What i get for not reading the rules....

chamlin · January 23

Village Idiot said:

chamlin said:

Hey guys, i have been doing pizzas on the egg for a few years, but i am growing tired of the task of getting the pizza from the prep surface to the stone itself. A friend of mine says that he preps his on parchment paper. Picks the whole damn thing up and leaves the parchment paper in the egg during cooking. Has anyone had any luck with this? Any suggestions? I have always been successful at the transfer, but there has to be an easier way.

Appreciate your thoughts.

That's exactly how I do it. The only burning of the parchment is if you let it hang over the side. I transport it on a cookie sheet, slide it on the stone with a corner of the paper, and do the reverse when cooked. Works great for me.

Thank you! It made sense. While i have your attention, do you have any tricks to getting a crispier crust? I typically get the fire going pretty hot, allowing the plate setter and stone to get hot, then ill put the pizza on there for about 10-12 min. It always taste good, but i would love to get it a little crispier. My guess is that i may be leaving my dough too thick, or putting to many ingredients on it. Again, any thoughts are appreciated.

Mickey · January 23

I pull the paper after a couple of min's

nolaegghead · January 23

If you do a lot of pizza you can invest in this http://www.superpeel.com/

or make one yourself:

http://eggheadforum.com/discussion/1145966/mega-peel-project-for-unadulterated-dough-transportation/p1

chamlin · January 23

Ok. so i THOUGHT i had a nice pizza peel. That is pretty freaking awesome. Thanks for sharing.

Chubbs · January 23

Eggcelsior said:

YES! Nola's manbearcave is awesome! Please do share so we can live vicariously through you!

Nola, post yours...

Chubbs · January 23

Village Idiot said:

chamlin said:

Hey guys, i have been doing pizzas on the egg for a few years, but i am growing tired of the task of getting the pizza from the prep surface to the stone itself. A friend of mine says that he preps his on parchment paper. Picks the whole damn thing up and leaves the parchment paper in the egg during cooking. Has anyone had any luck with this? Any suggestions? I have always been successful at the transfer, but there has to be an easier way.

Appreciate your thoughts.
That's exactly how I do it. The only burning of the parchment is if you let it hang over the side. I transport it on a cookie sheet, slide it on the stone with a corner of the paper, and do the reverse when cooked. Works great for me.

That is what I do too VI. Chad, IF you want to remove the paper though, you can slide it out after the pie has been on the hot stone for a few minutes.

nolaegghead · January 23

Chubbs said:

Eggcelsior said:

YES! Nola's manbearcave is awesome! Please do share so we can live vicariously through you!
Nola, post yours...

nolaegghead · January 23

missing a shot of the mezzanine

Chubbs · January 23

Damn man. I would never leave that place. Then again, I dont know how to use most everything in those pics. Cool setup though.

SmokeyPitt · January 23

Nola...is there any hobby you don't have??? :)

I see a few R/C planes in the mix of everything. Do you still do that? I dabbled in that for a while, but they have been hanging in my garage for quite some time now. I have been thinking of dusting them off and flying (most likely crashing) one.

Eggcelsior · January 23

I am speechless

That is the "Where's Waldo" of awesome. Everywhere you look, you see awesome. I bet that $hit is on pontoons so it'll float if flood waters ever come again.

nolaegghead · January 23

It used to be a crappy little tin garage that flooded every time it rained hard. Katrina tore off most of the roof, so I used that as an excuse to build new shop. Mrs B flipped out when she saw it was 18' high in the back during the framing process (I guess she didn't pick up on that in the drawings ;) ). Oh, before that, she flipped out on how bit the slab was (about 5x bigger than the old garage). Cable, phone, internet heat, air, alarm system, video surveillance, digital locks, castle bar on the barn doors, insulated, firewalls, bullet proof glass, and a super loud sound system. All the doors open to the bathroom (lawn). Took me and my brother better part of a year to build (nights and weekends) but worth all the work.

Eggcelsior · January 23

Worth it? You don't say!

Tjcoley · January 23

+1 on parchment for pizza. After a couple minutes the dough forms up enough and I slide the paper out after turning the pie.

Little Steven · January 23

I gotta post a pic of my garage. Not so, what's the word? Neat!

nolaegghead · January 24

No, every hobby ever in existence I've been into. (at least every geek hobby like RC, HAM, metal working, wood working, electronics, thermonuclear dog collars)I hope no body studies those pics too closely... :D

Chubbs · January 24

nolaegghead said:

No, every hobby ever in existence I've been into. (at least every geek hobby like RC, HAM, metal working, wood working, electronics, thermonuclear dog collars)I hope no body studies those pics too closely... :D

Well, I saw a Festool dust extractor and table. Solid. What you have on tap in your kegerator? Leave me a key under the mat?

nolaegghead · January 24

I just gotta leave you the code - no key required! Hint - it's less than little steven's IQ. I have a pretty full keg of Stella Artois. The fridge usually has a pretty good selection too...

IrishDevl · January 30

chamlin said:

Village Idiot said:

chamlin said:

Hey guys, i have been doing pizzas on the egg for a few years, but i am growing tired of the task of getting the pizza from the prep surface to the stone itself. A friend of mine says that he preps his on parchment paper. Picks the whole damn thing up and leaves the parchment paper in the egg during cooking. Has anyone had any luck with this? Any suggestions? I have always been successful at the transfer, but there has to be an easier way.

Appreciate your thoughts.

That's exactly how I do it. The only burning of the parchment is if you let it hang over the side. I transport it on a cookie sheet, slide it on the stone with a corner of the paper, and do the reverse when cooked. Works great for me.

Thank you! It made sense. While i have your attention, do you have any tricks to getting a crispier crust? I typically get the fire going pretty hot, allowing the plate setter and stone to get hot, then ill put the pizza on there for about 10-12 min. It always taste good, but i would love to get it a little crispier. My guess is that i may be leaving my dough too thick, or putting to many ingredients on it. Again, any

thoughts are appreciated.

Put a little sugar in your dough for a crispier crust.

Little Steven · January 30

nolaegghead said:

I just gotta leave you the code - no key required! Hint - it's less than little steven's IQ. I have a pretty full keg of Stella Artois. The fridge usually has a pretty good selection too...

That was funny right there! Is it a two digit code?

JRWhitee · January 30

nolaegghead said:

I just gotta leave you the code - no key required! Hint - it's less than little steven's IQ. I have a pretty full keg of Stella Artois. The fridge usually has a pretty good selection too...

We need to be friends. :)

nolaegghead said:

I just gotta leave you the code - no key required! Hint - it's less than little steven's IQ. I have a pretty full keg of Stella Artois. The fridge usually has a pretty good selection too...

chamlin · February 11

Tried a few more pizza recipes this weekend. They all turned out great, and with the crispier crust that i was looking for. Thanks to all who shared their wisdom.

nolaegghead said:

If you do a lot of pizza you can invest in this http://www.superpeel.com/

or make one yourself:

http://eggheadforum.com/discussion/1145966/mega-peel-project-for-unadulterated-dough-transportation/p1

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