• Location: St. Louis, MO

Latest Comments

No-Waste Tacos de Carnitas With Salsa Verde

I took a chance and broiled in my Pyrex 13x9. Nothing broke. I put it on the 2nd highest rack instead of the highest.

My Pie Monday: Peeps, Cherries, Asparagus, and More!

@jim s - it is fairly easy to add more wood to the basket, just have to slide it across the stone and maybe nudge into the basket with a peel. Adding charcoal or wood underneath the stone is nearly impossible without removing all or part of the kettle pizza setup. And with it being 700+ degrees you don't really want to be doing that. There is open space on the sides, but I don't think having heat right there is very efficient.

My Pie Monday: Peeps, Cherries, Asparagus, and More!

@okaru - I use a full chimney of charcoal plus an extra handful. Once the chimney is ready (25-30 minutes), I dump it out to cover the back and partly the center of the grill, so it will be under the stone and wood basket. Then I add the handful of fresh charcoal to the top to buy myself some extra burn time.

I'm not sure exactly how much wood I'm using, probably a few pounds. I put a couple big hunks on top of the charcoal under the stone and then the rest in the basket. In 10-15 minutes the stone and air temps are good for me.

Now, I'm not cooking at 1,000 degrees or anything, but 700-800. The back of the stone is much hotter than the front due to the large opening in the front, but that just means you have to spin the pies.

I'm still learning, though. I've only cooked about 6 pies total so far. The first time, the stone wasn't really hot enough relative to the air so I started placing charcoal directly under the stone.

I'm only cooking 2 per session so far. If I was going to make 4 or more, I'd opt for 2 chimneys of charcoal and a lot more wood just to keep things going for longer.

Any experienced Kettle pros out there have tips? Please share!

My Pie Monday: Peeps, Cherries, Asparagus, and More!

@derricktung I can't say I prefer the Kettle Pizza to the WFO, just because I put my blood, sweat and tears into the WFO and each pizza made on it was like getting paid dividends for my work. However, I have to say I'm quite surprised at how well the Kettle Pizza works. It takes a bit more fuel than I had hoped, but far less than getting a whole WFO up to temp.

Flour Types for Pizza Dough?

This article is great for educating you on the different flour types.
In short, there is more than one type of tipo 00 flour. What you want is the tipo 00 with a higher gluten content, normally identified as "caputo".

I used to make all my pizza doughs with all bread flour, then started adding in the caputo 00 a little at a time. Since it is more expensive, half and half is a pretty good ratio that gives some benefit and also some savings. However, the best doughs I've ever made used 100% caputo 00 flour in the dough. It's hard to explain, but to me, the benefit is its workability (if that's a word). Once I started using all 00 flour, it became much easier to work with the dough and shape it properly. It also holds up very well - much less tearing even when stretching very thin.

00 does feel a bit "softer" on the hands, but I think it has to do with the finer grind.

I'll add another tip in case you have not yet heard: if the dough is "fighting back" when stretching, you need to let the gluten relax. Roll it back into a ball and let it sit for 5-10 minutes. When you come back it will be easier to work with.

Happy pizza making!

Cornmeal on stone burning

Try semolina flour on the peel instead of cornmeal. It will not burn/smoke as easy and it doesn't leave the cornmeal crunch on the crust.

st louis bbq

Pappy's Smokehouse should be your first choice. However, the same people that run Pappy's also run two other great bbq places: Bogart's and Adam's.
They all have amazing bbq, but they close each day when they run out of meat so don't plan on a late dinner.

Pizza peel slide...what is wrong?

I second the semolina flour. I used corn meal for a long time, but I grew tired of having corn meal baked into the final product. Semolina is much finer and is undetectable in the finished crust.
I also shake the pizza on the peel every once in a while when building the pizza. That way you can detect spots that may be sticking and throw some extra flour underneath if needed.
Pepperhead is right about the metal peels, I could never get a pre-baked pizza off. Wood is your friend here.

Watch Jon Stewart's Epic Chicago Deep Dish Pizza Rant

This is great. I watched this episode at lunch today and thought "why didn't I see this on Serious Eats yet?"

Wood Fired Barrel Oven (with convection)

This is interesting, please elaborate. Where did you place the fan? What kind of fan was it? Did you have the oven closed off with a door or open?

"Naked" End Crust vs. Oil & Cheese

I agree with imwalkin, temperature is important. No sense spreading with olive oil if baking at higher temps. The char and browning you'll get will be delicious as is.
This thread reminds me of my college days, though. There was a cheap pizza place down the street that would brush copious amounts of butter garlic/herb sauce on the end crusts after it came out of the oven. Greasy and decadent it was!

Why Have I Never Tried: Fast Break?

I love the Fast Break but they are not as easy to come by as they used to be. This candy bar excels from the simple formula: nougat + anything = delicious. I find it to be a great improvement on the standard Reese's cups.

Gadgets: Microplane Adjustable Slicer

How is the quality of the blade? I trust it's up to Microplane standards and will stay sharp after a lot of use? This looks like a great substitute for those of us that don't want to invest the money or space for a real mandolin.

My biggest concern with something like this is that it would be awkward to hold steady with one hand while feeding with the other if the blade is not ultra sharp.


Tanner hasn't favorited a post yet.