today's experiment pizza perfection

Angela

Today's pizza experiment I went for thinner crust, about 1/8th inch and 600 degrees.

Set up was lump filled about 1/3 up the fire ring with 1 buried chunk of hickory for smoke, plate setter legs up, grid and then stone.

Peel still hasn't arrived so stuck with parchment paper and removed after 1-2 minutes. Pizzas total cook time was 4-5 minutes ( I didn't time them though).

Temp was steady at 500 but couldn't get it to go higher so I broke out my hair dryer and used it on the vent. Temp soared quickly to 600 and I put on the first pizza. Used the dryer again to get the temp back up and then they maintained between 550 and 600 after that. Cooked 2 pizzas with leftover dough I stored in the fridge from last night.

We all agreed that they came out perfect. Nice rise, crunchy exterior crust with a tender moist crumb with little dark spots on the bottom, like at our favorite wood fired pizza place. Both pizzas had bbq sauce, chicken, cheese and mushrooms. Nice smoky flavor from the hickory.

Pizza 1


2nd pizza



crust shot, came out a little blurry

cookn biker

They look terrific!
What size setting do you have on photobucket for your pics?
What's your name and where are you located?
Thanks!

Angela

You know, I'm not sure what my settings are. I've been taking the pics with my iphone.