Who'd have ever thought a old carpenter like me would become such a cyber guru? RAY
You are quite welcome John! I still type with two fingers and have to look at the keyboard when I do. I got my first smart phone 4-5 months ago after jumping into the pool with my flip phone in my pocket, huge mistake. I hate my smart phone, makes me realize how smart I'm not. RAY
It's not a shield, it's a heat sink..........so another pizza steel or stone would work better.Im thinking maybe take one of my old grates and using extra heavy duty foil to create an upper shield kinda like that SS one. Worth a shot.
I always add 3-4 golf ball size chunks of post oak to the coals about 10 minutes before I launch my pies.To me, anything over charcoal always adds flavor.
I always add 3-4 golf ball size chunks of post oak to the coals about 10 minutes before I launch my pies. It gives you that wood fired pizza oven taste to the tomatoes' mozzarella, and the crust, it makes the pie in my opinion. Another thing that makes the pies is using sourdough starter instead of yeast, If I could express how much better the crust tastes when using sourdough starter instead of yeast, everyone would be doing it. That and at least a 48 hour cold fermentation is what turns really good pies into amazing pies. Even if you are using yeast 48 hour cold fermentation makes the dough taste SOOOO much better. Make your dough like usual then ball it, then into the refer in a covered bowl that is lightly oiled. After day one de-gas the dough IE: punch it down then reball it. Cover bowl with plastic wrap tightly again then on day two take out of refer at least 2 hours before forming your skins/ doughs. Try it you won't be sorry. Dan
I always add 3-4 golf ball size chunks of post oak to the coals about 10 minutes before I launch my pies.
It gives you that wood fired pizza oven taste to the tomatoes' mozzarella, and the crust, it makes the pie in my opinion. Another thing that makes the pies is using sourdough starter instead of yeast, If I could express how much better the crust tastes when using sourdough starter instead of yeast, everyone would be doing it. That and at least a 48 hour cold fermentation is what turns really good pies into amazing pies. Even if you are using yeast 48 hour cold fermentation makes the dough taste SOOOO much better. Make your dough like usual then ball it, then into the refer in a covered bowl that is lightly oiled. After day one de-gas the dough IE: punch it down then reball it. Cover bowl with plastic wrap tightly again then on day two take out of refer at least 2 hours before forming your skins/ doughs.
Try it you won't be sorry.
Dan