I like my butt rubbed and my pork pulled.
Member since 2009
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I Don't Want to Set the World on Fire (pizza)
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JohnInCarolina
Posts: 30,977
So I've done about a dozen pizzas on my LBGE so far, and it seems I still have a lot to learn. Such is life. Pizza Nirvana remains elusive.
The setup: I build a large fire, get it going strong, place PS over it (legs down) and the pizza stone on top. This last time I tried to keep it around 600 degrees. I use parchment paper and then the pie right on top of that. After 3min, I pull the parchment paper. Then I let it cook for another 2 min.
I am assuming it's just on there too long, because the crust is coming off slightly burned. I was disappointed because I had backed off the temp (700+) and time a bit from the last time I cooked pizza, with the same result (burned crust). The thing of it is... when I pull the parchment paper, the pizza toppings generally don't look sufficiently cooked to me. It really looks like it needs a few more minutes to me.
So what's the secret to getting that nice brown crust and still having the pie toppings sufficiently cooked? Should I just be cooking at a lower temp?
"I've made a note never to piss you two off." - Stike
Comments
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I'll fix you right now:PS legs UP, pizza stone on grid. Boom.Keepin' It Weird in The ATX FBTX
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Cen-Tex is right - only mod I would suggest to that is I put a grill extender on top of my grid to get to a couple of inches above this gasket. Stone goes on that. Higher in the dome = more heat to cook the toppings. That setup has given me perfect results every time, and I do at least one per week. 600 degrees for 8-10 mins and you should have perfect toppings and golden crust.
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ddegger said:Cen-Tex is right - only mod I would suggest to that is I put a grill extender on top of my grid to get to a couple of inches above this gasket. Stone goes on that. Higher in the dome = more heat to cook the toppings. That setup has given me perfect results every time, and I do at least one per week. 600 degrees for 8-10 mins and you should have perfect toppings and golden crust.Keepin' It Weird in The ATX FBTX
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ddegger said:Cen-Tex is right - only mod I would suggest to that is I put a grill extender on top of my grid to get to a couple of inches above this gasket. Stone goes on that. Higher in the dome = more heat to cook the toppings. That setup has given me perfect results every time, and I do at least one per week. 600 degrees for 8-10 mins and you should have perfect toppings and golden crust.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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The Cen-Tex Smoker said:I'll fix you right now:PS legs UP, pizza stone on grid. Boom.
Steve
Caledon, ON
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Little Steven said:The Cen-Tex Smoker said:I'll fix you right now:PS legs UP, pizza stone on grid. Boom.Keepin' It Weird in The ATX FBTX
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Cen-Tex is never wrong, is he :-O
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Keepin' It Weird in The ATX FBTX
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Agree agree agreeThe Cen-Tex Smoker said:I'll fix you right now:
PS legs UP, pizza stone on grid. Boom.Be careful, man! I've got a beverage here. -
soooo......I don't use the method I recommended, I just saw your equip list and made a suggestion based on that. If you can get higher in the dome, do that.Keepin' It Weird in The ATX FBTX
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Right, well, last time I tried this... the pizza was higher up in the dome. Quite a bit actually.Last time I cooked at 700+ with a grid over my PS, then the stone on top of a wire mount that came with it, which put it up above the gasket by about 3 inches or so. Still burned.I'm wondering if my problem is having a rather crummy pizza stone. It's one of the ones from the pampered chef - I didn't buy it, someone gave it to me."I've made a note never to piss you two off." - Stike
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JohnInCarolina said:Right, well, last time I tried this... the pizza was higher up in the dome. Quite a bit actually.Last time I cooked at 700+ with a grid over my PS, then the stone on top of a wire mount that came with it, which put it up above the gasket by about 3 inches or so. Still burned.I'm wondering if my problem is having a rather crummy pizza stone. It's one of the ones from the pampered chef - I didn't buy it, someone gave it to me.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:drop the temp. It's all about the dough. Neapolitan pies are cooked way hotter than others. If your dough is burning, cook at 500-550 or change your dough.I'd be up for trying to make my own but it's just so damn easy to make a pizza this way. Of course it's not much use if it continues to be burned. Still, I'd like to think there's a way to do it right even with the dough I've been getting."I've made a note never to piss you two off." - Stike
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Legs down only works if the dome temp is <550. Stone on the setter is OK, wipe the stone between pies with a damp cloth to cool it slightly.If cooking at higher temps, setter legs up, grid and spacers if desired, then stone.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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JohnInCarolina said:Right, well, last time I tried this... the pizza was higher up in the dome. Quite a bit actually.Last time I cooked at 700+ with a grid over my PS, then the stone on top of a wire mount that came with it, which put it up above the gasket by about 3 inches or so. Still burned.I'm wondering if my problem is having a rather crummy pizza stone. It's one of the ones from the pampered chef - I didn't buy it, someone gave it to me.Be careful, man! I've got a beverage here.
