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Question of the Day: What is your non-negotiable item, device, or app for international travel?
Weber Pizza Stone
- Thread starter TofuMofu
- Start date
I have something similar to that, The earthfire pizza oven but I get just as good result from just the stones on my gas braai and I have space to do 2 at a time.
What is your setup now? A pizza should take about 8 minutes. To get quality pizza is also in the dough, ingredients and not overloading with toppings.
Deanoblado
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so any tips on how to make the pizza? should i buy the dough and from where? wanna test this weekend.
Most bakeries or bakery sections should sell you dough these days but I prefer to make my own and I make it the day before and allow it to ferment/rise in the fridge for a better flavor. Actually I'm making pizza on Friday so if anyone wants any pics or tips on particular steps let me know.
PostmanPot
Honorary Master
You can also buy premade bases and then just add the toppings yourself. This works out easier, less messy, and less time consuming.
If you prefer something more authentic than supermarket bases, many pizza restaurants sell them too.
WaxLyrical
Honorary Master
Deanoblado
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Builders Express in Randburg where the MIAS fishing store is? sorry dont know the area name.
Pizza on the braai, used a infrared thermometer on the stones and they measured 270 C
Left Chorizo, Feta, Avo
Right Last nights BBQ Chicken, Chilli. Leftovers make the best pizza
Blistered and bubble crust
Charred and crispy crust that you will never get from pre made bases or delivered pizza
shaunbrookes
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Damn those look incredible! Can you give us a step by step guide on how exactly you make them? Looks like you've mastered it.
Sure no problem it's taken quite a while to get it down but it is well worth it and is far better and cheaper than anything you can buy.
What makes it is the crispy charred base which you just don't get anymore as most delivered stuff are made on par baked bases that go through this conveyor belt type oven.
I'll try to put something together soon.
shaunbrookes
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Ordered 2 pizza stones from takealot so should be arriving today, keen to try it out this weekend. So other than 270 C being the optimal temperature, any other key points you'd recommend doing or not doing?
Ok the key to good pizza is speed and heat. The quicker you can get the pizza on the stone and the braai/oven closed the better. The heat of the cooking environment is just as important as the heat of the stone. The stone needs to be as hot as possible which takes about 15 - 20 minutes on my braai.
The most difficult part is the transfer of pizza to stone, they make it look way to easy on TV it is in fact quite tricky and I have had many pizzas not reach the stone. There are 3 ways around this. The first is once the stone is hot take it out the braai/oven and make the pizza on the stone then put it back in. The problem with this is handling safely something that is over 250 degrees and you have to be really quick in making the pizza or else the base will be done before the cheese melts properly.
The second way is to just put the dough on for a minute or two which will par bake it. You can then take it off the stone make your pizza then put it back on the stone. It's a ok method but still slightly tricky.
The third way and the one I like to do is, I use a reusable cooking sheet but bake paper will also work. I did not buy those sheets from the link they were cheaper at the Baking Tin. With the sheets I just cut out a circle that is the same size as the stone so it wont burn on the braai. If you use the bake paper just use a 30cm by 30cm square since if it burns you will be throwing it away anyway. Make the pizza on your chosen sheet and it will now be easier to slide on the stone. After about 2 minutes the base will have firmed up and you can slide the sheet out from under it so the pizza bakes directly on the stone, about another 6 minutes. What I like about this is that while I have 2 pizzas going I can start making others.
Also making your own dough is always better. I have a recipe and spreadsheet, so pm me your email and I will send them to you. I attached the recipe but could not attach the spreadsheet.
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Also until you get a handle on your method I would suggest starting off making smaller pizza which will be easier to work with. Also to clean your stones when done use a wire brush, paint scraper and moist cloth.
So have you used your stones yet?
I'd call this pizza burnt and probably carcinogenic.
A pizza is supposed to be crispy and browned and not burnt black
Actually it looks the same as I had in Naples, the home of pizza but thanks smart guy.