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a few pics...pizza question

henapplehenapple Posts: 14,417
playing with the camera...

morning view on guntersville
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my bud...
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dock..
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lucy...
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green golf ball...
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pizza on the stone
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deep dish in the ci pan
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my dough is really coming together...best i've done. the bottom of the crust is not getting cooked as well or done as i would like while the top is ... not hot enough?
Green egg, dead animal and alcohol. The "Boro".. TN 
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Comments

  • FoghornFoghorn Posts: 2,488

    Dude, you've got over 5700 posts here.  You're not supposed to have questions.  If you don't have the answer by now, give it up.

     

    And send me that pizza so I can dispose of it properly.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • henapplehenapple Posts: 14,417
    Yeah but only 16 of those post actually involved food....
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • SkiddymarkerSkiddymarker Posts: 7,037
    Foghorn said:

    Dude, you've got over 5700 posts here.  You're not supposed to have questions.  If you don't have the answer by now, give it up.

     

    And send me that pizza so I can dispose of it properly.

    Yeah, but most of his posts are some really funny stuff, the comedian is trying to change his spots... Nice pics by the way.
    Usual issue I've seen with an underdone crust is the stone is not hot enough or can't hold the heat (doesn't have the thermal mass) If the top is browning but not heating all the way through and the crust is browning but not totally cooked, might be the temp is too high. Have you tried the same pie at different temps? Try dropping 50º first time. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • DMWDMW Posts: 6,802
    Thin crust/hand tossed on the stone needs to cook differently than deep dish. For hand tossed on the stone, I like it right up at 700*, but you need to go light on the toppings, just enough sauce and cheese.

    CI Deep Dish, still haven't nailed yet, got closest last time. I think I was at 450* for about 30 minutes or so, heavy on the sauce and cheese.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
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  • I read a post somewhere the other day. She said she put the dough in the cast iron skillet then put it on a hot burner for a few minutes the on to the egg to finish. She said it gave here the doneness she was looking for.
    Southern Indiana
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  • Southern Indiana
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  • LitLit Posts: 3,826
    Drop the CI skillet as close as you can to the plate setter. I would cut the handle off your skillet and put egg feet on the plate setter then put the skillet on the feet. May burn your crust but you can raise up from there.
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  • henapplehenapple Posts: 14,417
    The cast iron came out pretty good. CI on bricks on inverted ps. The pizzas on the stone.... Just must not be hot enough. By far the best dough... Finally.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • DMWDMW Posts: 6,802
    How long are you preheating the stone? I usually give mine 30 min once dome is at 700* and use an IR gun to make sure the stone is at least 600* before I start. I have a flashlight standing by so I can look down into the dome to check the top without opening the egg. You can see by the crust and cheese once its getting there. I have had trouble with the crust getting too charred if the stone is too hot. Little trick I found that seems to work is take a damp rag across the stone for the first pie and that will cool the surface enough to prevent burning the crust.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
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  • LitLit Posts: 3,826
    I do my pizzas plate setter feet up, spider feet down on the grate, stone on the spider and preheat at 500 for at least 30 minutes. Once the pizza is on open the egg up all the way with the DFMT on and cook about 10 minutes.
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  • FoghornFoghorn Posts: 2,488
    henapple said:
    Yeah but only 16 of those post actually involved food....

    Yeah, I guess if we take away the posts involving PBR or Ozark Oak you're a newbie...

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • shtgunal3shtgunal3 Posts: 2,902
    Damn fine looking pie!

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • calikingcaliking Posts: 6,947
    I've got one of these for pizza making http://www.amazon.com/Kintrex-IRT0421-Non-Contact-Thermometer-Targeting/dp/B0017L9Q9C/ref=sr_1_1?ie=UTF8&qid=1382069321&sr=8-1&keywords=Kintex

    Its served me well for my wfo and the egg.  Also has other uses like checking temps at the ac vents,  etc. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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