BBQ Pizza Dome

[david s]

To get more oomph out of the bbq burner you can try drilling the jets out a little with a tiny drill bit. I did this to my bbq as I found it never got hot enough and was too slow to heat up. From memory I increased the jet diam by about 20%. Don't overdo it. BBQ works really well now.

[mdub]

David,

I don't have much of an issue with not enough heat. I've found that I can't really cook a pizza evenly at temperatures above about 385c. I have tried 420c and it took about 50 secs before the crust and base was charred, but I felt that it was not cooked evenly as when I do them at about 380.

Perhaps I need to speed things up a bit.

I'm hoping that the turntable will assist in getting an even char abound the crust and a more even cooking.

Its certainly an interesting exercise, but the pizza's are getting better each time.

Martyn

[david s]

Sounds like you're working it out well. I just thought that maybe the burner might be taking ages to heat it up. How long does it take to get to the temp you want?

[mdub]

It depends if I use the two thin pizza stones, which I was given last year, it takes 30 minutes to get to 380c, but the dome underside is only at 200c as it is 40mm thick.

I have a pizza stone which is made of the same material as the dome 40mm thick 300 x 300 tile (professional pizza oven floor tile) which when used takes the oven up to 1 hour -1hr 15 Min to get to the 380 - 400 c mark.

Once it is at temperature, it stays hot long after the BBQ has cooled.

I will probably build a wood burning oven eventually, but the thought of having to store and care for the wood and the time that it takes to heat the oven for a family pizza meal (4 pizzas) seems to take some of the allure away.

My oven might not be as beautiful as some on this site, but at the moment it is more practical.

Martyn