flatbread from sprouts - kettle pizza test cook #1

[Troy]

I got my kettle pizza earlier this week. I did a burn in on thursday and decided to put it to use last night.

I'm not quite ready to make dough and assemble pizzas yet, plus we were having people over so I also had a few grills going.
I opted for a pre-assembled flatbread pizza from a local hippie grocery store. It's kinda like a frozen pizza, but not frozen. Also, $12.

Here's the Kettle Pizza all set up. The top is the Stainless Steel Baking Steel from KettlePizza. It can also be used at the grate level as a griddle!


When I did the burn in, a chimney of coshell pegged the thermometer; however, the pizza stone was NOT in the oven at that time. Tonight with everything loaded in, a full chimney of coshell only brought the oven up to 500.


But I tossed in two chunks of pecan wood...


And within a few minutes the temps are at 700+


Here's the weird flatbread pizza thing. The dough is raw and very soft. The dough is also quite thick!


With some cornmeal on the peel, it slid right off and onto the stone. This was my favorite part for sure.


It came out pretty good! The top was perfectly melty and toasty, the bottom was perfectly crispy... but the inside part of the dough was a little undercooked.
The instructions actually called for 15 minutes at 400. This one cooked 4 minutes at 700+

[blksabbath]

Nice work!


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[MikeRocksTheRed]

Nice write up and cook.  Pizzas  are so different than any other cook on the kettles.  It's fun to learn to dial it in and unlike other cooks, even pizzas you aren't totally happy with are still pretty damn good. 


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[kettlecook]

I've found the same thing that you found. Thicker things need a little lower temps. Congrats on the Serious Eats kit. I look forward to seeing some of your cooks!


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