My best pizza yet

3Pedals6Speeds

At the risk of being immodest, last night I pulled the best pizza I've ever made off the BGE:



Crust was perfect, and vanished in moments (5 teenaged boys at the house). Ignore the foot, schtick at my place to put your foot in pictures.

Chuck222

Great looking pizza, Yum!

MO Mule

Looks good.

LDD

ain't nuthin wrong with a pat on the shoulder for a job well done.

Griffin

Looks pretty good from where I'm sitting.

jimi1234

Damn that looks good.

Can you give details on how you did it? I am going to pick up a pizza stone and have seen a ton of pizza posts with a few different cook methods.

That looks about perfect to me so might as well use your method if you don't mind

I have never done anything at high temps. How do you stabilize the egg at 600 or 650 deg? What are your vent and wheel settings (roughly).

Also, I have read about bringing the stone up to temp. Do you just put it in while bringing the egg up to temp?

One more....I have read you want stabilize the stone temperature - especially if you are doing multiple pies. How is this achieved? Does a stabilized egg mean you will also have a stabilized stone?

Thanks!
Jimi1234

3Pedals6Speeds

jimi1234 wrote:

Damn that looks good.

Can you give details on how you did it? I am going to pick up a pizza stone and have seen a ton of pizza posts with a few different cook methods.

That looks about perfect to me so might as well use your method if you don't mind

I have never done anything at high temps. How do you stabilize the egg at 600 or 650 deg? What are your vent and wheel settings (roughly).

Also, I have read about bringing the stone up to temp. Do you just put it in while bringing the egg up to temp?

One more....I have read you want stabilize the stone temperature - especially if you are doing multiple pies. How is this achieved? Does a stabilized egg mean you will also have a stabilized stone?

Thanks!
Jimi1234

Jimi - I run the Egg at 500, no more. When I get it higher (others have more luck) I get a burnt crust. I put the platesetter and stone in from the git go, and when the whole thing gets to 500, I start making pizza. The air gap between the platesetter and the stone is CRITICAL. Without it, you have sever hot spots on the stone. I occasionally still get hot spots, when that happens, I rotate the stone 180 degrees (fire proof gloves). Vent setting vary depending upon load of lump. Generally wide open at the bottom, then I adjust the top to keep whatever I need. I no longer use cheap fast burning lump for pizza, I almost always make 10 pies or so when I make it (teenaged sons and their friends) and I find that I cannot keep a setting for >1hr with cheap lump. Recently that has meant Wicked Good for me, but the higher quality Royal Oak and the BGE work too.

For pizza dough, I use this recipe: http://theitaliandishblog.com/imported-20090913150324/2008/2/28/pizza-the-homemade-kind.html

3Pedals6Speeds

Also - I put the pizza on on parchment paper, pull the paper after 2 minutes, then let it go 4-7 more minutes. I try and rotate the pizza once during the cook after the 2 minutes with the paper.

Don't put a lot of wet stuff on the pizza. The more wet stuff (fresh mozzarella, uncooked veggies, sauce) the worse the pizza in my book. That pizza had 3 soup spoons (like you eat off, not ladles) of crushed tomato (not tomato sauce) only, spread real thin.

Frank from Houma

Nice foot

Nice Za too

jimi1234

Fantastic. Thanks a lot.

Jimi

Lobicho

great looking pizza
congrats!!!