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How long do I need to preheat the pizza stone for a papa murphy delite ?

fairchasefairchase Posts: 292
edited February 2012 in EggHead Forum
I'm planning on my first pizza cook with plate setter legs down , green feet, then bge pizza stone at 450 dome.
 How long should I preheat the stone for the extra thin delite crust ?
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Comments

  • Village IdiotVillage Idiot Posts: 6,958
    30 minutes, but I'd up the temp to something over 500.


    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • fairchasefairchase Posts: 292
    I was just going on the recommendations of others here , and the consensus was that the temp on the package was the best temp to cook at.
  • Hi54puttyHi54putty Posts: 1,872
    I believe that depends on whether you are reheating or actually cooking. I do mine just like Village Idiot, or even a little hotter, and they come out perfect every time.

    That's with scratch made dough. Don't know if that matters or not.
    XL,L,S 
    Winston-Salem, NC 
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Pizza at 600-650 on my egg. I have better results with hotter temps. I've tried lower, but can't get the consistent results that I can with a HOT, fast pizza cook.
  • BotchBotch Posts: 6,086
    30 minutes, 550 here too.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Here is one I just did....the chicken, bacon, artichoke dlite. 600 for about 6 minutes.

    http://i1254.photobucket.com/albums/hh616/_IPA_/75f880d0.jpg

    http://i1254.photobucket.com/albums/hh616/_IPA_/bd6a7380.jpg

    http://i1254.photobucket.com/albums/hh616/_IPA_/3012db5d.jpg
  • leechrgleechrg Posts: 27
    I put the pizza stone in my oven while I wait for the egg to light. Once it's lit I use oven mitts to transfer the stone to the egg
  • ChubbsChubbs Posts: 6,920
    I just cooked two pizzas with homemade dough and Paul newmans sockorooni sauce. I did platesetter feet up, grate, ceramic feet and pizza stone. Dome at 550. The second pizza was better and crispier. So that tells me the hotter the stone the better the pizza. Stone had probably been in an hour when second pizza went on. For those looking for a great fast sauce, sockorooni is it.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • fairchasefairchase Posts: 292
     Well I preheated the stone for 30 minutes at 480. Placed the pizza still on the cardboard cooking thingy on the hot stone for 6 minutes. Took the pizza of the cardboard thingy and put it on the stone until the toppings were slightly brown ; probably another 15 minutes. Crust was slightly brown , but not at all burnt. Pretty well perfect and very tasty !

     Might should have left it on the cardboard another minute or 2 as the pizza was still a little hard to seperate from the cardboard.
  • ChubbsChubbs Posts: 6,920
    Was it a frozen pizza?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • fairchasefairchase Posts: 292
    No papa murphys are fresh.
  • ChubbsChubbs Posts: 6,920
    Got you. You threw me off with the cardboard.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    If you don't make pizza from scratch, which I normally do, papa murphy's is a really good alternative.
  • ChubbsChubbs Posts: 6,920
    Yeah I make mine from scratch but papa murphys would be a nice alternative if pressed for time. I am in Columbia, sc and never heard of it.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Tweev- that sounds awesome. I'm definitely making it soon. Try this one-

    Fig jam (preserves or jelly or what ever you can find) base
    Dollops of ricotta
    Prosciutto
    Arugula (raw)
    Gorgonzola
    Pine nuts
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Fresh figs and good balsamic is one of my favorite food combos...
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    No problem. Your potato one reminds me of another good one I do sometimes.

    Pesto base
    Thin sliced potatoes -precooked
    Green beans -blanched
    Smoked mozz

    Sounds weird, but really good. It a pretty traditional Italian combo in pasta...translates well to pizza toppings.



  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Yeah, I post a bunch on my phone too...I feel your pain. I like the mobile format better than regular I think...it's nice seeing the OP and the most recent poster on thediscussion list. It's a bummer that on the iPad it is regular format only unless I'm missing something.
  • Village IdiotVillage Idiot Posts: 6,958
    I disabled the auto spelling on my iPhone.  I hated it.  I'm waiting for the iPad 3.  If you turn it sideways, you get a full size keyboard.

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • travisstricktravisstrick Posts: 5,001
    Can you guys post pics from your Iphone? I can not get mine to do it. It's like the "choose file" button is disabled. It's there but, doesnt work. 
    Be careful, man! I've got a beverage here.
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    No Travis...same with iPad. I can only post the photobucket links on phone/iPad.
  • ChubbsChubbs Posts: 6,920
    That's why I never post pics to the forum. I only have an iPad now and have not figured everything out on it yet? What apps do you use for the picture component?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • ChubbsChubbs Posts: 6,920
    Oh yeah, and I have an original iPad without a camera.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    The photobucket app is great for ipad. You upload pics into it, and then organize them however you want. With individual pics, click on the little chain looking icon on top right (on the app, not here...those buttons here don't work with ipad) and tap the direct link to copy.....come here and paste.
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Same here Chubbs....set up iCloud so pics you take on your phone sync into your photo stream.....then they are on iPad to upload to photoucket.
  • ChubbsChubbs Posts: 6,920
    I guess the problem is I don't have a camera on my iPad and can't plug my camera into my iPad to transfer pics. Guess I can transfer them to wifes laptop then email them to myself and then save from email on ipad to photbucket app? My head hurts.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • GrannyX4GrannyX4 Posts: 1,479
    edited February 2012
    There is an adapter for the camera to be plugged into the IPad. Of course it's extra.

    My buttons don't work in the "write comment" box. Does anyone else have this problem or is it just me?
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    They don't work for me either...except the smiley face! :-/

  • GrannyX4GrannyX4 Posts: 1,479
    Very frustrating for the technology challenaged. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • GriffinGriffin Posts: 7,647
    Ha! I've made a very similar pizza but with fresh figs.  Partner quote "So weird but so good!"

    Similar to yours, fresh figs, light cheese (say fresh mozz), fresh tomatoes, and some balsamic at the finish.  I think that it.  Here's an old photo - before my crusts got really good.

    image

    OMG! Tweev finally posted up a food pic! I was wondering when that was ever going to happen.
    ;)

    I like to let me stone heat up at least 30 minutes and for a Papa Murphy's DeLite, I go about 450.

    http://griffinsgrub.wordpress.com/2012/01/06/papa-murphys-pizza-on-the-big-green-egg/

    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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