mini max pizza

tcampbell

First pizza on the max.Gets really hot pretty fast

hapster

Congrats! Nice looking pie!

SoCalTim

@tcampbell  ... what temp? Assuming the grate is just above the PS, did you use a spacer between the stone and whatever it was sitting on?

I ask because I'm gonna attempt to break my pizza cherry tonight ... need all the help, advice I can get 

tcampbell

Plate setter legs down three pieces of old brick about 1 1/2 inch thick then pizza stone.Cooked at about 550.it was about 600 when I first opened it to put pizza on.

SoCalTim

Great looking pie ... thanks for the info.

tcampbell

Glad to help,hope it turns out good.

NPHuskerFL

10" stone? Nice pie man!

RAC

Nice pie!

tcampbell

NPHuskerFL said:

10" stone? Nice pie man!

Yes

Mickey

Real nice pie

bcsnave

Looks like it got pretty hot on the left before cooking the toppings...would you have it that warm again?

 

What would you do different?

Lit

It looks like the stone is too big. It appears to go out past the edges of the platesetter so its getting direct heat.

tcampbell

Yea stone a little big and pizza a little bigger than stone.It was just barely burnt on the edge.

tcampbell

I didn't realize flames were coming around platesetter and up that one side,but I caught it in time and it was still OK.

bradinbainbridge

I have tried twice now with the MiniMax...not so good !  Variables:  Used a different crust recipe and my normal is a Xlarge.   My stone is too hot and temp doesn't seem to get back to the 500+ that I like.  Too much charcoal in the box maybe?  Use the 1 1/2" spacers to help?  Want to use the MiniMax when I'm empty nesting all winter!!  Been doing pizza on the XLarge so long didn't expect any issues.

JohnnyTarheel

Nice pie!

Focker

Must be a 12" stone?  I don't think it's too big, maybe too high in the dome for the 12".  Looks like you've got a large enough, and close enough, barrier with the platesetter legs down.

3 key elements with the smaller eggs.  Distance from the heat, proximity of your indirect barrier to stone, and stone height.

With your pie too high, the edges will burn, like shown.  Both by the direct heat being too close, rising with nowhere else to go, and the radiation from the dome that's close by.

With the indirect barrier too far from the stone, the flames and heat will wrap around your indirect barrier and blast the bottom of your stone.  I don't think this is an issue with your setup and inverted platesetter.  I believe this is part of my issue, with too large of a gap between the two racks on the woo.   

Been hit and miss for NYer pies on the small, not giving up yet.  

Here a K, practicing my disc golf backhand with a leaner in Jan after eating the toppings off a torched crust.


And the long ball...

Thought about using spacers and a 12" CI griddle on top of the stone, lifting the height a little into the sweet spot and closing the gap.  Or 2 split firebricks on top grid, with the stone and/or spacers on top of that.  

No worries on the burnt edges.  Build a 10" pie, or lower your setup.  Copper Ts in the plumbing dept are cheap and work great for this.  SS nuts as well.

Or you can try the 10" stone at the current height. 

Want to eggzperiment with the recent pan or Chicago style pizza recipe in the lid of the 5qt double dutch oven. A fun winter project, dialing things in.  Would be nice to whip up some dough relatively easy in a couple of hours while camping next season.  And I know, I could get consistent results with both.  

Good luck