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Pizza pie

Pretty traditional pie. Homemade dough. Cooked between 500-550 on dome thermo.


  • Nice work, pies look tasty.



    from SANTA CLARA, CA

  • That does look good. You keep them on parchment the whole time ?
    Finally back in the Badger State!

    Middleton, WI
  • EggNorthEggNorth Posts: 1,091
    Nice looking pies, now I have to make pizza soon.
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • That does look good. You keep them on parchment the whole time ?

    Yep. It makes the transfer from peel to stone much easier. No messy cornmeal all over the place. And it helps in producing a beautiful crust.
  • I agree, parchment paper has saved pizza night at my place. I just couldn't make it work with cornmeal.

    New Brunswick, Canada

  • RRPRRP Posts: 21,812
    edited September 2013
    That does look good. You keep them on parchment the whole time ?
    I always build my sticky dough pizzas on parchment paper and then trim the paper back to about 1/2" except I leave a good size ear on one side. I place that raw pizza on my hot stone with the ear protected by a leg of my plate sitter. About 10 minutes into the bake I grab the ear and my metal peel and pull out the parchment paper so the crust can brown up a bit. Works for me!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
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