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Pizza Temps
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JohnInCarolina
Posts: 30,977
Sort of a newbie question here I suppose. I did my first set of pizzas (regular, not deep dish) on my LBGE some time ago. I used the platesetter and a pizza stone, and ended up baking everything at around 550 dome. I wanted to go higher but was having problems getting the egg up to much larger temps, so I just went with it.
The pizza came out really well. So my question is: is there a big difference in flavor/texture cooking at higher temps - like the 650 or 700+ ? I guess I don't see the need to go higher than 550 if the pizza comes out great at that temp, but I'm open to try it if there's a good reason.
"I've made a note never to piss you two off." - Stike
Comments
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Glad to hear your pie came out the way you wanted it to. Always an interesting debate. I think Doc and I like to cook much you did, because it works for us - meaning the dough type, moisture and thickness with the typical topping we use just seems to be best at that temp. Sounds like you found a sweet spot with your pizza cook.I have used a thinner, moister dough (usually a cold rise) with less topping and hit them at 600+, very good and cooks in much less time, but I am not trying to fill orders for pizza. Typical cook is one or two pies, so waiting 8-12 minutes is not a big deal.At lower temps your gasket will also last a bit longer. To each his own.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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My pizza eaters like a lot of toppings so I have found that 425 to 450 works very well for me. I can also use parchment paper at that temp which makes my life easier.
Two XL BGEs - So Happy!!!!
Waunakee, WI
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Skiddymarker said:Glad to hear your pie came out the way you wanted it to. Always an interesting debate. I think Doc and I like to cook much you did, because it works for us - meaning the dough type, moisture and thickness with the typical topping we use just seems to be best at that temp. Sounds like you found a sweet spot with your pizza cook.I have used a thinner, moister dough (usually a cold rise) with less topping and hit them at 600+, very good and cooks in much less time, but I am not trying to fill orders for pizza. Typical cook is one or two pies, so waiting 8-12 minutes is not a big deal.At lower temps your gasket will also last a bit longer. To each his own."I've made a note never to piss you two off." - Stike
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