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First pizza

Thus is a happy child


  • Seanr7Seanr7 Posts: 207
    Good, a tad burned. I'll figure this out.
    XL BGE
  • bud812bud812 Posts: 1,843
    Looks good and it does get easy the  more ya do it.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • I burned my first one a little I build mine and start it on a sheet of parchment...then pull the parchment.  It seems to slow down the bottom and let the cheese melt and start to brown...I've been making adjustments, but right now I leave on parchment 5-6 min, then on the stone only for another 5 or so...
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
  • gerhardkgerhardk Posts: 938
    I doubt the parchment provides any insulation to the crust, I am believer in parchment but not for preventing burnt crust. Gerhard
  • I use parchment but pull it at about 2 minutes. Rotate your pies every few minutes during the cook. The egg has a hot spot in the back. Also, I've found that my ideal temp for pizza is 550. Tried 600 for a long time but results were inconsistent.
    Mark Annville, PA
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