Outdoor pizza oven fathead

(Jodi) #1

We built an outdoor pizza oven BEFORE going Keto! Now want to try a Fathead pizza-- anyone tried it ?

The temps get up to 800 degrees-- don’t know how to do it? parchment? Pan? Prebake?
Anyone?

(carl) #2

Lower temps better for pizza crust. You’ll burn it at 800. 500 is about tops. You might be able to pre-bake the crusts that hot, and melt the toppings in a lower-heat oven.

(Doug) #3

I have not even made a Keto pizza yet. However - I’ve seen really hot ovens used for thin-crust pizza with quite thin layers of toppings, so things all get heated up nicely, hopefully without burning. A common deal is to use a pizza pan or cookie sheet, and bake for 5 or 6 minutes, then put the pizza on a rack in the oven (no more pan or cookie sheet) for a couple more minutes, and it’s done.

Jodi, have you ever heard of ‘Ohio Valley Style Pizza’? It’s a little different from what most people are used to, but I’m thinking it might work in a really hot oven - the key being not to burn the crust, as Carl noted.

Shredded or fairly finely cut provolone cheese is used, sometimes with a little shredded mozzarella. Refrigerator temperature is fine - most of the cheese does not see the inside of the oven. Other toppings - pepperoni, mushrooms, peppers, onions, etc., should be room temperature.

If there is a way to make the dough fairly light and airy - that’s a plus here. Thin or medium-thick crust, to your taste, brush pan or cookie sheet lightly with olive oil, spread dough, lightly brush top of dough with olive oil (not sure how this would work with ‘Keto’ dough). Normal oven temp for this is 475° F or 250° C, but do what you gotta do.

Bake the dough alone for 5 to 10 minutes, or however long it takes it to start to lightly brown. The is pre-baking or “par baking.”

Take the dough out of the oven, and generously spread the sauce on. Normal way to do it is to leave the outside edge of the crust uncovered with sauce. Very lightly sprinkle cheese over the sauce - this is an attempt to keep things from drying out too much. Put it back in the oven until the edge and bottom are golden brown (or however you like it).

Remove the pizza from the oven again, and very generously sprinkle the cheese on, then put on a layer of pepperoni and other desired toppings. That’s it - you’re done. The hot dough and hot, tangy sauce, with the cool, comparatively sweet cheese can be an absolute thing of beauty to your palate. Cut the pizza how you like, and chow down. Vast numbers of people eat the pizza right away, often sitting in their cars outside the pizza place, so as not to let the cheese and sauce temperatures meld. Lots of people get a bag of the cold cheese on the side, too - either to add to the pizze or eat like a side dish.

(đ૯αท ʍ૯ઽƬѳท) #4

I make the dough - spread and bake in the Kamado at around 500C. Then flip, top and bake the pizza again.

Perfect every time.

(KCKO, KCFO 🥥) #5

I use a pizza stone on a regular grill to do pizzas. I precook any meats or veggies that shouldn’t be al dente. I put the stone on the coolest part of the grill to cook it. Watch it carefully, one sec. it is still raw the next well done. If you have any control over the temp of your oven, keep it on the cooler side when attempting this.

Parchment paper will burn up very quickly after 450F.

Let us know the results if you try this.