How about cooking pizza under your pop-up pit?
You're baking it, not frying it...but not broiling it, either. You want the majority of the heat to surround the pizza and you do want enough heat to crisp the crust on the bottom so it's not soggy... so you'd still probably do 8 briquettes under and 12-14 over in a dutchie.But in regards to doing it under a Pop Up.... Don't you want the heat UNDER the pizza? Seems like someone could fab up a SS origami dome to go OVER the pop up pit, and give a better result.
OK, you're a nerd. Much respect!50% easier to work with. 65% about where I like to be and I find if I can control the temps well, about 600-650 F gives me NY style, 700-800 F gives me napoletana. I do prefer a preferment either a biga or a poolish, and I do like to use only a small amount of yeast if possible to allow for a longer fermentation. I believe in a shoulder season around nights in 30's and days in 40's-70's it would be perfect. My flour tortillas are 56% hydration (23% butter, 2% salt), and are unleavened. I have been planning pizza for about 3 years now, have been beta testing, and getting ready to test at Christmas in Rhode Island outside (I am in Maine) and I will see how things go for 4 people and about 8 pies.
I don't like those big flat top burners...you'd still need to add a wok ring to fit a disco or wok....BUT if you could justify it as a replacement for both your Partner and your blaster, it might be justifiable. A buddy of mine has a big 2-burner like that and I added a small center burner so they can perk coffee while the two large burners are busy with hashbrowns or eggs.I have done the tower of three, I personally have the 14" and the 12", and find that the 14" is perfect for monster desserts, and huge lasagnas for 16, that the 12" is perfect for rice for 16 (7 cups, 10.5 cups water). Wonder about the discada, am toying with wok cookery and feel this needs to be there as well. I don't like too much equipment (he says with forked tongue), and thus I need to have a blaster that can double as a wok stove (more stable). Also am wondering about the low budget 75000 BTU stove Backyard Pro 32" Double Burner Outdoor Range - 150,000 BTU (webstaurantstore.com) I can see rocking two woks on this as well as blasting and griddle work
We have a 10'x10'. You definitely get what you pay for. Buy the best one you can afford.Kinda why I continue to think of various popup tent solutions with walls for caterings and for festivals, and recognizing I need proper ventilation, and to have a vestibule or one wall open to prevent carbon monoxide. I know that the mechanism to open it up will likely fail in sand, and I need to stake the hell out of it. 10'x20' Waterproof Pop Up Canopy Tent with Sides – The Display Outlet
Surprisingly light. ~20lb tent and ~13lb frame. Wouldn't backpack with it, but I assume it's small enough it could be packed in a Bills bag.
Mine are under-utilized. You should start a pie-iron thread. Would be cool to see how others use theirs.I love my pie irons!