KettlePizza Fires Up (Round Two)
Over the weekend, I put the KettlePizza through it's paces for the second time and the results were much better. I upgraded the dough and went with a lighter hand on the toppings but I also made sure that the peel was set up right and the pie could slide off properly.
The first time, I got the oven up to about 800 degrees, but this time it was topping out between 600 and 700. I used the Kenji Lopez-Alt/The Food Lab hack by putting the Pizza Steel in on the top grate to create both thermal mass and a top heat source.
My pie didn't have great leopard spotting, but it was cooked close to right and had a nice combination of crisp/chew on the cornicione. (What...you don't use the words in the pizza glossary??)