BBQ Pizza on the Keveri H1 with LeRoy and Lewis

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Evan tries his best to make pizza on the Keveri H1.
Brand new videos every week:
patreon.com/leroyandlewis
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leroyandlewisbbq.com

[@loganc1839]

Please don’t stop uploading. I’ve been binging ur guys videos for about two weeks (off work for Christmas), they are so good.

[@fnslp]

Nice work Evan! Keep it up

[@KeveriChannel]

Great looking pizzas!🔥

[@albydoucet8467]

Looks delicious sir!!!

[@RobLee-sw4hf]

Dang, good-looking pizzas

[@minhaestrosnider6037]

I have a challenge cooking pizza on the grill… crust doesn’t brown on the top. Running 600 degrees with charcoal pellets on a pizza stone. Essentially using the same dough recipe. Any tips or tricks out there?

[@LeRoyandLewisBBQ]

The keveri had a nice feature to where some of the heat rolls off the top to help brown the crust while the screen keeps it from burning

[@beechermeats9797]

For the algorithms bay bay!!!

[@emmgeevideo]

You kind of confused things when you referred to the measure of water in milliliters and everything else in grams. Fun fact: 1 milliliter of water = 1 gram. Also, as you mix/knead the dough, you aren't "hydrating" it. Putting water in the mix is the hydration. As you knead the dough you are building the gluten structure. The water/hydration doesn't change. "Hydration" is a term typically used in dough-making as a percentage. In your case, you used 600 grams of flour and 400 grams of water, so 400/600 = 67% hydration. That's on the high-ish side and is good for high-heat baking. Lower hydration is better for home-oven baking. My last thought is that it's safer to stretch the dough using your knuckles and not finger tips. Finger tips tend to poke through thin dough. Let the dough edge hang off your knuckles and spread your hands out gently to stretch, then shuffle the dough a little to the right (or left) and repeat. The gentle stretching motion plus gravity does the work.

[@LeRoyandLewisBBQ]

cool thanks!

[@24kachina]

The crimes here, and the crimes of most neopolitan style "craft" pizzas, are 1) far to little sauce and 2) not dressing pizza to edge of crust.

[@macktripper556]

No one is claiming this is Neapolitan pizza. Especially since he said it took 4-6 minutes vs 90 seconds.

[@LeRoyandLewisBBQ]

arrest me

[@24kachina]

@LeRoyandLewisBBQ Pizza Marshal is en route. Seriously, your home cooking videos have been fantastic, I'm just different about pizza, personal preferences. AND A VERY HEARTY CONGRATULATIONS ON EARNING A WELL DESERVED MICHELIN STAR. Well earned, your approach to food is inspiring to home cooks like me. I just did a chuck clod roast on my homemade McGyvered pit barrel cooker for NFL playoff party. Really good - served as sandwiches with Serrano spiced chimichurri and a goat cheese spread on toasted ciabatta. Deelicious. Please keep up the great videos. Salud.