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I Don't Want to Set the World on Fire (pizza)
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JohnInCarolina said:500 said:You're not using the preshredded cheese are you? That stuff doesn't melt good. I go PS legs down, pie pan and egg feet on PS, stone on egg feet at 550. Takes about 12 minutes every time. Oh and parchment paper too, and rotate pie after 5 minutes, and buy dough from local pizzeria._____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
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My recommendation is to rotate it a quarter turn at about two minutes. You're pulling your parchment out, so that probably does close to the same thing. I'm a "flour the peel, slide it off" kind of guy. I have to rotate it, but i found that it does something magical to the crust and i've never burned it since.
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Here's another recipe. I like it much better than the Cook's version.*******Owner of a large and a beloved mini in Philadelphia
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Botch said:I was going to suggest that the thicker the pie, the lower the temp should be; BUT a margherita shouldn't be burning at 550! How thick are you making them? I do my margheritas at 700, but if I'm lazy and throw on a Papa Murphy's, I keep it below 500, because its a thicker, heavier pie."I've made a note never to piss you two off." - Stike
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Beaumonty said:My recommendation is to rotate it a quarter turn at about two minutes. You're pulling your parchment out, so that probably does close to the same thing. I'm a "flour the peel, slide it off" kind of guy. I have to rotate it, but i found that it does something magical to the crust and i've never burned it since."I've made a note never to piss you two off." - Stike
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In my opinion, your problem is almost certainly the dough, which probably contains sugar. Sugar causes dough to burn at hotter temperatures. Also, there should be some air-space between your stone and your platesetter, otherwise, the stone will probably get too hot.
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Federalist226 said:In my opinion, your problem is almost certainly the dough, which probably contains sugar. Sugar causes dough to burn at hotter temperatures. Also, there should be some air-space between your stone and your platesetter, otherwise, the stone will probably get too hot.What do you use for a dough recipe?"I've made a note never to piss you two off." - Stike
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I use a standard Neapolitan style dough. The exact recipe is found in "The Bread Baker's Apprentice," though similar recipes are easy to find. The Forno Bravo website has a recipe for Neapolitan dough that is very similar to what I use.
You can see some of my pizza cooks on a thread I posted this morning. Like you, I've been trying to master high-temp pizza cooks. The hardest part for me has been to get the top and the bottom done at the same time, which is what you described, but I think I found a decent workaround (other than just lowering the temp), which I describe in my post from this morning.
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I put my stone on three egg feet too.
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Pizza on the BGE... Pre-cook your toppings that require cooking temps higher than your dough. Getting all ingredience to be done at the same time is... The Art of cooking.
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It's burning because you are cooking too hot and your stone is sitting on your Platesetter. You need an air gap or it will burn any crust on higher temp cooks.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:It's burning because you are cooking too hot and your stone is sitting on your Platesetter. You need an air gap or it will burn any crust on higher temp cooks.For my next cook I'll go with the gap and just lower the temp to 500 or so. If I get ambitious at some point I'll try making a homemade crust."I've made a note never to piss you two off." - Stike
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I just saw a pizza post using firebricks on the other forum. He did two, which for me is always a test. Sometimes I can get the first one to turn out, but nothing after that. They look pretty good.
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WokOnMedium said:I just saw a pizza post using firebricks on the other forum. He did two, which for me is always a test. Sometimes I can get the first one to turn out, but nothing after that. They look pretty good.
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At higher temps > 500 degrees is not that easy to get the egg dome temp and stone temp both to the optimal temp so both top and bottom come out perfect. If the stone to cool relative to dome temp, the crust is pale when the top of pizza is done. The opposite conditions will yield a burnt crust.My solution is to make sure the stone is good and hot. I put the pizza in, and then I check the bottom after 4-5 minutes. If the bottom is ahead of the top in terms of doneness, I will slip a pizza screen under the pizza. If it is really far ahead of the top, I use 2 screens. Each screen lifts the pizza 1/8 of an inch off the stone. The screens are cheap (link below), and once you get the hang of what to look for, you can use 1-3 of them to compensate for any stone that is too hot.
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My extensive oven experience with pizza and limited egg experience makes me think 600-700F is just way too hot for the type of pizza you're making. Sure, there are places that make pizza at that temp or hotter...but I suspect you have to be very sparing with the toppings to get them to cook in the short amount of time that a crust can handle being exposed to such a high temperature.
My pizzas have a nice layer of sauce and a nice layer of cheese, plus whatever other toppings I'm using. I pre-bake the crust 2 minutes at 425F, then give it another 14 minutes at 425F once topped. I don't think you can properly cook this sort of pizza in a flash at super high temperature. Nobody cooks a rib roast at 600F, do they?
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I use HarrisTeeter dough all the time with no problems. I'll never make my own dough again - I'm just too lazy, and I really can't tell a difference. My set-up: Plate setter LEGS UP, 550ish degrees, pizza stone on the grate.
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I cooked this "pulled pork" pizza with raw onions, bell peppers on top of home made pizza dough at 450 degrees -- crust was perfect and the veggies were cooked...
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