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pizza advice

jerryp
jerryp Posts: 232
edited November 2011 in Cookbook
I made pizzas last night and they turned out mighty tasty.  The only problem is always with the first pie.  The crust never gets brown and crispy on the first one.  I suspect I don't give the stone adequate time to preheat for fear of running out of heat to cook the last pizza.  How long do you suggest I preheat the stone and also how long can I keep a ripping hot fire on a full load of charcoal (I use american royal oak).  I have made pizzas more times than I can count and always have the same problem.  Thanks.
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Comments

  • Botch
    Botch Posts: 15,463
    A half-hour is about what I use, too.  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • Little Steven
    Little Steven Posts: 28,817
    I made pizzas last night and they turned out mighty tasty.  The only problem is always with the first pie.  The crust never gets brown and crispy on the first one.  I suspect I don't give the stone adequate time to preheat for fear of running out of heat to cook the last pizza.  How long do you suggest I preheat the stone and also how long can I keep a ripping hot fire on a full load of charcoal (I use american royal oak).  I have made pizzas more times than I can count and always have the same problem.  Thanks.
    What is your set up? Raised grid, platesetter, rig?

    Steve 

    Caledon, ON

     

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  • bubba tim
    bubba tim Posts: 3,216

    This should help.

    http://www.youtube.com/watch?v=gleht5gofIo


     

     

    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • jerryp
    jerryp Posts: 232
    watched the video. Great setup. I'll try the plate setter with the legs up next time. I normally place the stone directly on the plate setter legs down. I also saw a video with plate setter legs down with a round cake pan under the stone to elevate it above the rim. Just goes to show, no matter how seasoned you think you are, you can always learn something.
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