Set up and tips for Adjustable R&B Combo Neapolitan Pizza

wtb375 · May 2020

I have searched and have missed or not searched hard enough. I want to make authentic Neapolitan Pizza. I have everything to make the dough (not sure how it will go) but let me explain below what I have and then if someone can direct me for the proper set up or tips I would be forever grateful.

Using a Large BGE: please help!!!! This is where I need help. I do not have the original BGE Eggconvector. See below
From the ceramic Grill store I have every piece they sell just about you name it I probably have it......using the R&B combo and the extender to get the pizza higher as well.
I have a pizza stone that is very very seasoned
I have a pizza peel
I have an IR Thermometer and know the pizza stone need to get to a particular temp.....what's the best temp? 700 ?
(Do I need a stone at the bottom to deflect the heat as well as on on the extender to bake the pizza?) I

For the Crust I have dry yeast from Paneangeli 7 gram packets and also I have some dry yeast from italy......in a few days I will also have 2 live sourdough cultures from Napoli that will be my starter. I have no clue how much I will be in over my head but I am going all in!
I have bags Caputo 00 Fine (Red bag)
I have King Arthur's Bread flour (Blue Bag) Was told to mix the two
I have a scale that measures to the 10th of a Gram

Now what are good recipes for the dough using these ingredients.
I have read a lot but I was getting way in over my head using this website http://www.varasanos.com/PizzaRecipe.htm

Anyways thank you for reading and any help would be appreciated especially if you have the same set up I have.

wtb375 · May 2020

anyone???

Cornholio · May 2020

I’d still use a pizza stone in addition to the deflecting stone.

I am by no means a pro at pizzas on the egg, in fact I lost a lid during a pizza cook a few years back. Now I just let the kids top their own in a cast iron skillet and do pizzas that way on the egg.

keener75 · May 2020

I will be following this for the dough recipe. I just pulled the tigger on a Ooni Koda that will hopefully arrive on my birthday (wednesday).
My experience with pizza on the egg is to use a flame deflector (which you said you don't have) combined with the Woo and then a pizza stone on top of the grate. With this setup I can only get the temp up to 550 usually and pizza cooks in about 7 mins. Turns out ok but looking for better.

The Cen-Tex Smoker · May 2020

I have the same setup. It’s better than the coveggtor. You will need a stone down low and a stone on the top grid as well. I actually have the extender for the AR get it even higher in the dome.

jdMyers · May 2020

I do pizzas all the time. The dough will have some varients that you can tweak as you go. Ref the cook. Elevated does two things. One. closer to the dome faster and hotter heat for the melt. 2nd makes it easier to get the pizza off because its above the lip of the grill. You must heat the stone up with the grill. Check your thermometer built on the grill in boiling water and ice. You can turn the bolt on the back of the thermometer to dial it in. Thats important. Anyway. If the thermostat is 500 or above it does well. Be careful 700 and up the BGE will jump on you fast. Not worth sacrificing your gasgets. Thinner crust allows faster cook. Dont heap up the toppings. Minimize the amount of flour under the pizza on the stone or it will burn and taste funny. Rotate it often to avoid sticking. After the 3rd pizza you will have found your tempo. Good luck. Ref the dough. Keep some notes. Weigh it vs cups of flour etc. Ill dig out my recipe

wtb375 · May 2020

Thank you for your help and advice. JDMyers I have an IR Thermometer to gauge the stones temp. The thermometer that came with the egg is accurate as I have calibrated it. Any help with the recipe especially if anyone has experience with a starter sourdough....I have two from Italy I am wanting to use.

EGoldstein · May 2020

The recipe I use for pizza dough is

https://www.seriouseats.com/recipes/2012/07/basic-neapolitan-pizza-dough-recipe.html

I put my adj rig in the Egg and put my oval pizza stone on the bottom rack of it. Then I place my extender on the top of the rig and put my pizza stone on top of that.

I try to get the stone to be about 550 degrees before putting the pies on. Works for me.

Carolina Q · May 2020

Here's how I do mine. No egg required. Place a 1/4" steel plate on the center rack of my kitchen oven. Preheat the oven as hot as it will go (500-550°). Use an IR thermo. Launch the pie onto the steel and switch to the broiler setting. The hot steel cooks the bottom, the broiler cooks the top. Works pretty well.

Image: https://us.v-cdn.net/5017260/uploads/editor/x4/8hjaq1894uy5.jpg

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Image: https://us.v-cdn.net/5017260/uploads/editor/dl/q7647j0vkoai.jpg

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Image: https://us.v-cdn.net/5017260/uploads/editor/hi/tgq7rat4c7i7.jpg

bradleya123 · May 2020

I think we are having Pizza tonight!! Looks yummy!!!

wtb375 · May 2020

EGoldstein said:

The recipe I use for pizza dough is

https://www.seriouseats.com/recipes/2012/07/basic-neapolitan-pizza-dough-recipe.html

I put my adj rig in the Egg and put my oval pizza stone on the bottom rack of it. Then I place my extender on the top of the rig and put my pizza stone on top of that.

I try to get the stone to be about 550 degrees before putting the pies on. Works for me.

The Cen-Tex Smoker said:

I have the same setup. It’s better than the coveggtor. You will need a stone down low and a stone on the top grid as well. I actually have the extender for the AR get it even higher in the dome.

Thank you guys for the set up. Not just need to perfect the dough.

Set up and tips for Adjustable R&B Combo Neapolitan Pizza

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