Pizza Help

[luckydog125]

I have a new Rec-Tec Stampede that so far has been top notch! Done some great beef jerky, ribs, tri-tip, chicken, etc. Pizza was my next move and I bought a nice pizza stone and peel for my pizza cooks.

A question about temperature and wanted to see if anyone has a recommendation. When putting my pizza stone on the grates, the grill wont get hot enough. I want it at 500 degrees. I leveled out at about 420-425 and it went up only a degree or two every 10-15 minutes. I spoke to Rec-Tec and they indicated the stone may be preventing the grill from getting hot enough. Sure enough, I did a trial run last night with no stone, and I was able to get to 500 in less than an hour.

Has anyone experienced this? How do you get around it? Thanks.

 

[SmokinAl]

You can cook pizza at 425, it will just take a little longer to cook.
Al

 

[oldsmokerdude]

I have never experienced this, but the stone should not prevent the grill from getting up to temp, although it will definitely take longer. How large is your stone compared to the grill? Where are you placing the stone on the grill in relation to the burn pot? Both of these may affect how your grill heats up. If it takes close to an hour to get to 500 without the stone, I would think an additional half hour might be required with the stone (at least that's been my experience).

To shorten the time (and fuel) it takes to get the stone up to temp, you might preheat it in the over to 500 while your grill is heating up, then place it on your grill.

Let us know how you work it out.

 

[luckydog125]

Thanks for the input - I was definitely thinking about pre-heating the stone in the kitchen oven and then moving to the grill. In my first trial run, I did indeed place it right in the middle so it probably was blocking the burn pot, but I didnt think it would be an issue since there is the aluminum panel below the grill grates. I did have it on for well over an hour and it was never going to make it to 500.

 

[SonnyE]

To shorten the time (and fuel) it takes to get the stone up to temp, you might preheat it in the over to 500 while your grill is heating up, then place it on your grill.

And you better have some great gloves for that, too. Sizzle Fingers. :eek:

 

[txflyguy]

For neopolitan pizza, you want 700 to 850 degrees. Yes, you can bake at lower temps.

 

[luckydog125]

What Pellet Grill could get that high? I know mine wont.

 

[Ishi]

I have the same set up that you have. Order the Grillgrates they do wonders.

 

[luckydog125]

Thanks Ishi - I actually have the grillgrates. So you are going to 500 and cooking directly on those instead of a stone? Works great??

 

[Ishi]

Thanks Ishi - I actually have the grillgrates. So you are going to 500 and cooking directly on those instead of a stone? Works great??

I set the grill at 425 degrees. So far the results have been..... well let’s say tasty:D

 

[txflyguy]

What Pellet Grill could get that high? I know mine wont.

My gas grill with all burners on high will hit 750. I forgot to mention, for authentic neopolitan, you need the correct flour, imported from Italy. It is "00" flour. Once you use it you will never go back.

 

[bangstick]

I recently made my first pizza on my Camp Chef Woodwind and it had no problem hitting 500 degrees with my pizza stone in. I agree with others, I don't see why the pizza stone would keep your grill from hitting 500 degrees. Mine turned out great. Had a crispy crust with great char on the cheese and toppings.

And for the record, you can get "00" flour in countless places here in the U.S. You don't need to get it imported from Italy.

 

[dls1]

And for the record, you can get "00" flour in countless places here in the U.S. You don't need to get it imported from Italy.

I agree. All of the grocery stores near me carry multiple brands of "00" flour. I've tried several different brands and, unless you're a pro, there's little to distinguish them. Most of the time I use the Antimo Caputo brand. That said, the one thing that they have in common is that they all are imported from Italy

 

[browneyesvictim]

You guys are killing me with pizzas when I guy like me is trying to cut carbs! If you haven't tried fermented pizza dough you haven't lived! Ahhhh…. noboundaries has a fantastic one I can attest to here:

https://www.smokingmeatforums.com/threads/pizza-dough-you-can-sink-your-teeth-into.262912/

 

[johnmeyer]

You might want to check out several recent pizza threads by SmokinAl. He has a new attachment for his charcoal grill that helps the grill get the pizza stone much hotter:

Kettle Pizza Attachment

I found similar items you can get for a gas grill and am very eager to build one (the price of these accessories seems way too high to me, and they can easily be fabricated yourself for a fraction of the price).

 

[zwiller]

You guys are killing me with pizzas when I guy like me is trying to cut carbs! If you haven't tried fermented pizza dough you haven't lived! Ahhhh…. noboundaries has a fantastic one I can attest to here:

https://www.smokingmeatforums.com/threads/pizza-dough-you-can-sink-your-teeth-into.262912/

HOW DID NOT EVER SEE THIS?!?!?!?!?!?!?!?! THANKS! I have a thermometer controlled fridge for brewing so I can dial in the temps.

Anyone into pizza simply must own this: https://www.amazon.com/dp/B00JYWW490/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1

My opinion is that pizza is the sum of all parts. Temps are part of the equation and generally hotter the better but around 500F or so is good enough to get tasty results. Not really OCDing about until you've perfected other aspects like dough, sauce, etc.