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Author Topic: First KP cook.  (Read 3268 times)

racedvl

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First KP cook.
« on: May 07, 2017, 06:33:30 PM »
Wasn't a complete disaster,  but it could have been better.  I don't think I should have put cornmeal directly on the stone. The cornmeal burnt. And the first pie had a thin spot.  It tore like I thought it would. The second pie, I had a hard time getting turned. I was a learning experience.

 



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Davescprktl

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Re: First KP cook.
« Reply #1 on: May 08, 2017, 07:05:55 AM »
Keep trying.  You will get better each cook.  Instead of cornmeal try using semolina.  It works great.
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racedvl

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Re: First KP cook.
« Reply #2 on: May 08, 2017, 07:24:42 AM »
I couldn't find semolina at the grocery store. 

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HoosierKettle

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Re: First KP cook.
« Reply #3 on: May 08, 2017, 07:27:30 AM »
Salmonella?  I think most grocery stores have plenty of that.


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racedvl

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Re: First KP cook.
« Reply #4 on: May 08, 2017, 07:40:25 AM »
I have to admit,  I was kinda in a hurry at the store. What is it normally by? 

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HoosierKettle

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Re: First KP cook.
« Reply #5 on: May 08, 2017, 08:29:02 AM »

I have to admit,  I was kinda in a hurry at the store. What is it normally by? 

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A lot of times it's found on raw chicken.


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Jason

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Re: First KP cook.
« Reply #6 on: May 08, 2017, 08:33:47 AM »
I agree about using the simolina flour, instead of corn meal. Just a suggestion, try cooking the pizza much closer to the opening and not so far back. With temps that high, the pizza will still cook very quickly near the opening. Also less likely to burn the crust that way. Once you get it wired, you'll know what to do with the heat.

Davescprktl

  • WKC Ranger
  • Posts: 1999
Re: First KP cook.
« Reply #7 on: May 08, 2017, 08:44:21 AM »
I have to admit,  I was kinda in a hurry at the store. What is it normally by? 

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Try to look in the health food section.  It's usually there.
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"If God didn't want us to eat animals, why did he make them out of meat?"  H. Simpson

racedvl

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Re: First KP cook.
« Reply #8 on: May 08, 2017, 08:57:58 AM »

I have to admit,  I was kinda in a hurry at the store. What is it normally by? 

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A lot of times it's found on raw chicken.


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That's what I was thinking...

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fljoemon

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demosthenes9

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Re: First KP cook.
« Reply #10 on: May 08, 2017, 01:29:28 PM »
Pizza screens   [emoji2]

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racedvl

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Re: First KP cook.
« Reply #11 on: May 29, 2017, 10:54:35 AM »
Ok. My second cook went much  better.  Although the dough fought me more this time around. Kept it simple this time and went with simple cheese pizzas. The log shaped pizza was cooked on the stock , and the more round shaped pizza in the pan, was cooked on the pan.





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1buckie

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Re: First KP cook.
« Reply #12 on: May 29, 2017, 05:48:40 PM »
Good Show!!

Nice thick pies.....gettin' better at it right away !!!

Just did my 1st run at the Kettle Pizza yesterday & it went OK.....really much easier than I thought !!!
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MikeRocksTheRed

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Re: First KP cook.
« Reply #13 on: June 09, 2017, 01:41:40 PM »
@racedvl -  I don't put cornmeal on my stone.  I do put cornmeal on my wooden peels so the pizza will slide off, and some of that does transfer to the stone.  For the pizza that you had a hard time turning, it sounds like it could be two different issues or a combo of both.  If your stone is hot enough the pizza shouldn't stick to it, or will unstick after 15-30 seconds, perhaps a little longer.  Maybe you just tried to turn it too soon?  Or it could be that part of the stone wasn't as hot as the rest.  I'd rotate your stone a few times as you are heating it up before you put the first pizza in. 
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racedvl

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Re: First KP cook.
« Reply #14 on: June 09, 2017, 05:02:00 PM »
I do like the idea of rotating the stone during the pre-heat time. Hopefully I'll get another cook in here soon. Practice make more better....

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