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Pizza, Dough and Screens

FSM-MeatballFSM-Meatball Posts: 215
edited 6:12PM in EggHead Forum
I finally made a Pizza I am happy with on the BGE. Still have improvements to be made. My biggest issue has been the dough, I just cant find a dough that has flavor and a cooking method to get it crisp enough.

I used Jamie Olivers dough
http://www.jamieoliver.com/recipes/pizza-recipes/pizza-dough

I made some BBQ chicken breast on the Egg. Cut that up with Bacon and some home made BBQ sauce.
5818253060_2bb3732120.jpg

I have been using Pizza Screens, which does make it easier to load the pizza, but I found that it still doesn't crisp the crust as much as I would like. I found if you take the screen out about 5 minutes into the cook, it will crisp up much better.

Comments

  • HungryManHungryMan Posts: 3,470
    Sometime I use a screen and take it off in a minute or two. Also make sure your stone is hot enough.
  • reader40reader40 Posts: 69
    The few times i have made pizza on the egg i have just heated the heck out of the stone while it is on top of the plate setter and have had a crisp crust everytime.

    Good luck and that pizza looks eggsellent!
  • BacchusBacchus Posts: 6,019
    Definately heat the stone a good little while prior to putting on the pie. What temp are you cooking at? I have had best results for crispy dough at 600-700deg.
  • Brew'nQueBrew'nQue Posts: 44
    And remember, even if the dome temp is 600+, it takes the stone quite awhile to get up to even 500+ degrees. I've got a maverick laser surface thermometer that really helps make sure my stone is hot enough. Haven't timed how long it takes to get it up to 500 or above, but seems like quite awhile.
  • BBQMavenBBQMaven Posts: 1,041
    Kent Madison MS
  • tacodawgtacodawg Posts: 335
    ok  I hear about all these people toasting their gaskets when cooking piza.  What is the secret to not ruining the gasket the first time I try a pizza.. thanks
  • BBQMavenBBQMaven Posts: 1,041
    tacodawg
    High temp cooks will melt the gasket if the top and bottom have any gaps in them. If the gap passes the dollar bill test, you should be OK. If not, you need to adjust the top and bottom bands.
    Kent Madison MS
  • 70chevelle70chevelle Posts: 278
    Try parchment paper instead of the screen until you get used to slipping a pie off the peel. Let the crust setup and then pull out the paper. For a more flavorful dough, do a long ferment in the fridge. You may have to cut back on your yeast, but the flavors will really develop in 1-3 days. Let the dough come up to room temp for a few hours (4-8) before you shape your dough.
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