This was my second run at making pizza on the kettle and the first one I took the time to blog. The first time I used a dough that consisted of half and half general purpose flour and whole wheat flour. This time I tried a
recipe that used exclusively whole wheat flour. I am of the belief that whole grains are better for me and SWMBO. I have also added a peel to my arsenal of kitchen tools so I could try cooking the pies directly on the fire brick.
Unfortunately it did not cook as evenly as I had wanted. Top was done but not browned. The crust was a lttle burned (but surprisingly edible.
)
I did the next two on tortilla griddles, like I had done the last time I made pizza.
The cheese was browned on top and the crust crispy. It was judged by SWMBO to be "perfect."
I need to either continue using the CI or I need to get more heat above the bricks than under. I'm thinking of leaving the leftmost brick out (in the picture above) and mounding the coals under the resulting open spot. Of course then I'll have to rotate the pie as the heat would be uneven, but it should put more heat over the pie (if I align the vent opposite the charcoal.)
Anyone interested in more detail can check out the
full story at my blog.