I got a RoccBox last summer (after watching Kenji's review videos) and it's freaking amazing. It's not much more effort to setup. So easy to just turn on the gas and wait for it to heat up.
I've been making VPN-ish style pizzas for 10 years at home and have a lot of experience with gadget and tips and tricks, and the Kettle Pizza just seemed too gimicky after I got it, and tried it once. Was honestly disappointing I spent so much money on it.
This is my go-to guide: http://www.varasanos.com/PizzaRecipe.htm ; Jeff is a great guy; talked with him for few minutes in ATL.
The sheer amount of fuel you have to put in to get up to temp was absurd too. Having a 900 degree raging fire in my weber kettle sure made me nervous, even for hours after I was done making pizzas.
I got a cheap piece of steel and had it in a gas grill and the front of the grill bowed.
I also own a custom cut baking steel for indoor cooks and bread.
...oooh, how about tandoori-style meat? Any other high-temp cooking work well in these things? Thinking the opening might make it tough or cleanup make it impractical.
I've tried my neighbor's Roccbox too. Basically Koda is a Roccbox with a few upgrades but with some minor corner cutting too. I.e. Koda is a lot more portable because the burner is inside the oven (so you don't need to disconnect it before you fold the legs). The burner has quite a bit more coverage and heats much more evenly than Roccbox. It also weighs quite a bit less so carrying it with you is a lot more of a possibility, although realistically speaking you will probably be transporting both of them in a car anyway. On the minus side, after a few hours of making pizza the top of Koda heats up quite a bit more than Roccbox (which basically stays cool) so touching it is not an option. It's not hot enough to accidentally burn yourself but it's not cold enough to rest your hand, and if you have kids/pets I'd definitely watch out. Another minus which I can sorta perceive is that Koda's pizza stone is fairly thin compared to Roccbox so I'm not entirely sure what the longevity of it will be. Roccbox stone is proven to last, I guess time will tell.
I recently retired my steel after moving due to how much hotter my new oven gets. With the steel sheet you had burnt curst with little to no browning on the top. Switching back to my stone evened things out.
Did you have a sheet of steel above your pizza? If anything, if your steel is too hot to have underneath the pizza, put it above it and use it to radiate heat, vs the ovens regular convection heat transfer.
My original question was more if having steel on both sides works or not. What if the fire source is above the top layer, so the top side (the one that doesnt contact the pizza) is slightly warmer than the bottom layer (that does touch the pizza.)
Personally, I make pizza in the oven in my home and avoid baking steel because at high temperatures the seasoning (oil) burns off.
The Kettle Pizza came with a much thinner version of steel, that was still heavy as hell. The radiant effect of the kettle version wasn't that great. And mine rusted through in less than one season, and it lived inside my kettle.
It may be possible an over enthusiastic bbqer to overheat the metal plate, I don't know how likely that would be in real life though.
Thankfully NYC pizza is the world's most globally emulated.
You'd need to figure out how to tether it above the stove though
For it to be gluten free it'd have to be... IDK, corn or rice-flour or something, with some chemical mumbo-jumbo performed to make it hold together well enough to make a pizza.
That's about right. You can make gluten-free pizza crust, but I'd only recommend it if you're actually feeding someone diagnosed with Celiac disease. GF baked goods use xanthan gum, guar gum, and eggs to stick the dough together as gluten would do.
I like the Bob's Red Mill crust mix . The ingredients on the side read: brown rice flour, potato starch, whole grain millet flour, tapioca flour, potato flour, cane sugar, xanthan gum, sea salt, guar gum. You add 2 eggs (as well as water, an included yeast packet, and olive oil).
I don't do the Neapolitan style featured in the article, and I don't think this mix is suitable for that. (Doesn't the dough for that need to be almost runny? This stuff is thick when prepared according to the directions.) I sometimes cook it on the grill with a pizza stone, but I make a midwestern style with a chewier crust, a solid layer of shredded mozzarella, and enough toppings to shock the conscience of any Neapolitan pizza aficionado.
For many other kinds of baking, we're pretty successful with gluten-free versions - we'll happily serve our gluten-free bread to guests with no shame, provided it's really fresh - but pizza really doesn't work very well.