Frankvw
Senior Cook
Hey Everybody,
Sorry for not posting a while. I'll make it up with a small film, ok?
[youtube:kkucjzv6]http://www.youtube.com/watch?v=25ulZv5ffYk[/youtube:kkucjzv6]
What you see is what we called the Dutch Pizza Ring, which is simulair to the kettlepizza tool.
It was made last week, My daughter turned 14 and wanted pizza. Cause there where more then 12 pizza's to be made, we used store bought frozen pizza's which we topped ourselfs.
This pizza even took a bit longer than usual for I only had the temp at "only" 288c (550f).
I had the DPR earlier on around 350c which is 662 in fahrenheit. Then it took only 2,5 minutes to totaly blackend the toppings (but had a real nice pizzabottem...). Around 300c (572f) is what I found to be a good temp. Then it takes no more then 3-4 minutes. Usefull if you wanna make so many pizza's...
Bye for now,
Frank
Sorry for not posting a while. I'll make it up with a small film, ok?
[youtube:kkucjzv6]http://www.youtube.com/watch?v=25ulZv5ffYk[/youtube:kkucjzv6]
What you see is what we called the Dutch Pizza Ring, which is simulair to the kettlepizza tool.
It was made last week, My daughter turned 14 and wanted pizza. Cause there where more then 12 pizza's to be made, we used store bought frozen pizza's which we topped ourselfs.
This pizza even took a bit longer than usual for I only had the temp at "only" 288c (550f).
I had the DPR earlier on around 350c which is 662 in fahrenheit. Then it took only 2,5 minutes to totaly blackend the toppings (but had a real nice pizzabottem...). Around 300c (572f) is what I found to be a good temp. Then it takes no more then 3-4 minutes. Usefull if you wanna make so many pizza's...
Bye for now,
Frank