Recipe media literacy 1

The grilled pizza problem #shorts

[stumpybumpo]

I appreciate the journalistic integrity

[tokuchaan]

Once a journalism professor, always a journalism professor.

[willpestka]

Best idea I have is putting hot coals on the pan like a dutch oven

[WatchItMelt]

I think I have a solution:

Heat only the cast iron pan over the coals, as hot as possible

Then when it’s hot, throw on a cold pizza steel then wait maybe 1-2 minutes for it to collect some heat but not too much.

Throw the pizza on, cover with the super hot cast iron

Experiment with the wait time after throwing the cold pizza steel on, I would guess the best time is to throw this pizza on just after the steel gets too hot to touch

There should be a perfect timing in there where the top and bottom reach perfection at the same time.

Hope you read this and try it out!

[VincenzoCiancaglini]

Don't use a metal plate for the pizza, it releases heat too quickly. A pizza stone might help you save the bottom, but it's just an idea.

[_ayohee]

I have a whole other breed of hatred for misinformation, so seeing something like this is a highlight of my day! Thanks for being awesome Adam!

[ItsJustMeBrett]

I’ve always used the cage thing that keeps the coals on one side and place the stone on the grate opposite of the coals
Let it get to temp. Place wood chips on the coals to get a flame coming to the side and over the stone before adding pizza. Only works with small pizzas and stones but it works for me.

[seriouslyreally]

Adam, just use fewer coals... you've got way too much heat under that pie. You just have to be patient and willing to let it bake like if it was your oven. We grill pizza all the time camping using our large dutch oven that has the lid that you can bake biscuits on top of while the stew is cooking inside. or a large cast iron skillet with a lid works too. Preheat both pieces on the coals and then elevate it off the fire on a grate. roll out you pizza dough over a generous dusting of coarse cornmeal and have your sauce and toppings ready to go before you assemble it in the pan. slide the dough into the dutch oven, swirl your sauce on and sprinkle with your toppings then cover with the preheated lid. think of it as baking cornbread on the campfire. lift up to check the edges of the crust periodically to see how its browning up, ifs its baking too fast raise it off the fire or spread out or remove some coals, your fire is too hot.

[Eric-gikg]

Seperate the coals to either side.
Reduce the amount by at least 50%.
Use baffles to redorect the heat upwards.
And don't use steel as your cooking/baking base.
A pizza stone will make a great pizza.

[RollMeAFat]

Maybe with a pizza stone instead of metal but I guess you just run into the same problem

[notjustanother]

Weber makes a specific pizza stone that goes with the grill system. It's a bit small but it works fantastically.

[Lorentari]

You can make it work - I use a Weber charcoal grill myself.
The trick is to spread the coal to the sides (like you would with a roast), and then bake the pizza, on a small, not-preheated steel between two piles of coal on the level the coals are on. The minimizes bottom heat and gives nice crust. Also, you want to do this with less charcoal, or after grilling other stuff so the coals are less intense

[KYBARDWARRR]

The best way to not burn the bottom on a grill is to put the pizza on upside down.

[PaulTMaack]

Hey there. Former professional pizza maker here. There's a few things to consider here. That's way too much charcoal. Get a round pizza steel that's smaller than the diameter of the grill, so you don't have the thing open on all sides leaking all your convection heat. Temp the steel before you put the pizza on, using an infrared thermometer. And you gotta dial the heat way back if you want the cheese to brown. Also, leave a spot where you can toss in some wood chips to get flames, as that's how you'll get the intense top heat necessary to brown the cheese on top after it's melted.

Hope that helps.

[andrewdyjach]

Try the dutch oven method. 1/3 of the coals underneath, 2/3rds on top of the skillet. You want more on top since heat rises, so the charcoal underneath will do more work. Careful not to get charcoal on the pizza.

[dannyzwolf]

This one of the many reasons you're my favorite youtube chef. You show what's realistic in a home kitchen, and even if I never make what's on the episode, I'll lean at least 3 new things that I'll use elsewhere. Thank you Adam for the content and the beautiful knife.

[nldigtp]

The secret is to use good coal which gets really hot. Use a pizza stone, not steel. Place the coal around the stone not completely under it. Heat the grill to 220-240°C and use a very thin dough. Also no iron skillet required.

[nicholasjay]

You need an insulated bottom to transfer heat slowly to the bottom of the dough, exactly what pizza stones are. You can use a layer of air too, like with a wire grate. Secondly, consider location of the coals. Not in a pile beneath the steel, but in a ring around half the circumference, offsetting the pizza to the other side of the Weber. Allow the vent in the lids to be over the pizza too, allowing for heat to draft over the pizza. May not be perfect, but it will improve your results, I’m sure.

[HamHamDude]

one of the greatest services you can do is teaching people how to recognize when they're being lied to. Thank you for this short.

[herrlichesherforder]

I use a pizza stone, which has a lower heat conductivity than steel. I still need to finish the top with a gas torch, but I am very happy with the results. The german word for the Material I use is "Schamotte", hich seems to translate best to "grog" or "chamotte". It can be placed right on the grate so you can still vlose the lid. You could also try to put coals on top when you cover the whole thing with a cast iron pan, in case you don't like the torch idea.