Homemade Pizza

[bwana]

Where did you get it for 2K? I only see them for R2.5-3K.

For some reason they were R500 cheaper at the time if you used their app.

Heard new food lovers in PE is huge.

Yeah. It's definitely a big step up from the other branches we used to have. It's really busy but they have a lot of cashers so the queues move quickly.

 

[BartSimpson]

agree now it is hefty
but it is stainless steel and will outlive your Weber

Webers were never designed for very high temperatures

the trick is make a massive charcoal fire inside
then add lots of small logs chopped fine so it flames quickly
you want to get the weber red hot at 400 degrees celcius
the pizza goes in and you turn the stone (on its own mechanical device)
easy peezy
between 2 minutes to 4 minutes pizza is done and ready to come out

to know if pizza stone is ready or not you sprinkle a tiny bit of flour onto it and if it turns brown within a few seconds you know the pizza stone is hot and ready to accept the pizza for cooking

In a pizza oven you know its ready when the flour ignites - like a small bomb.

 

[Pineapple Smurf]

We made millions of pizzas in my kettle caddy last night at the campsite. It was a winner, everyone couldn't stop raving about the 3-minute pizzas that were just as good as any woodfired pizza in a restaurant that they had ever had.

And what a massive savings, there was a pizza kiosk 150 metres away selling pizzas for R100 including any 3 toppings. Our 3 topping pizzas worked out to around 30 bux a pizza

 

[abudabi]

10mm thick. Worth it ?

 

[Pineapple Smurf]

10mm thick. Worth it ?

View attachment 984654

Yes, Ive owned a few of them and they work very well

 

[bwana]

10mm thick. Worth it ?

View attachment 984654

Great deal - I wouldn't mind a spare.

 

[abudabi]

Cool.. ordered. Should be here on Monday

 

[Pineapple Smurf]

Great deal - I wouldn't mind a spare.

If you want a spare pizza stone rather pay the R51 extra and get the original kettlecaddy stone, it can withstand heats upto 1500 degrees celcius as oppose to the 500 degrees of the R199 thinner stone. My pizzas last night were cooked at between 400 - 500 degrees according to the analogue thermometer on my Weber lid, I forgot my infrared thermometer at home that I usually point at the pizza stone to read its surface temp on top.

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[bwana]

If you want a spare pizza stone rather pay the R51 extra and get the original kettlecaddy stone, it can withstand heats upto 1500 degrees celcius as oppose to the 500 degrees of the R199 thinner stone. My pizzas last night were cooked at between 400 - 500 degrees according to the analogue thermometer on my Weber lid, I forgot my infrared thermometer at home that I usually point at the pizza stone to read its surface temp on top.

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Normally I'd agree but I want the thinner ones for my gas weber and oven. I like baking breads with them. The thick one takes a lot of preheating.

 

[Pineapple Smurf]

Normally I'd agree but I want the thinner ones for my gas weber and oven. I like baking breads with them. The thick one takes a lot of preheating.

Oh in that case the 1cm ones are more ideal as I found last night it took almost an hr from lighting up to starting our first pizza

 

[Polymathic]

We made millions of pizzas in my kettle caddy last night at the campsite. It was a winner, everyone couldn't stop raving about the 3-minute pizzas that were just as good as any woodfired pizza in a restaurant that they had ever had.

And what a massive savings, there was a pizza kiosk 150 metres away selling pizzas for R100 including any 3 toppings. Our 3 topping pizzas worked out to around 30 bux a pizza

Sounds like you overcooked it by 1 minute

 

[bwana]

Sounds like you overcooked it by 1 minute

He's a little concerned when it comes to cranking the heat with a lot of wood. For a weber it's still pretty impressive though.

 

[Polymathic]

I've finally figured the right method of emulating wood fire pizza , heat up my 3cm thick cast iron tava on my afrox gas cooker on max for 10 minutes, cook the bottom of the base until there's some nice leoparding on the base and then cook the top in the grill , takes over 10 minutes not counting the heating up of the tava.

The base is pretty comparable to the local pizzeria which makes wood pizza. Although it's not the best wood fire pizza I had

 

[bwana]

I've finally figured the right method of emulating wood fire pizza , heat up my 3cm thick cast iron tava on my afrox gas cooker on max for 10 minutes, cook the bottom of the base until there's some nice leoparding on the base and then cook the top in the grill , takes over 10 minutes not counting the heating up of the tava.

The base is pretty comparable to the local pizzeria which makes wood pizza. Although it's not the best wood fire pizza I had

I've seen videos on the cast iron method but I'm not sure how doing that imparts the smokiness of a wood fired pizza oven.

Also... 10 minutes seems like 7 minutes too long

Oh in that case the 1cm ones are more ideal as I found last night it took almost an hr from lighting up to starting our first pizza

I cheat a little - as well as twisting the oven around for a while so the stone is directly over the coals, I build a small pile directly under the stone inside the ring.

 

[Polymathic]

I've seen videos on the cast iron method but I'm not sure how doing that imparts the smokiness of a wood fired pizza oven.

Also... 10 minutes seems like 7 minutes too long


I cheat a little - as well as twisting the oven around for a while so the stone is directly over the coals, I build a small pile directly under the stone inside the ring.

The vast majority of cast iron pizzas are for thicker bases on standard stoves, the standard home gas stove doesn't output as much BTUs as my cheapo R300 Afrox 2 plate portable gas stove. I doubt this thing meets any safety standards.

Yeah the weak link in using the oven to cook the cheese and toppings that basically takes 7 minutes. It isn't perfect but it has the right amount of crispyness to be enjoyable. Some smokeyness from the dry four that gets burnt when it's on the stove but it's minimal.

A trick learnt from my mother is put finely chopped green chillies on the base before the sauce It gives the pizza a nice fresh zing.

 

[Speedster]

I'm moving into a place with a pizza oven in a couple of weeks. Any tips?

 

[abudabi]

I'm moving into aplaxe with a place with a pizza oven on a couple of weeks. Any tips?

You lucky sausage!

 

[bwana]

The vast majority of cast iron pizzas are for thicker bases on standard stoves, the standard home gas stove doesn't output as much BTUs as my cheapo R300 Afrox 2 plate portable gas stove. I doubt this thing meets any safety standards.

The nice thing about cast iron on a stove is the heat builds. If I want heat quickly though I use the induction plate.

I've made a lot of pizzas over the years and so far the kettleCaddy has done the best job.

I'm moving into a place with a pizza oven in a couple of weeks. Any tips?

No tips - just a modicum of jealousy.

 

[capd]

Today frozen base
Tomato & onion relish and mild jalapeño relish on the base
Parmalat white cheddar
Italian herbs

Straight onto the Weber with lid. Delicious! Base finished over coals. Cheddar was really mozzarella-like.

 

[ebendl]

Ours last night:

Wholeweat flour with parmesan in the crust
Canned tomatoes mixed with tomato paste for the sauce
Mozarella and whatever topings needed
Earthfire ceramic pizza oven