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Re: Gas Pizza only oven
From the WFO board
Posted by Robert Grimes
In Reply to: Re: Gas Pizza only oven posted by Rado
Actually, I have just placed a pizza stone on the grill of the BBQ, turned on the fire and let it heat up. Then I put the pizza on the stone and let it cook. Since the fire is still going, there is no concern about how much heat is being lost (though it is not major). One thing that I am going to change is to put a few firebricks under the pizza stone as the stone gets to hot and will burn the bottom of the pizza if you don't watch carefully. Also, you will probably break the pizza stone in the process. If any moisture gets into it, it will crack. I just push the pieces together and keep using them.
If you use a grill that you use for normal other cooking, then you will get a flavor of many other foods, very similar to the smoky taste of wood. I never clean the grill so it has some small amounts of grease from previous use for the flavor. I could put wood chips in to make more smoke, but that is harder to get a good smoke.
It usually takes about 15 minutes to fire up the grill, about 5 to cook and then turn everything off. Very fuel efficient. My only concern is the inability to get two pizzas cooking, but maybe a bigger grill would take care of that.
The pizza creation is very simple. Just a can of crushed tomatoes, basil, oregano, chopped onions and mozzarella cheese is all that is necessary. I make the dough from scratch. If you want a picture, I can do that the next time I make a pizza.
This setup is really for the quick pizza cooker like me.
Jamie and Katrina's brick oven with temperature gauge, in Victoria.
Concrete blocks used for the oven’s outer walls. By Joe in Connecticut USA
Wood fired family oven and chimney project by Robert in Austria
My oven with fireplace, cook food and heat water, by Joel in Philippines
Baking sourdough breads in quantity in Canada
Pizza oven and hut built by Tony in Philippines