dollarbill
Head Chef
Hey larry what did you use for charcoal? KF or ? maybe ill go look at the pics again.
dollarbill said:Hey larry what did you use for charcoal? KF or ? maybe ill go look at the pics again.
Larry Wolfe said:[quote="007bond-jb":19e9jxcc]They look great Larry. The bigest problem with grilling pizza is the heat that's lost when you open the pit. The stone stays hot but the doam temp is gone/lost. Your idea of lowering the cooking temp a good one, that allows for a longer cooking time. This gets the topping done in the same time the crust is ready. Pizza joints use high temp pizza ovens to get pies cooked fast. This allows them more finished product per hour=$$$
Their ovens are heavy fire brick lined & don't lose heat rapidly when opened. Or they use a wood or coal fired doamed pizza ovens which have no door at all.
Larry your Primo may be a better choice for pizza due to its thick ceramic walls & lid. You would still lose some doam heat when opened but it should recover quickly due to the heavy top. If you don't have a pizza peel, get one. Then have a helper lift the lid "just enough" to slip in & out the pies. The quicker you open & close that lid will make a big difference on how fast & evenly the pies cook.
007bond-jb said:[quote="Larry Wolfe":1zkpmmxg][quote="007bond-jb":1zkpmmxg]They look great Larry. The bigest problem with grilling pizza is the heat that's lost when you open the pit. The stone stays hot but the doam temp is gone/lost. Your idea of lowering the cooking temp a good one, that allows for a longer cooking time. This gets the topping done in the same time the crust is ready. Pizza joints use high temp pizza ovens to get pies cooked fast. This allows them more finished product per hour=$$$
Their ovens are heavy fire brick lined & don't lose heat rapidly when opened. Or they use a wood or coal fired doamed pizza ovens which have no door at all.
Larry your Primo may be a better choice for pizza due to its thick ceramic walls & lid. You would still lose some doam heat when opened but it should recover quickly due to the heavy top. If you don't have a pizza peel, get one. Then have a helper lift the lid "just enough" to slip in & out the pies. The quicker you open & close that lid will make a big difference on how fast & evenly the pies cook.
Larry Wolfe said:[quote="007bond-jb":2ilqihhn][quote="Larry Wolfe":2ilqihhn][quote="007bond-jb":2ilqihhn]They look great Larry. The bigest problem with grilling pizza is the heat that's lost when you open the pit. The stone stays hot but the doam temp is gone/lost. Your idea of lowering the cooking temp a good one, that allows for a longer cooking time. This gets the topping done in the same time the crust is ready. Pizza joints use high temp pizza ovens to get pies cooked fast. This allows them more finished product per hour=$$$
Their ovens are heavy fire brick lined & don't lose heat rapidly when opened. Or they use a wood or coal fired doamed pizza ovens which have no door at all.
Larry your Primo may be a better choice for pizza due to its thick ceramic walls & lid. You would still lose some doam heat when opened but it should recover quickly due to the heavy top. If you don't have a pizza peel, get one. Then have a helper lift the lid "just enough" to slip in & out the pies. The quicker you open & close that lid will make a big difference on how fast & evenly the pies cook.
Griff said:Larry, I never figured you to be a spelling Nazi.