Trial: Pizza on the Cobb Grill
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- We share our second attempt of making pizza from scratch on the Cobb Grill. While it turned out better than our first attempt, we still have some things to learn.
Pizza Dough Recipe:
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The vids are more entertaining with the added verbal interaction between you two, showing the affection and humour between you.
Thanks!! Jim
Parbake your dough and you can still pile the toppings high without burning!
don't put frozen topping on it slows down the cooking time. your toppings were to thick. I have worked in a Pizza restaurant. to enhance the flavor of the pizza crust refrigerator it over night it also helps with the rolling out.
Hi Pam and Jim. The recipe book that comes with the
Cobb says to prebake the dough for 2 to 3 minutes. That worked great for us, no burning. We also used a cobblestone to cook the pizza. We bought the cobb on your recommendation.
I enjoy that you show how you determine what cooking adjustments must be made for better results. This is very helpful for less expert home cooks, because things don’t always turn out perfectly, even when the cook is familiar with the cooking equipment and procedures.
Looks good enough to eat. Along with all the other helpful suggestions, not only rest the dough before you roll it out, but let it rest again for about 10 min, and then finish shaping it. It won't spring back so much the second time.
🌹Pam and Jim- another great Cobb video. My hubby and I had to laugh when you described first using the rotisserie. Our first couple of times were hysterical. We had enough trussing string wound around that bird, it looked like we thought it would jump up and run off. We haven’t tried the pizza stone as yet, but one thing we have done is to use the ring to raise the food a little higher off the coals. Watching your pizza video, we think that’s what we will try. Considering the fire starter: we have been saving the lint from our dryer. Every load we take the lint and place it into a ziplock plastic bag hanging on a cup hook next to our dryer. When the bag is full, we push out the air and zip it up, and store away until needed. We use it in conjunction with our toilet paper tubes that we save by smashing them flat and rubber banding them for storage. When we need a fire starter, we cut one TP roll in thirds and stuff each section tightly with the dryer lint. We put the 3 sections into the Cobb and they light easily. We do not need an accelerant. There is enough fire to easily light the charcoal. We light it with a long neck BIC lighter. We love being frugal! We love our Cobb. We have two kettle BBQ’s, one gas BBQ, an hibachi, an electric smoker, and a Smoky Joe. But my hubby loves the Cobb best of all. Thanks Pam and Jim for the great recommendation. - Nora
Yes, we will use the extender to raise the grill plate and the pizza stone. Yes, we have heard about dryer lint as a great ignition source. Thanks for your suggestions. Jim
@@RoseRedHomestead You are welcome.
You two are a hoot working together. Totally delightful. The pizza looks good, so if it looks good, and it tastes good. it is good. Let’s call it a success.
We practically had use a saw to cut through the burned crust. Yes, it was good. We need to work on it some more. Thanks, we enjoy working together. Jim
I've made pizza over an open campfire in a Dutch oven and had the same problem. The solution is to roll the dough out a wee bit thinner (make a "crust" around the edge with the excess dough) and use fewer toppings, but about the same amount of cheese.
Pam, you made me laugh out loud when you took off some of the sauce and said, "OK, I'll put it back on."
Great demo as always. Love your detailed info. Did have a giggle at the difference of the safety gloves while also wearing open toed scuff/sandals. 🌟
my method uses the original burn basket. i do 14 briquets standing on edge and use a #10 can with the bottom removed as a chimney. i dont use the fire starters anymore i found that using biquet lighter fuel is better and i let it go for 15 mins then put the lid on the cobb. i only open it once to turn the food (what ever im cooking) and leave it alone. thats the only way ive been able to get any success with anything but it seems to work.
Looked Great, bet it taste wonderful.
I use a large pizza stone in my oven. I❤ love it. But you'll get to where you want to go, keep testing 🤗🤗. Love your program's.blessings to y'all😮
Yes, a regular oven would more reliable for heat, but in this condition, it is a variable that is almost uncontrollable. Jim
I have a few cooking/pizza stones that I have had for 20 years. The more you cook with them the blacker they get. Mine are so seasoned nothing sticks.
Hey, Jim - I’m like minded on the meat! When we order pizza out, I always ask for double pepperoni & never seem to have enough! Great video!!! Love the back and forth between you two no matter how the experiment came out!!!
Is the cob grill only for pizza, or is it good for other things you’ve tried?
