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Pizza Practice!!!
jrog74
Posts: 42
So I posted earlier that I am cooking pizza for the high school girls basketball team for my wife. Well tonight was the practice night. We bought some pre-made crust from Kroger and I fired up the egg. Well when I got the temp up there was a lot of smoke. Turns out if you cook a butt and turtle eggs on saturday there is a lot of grease left in the egg. So i had a unplanned clean burn tonight. After the burn, I reloaded and got the temp to 600. Here is the outcome below. You see some char on the outside crust. I had the temp too high i think. Anyone else use pre-made crust? What temp do you go at? I am thinking 450 for the second practice pun on Sunday. Thoughts, comments?
Comments
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What's the bottom look like?
I like a little char on the crust. You might want to rotate the pizza 180 degrees half way through.
Raise the stone up as high as you can get it.
______________________________________________I love lamp.. -
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I do my pizzas at 500-550 tops. Takes a little longer but oh well. Also as stated above its always good to rotate a couple times on the stone.
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Ahh, rotation. Did not do that.Sorry i did not take a pic of the bottom, but it was a little on the dark side.The stone was above the felt line, but i have gotten it higher before. I used crushed cans this time. I will use bricks next time to get the stone higher.
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Oops sorry I should have mentioned that in your other post, I usually check it at 5 or 6 minutes and spin it 90 to 180 degrees? Pizzas look great from the top but a spin and a little lower temp should work great for your party. Good call on a test run!Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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Fire bricks are the best solution. It is what they are made for and they are way cheaper than some fancy stone that is ridiculously priced. I paid $7 for four nice bricks 2 x 4 x 9 and $12 for 8 bricks that are 1 x 4 x 8. I can do anything with them and they stay pretty stable for long periods. I did a 12 pizza cook in July in a little more than 2 hours. I never went over 550 the whole time and my Egg was so clean the next day.Simple ingredients, amazing results!
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Great looking pie! Haven't tried the Kroger brand, so i can't offer much advice, but it depends on how thick the dough is. I'd try 500-550.
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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For a test run that looks pretty good!
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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