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Raised Grate - BGE Pizza stone = PIZZA

Tim MTim M Posts: 2,410
edited 4:23PM in EggHead Forum
Did pizza tonight for the first time with the raised grate and a BGE pizza stone. I cheated, just like I did with my first pizza many calories ago, and use a Boboli (sp?) crust and my blend of sauce and toppings. I fired the Egg upto 600 deg and added the stone and the raised grate (next time put the grate in at 100 deg and the stone in at 600). Then I waited 2 min and added mr pizza. 15 min later I pulled it out and wished I had pulled it at 13 min. The crust was a little hard but not burnt at all. I was testing two dome thermometers so I had to wait an extra minute or two for the test - more on that later. Pizza -->> very good. This was the first pizza I have ever done with out the pizza stone and either a plate setter or firebricks. Next I have to try a scratch dough. Hey Spin - give it a try and see what you think.[p]Tim[p]Tim

Comments

  • MaryMary Posts: 190
    Tim M,
    Boboli are already baked, so you don't really need the very hot temps to do a pizza with them, and they will get done faster than a raw dough does. The hot stone cooks the crust from below. I'd adjust accordingly next time. Pizza on the egg is the only way to go, no matter whether you cheat or not :-)[p]Mary

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