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Another Pizza Report

BobSBobS Posts: 2,485
edited 5:44PM in EggHead Forum
I am liking the new set-up I started testing last weekend.

I went from 2" to 3" extensions between the plate setter and the pizza stone to get the pie higher in the dome.

Here is a picture of the copper pipe fittings I am using. I started with one fitting that was 2" long then went for a combination that made them 3" long. This would be easier to do of you just bought a section of pipe and cut it to length with one of the rolling, pipe cutters, but I did not have one.

13-02-11Spacers.jpg

Last week I mentioned that I had problems getting above 550, but after cleaning the grill I had no problem getting to 680 today.

There is no doubt that there is some restriction on air flow, but I am trying to keep it under 700, so this is not a problem.

Earlier today, I cooked some Italian Sausage with fennel to top one of the pies. Here it is getting happy on the small Egg.

13-02-11ItalianSausage.jpg

The first pie was one of the ones with fig jam, prosciutto, and Gorgonzola cheese. It went on at 650 dome and the pizza stone was at 744. I did not get a temperature on the top of the plate setter, but the last time I looked, during the warm-up, it was running 104 degreed higher than the pizza stone. I was using parchment.

13-02-11Pizza1.jpg

This dough was made with 50/50 Caputo Antimo 00 (this is the classic Caputo flour) and Caputo Rinforzato 00 (a higher gluten flour) at 70% hydration. The dough was a little too wet to handle easily, so I am going to cut back to 65% next time.

Here is a shot of the bottom of that pie.

13-02-11Pizza2.jpg

The second pie was topped with the Italian Sausage, sauteed mushrooms and a three cheese blend (fresh mozzarella, aged provolone, and extra sharp white cheddar).

13-02-11Pizza3.jpg

Comments

  • Bob ..those are starting to look pretty good!
    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • BobSBobS Posts: 2,485
    Thanks Fred!

    Learning has never been so much fun!! :)
  • FidelFidel Posts: 10,172
    High in the dome is a good thing. Looks like you have matched the height and temp to get the top and bottom done at the same time. That may change if you alter your dough - just keep that in the back of your mind. A drier dough with the same ingredient ratios, if you maintain that cooking height, will probably need a lower temp.
  • Looking good!
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