Anyone ever made Weber Grill Pizza on a Stone? Pizza Stone Baking Discuss Anyone ever made Weber Grill Pizza on a Stone? in the Brick Oven Cooking forums; Villa Roma, you are a pizza crazy genius. I love what you've done. I agree with James that it would ...

[maver]

Villa Roma, you are a pizza crazy genius. I love what you've done. I agree with James that it would be interesting to try insulation to shorten the baking time, although I wonder if it would be of value without more mass than the two baking stones in there. Do you know what temperatures you are at? An infrared thermometer aimed at the stone would be good.

[james]

All of this without a power tool. As someone who installed a precast oven with cardboard and duct tape, I appreciate the job. Thanks Villa Roma.
James

[Villa Roma]

The insulation idea is good. I'd like to try lining the inside of the grill with some high temp morter. Put down some foil first and then at least 1/2" of the HT cement. Some reinforcing wire would also help prevent cracking. Right now I'm pretty satisfied with the results I'm getting so I'll probably let sleeping dogs lie for the time being.

I don't have an IR thermometer so I don't know how hot the grill gets. I have a regular thermometer in the lid and if I crank up the heat I can get it over 700 degrees. I never tried cooking pizza at those temps though. I use olive oil and sugar in my dough and it would turn to charcoal in about 30 seconds at those temps.

Here's couple more experimental pizzas. One got a little toasty but it was real good anyway.

[Villa Roma]

I ordered an IR thermometer yesterday. It's the Raytek MT6. There was a cheaper one made by Mastercool but I went with the Raytek because it's the same model Fluke chose to brand. I'm familiar with Fluke brand test equipment and they're among the best.

I'll take some temperature measurements of the grll next weekend if it arrives by then. I'd also like to try a couple of test batches of Neapolitan pizza. I lived in Italy for 5 years and the pizza there was most excellent. They had brick pizza ovens everywhere, even the bowling alley had one in it! One place mounted a wood burning pizza oven in a truck and would go to a different town every night, park the truck in the town square and make pizza to order right in front of you. Saturday the "pizza truck" would come to my town and I would walk or ride my bike to the square and get a pizza. I wish I had a video camera back then cause it was pretty neat.

Villa Roma

[Villa Roma]

I made pizza this weekend and for this batch I used a dough made with 50% whole wheat graham flour. The other half was GM harvest king flour. Still wating on the IR thermometer.

Villa Roma

[james]

Hey Villa Roma,

Can you describe how flour works in Germany? We've had input on American, Canadian, Italian and French flour, and it would be good to learn how the German system works. German bread is wonderful, and I am guessing there must be a connection between the bread and the flour you can buy.

As an aside, we just ran out of our French crepe flour (it is ground very finely), and it is so good, I think we are going to have to find a long-term source for French flour in the states. Does anyone know of a supplier?
James

[Villa Roma]

Originally Posted by james

Hey Villa Roma,

Can you describe how flour works in Germany? We've had input on American, Canadian, Italian and French flour, and it would be good to learn how the German system works. German bread is wonderful, and I am guessing there must be a connection between the bread and the flour you can buy.
James

I really haven't delt with German flour as I am an American civilian working here for the Air Force. I buy my groceries in the commisary and that means I purchase the same flour that you guys get back in the states. Usually GM Harvest King and Hodgsons Mill WW graham flour.

Almost every small town has a bakery so ther really isn't a big need to make your own as the breads here are excellent. They use a lot of grains and seeds in their breads along with sourdough cultures to produce some nice old world style loafs with thick crusts. It seems it would be difficult to replicate this type of bread at home and with an abundance of bakeries, why bother.

One bakery even has a truck that travels to the small towns and stops periodically like the ice cream trucks in the states. Sometimes I ride my bicycle on the old farm roads to Duddledorf where there is a nice bakery and a pretzel factory. Duddledorf is where Patton drove his tank through and the scrape marks are still evident on the stone walls. Weather permitting, I may take a spin up there this weekend.

Villa Roma

[Villa Roma]

I drove my bicycle to Duddledorf today and picked up some white whole wheat flour and a couple of loaves of bread at the bakery. The flour looks really light and fluffy with a very fine grind. I took some pictures and included some shots of Hodgson mills whole wheat graham flour for comparison. I haven't made pizza with the flour yet but I should be able to make a batch this weekend. Stay tuned.

Villa Roma

[Villa Roma]

Here's some pics of the bread.

Villa Roma

[james]

Excellent. Thanks for those Villa Roma. I really enjoy the bread from central Europe -- Switzerland, Germany, Austria. Those look great. Perfect hearty bread to get you going in the morning.
James