Finally...a decent pellet grill pizza.

[akjeff]

Never have had very much luck making a decent pie in the pellet pooper( a MAK 2 Star in my case ). Just couldn't get good color on the crust. It always wound up being cooked, but still basically white crust. So, I've been researching hacks to try and get a better Maillard reaction in the MAK , that maxes out at 450F. One thing that kept popping up was diastatic malt powder. So, I ordered some from King Arthur Flour on Amazon and gave it a try. Damned if it didn't work!

Started with a basic dough of 65% water, 3% salt, and .015% yeast and added the following......1% diastatic malt powder, and 2% olive oil. Overnight proof at room temperature, then portioned and into the fridge to ferment for two days. Out of the fridge the morning of the cook, to sit at room temp all day.

Pie is just a basic cheese( mozzarella and provolone ) and pepperoni. Cranked the MAK up to 450F, and let it rip until the grill was 450F, and the stone was at 520F( about an hour ). Cook took about 8-9 minutes. Drizzled with some chili crisp right before cutting. Added a nice extra zing. I love chili crisp! Turned out great and can't wait to do another to see if it was a fluke.

 

[DRKsmoking]

Looks good to me, love me Q'ed and smoked pizza.

David

 

[zwiller]

Looks fantastic! I made some wicked good pies in my oven @550F so I don't think that was a fluke. I think most people forget to let the stone to heat up. Good call on that.

 

[chopsaw]

Looks like you're right there . Pizza looks great . I would have never guessed it was done on a pellet grill .
I've been wanting to get some dough conditioner , you just gave me the nudge .

I've been adjusting the sugar in my pizza dough . High temp ovens , 600 to 800 defrees get none . Cooking around 450 I'll add white sugar or dextrose to help browning . 1/2 tsp to 260 grams flour , 170 grams water .

That's a good lookin' dough . Love the room temp overnight proof .
Really nice work , and post up round 2 please .
I have a 7 day sourdough ferment in the fridge I need to do something with today .
I'm thinking a rice flour pizza launch test . Lol .

 

[kilo charlie]

Great looking pie!

 

[akjeff]

Looks like you're right there . Pizza looks great . I would have never guessed it was done on a pellet grill .
I've been wanting to get some dough conditioner , you just gave me the nudge .

I've been adjusting the sugar in my pizza dough . High temp ovens , 600 to 800 defrees get none . Cooking around 450 I'll add white sugar or dextrose to help browning . 1/2 tsp to 260 grams flour , 170 grams water .

That's a good lookin' dough . Love the room temp overnight proof .
Really nice work , and post up round 2 please .
I have a 7 day sourdough ferment in the fridge I need to do something with today .
I'm thinking a rice flour pizza launch test . Lol .

Thanks all. Will post up round two, in a few days. I made two doughballs, and froze one after the two day fridge ferment, to see how this dough combo tolerates being frozen. Hopefully the rain will have stopped by then, so I can cook the next pie without getting wet!

 

[akjeff]

OK, I'm now a diastatic malt powder/dough conditioner fan. Thawed out the dough ball from the first test cook, and made another this evening. Turned out great. Base layer of sharp provolone, 'shrooms, banana peppers, pepperoni, and some blobs of fresh mozzarella. Finished with fresh basil, and a drizzle of hot honey.

 

[chopsaw]

Looks good . I went and looked at the conditioner . I'm a King Arthur fan , but for the price I ended up with a different brand . Gonna try it out today on some bread and a couple batches of pizza dough .

Base layer of sharp provolone,

You going cheese first ? Just wondering . I'm a fan of cheese on the bottom , sauce on top for these type of methods . Keeps the dough from getting soggy .

 

[Compulsive Smoker]

Looks great! I haven’t done much pizza on my smoker, though I did a breakfast pizza once that turned out pretty good!

 

[kilo charlie]

OK, I'm now a diastatic malt powder/dough conditioner fan. Thawed out the dough ball from the first test cook, and made another this evening. Turned out great. Base layer of sharp provolone, 'shrooms, banana peppers, pepperoni, and some blobs of fresh mozzarella. Finished with fresh basil, and a drizzle of hot honey.
View attachment 738000

That one looks amazing! Keep up the great work on these!

 

[akjeff]

Looks good . I went and looked at the conditioner . I'm a King Arthur fan , but for the price I ended up with a different brand . Gonna try it out today on some bread and a couple batches of pizza dough .


You going cheese first ? Just wondering . I'm a fan of cheese on the bottom , sauce on top for these type of methods . Keeps the dough from getting soggy .

Nope, just poorly worded! I put sauce down first, then the base cheese. Put the fresh mozzarella on top after the toppings. Though I'm not opposed to cheese on the bottom. I use a very light coat of sauce, and haven't found it to soggy up the crust.

 

[chopsaw]

I use a very light coat of sauce, and haven't found it to soggy up the crust.

It just depends what's what . We started messing with cheese on first using the high heat Solo stove pizza oven . Seemed going from the cold house to the hot outside , and high cook temp caused the pizza to sweat on the bottom even though the stone was 750 plus . Top was getting done way before the bottom took color / crisped up . Chees on the bottom seemed to help that some , or the sauce on top protected the cheese maybe .

What rate are you useing the conditioner at ? Follow the directions ?

 

[akjeff]

It just depends what's what . We started messing with cheese on first using the high heat Solo stove pizza oven . Seemed going from the cold house to the hot outside , and high cook temp caused the pizza to sweat on the bottom even though the stone was 750 plus . Top was getting done way before the bottom took color / crisped up . Chees on the bottom seemed to help that some , or the sauce on top protected the cheese maybe .

What rate are you useing the conditioner at ? Follow the directions ?

Pretty amazing how much a variable can change a pizza cook. Makes it really interesting, and always chasing that perfect pie! For the conditioner, I went with 1% of the flour weight.