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JohnInCarolina said:The Cen-Tex Smoker said:drop the temp. It's all about the dough. Neapolitan pies are cooked way hotter than others. If your dough is burning, cook at 500-550 or change your dough.I'd be up for trying to make my own but it's just so @#!*% easy to make a pizza this way. Of course it's not much use if it continues to be burned. Still, I'd like to think there's a way to do it right even with the dough I've been getting.drop the temp with this dough and check out the forum for good dough recipes when you are readyKeepin' It Weird in The ATX FBTX
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You're not using the preshredded cheese are you? That stuff doesn't melt good. I go PS legs down, pie pan and egg feet on PS, stone on egg feet at 550. Takes about 12 minutes every time. Oh and parchment paper too, and rotate pie after 5 minutes, and buy dough from local pizzeria.
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The Cen-Tex Smoker said:oh yeah- if you are using store bought dough, 550 is probably max. dough is custom to the type of pie. store bought is assumed to be used in an oven. cooking pies at 550 is fine if you have the right dough.drop the temp with this dough and check out the forum for good dough recipes when you are readyWhat recipe do you use?"I've made a note never to piss you two off." - Stike
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500 said:You're not using the preshredded cheese are you? That stuff doesn't melt good. I go PS legs down, pie pan and egg feet on PS, stone on egg feet at 550. Takes about 12 minutes every time. Oh and parchment paper too, and rotate pie after 5 minutes, and buy dough from local pizzeria."I've made a note never to piss you two off." - Stike
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http://www.food.com/recipe/americas-test-kitchen-thin-crust-pizza-472204This is a fool-proof homemade dough recipe. Just remember you need to make it about 24 hours in advance.
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Girl_on_Grill said:http://www.food.com/recipe/americas-test-kitchen-thin-crust-pizza-472204This is a fool-proof homemade dough recipe. Just remember you need to make it about 24 hours in advance.
Great - I like fool proof! Thanks!"I've made a note never to piss you two off." - Stike -
JohnInCarolina said:Girl_on_Grill said:http://www.food.com/recipe/americas-test-kitchen-thin-crust-pizza-472204This is a fool-proof homemade dough recipe. Just remember you need to make it about 24 hours in advance.
Great - I like fool proof! Thanks!
550-600 is good for this one too.
Keepin' It Weird in The ATX FBTX -
My trouble is actually getting the pizza onto the stone without messing it up. I put corn meal on the peel then try to slide it onto the stone. Never works right. Any suggestions?
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I am not fully versed in egging yet, but I feel like I have ha some good luck with pizza's. I use 2 setups depending on what I want. If its a regular pizza, plate setter legs down, grid, I use my 3 egg feet under my deep dish stone that is upside down and cook my pizza on the bottom of stone @ 600 degree's. If I want a pan pizza, I get out my CI skillet and use the same setup, but I put my skillet on the pizza stone. Pizza's crust never burns and the toppings are done and the cheese gasket is amazing.
Atlanta, Ga. LBGE and Mini BGE
Wants: More time and beer.....
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Wooden peels work best but we use a steel peel and parchment paper. So much easier.goodkookr said:My trouble is actually getting the pizza onto the stone without messing it up. I put corn meal on the peel then try to slide it onto the stone. Never works right. Any suggestions?
Keepin' It Weird in The ATX FBTX -
This is the pan pizza from the CI skillet
Atlanta, Ga. LBGE and Mini BGE
Wants: More time and beer.....
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Little Steven said:The Cen-Tex Smoker said:I'll fix you right now:PS legs UP, pizza stone on grid. Boom.
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If you are having trouble with the crust burning I would leave the sugar out of any recipe, most likely grocery store dough contains sugar. When you are making a dough that is going to be used within a few hours of making it sugar is necessary to feed the yeast, for doughs that are refrigerated for a day it's not necessary as there are enzymes in the dough that convert starches in the flour to sugars to feed the yeast, it also makes for much better tasting crust.Gerhard
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Like others have alreayd mentioned, its more of a crust/temp issue than how you are setting up your Egg. Not all crusts can be cooked at the same temp. Does the dough you are buying have directions on the bag? I'd start there and see how it turns out. Modify if need be. I'm betting 450 would be closer to the ballpark.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
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