My first BGE pizza last night utilized dough from a tavern–$5 for a bolus sized for an 18" pie. We kept it in the fridge, wrapped in kling, and delayed the cook for 2 days.
The dough had bubbles, and after rolling and flouring, didn’t stick at all.
I’d do that again.
Pizza pic?
Sorry, Wahine was crabby-hungry and I didn’t think to photo.
One issue I had was getting the Egg to 600F. It took a long time, even wide open. I think the basket had about 2/3 used and 1/3 fresh lump. And it didn’t stay at 600F long.
This surprised me, as the “clean burn” easily tilted the dome probe–>750F.
Do you completely close the dome vent when the pie is launched?
Tbh I don’t remember re the vent but I doubt it.
If this is about pizza, then make it about pizza:
3k . Hmmm
You could sharpen the edge of a spoon and cut sushi, or you could buy the right knife for the job. Price doesn’t all of a sudden make something the wrong tool for the job.
I can try to make a supermarket chicken taste like a Bresse, all day long, and fail every time.
Sometimes you DO have to get your wallet out, or at least quit trying to fit square pegs into round holes.
Pizza is just one aspect, not the only one, Charlie.
Few (to very few) people have the space, money, parties, wood, patience, scale, climate and time for these masonry ovens. People want what they want, right now, and with little to no prep and cleanup. The kamados are already out near the extremes of what’ll be tolerated. These masonry ovens, while cool looking and useful are several throws beyond them.
For example, they require a lot of wood, and must take over an hours to get rolling. There’s no adjusting of airflow, and they have to be cleaned by reaching a long way inside.
I’d like to play with one, but I think if I owned one, I wouldn’t use it enough to really get good at it. Sorta like people buying a pool table.
Looks manageable to me… and damned attractive to boot.
Seriously? Iirc thread started because Kaleo got a free BGE from someone.
Threads evolve. That’s what makes forums fun.
That said, if buying a $5,000++ brick oven to make pizza seems ridiculous then consider trying to make pizza on a glorified charcoal grill that thinks it’s an oven but really is not. Maybe it would just be better to patronize the best pizza joint in town in the end? Probably so. I know the owners of the pizza joint would appreciate the business. Order the chocolate cake for dessert.
Or just use a steel in a domestic oven which you seem to indicate you prefer.
Again, Charlie, what experience do you have cooking anything in a kamado? What appears to be a large number of owners who actually use them seem to make very good high-temp pizzas in kamados
(and bake in addition to grilling and smoking). At least when they’re closed, they function as ovens.
For that matter, what experience do you have cooking pizzas on a steel in a home oven? I have quite a bit, and I can tell you it’s far more finicky than in a kamado, and you can’t get the heat high enough.
But hey, you seem to know a lot about stuff you don’t have any experience with. Carry on.
Like whar you said . Making pizza is not a easy task .
The variables are tricky . Lots of trial and error.
When i started this year i expected not to be perfect on the first one . I keep notes and its pizza Saturday. Cheers. Keep on trying.
Thanks for the encouragement, John!
Thanks. Getting ready to launch another pizza in a hour . Lets see what happens . Its fun. Cheers.
Hey, Charlie, here’s Tom Kerridge’s BGE gathering dust: https://www.thebbqmag.com/tom-kerridge
He’s done at least 9 videos cooking on them.
Here’s Gordon Ramsay’s dusty BGE:
Good luck with your pizza. I’ll check back in a few months.
Dont’ know much about kamado ovens. I am not an expert in Asian cuisines, methodologies, history, etc. I’m not much of a dabbler. I find it almost insulting to those that are more versed, but whatever. I can manage a decent, fast sear over charcoal. Good enough for me.
FWIW, I’m making three batches of stock today – dark chicken, vegetable, and veal. These, I do know a little something about.
All this talk of pizza – we may run out to Bleecker Street Pizza and get a slice. I’ve got a hankerin’
Good luck? I gotta say I doubt it. What it means is: You’re never going to make good pizza in a kamado, i.e., you’re wasting your time.
Are you as familiar with tandoors, Charlie? Do you think they suck at baking flat breads? Tanoors? Tabun?
What’s to be gained, Charlie? Increasing knowledge and exploration. Satisfying curiosity. Appreciating history and beauty.
Basically the things that make us human.
