{"id":2834,"date":"2017-01-31T08:00:10","date_gmt":"2017-01-31T08:00:10","guid":{"rendered":"http:\/\/grillexperience.it\/en\/?p=2834"},"modified":"2017-01-30T21:07:24","modified_gmt":"2017-01-30T21:07:24","slug":"pizza-barbecue-eng","status":"publish","type":"post","link":"https:\/\/grillexperience.it\/en\/pizza-barbecue-eng\/","title":{"rendered":"Making Pizza on Barbecue Grill"},"content":{"rendered":"

How to cook a real Pizza Napoletana into your Grill<\/h2>\n

If I had to make\u00a0a ranking of the most common questions that have been posed to me in the several\u00a0classes\u00a0and various events at which I had the honor of taking part, probably those relating to bake pizza in the grill would be in first place.<\/p>\n

Actually I have to admit that this is not one of the most intuitive cooking among the many made possible, even from the most modern cooking instrument and much less if we approach it on charcoal. Making a good pizza in a barbecue device it involves a minimum of attempts on which to develop expertise and the application of correct basic setting. About the experience I’m afraid no one can replace you but about\u00a0the spreading of what I consider to be the best possible setup, I think I can do something. Contrary to popular fears in\u00a0avoidance of doubt, in a common cooking device you can replicate a pizza higher in quality than the average level guaranteed by a common pizzeria. If you think about it it is not so surprising: the shape of a grill with lid resembles that of the classic wood-burning pizza oven. So the key to replicate as closely as possible the\u00a0operating conditions and the behavior of this\u00a0latter during cooking. I omit here all considerations\u00a0related to the dough\u00a0because it does not want to be the object of this post.<\/p>\n

\"FornoIt’s\u00a0useful as first thing, to image\u00a0what we face every time we go to a pizza house. The pizza oven is in essence a dome built in refractory material. If any of you have ever tried grilling on a brick structure, you know how this\u00a0material reacts to heat: the heat raise\u00a0up to a saturation point and then it gives back\u00a0it consistently over time with an intensity similar to the one\u00a0It was fed with. Precisely for this reason we had used it in the set up of\u00a0Extreme Minion Method<\/a>\u00a0as a stabilizer for a\u00a0smoker. The oven\u00a0structure has accumulated constant heat during the\u00a0continue using for days, or even weeks, and then gives back\u00a0inside the oven a\u00a0“soft” and enveloping warmth.<\/p>\n

Now, if you notice, there is always burning wood on the back\u00a0of the pizza house oven. The hard wood, such as Beech that typically is used in our pizzerias, has a very high combustion point, easily exceeding 800 \u00b0 C. This extremely intense heat invests pizza by convection through the dome. So to sum up, the cooking of pizza is through the exercise of two forms of heat: a “soft” and enveloping returned from the structure of the oven and responsible for the correct bubbles creation into\u00a0the dough\u00a0and the other intense and powerful, responsible for surface browning.<\/p>\n

\"Pizza\"A valuable ally that helps us to replicate the effect of the structure of the pizza house oven in our barbecue, is definitely the pizza stone in refractory material, which should give us the soft, enveloping warmth that I described above. And here it is the first rock on which by my\u00a0experience I see shattered the pizza chef aspirations of most of rookie\u00a0grillers in grass and that leads them to use it\u00a0twice and then sadly set aside the pizza stone in the shed. The biggest mistake is to be in a hurry, to pretend to get home from work at 7 pm and eat pizza at 7:15. Because you know that the pizza stone must first be heated and, as it is always latent the idea that the pizza oven works best\u00a0in the order of 400\u00b0 C, here is undergoing the pizza stone in the heat of the flames of ‘ hell for hurry things. There are two factors that the rookie griller does not consider. The first is that even if they looks similar\u00a0in terms of conformation, a\u00a0pizza oven and a kettle are not the same thing. You imagine the size, the mass and the thermal inertia of an oven, and compare it with one of our grill and you will understand quickly how difficult it is to fully and necessarily apply on both the same performance parameters. The second is that the refractory material has\u00a0in this sense an extremely transparent behavior giving back to us exactly what we give to him.<\/p>\n