The toppings look fabulous!
it's only recently that corn meal was used as the lifting agent for pizza, prior was the use of coarse semolina. so if anyone doesn't want to use corn meal then that may be an alternative, although ground durum wheat semolina is expensive.
Thanks, Pam and Jim.
It looks and sounds great! A little blackening on the bottom is a real pizza. I thought I was the only person in the world that had frozen omelet ingredient's. My wife is confused on if I am having an omelet or pizza. I reply, it's the tomato sauce!
But, the blackening on the bottom of our pizza crust almost had to be cut with a saw to get through. So, for us, we need to have less blackening and a thinner dough and more reliable heat. Jim
The pizza looked delicious! I'm with Jim ... you can not have too much cheese on pizza!.
One thing that might help your pizza is to let it rest for about 10 minutes before rolling it out. I've seen othets do it ( has something to do with gluten). It will keep it from "springing back" and will hold its shape. Lifting it a little higher off of the heat may help prevent burning.
Bon apetit!
Thanks for the information. Jim
Really like seeing the two of you work on a problem! Your videos are great fun that make me think. Cottonball trick is very new and useful. Avoid dangerous cans of starter that flare up in use. How about a Dutch oven of sorts buried in hot coals? Thank you! This is so much fun. Love those cobblestones as fuel. Thanks for the introduction to them and the hardware.
Yes, it has been fun. I like the cotton balls, too. Jim
Hi, Pam & Jim! Thank you for sharing. 😊
You are so welcome! Jim
Thanks for the update. Boy I almost jumped on the Cobb after seeing the first couple of your videos. I'm glad I waited. It sounds like the manufacturer needs to rethink the items included with the original purchase. The larger charcoal basket and the better grill grid should be standard, not a 70 dollar upgrade. Is there a reason you don't just start the charcoal in the chimney and then transfer to the charcoal basket?
It did not fit over the larger basket in a level manner. I was able to get it over the basket with a slight rise in the back, but it did help the coals to ash-up more quickly. We will be using it from now on. Jim
@@RoseRedHomestead I actually meant start the briquettes inside the chimney in the traditional manner THEN, when ready transfer to the charcoal basket.
I would par bake the crust without anything on it first. Then freeze it for use later.
Interesting. Jim
I appreciate you sharing your experience. My Cobb is still in the box so this encourages me to get using it!
Glad it was helpful! Jim
Looks good to me!🍕🍕
My daughter just got the cobb cooker that she ordered!!!!!
I have a wood pizza oven but opted for the pizza accessories for my Cobb as well. Appreciate the trial and error you do with the Cobb, especially the errors. Keep up the great videos. 🥰
Thanks! Jim
I don't usually comment on personal things. Pam, that is just a beautiful top.
That was my thought too.
I love your honesty.
That was great, easy on the sauce cause that dripped. However that pizza was enough for one person , I love thin an crusty
Thanks! We are still experimenting with it. Jim
So glad to see your attempts at pizza. I went through my kitchen trying items to see what fits inside the Cobb. Success with a cake rack to make a bigger briquet area and a 10"pizza sone from Amazon. Also, I found that adding the ring to the Cobb does help the briquettes burn better (can not find my long unused charcoal chimney). You went with 16 so I think I will try it with 12. Side note, Pam, I loved seeing your bag of omelet fixings! What a great idea. Of course, it will work for so many types of cooking. Might be a few days before I can give a pizza story, because tomorrow I am canning Chilpotle Beef for Tacos! Thanks for all the tips & tricks.
Thank you for telling us about your testing and searching for equipment to use. One of the problems we had was the thickness of the dough, which it meant it had to stay on the stone longer (burning). It needs to be thinner, but not wafer-thin. Also, we had many ingredient on the dough and slowed-down the cooking time. Let us know how things go with pizza cooking. Jim
Ya’ll are delightful! Thanks for the demo!
Our pleasure! Jim
I agree with Jim, love my meat and cheese!
