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pizza success! (praise be to bob. pics included too)

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travisstrick
travisstrick Posts: 5,002
edited January 2012 in EggHead Forum
Well boys, it finally turned out right. 

I had the temp maxed out, used Central Market Lump, only about 8 min. Papa Murphys crust with my own toppings. 
imageimage
Be careful, man! I've got a beverage here.
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  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
    edited January 2012
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    Looks tasty.  How did the bottom turn out?  I suck at making pizza.  Used papa murphys crusts many times and they always get too brown/black for my liking before the rest gets nice and done like yours in the picture.
    Packerland, Wisconsin

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  • travisstrick
    travisstrick Posts: 5,002
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    Bottom was slightly less done than I would have preferred. The Wife Lady thought it was perfect. I pre heated the platesetter  but put the pizza stone in with the pizza.
    Be careful, man! I've got a beverage here.
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  • Mickey
    Mickey Posts: 19,674
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    Travis. Please per-heat all before pizza.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • travisstrick
    travisstrick Posts: 5,002
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    Mickey, I tried it out with the pizza starting out on the peel so I could pre-heat but, it didnt feel like it would transfer to the hot stone. How do you guys get the raw pizza to the hot stone?
    Be careful, man! I've got a beverage here.
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  • Mighty_Quinn
    Mighty_Quinn Posts: 1,878
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    A dusting of semolina flour or cornmeal on the peel or build pizza on parchment, slide peel under parchment, slide pizza and parchment onto hot stone, after the dough sets after a few minutes pull out parchment leaving pizza to finish cooking.
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  • Mickey
    Mickey Posts: 19,674
    edited January 2012
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    Like Mighty Quinn said Parchment is the trick. Make them on it and pull out from under 45 to 60 seconds on the cook. I could never get the flour or cornmeal to work as well as the parchment.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • boatbum
    boatbum Posts: 1,273
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    nice, well done

     

    Cookin in Texas
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  • Mighty_Quinn
    Mighty_Quinn Posts: 1,878
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    Yea Mickey, I use parchment every time too...cornmeal works just as well for me, but I don't like the crunchy texture it adds to the crust once it basically burns.
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  • travisstrick
    travisstrick Posts: 5,002
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    Well ladies, I may have to make some pizza at the Salado Eggfest. If they keep turning out better and better every time I definitely will.
    Be careful, man! I've got a beverage here.
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  • bghiii
    bghiii Posts: 25
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    Check this out www.superpeel.com.
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  • Griffin
    Griffin Posts: 8,200
    edited January 2012
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    Was the dough you got from papa murphys already on a tray? When I've done their pizza on the egg, I slide the tray in and after a few minutes, you can slide the tray out from underneath it without deforming the pie. If the dough was in a ball, I suggest building your pie on parchment paper and then sliding it out after a few minutes. You want to pre-heat your pizza stone to get the bottom of the crust done. Here's a link to where I did some pizzas, one was a Papa Murphys and one was using store bought dough. I really thought I had put more pizza on my blog, I've done tons, but I guess I only wrote up 2. Hope this helps.

     http://griffinsgrub.wordpress.com/category/pizza/

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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