It is\u00a0completed this way\u00a0the typical picture of the first baking of pizza. The rookie griller heat the pizza stone into the replication of a blast furnace he performed\u00a0in his\u00a0kettle and after 10 minutes he put\u00a0its pizza in\u00a0cooking on it. The stone has not yet reached its point of saturation temperature, so the dough does not rise, remains thin, while the heat is incredibly intense and inevitably\u00a0dry it out leaving the inside raw. The rookie griller is disappointed but not defeat and put the second pizza in baking. Meanwhile the stone has reached the thermal saturation and it gives back what has been given to it, that is\u00a0a cherry bomb blast. The result is inevitably a burned pizza. Raw pizza as first, burnt pizza as second: this is the most classic clich\u00e9s.<\/p>\n

The best set up in my opinion to avoid this tragic end, it is as follows:<\/p>\n

    \n
  1. Place the pizza stone on the grid, the closest possible to you and place a half chimney\u00a0of burning briquettes on the combustion grate at\u00a0the side opposite to the stone. Let heat the stone with the lid on\u00a0and wide\u00a0open vents\u00a0for at least 30-40 minutes. If you have the Weber Gourmet System stone you can also use this set up, leaving it in its central slot\u00a0although in my opinion the ideal thing in this case is to use the two leading coal baskets supplied and split between the two the amount of coal. If you have a gas device place the stone on one side and turn on the opposite\u00a0burner at 3\/4 or full capacity, depending on the power available. The aim is to accumulate a sweet\u00a0and soft heat in\u00a0the stone, reaching the thermal saturation and to have back\u00a0the same heat intensity.<\/li>\n
  2. Bring to a complete combustion a whole chimney\u00a0of briquettes or coal and add it on\u00a0grid to that used to preheat the stone. Close the lid, let the flames quiet for a minute and then immediately place in baking your pizza on the stone. If you have the Gourmet System do the same thing but dividing the fuel between the two leading coal baskets. If you have a gas device take the burner to full power\u00a0and add if necessary and you have it available, the one of the furthermost burner from stone, between those off. The aim in this case is to replicate the effect of the flame burning on the back\u00a0of the pizza oven.<\/li>\n<\/ol>\n

    \n
    \"Pizza<\/div>\n
    \"Pizza<\/div>\n<\/div>\n

    So we replicated the two types of heat at the base of pizza baking. Before leaving you to the\u00a0practice, a final comment on the firing temperature. What we often see is people obsessed by the pursuit of the highest possible temperature because they\u00a0believe that this will ensure a better pizza. For what is my experience, it is an important factor up to a certain point. The first phase, the preheating one, it determines the quality of the pizza baking. The second, the thrust combustion one, it determines the speed with which i’m cooking\u00a0my pizza. In other words, if I do a good preheating I will obtain in any case a good pizza, regardless of the temperature may\u00a0reach 50 \u00b0 C higher or lower in the second phase. In this\u00a0latter, the choice of fuel is particularly relevant. If you opt for the briquettes you will not have pizza in a very short time, measurable in about 8 minutes, but you\u00a0can cook up to a couple of\u00a0hours. On the opposite\u00a0if you use coal, the timing may drop to 4-5 minutes but every twenty minutes you’ll have to add a half chimney. The best performance I got was\u00a0using at this stage the charcoal of a well known chain of Cash & Carry. To give you a comparison an extremely powerful device like a Napoleon of the LEX series with ceramic burners is\u00a0able to cook a pizza in about 90 seconds.<\/p>\n

    Now it’s time to heat up the stone: tonight\u00a0pizza! And you,\u00a0what kind of set up\u00a0do you use\u00a0for your perfect pizza?<\/p>\n","protected":false},"excerpt":{"rendered":"

    How to cook a real Pizza Napoletana into your Grill If I had to make\u00a0a ranking of the most common questions that have been…<\/p>\n","protected":false},"author":2,"featured_media":2825,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[45],"tags":[49,76,179],"class_list":["post-2834","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecnics","tag-barbecue","tag-kamado-en","tag-pizza-en","post-item"],"yoast_head":"\nMaking Pizza on Barbecue Grill - 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