Quote:
Originally Posted by Fire Me Boy!
I'm thinking of getting rid of my charcoal grill and kettle pizza. I enjoy it, I just don't ever use it. I can make a damn good pizza on a 500F steel in my oven, and it's more consistent. You really only need the kettle if you're doing those 3-minute Neapolitan-style pizzas where you need 700-800F.
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Yup, but I prefer that style. And it's more fun to do that when you have pizza parties.
About twice a year I'll have people to my house and I'll just lay out a few peels and some dough balls with a shitload of toppings and stuff. They make their pie, I cook it and then go get one from the next guy.
Yeah, if you're making just a basic ol' pizza it's hard to go wrong with a simple oven. You won't get as good a 'pop' as you could get from the kettle pizza but it's a lot easier.
If you really wanted to knock it out of the park I wonder if it would be worthwhile to put it on that 700 degree floor just for a minute or so to get the best pop from the crust then move it to the oven to finish. Obviously way more work than it's worth but you'd get the best of both worlds that way.
I still use my charcoal grill for anything barbecued (chicken and pork steak). Gas grills just can't do the job as well; the char's never as good and the flavor is fine but it's just...wrong. I also use it for a good steak (I don't do sous vid on a ribeye, filet or stip). I may occasionally use it for grilled burgers but the smash burgers are just better...