Learning Knowledge to Make Pizza: June 17, 2010 BBQ Grill Pizza

Welcome...

There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.

Adventure in Pizza Making

There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.

Sunday, December 19, 2010

June 17, 2010 BBQ Grill Pizza

I tried another pizza on the BBQ grill. I made some modifications, so maybe the top firebricks will get hotter. This is where I posted on the lower temperature of top firebricks http://www.pizzamaking.com/forum/index.php/topic,11085.msg101079.html#msg101079

The first modification was I took a stainless steel shelf apart. I put that under the firebricks. Then I took the piece of galvanized steel and cut it with the shears. I am not sure if this will help the top bricks get hotter, but the back is slanted down to the grates. This is just a rough cut, but I’ll see if it works tonight. Another thing I did was took a plastic container opener my dad made me years ago, to open syrup cans, and placed that on top of the steel pan (with the firebricks on) to see if that would also help get the top firebricks hotter.

The pizza is finished on the modified BBQ grill oven. When I made this pizza, I changed how I was going to go about baking it, since my crust almost got burnt the last time. With the new modifications, the temperature came up a lot faster on the hearth and top firebricks in the steel pan. It only took 35 minutes to get to 667 degrees F. I then turned off the grill, because I had seen before, in the test of temperatures of the hearth and top firebricks in the steel pan, that the top loses heat, slower than the bottom hearth.

Norma