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I have followed the temp guidelines, heated the pizza stone, tried various dough receipes, lightly dusted the stone w/cornmeal (per the dvd), etc and have had at best - just a FEW successes - but more times then not, I have blackened the dough (cooking at 500-550)... My biggest issue and reason for this discussion is - prep and transfering the pizza from the prep plate to the stone???
Prep - we like THIN crust and I thought that if I preped the pizza and placed it immediately on the stone - my results would be better - problem
(1) the crust is so thin compared to the sauce, cheese, meat, etc - it is almost impossible to transfer it from the pizza tin to the stone and forget about maintaining the shape!!! I do prep the pizza on a light disting of cornmeal and prep pizza in a flat, thin pizza tin... Any suggestions
It seems the dough could be drier in order to maintain shape. Here is the recipe I use (from a friend that worked in a pizza parlor) - it is fast and easy and results when cooking the pizza in our oven - is great...
3 cups flour, 1 tsp salt, 1 tsp sugar, 2 tsp olive oil, 1.5 cups of warm water and 1/4 oz of active dry yeast
Mix yeast/water first, then add salt, sugar, olive oil, and finally slowly mix in the flour (all ingredients in this specific order)
Make dough into a ball and let sit for 10 minutes
Lightly coat the ball w/EV olive oil, dust w/flour and shape dough (on a light dusting of cornmeal). This recipe does not require time in fridge to rise. Simply slap on the sauce, etc and cook. The dough taste great but it seems way to wet/soft to transfer the pizza to the stone.
I do not plan on giving up on BGE pizza's and would sincerely appreciate any suggestions. If it were not for a week long, camping trip in NC (trout!), I would head to Eggtober fest to watch various methods. I swear the pizza is the only thing I have been disapointed w/so far regarding BGE.