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Author Topic: Rough night  (Read 460 times)

HoosierKettle

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Rough night
« on: January 07, 2018, 03:03:35 PM »
I set up the grill on a table so I wouldnít have to bend over. That worked great, but I broke the stone on the second pizza. Lost one off the back and cooked a couple inside. The inside pizza was superior in every way.





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HoosierKettle

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Re: Rough night
« Reply #1 on: January 07, 2018, 03:05:10 PM »
I was humbled. Thought I was a pro heading into this one.


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HoosierKettle

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Rough night
« Reply #2 on: January 07, 2018, 03:25:41 PM »
This was walking up at eye level






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Travis

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Re: Rough night
« Reply #3 on: January 07, 2018, 04:37:38 PM »
Thatís a good idea. Sorry to hear bout the stone though


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Merry Christmas fellaís!

WNC

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Re: Rough night
« Reply #4 on: January 07, 2018, 05:46:51 PM »
That sucks, experiences like this keep us humble though...
Pretty clever idea about raising up the grill


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Dc_smoke309

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Re: Rough night
« Reply #5 on: January 07, 2018, 05:54:03 PM »
Bummer . At least all you have to replace is the stone , could be worse .


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HoosierKettle

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Re: Rough night
« Reply #6 on: January 08, 2018, 03:28:41 AM »

That sucks, experiences like this keep us humble though...
Pretty clever idea about raising up the grill


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It sure does. Last couple times Iíve made pizza before this time, the dough cooperated great and was easy to form and all went well. This time seemed like everything fought me. Iíve got another stone so I wasnít worried about that as much as it interrupted my pizza making.

I will say that I did enjoy the grill at eye level. It was not windy at all last night. If it were, you would probably need a grill with an ash bucket when using the table method. Iím surprised I havenít seen more mods to raise the height of the grill when using a pizza accessory. Unfortunately, I sold both of my otg to friends so I really need another one. I guess the extreme difference in temperature cracked the stone. Probably wonít risk using the pizzaque again until itís warmer.


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MikeRocksTheRed

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Re: Rough night
« Reply #7 on: January 08, 2018, 06:33:58 AM »
Wow, what a bummer.  Hopefully you got all of your pizza screw ups out of your system for quite a while.  I plopped an uncooked pizza onto my kitchen floor my last cook.  I love the idea of raising the grill.   I usually end up squatting down in front of my grill for the entire cook which isn't very comfortable.  Dough is still the one thing that I am always a little nervous about.   I haven't had a bad batch in a while, but it is still the weak point for me.  I have found that I like to let the dough knead for a solid 10 minutes in the Kitchen Aid.  The longer it kneads, the better it stretches. 
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HoosierKettle

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Re: Rough night
« Reply #8 on: January 08, 2018, 07:56:46 AM »

Wow, what a bummer.  Hopefully you got all of your pizza screw ups out of your system for quite a while.  I plopped an uncooked pizza onto my kitchen floor my last cook.  I love the idea of raising the grill.   I usually end up squatting down in front of my grill for the entire cook which isn't very comfortable.  Dough is still the one thing that I am always a little nervous about.   I haven't had a bad batch in a while, but it is still the weak point for me.  I have found that I like to let the dough knead for a solid 10 minutes in the Kitchen Aid.  The longer it kneads, the better it stretches.

Thanks for the tip in the dough, Iíll knead longer next time. What yeast do you use?  I get the fleischmans pizza yeast packets but have also used their other types. Iím never quite sure what would be the best. Also, I agree about the dough itís the most critical and hardest part to get good and consistent with. I thought I had it but it fought me this time.

Raising the grill is really nice. Like you said, You usually have to be actively squatting and cooking and looking at the pizzas during most of the cook so having it raised up is very nice.  I figured setting it on a table would be way to high but it wasnít.


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MikeRocksTheRed

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Re: Rough night
« Reply #9 on: January 08, 2018, 08:42:36 AM »

Wow, what a bummer.  Hopefully you got all of your pizza screw ups out of your system for quite a while.  I plopped an uncooked pizza onto my kitchen floor my last cook.  I love the idea of raising the grill.   I usually end up squatting down in front of my grill for the entire cook which isn't very comfortable.  Dough is still the one thing that I am always a little nervous about.   I haven't had a bad batch in a while, but it is still the weak point for me.  I have found that I like to let the dough knead for a solid 10 minutes in the Kitchen Aid.  The longer it kneads, the better it stretches.

Thanks for the tip in the dough, Iíll knead longer next time. What yeast do you use?  I get the fleischmans pizza yeast packets but have also used their other types. Iím never quite sure what would be the best. Also, I agree about the dough itís the most critical and hardest part to get good and consistent with. I thought I had it but it fought me this time.

Raising the grill is really nice. Like you said, You usually have to be actively squatting and cooking and looking at the pizzas during most of the cook so having it raised up is very nice.  I figured setting it on a table would be way to high but it wasnít.


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I usually use one of these.  Kind of cool I found a pic on google with both in one shot.  I do like to heat up my water to around 110, then add the yeast and give it a couple of minutes to start activating before I mix it with the salt, sugar, flour and oil.

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BertVentures

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Re: Rough night
« Reply #10 on: January 09, 2018, 05:57:58 AM »
I know the feeling, I am 6'4" and in my mid 50's, bending and squatting is getting tougher and tougher.

For the dough, try keeping the hydration level around 62-63%, it will be easier to handle. Here's a link to my online bakers percentage calculator, you may find it useful to create or adjust your dough recipe. http://www.mightypizzastone.com/2017/02/04/pizza-and-bread-dough-recipe-creator/
Bert

HoosierKettle

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Rough night
« Reply #11 on: January 09, 2018, 07:37:44 AM »
I know the feeling, I am 6'4" and in my mid 50's, bending and squatting is getting tougher and tougher.

For the dough, try keeping the hydration level around 62-63%, it will be easier to handle. Here's a link to my online bakers percentage calculator, you may find it useful to create or adjust your dough recipe. http://www.mightypizzastone.com/2017/02/04/pizza-and-bread-dough-recipe-creator/

Thanks Bert, thatís really cool.  Iíll refer back to this next time I make my dough.


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jaynik

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Re: Rough night
« Reply #12 on: January 12, 2018, 01:40:56 AM »
I've had MANY nights that go like this making pizza.  My last cook, I couldn't get the fuel to really burn, so we had smoked pizzas.  Sounds awesome when I read it, but trust me.  It wasn't.  I lost many to the back of the grill, mostly before I got a wooden peel to use for loading the pies.  That was a game changer.  Oh, and using an obscene amount of corn meal.  I'm with you though.  I'll wait until it warms up to try to use my KP.

I can't endorse Ken Forkish's book enough for pizza dough.  It's only about $20.  The recipes are simple.  He teaches you about the importance of time and temperature as ingredients in dough.  Even the horrible pizzas I made last time, the dough was great.  I've made all the other recipes out there which are all good, but what I made with his recipe was exceptional.