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Pizza help
Skydogg41
Posts: 17
I cooked a couple pizzas for the first time Saturday night and they didn't turn out to be very good. I cooked on indirect heat and could only get my dome temp to around 475. Had dome temp 800 before putting the plate-setter in. When I took the first pizza off it looked great. When you took a bite it tasted like Charcoal. Is this because the fire was not hot enough or does it have to do with my charcoal. I was using Kroger brand lump. I usually use cowboy, but thought I would try this. If anyone can help me me get rid of the charcoal/smoke taste it is greatly appreciated. Happy New Year.
Comments
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Hey @skydogg41, The best success I've had with pizza's has been at ~600 or so. I think 800 might have been too high, but I'm willing to bet 475 is a bit too low. I'd give the PS longer to come up to temp before putting the first pie on. There are a lot of threads on here with great advice for cooking pizzas, so I bet you can find the solution you're looking for.
I've never used the lump in question, so I can't comment on that part.
Best -
B_B
Finally back in the Badger State!
Middleton, WI -
You probably did not let the smoke clear. I usually wait 45 minutes to 1 hour after lighting the BGE...,
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Usually you start the egg, drop in the setter, grid and pizza stone (whatever set-up you like) and with bottom vent wide open, DFMT off - let her go. I like pizza at 500-550. Works for my dough and topping mix. Once the temp climbs close to 500, I put the DFMT back on, petals wide open and the petal wheel slid to the side so I have a half moon and 1/2 the petals. On my MBGE this seems to hold at about 500-550.You must have somehow choked the fire, that's why you had the bitter charcoal taste, I'd think.Let your stone, egg stabilize at target for 15-20 minutes before you put your pie in.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Thanks for the feed back guys. If your stone is super hot how long are you cooking the pizza at 500-550? 5 minutes.
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Skydogg41 said:Thanks for the feed back guys. If your stone is super hot how long are you cooking the pizza at 500-550? 5 minutes.
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Thanks Dugan
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