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First Pizza Results

MopMop Posts: 496
edited 3:24AM in EggHead Forum
First of all, thank you all for your input and tips....[p]This is how i did mine.[p]large drip pan, inverted v rack and then the bge pizza stone....
Fired up the green cooker to 550 deg....had a very hard time to get it to that temp...The cause I believe is the size of the drip pan, it barely fit in the cooker....But I used it all the same...[p]10 or so minutes before putting the pizza in , I put the stone in....
It was all I could do get the temp back up.......I I slid the pie onto the stone no problem..(lots of cornmeal and was shaking it all the while to make sure it was loose on the temperary peel)...
I then wasn`t able to get the cooker back up past 500deg...and even that was a chore.....
I didn`t monitor the time cause I was more concerned in watching the progress and to insure that the crust did not burn.....[p]I would guess it to be 12 or so minutes in the cooker....maybe a bit less.....
To sum it up ....The crust was very nice...the dough was nice and thick and the cornmeal was a nice touch.....
The cheese was bubbled up and the shrooms and pepperoni were cooked wonderfully...
Next time I will use the firebricks in place of the pan as I will use homemade sauce and good Italian cheese....I will also get good quality pepperoni.....All in All it was very good....
Thanks..
Mop!

Comments

  • SpinSpin Posts: 1,375
    Mop,[p]Congratulations on the first of many Egg pizzas.[p]Temperature control at 550°F is a bit different. The dome gauge always measures air temp, and does not indicate how hot the Egg itself is. To open, then close the dome and quickly regain cooking temperature requires a well heated Egg. Preheat the Egg (with the pizza stone and spacers) until you have to actively regulate the temperature rise using the top vent control. After a dome opening, open the top vent wide to quickly regain the cooking temp. Control again once cooking temp is reached.[p]One or two pizzas can be cooked on a single stone without the use of the drip pan. The stone will slowly get hotter than the cooking temp as it sees the direct heat of the fire - thus the two stacked stones.[p]Spin
  • HuckHuck Posts: 110
    Mop,
    You've gotta put ALOT of coal in there and let the fire get established for sustained high temps. Don't worry about wasting it, once you're done, you can close it up to save the rest.

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