intentionally. Incorrectly, but intentionally just the same.


I've seen alot of DDD pizza shows and they talk about the floor being something like 700* and the heat from the top is 1000+.

Sounds/looks like you need the pie closer to the lid. maybe hold up stone on some bricks to get closer?

Or could use stone to "par" cook or crisp up bread then add toppings and cook indirect.

That sure did look good from top. Glad you finally made a mistake, turd! :roflmaoha0: Bout time you join us commoners.:thumbs up:

I imagine the stone was up around 700-800*, but the "oven" area was prolly only around 400*. I think therein lies the problem. The bottom burnt before the top got done.

I think that next time, I will preheat the grill before I put the stone on and then not preheat it as long. I prolly need to dig out my IR thermo and shoot a temp or two on it before I cook.

I do like the idea of raising the stone. I really don't have the ability to set the stone indirect though. The grill just isn't beig enough.

BigAL
09-08-2012, 02:03 PM
I think if you put a cool stone in a hot oven or grill it WILL break it needs heated up slowly.

jwbtulsa
09-08-2012, 05:18 PM
I'll bring the napkins!!:msn-wink:

Joneser
09-10-2012, 08:20 AM
I know Shiz does a lot of pies...hopefully he will chime in because I'd like to know too.
The top looks fantastic though!

SmokyOkie
09-10-2012, 09:58 AM
Gonna give it another try tonight. I WILL have the IR gun handy. I'm gonna get this thing figured out.

Vermin99
09-10-2012, 11:00 AM
put your stone on some fire bricks or aluminum cans filled with water to get more of an indirect cook. The aluminum cans filled with water my still burn depending on how hot your fire is and how close they are to the heat source.

SmokyOkie
09-10-2012, 11:11 AM
I can always just drop the fire grate to a lower level. I really kinda think that if I do that and don't preheat as long it may work.

Once I get the stone temp figured out I think I'll be OK.

Does anyone have any idea what kinda of ratio of stone temp to oven temp I ought to have?

Short One
09-10-2012, 08:17 PM
Looks like you had a full bag of lump fired up just under the grate like you were searing a brisket. Drop the fire to the bottom and let the radiant heat do the cooking. With the fire that close to the stone things had to be smokin' hot by the time the pie was cooked.:smack::misbehaving:

SmokyOkie
09-10-2012, 08:27 PM
I was trying to get the top hot enough for a 4 minute pie. That was about 3 or 4# of lump.

You know how it is Steve, you count screw up as education, right?

Short One
09-10-2012, 08:33 PM
I understand, Tim, cast will burn the bottom when baking, believe me. Patience, Grasshopper, Patience. Did some c/I cooking over the weekend and patience is a must.

californiasmokin
09-10-2012, 09:28 PM
I've pre cooked my meats before to reduce the cooking time for the top>:twocents:

SmokyOkie
09-10-2012, 09:59 PM
I precooked the sausage, but I thin sliced the linguica so it cooked up just fine.