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First Pizza

dwbeckdwbeck Posts: 7
edited 6:49AM in EggHead Forum
what temp and do I use the legs up or down?

Have a pizza stone. what do I use to make sure the dough does not stick?

Comments

  • WingRiderWingRider Posts: 326
    legs up.
    temp varies 4-6 hundred...think of the egg as an oven when using an oven recipie.
    sprinkle corn meal on the pizza stone will keep the pie from sticking.
  • dwbeckdwbeck Posts: 7
    Thanks
    Will report back
  • DMurfDMurf Posts: 481
    I place the corn meal on my peel and make sure the pie is not sticking there. This way I do not have too much corn meal on the pizza stone.
    David
    BBQ since 2010 - Oh my, what I was missing.
  • dwbeckdwbeck Posts: 7
    thank you
  • loco_engrloco_engr Posts: 3,673
    Parchment Paper works really well!

    SauerkrautPizzaa.jpg
  • Little ChefLittle Chef Posts: 4,725
    dwbeck: Some people use the platesetter, legs down, green feet, then stone. Another option (which I prefer) is platesetter legs up, cooking grid, then pizza stone. I believe I get more even heat this way. So whichever you decide to try.

    Also, you really don't need anything on your stone. Just make sure it is fully pre-heated before adding your pie. Put your set-up in the Egg for the entire time the Egg is coming to temp. We opt for 550*, and a typical pizza takes about 8 minutes.

    Make sure you keep the pizza moving free on the peel while assembling. Just a little jiggle on occaision to keep your pie sliding. Have fun!
  • tacodawgtacodawg Posts: 335
    I cook at 500 to start. I use parchment paper to slid it on the stone. After 4-5 minutes I take the paper off. Comes out great.
  • dwbeckdwbeck Posts: 7
    Thanks to all for your assistance.

    Great pizza by following your ideas. Good cripsy crust. Would take a picture but ate it before I thought of sending pics,
  • WingsWings Posts: 20
    As a new egg owner (Large), I was wondering what size stone you got and from where ? I wanna try a pie soon ...

    Thanks Tom
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