There is no such thing as too much cheese Jim:) I use Roberta's pizza dough recipe and make it thin. I use my hands and olive oil to make the pizza shapes, not flour and a rolling pin. A soft dough and olive oil on your hands shapes up so easily. Also I form the dough on a piece of parchment paper and slide it off onto a stone in the oven, parchment paper and all. Have grilled pizza before using the same process on a gas grill. Idk if a layer of parchment paper or foil on top of the pizza stone would mitigate the overdone crust bottom. I am considering a Cobb so this is an interesting experiment. Thanks
Thanks for your suggestions, we will have to use some of them. Jim
Pizza looks really good
Yes, it did look good! Jim
It’s about 2 minutes. I have made it several times and it’s ok. Take care
Jim. Beach Pizza in Redington Beach's Cheese pizza is loaded with 3 cheeses.I love cheese also.
I know you like making your own doughs however maybe while practising on the Cobb you could use some ready made wraps or tortillas? I dont find cheese is a problem but I think the homemade dough is so 'juicy' that it takes alot longer to cook and heat up than everything else on the pizza. Personally, I thought the bottom looked perfect but then I do like a bit of 'chargrill' lol.....Im thinking that i will buy the extras but then i will put the briquettes inside the chimney and when they are hot enough remove the chimney and let them spread out. Love all you do (as always) :) xxx
Interesting suggestions, thanks! Jim
Would the other grill plate…the one that came with your original set…keep the pizza from burning during the extra cooking time needed for your thicker pizza? I enjoy all your videos…I appreciate your knowledge and honesty! ~Carla
We have not tried that yet, but we will place one of spacers on the Cobb to lift the plate higher above the heats source. Jim
Do you think if you pre cook the crust before topping it would help? Par cook, flip, add toppings to the par cooked bottom then finish it for long enough to melt everything together?
Bag of add-ons is a great, great idea. One suggestion! Roll out dough with hands and don't overdo. More exercise on dough makes for muscles and that dough pulls back using them. Let it rise and stretch a bit more if got time. Too thick of toppings makes for goo BUT try to stand up your toppings by firmly implanting into your dough as it is thick. Exposes to more heat and cooks while steam vents away avoiding sogginess. Cheese first then the rest, especially if frozen. Burnt? Fancy indoor/outdoor grills celebrate charred and burned. I don't, I am like you. Like your experiments. Empirical knowledge is the best. Ever think of bread ovens using brick or even your own adobe? Something rounded like an old fashioned mini-brick storage cellar, repurposed. Concrete? Hard times will make experts of all. Less developed countries will show us a thing or two.
Thanks for your comments and suggestions, we will have to look into many of them. Jim
Jim has a great since of humor😂😂😂
Thank you. Jim
Quite the Dagwood Sandwich pizza there, Jim! 😂
Yes!! But, I do not where Blondie is. Jim
Pizza looks yummy! Just a thought- I wonder if aluminum foil under the crust would keep it from burning?
I’m loving these methods for you for whatever reason the grid isn’t available, just curious though how are you milling your wheat berries if you have no power?
We have Bluetti power stations and solar panels to power the Bluetti's. Jim
Where did you find the larger charcoal holder and matching grill? I’m not finding them on Cobb’s website. Thanks!
I couldn't find it either.
I wonder if using a metal pizza pan would be simpler/faster than using the pizza stone + peel? Theoretically, a metal pan would have faster heat transfer than the pizza stone, so might be able to use smaller amounts of charcoal? The stone needs so much heat energy to reach a high enough temperature, I bet there are small pizza pans for cheap on Amazon that would fit on the Cobb
I think that one of the problems with the metal pan is it is too thin, it may warp. Yes, maintaining the correct high temp is a problem (but that happens with any open the door of any grill type cooker and let all of the heat out and start almost all over gain). Jim
@@RoseRedHomestead If there is a circular "pizza steel" that might work.
I wonder if you could find a piece of stove pipe that would fit better than the chimney.
I was able to place the chimney on it (a little off kilter), but it worked very well. It took about half the time than without one. Jim
Have you tried the 20 minute pizza from The Chefs Toolbox? It is so fast and easy!,,
Not yet. Jim
Could you use grease proof paper on the bottom to avoid the bottom burning not sure what you call it in America and there's nothing wrong with the toppings been fuller 😂 it makes for a perfect pizza
Yes, we could use parchment paper, but still have to use cornmeal. I like thick toppings, too. But we have figure of a way to avoid burning the bottom the crust and maintain a constant temp. Thanks, Jim
Hi less is more on pizza
Thanks for Cobb vids. Too many pieces n parts, etc, for my taste.
Ok, Jim
What! No Basil or Oregano 😂
In the sauce!
Y’all tickle me