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Quick do's and dont's for making pizza

LarrymacLarrymac Posts: 94
edited May 2013 in EggHead Forum
On the BGE. Need help.
Gonna try my first tonight.


  • AirwolfAirwolf Posts: 76
    Just made three last night; assuming you have a good dough recipe:

    1) plate setter legs down
    2) spacers( I use bolts that I use to make a raised grid) on top of the plate setter
    3) pizza stone on spacers
    4) egg to about 500 degrees for at least 20 mins ( to get pizza stone to temp)
    5) I normally put my raw pie on a parchment paper disk
    6) put on pizza stone
    7) cook 3-5 mins
    8) rotate half a turn, remove parchment (just pull it out)
    9) finish cooking

    The enjoy!
  • AirwolfAirwolf Posts: 76
    Forgot to say I put some cornmeal on the parchment paper before putting the dough on it.
  • BotchBotch Posts: 3,269
    10)  Do not run the peel into the doorframe as you're bringing your finished masterpiece back into the kitchen.   :((
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • AirwolfAirwolf Posts: 76
    Pizza peel? Cookie sheet does just as good
  • EggersRUsEggersRUs Posts: 3
    we buy dough from Publix, a grocery store chain.

    Let it rise, make pizza.

    I shoot for 550 dome temp. Works great.

    We use parchment paper cut the same size at the pizza stone.

    Pizza stone separated with 3 each 7/8 in copper elbows from Kamado Joe equivalent of plate setter. used at gasket level. Was cheapest, easiest solution at hand - working great.

    Good advice to be sure the pizza stone comes up to temp, at least 20 Minutes.

    Mine usually take about nine minutes plus to get right - depending on thickness, dough, toppings.

    Bought a pizza peel very cheaply from a local restaurant supply.

    You can lift it up with the pizza peel to check for doneness on the bottom side. If comes away from the parchment readily and parchment is singed, it's done.

    Hint - open the top, use a flashlight to look in and check the progress.
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