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Naan pizza help! (urgent so pretend ALL CAPS)

smoky b
smoky b Posts: 648
edited November -0001 in EggHead Forum
Ok need to consult the experts. I have been engaged by my wife to cook naan pizza for a small dinner party at our house tonight (kind of a make-your-own-pizza kind of thing). She has bought something similar to this (pre-cooked naan, about 6-7 inches in diameter):

naan.jpg

I have to cook about 10-12 of them. Here's my equipment (large and medium--mini not shown but I don't think I'll need her for this assignment):

Grahams30thBirthday022.jpg


I have platesetters for both the large and the medium. I have the large pizza stone. I have the spider/adj. rig combo.

So now how do I cook these suckers??!

(The above is all I have to work with...so suggestions like "the store-bought crap sucks make some homemade naan" or "you need another pizza stone" are not helpful :) This is some Appollo 13 action.)

Keep in mind the naan is already pre-cooked. If I do them indirect (on a grid with platesetter legs up) at 400 or so, do you think I can get the toppings cooked without burning the crust?

Help!!
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Comments

  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    since the nan is already baked, you don't need to do these at soaring temps (600+) like you might do with a regular raw pizza crust...

    in the large, i'd set up at around 450 - 500 degrees indirect, plate setter feet up, grid on top of that, with pizza stone on the grid...

    on the medium, i'd go with the same set up....no pizza stone, i think you'll be ok just putting the nan pizzas right on the grid. . .(or if you have a cookie sheet that will fit, you could go wiht that in lieu of a pizza stone for the medium....

    then just keep throwing the pizzas on there till the cheese is well melted to your desired doneness and check that the crust isn't getting over done....

    you may also want to set up a warm oven indoors to 'hold' the finished pizzas until you can serve them all at once...depending on the size of the pizzas, you may be able to get 2 at a time on the eggs....

    HTH...
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  • Little Steven
    Little Steven Posts: 28,817
    smoky b,

    Your setup will work fine but I would think 500* will work better. The breads look a little thin (in the picture) and I have seen pappadums packaged as naan but if it is normal it will be fine. Right on the platesetter works too.

    DSC_0070.jpg

    Steve

    Steve 

    Caledon, ON

     

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  • Photo Egg
    Photo Egg Posts: 12,137
    I think I would focus on one Egg, Large. The cook will be fast.
    I think I would also try a basic test "now".
    Indirect and top level of your AR to get as high in the dome as you can. Put anther pan on the lower level of your AR as your indirect and put your pizza stone on your 18" grid on the top of your AR.
    Let your temp set for at least 20-30 minutes before you start cooking.
    If you are at work now and can not test before tonight you might have to wing it.
    Good luck,
    Thank you,
    Darian

    Galveston Texas
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  • Sundazes
    Sundazes Posts: 307
    I cant help with the NAAN, although I would love some. I did however want to comment on the picture.

    I love the disappearing kid. What a great optical illusion. ;)
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  • smoky b
    smoky b Posts: 648
    haha! good call! had never noticed that before.
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  • smoky b
    smoky b Posts: 648
    Thanks Max! I'll bump the temp up and roll with the legs up setup. Do I even need the pizza stone? Will it get hot enough to crisp the bottom?
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  • Mr Holloway
    Mr Holloway Posts: 2,034
    Yes, very cool shot of the little one disappearing
    Hope your pizzas turn out great :)

    Shane
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  • Buckethead
    Buckethead Posts: 285
    The question you asked was, will I get all the toppings cooked w/o buring the crust? Yes if your toppings are all precooked, meats to be exact.
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  • smoky b
    smoky b Posts: 648
    Yeah I don't even remember the brand she bought. I just grabbed an image off of the internet for a visual. Great call on increasing the temp. Any idea how long they will take? If I can get away with running one egg then I will but don't have enough alcohol to make everyone wait forever!
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  • smoky b
    smoky b Posts: 648
    yep I'm going to wing it! doesn't look like I can sneak out early... :(
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  • smoky b
    smoky b Posts: 648
    true. was speaking more to cheese and veggies.
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  • smoky b
    smoky b Posts: 648
    here's a rare pic of him when he's not running from the camera. note the forced smile:

    fireman_and_ladybug.jpg

    love those kiddos!
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  • Little Steven
    Little Steven Posts: 28,817
    I would treat it like a pizza party, do a couple or three at a time and cut them in quarters. If you are just dressing them with cheese and cooked meat and vegetables you would probably be 5-7 minutes each.
    You have to make your own from scratch sometime ;)

    033-6.jpg

    Steve

    Steve 

    Caledon, ON

     

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  • fishlessman
    fishlessman Posts: 34,597
    if you were to set the rig up with a pizza stone on top and slide the naan pizza under it onto the lower shelf you would have a broiler setup with the heat radiating down off the stone onto the top of the pizza. bet it would work great if you had a couple small pans that fit the bread and start one on top of the stone for the initial heat, then slide it under to help finish the top as the next goes on top. i dont use a platesetter so im always looking for ways around it ;)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • smoky b
    smoky b Posts: 648
    you know I actually have made them before. And flatbreads that I cooked direct. but alas no pics...

    (yours look much better than mine. mine bore a closer resemblance to an amoeba)
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  • Photo Egg
    Photo Egg Posts: 12,137
    That is a great picture.
    Thank you,
    Darian

    Galveston Texas
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  • smoky b
    smoky b Posts: 648
    dude you just blew my mind! you're an egg setup arteeest!
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  • Mr Holloway
    Mr Holloway Posts: 2,034
    :laugh: Graham
    What a fantastic pic :laugh:
    He looks a little camera shy :laugh:

    Shane
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  • Little Steven
    Little Steven Posts: 28,817
    fishlessman,

    You NEED two platesetters to make naan B)

    041-3.jpg

    Steve 

    Caledon, ON

     

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  • smoky b
    smoky b Posts: 648
    Thanks Shane! The smile in that one kills me. He's a little better about pics now.
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  • fishlessman
    fishlessman Posts: 34,597
    :laugh: :laugh: :whistle:
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I have only done Naan pizza once..and it was just one!. However, it was really good and I think it would be pretty hard to mess up. I cooked chicken and bacon ahead of time, then I used the plate setter legs up, stone on the grid as suggested earlier.

    2010-09-08%2018.59.31.jpg

    If it were me- I would fit as many as I can on one level of your large and just let them come out as they are ready. Maybe try to get them higher up in the dome so they cook faster. I wouldn't stress about getting them ready all at once. It won't take long and people will all be fed and happy!

    Maybe you could employ your medium to make some ABT's or lil' smokeys in case people are starving ;)

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • smoky b
    smoky b Posts: 648
    you know that's exactly what I ended up doing. I could have stood to have had them higher in the dome like some suggested, to get the toppings done a little faster. But all in all it worked out great. Thanks for all the input!
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  • Little Steven
    Little Steven Posts: 28,817
    smoky b,

    What sort of toppings did you use?

    Steve

    Steve 

    Caledon, ON

     

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  • smoky b
    smoky b Posts: 648
    Sorry Steve just now seeing this. We had mozzarella, parmesan, black olives, pepperoni, chorizo, chicken, bell peppers, onions...that's all i can think of off the top of my head. I cooked them 2 at a time and they turned out great. Thanks for the help!
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