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Pizza stone on Ducane gas grill - perfect results - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Pizza stone on Ducane gas grill - perfect results

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  • Pizza stone on Ducane gas grill - perfect results

    This was the first site to pop up in a pizza stone search and it happens to be the best one. Reporting back after 40-50 pizzas later (I know, a rookie still).

    Happened upon a "Little Green Egg" brand stone while wandering around St. Augustine FL... it's 14 inches round and at roughly 3/4 inch thick it has enuf mass to hold the heat.

    The grill is a 3 burner all stainless steel Ducane about 5 years old. It has a radiant burner but is not needed. 550F seems to be an ideal temp for us.
    Heat is set very precisely each time to high side of medium (now marked in pencil on the barbie) .. all 3 burners are called to duty.
    Pizza is done in approx 5-7 minutes depending on quantity of ingredients, bottom is medium brown with small areas of char. The top has golden brown edges and a lick of char on the highest point of toppings.

    Since there seems to be little consensus in preheating time, we started with an hour as reported by some. Turns out we only need 15 minutes, later bot an infrared thermometer to know exactly when at 550F.

    To keep the pizza from sticking, we first used something labeled "corn meal" but it was pretty much just flour. Had terrible results with the pizza sticking to the peel making for some colorful language. Spartan use of "corn grits" is much more effective for a stick-free peel. Now I don't have to over-dust with flour before assembling .... this resulted in a better tasting pizza.

    We have been to L'Antica in Naples and loved it so now we make the "Napoli" dough recipe found on this site. Remember less is more for the best pizza.

    For a 12 inch Margarita style, 1 cup of mozza, 2 thin sliced plum tomatoes, sprinkles of oregano,thyme,rosemary, 2 really thin sliced garlic cloves and later some fresh basil leaves. Outstanding and simple to the point of rustic.

    have fun.
    Last edited by duckhead; 08-08-2011, 05:14 AM.
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