More Pizza

Recently, my pizza hobby was the subject of a Buffalo News write-up. Well, yesterday I got to try out a new device born out of a brilliant collaboration between the people behind the KettlePizza and the company behind the Baking Steel. They are, coincidentally, both Massachusetts-based companies that did not collaborate until now. Their products are proudly made in the USA.

Before, I used the Kenji Lopez-Alt hack, where a Baking Steel was positioned on the top grate, on top of the KettlePizza, and then covered with tin foil. The unique properties of the steel help radiate heat downward to get the tops of the pizza done – always a tricky thing when most of the heat is coming up from below. Now, thanks to the KettlePizza and Baking Steel people getting to know each other, I have this:

That’s the new Baking Steel that will soon be available as an add-on. (UPDATE: It’s available now). The folks at KettlePizza sent me one gratis to get my thoughts on it. I used one chimney of briquettes, a bit of hardwood charcoal, and two pieces of wood – one with the coals, shoved as far back as possible, and one sawed in half that was placed in the back basket. I tried to keep as little heat directly under the stone as possible, and the results with the new setup were fantastic.

For instance, here’s a “before” (onions, cheese, fried eggplant, sauce):

Here’s the “after”:

The tops got done better and faster than before, and it was infinitely easier to do set-up and to add fuel as the heat began to go down.

2 comments

  • you need to start a #FoodPorn section, Alan.

  • Loooved how your pizza story upset the various loonies, haters and malcontents who sneak out between writing comments to eat a hot pocket and do a chore for their step mom before she bounces them from that basement modem. Great looking pizzas too, gotta git me one of them pizza barbeques.

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