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pizza needs work.

Making pizza is harder than I thought it was gonna be. Burnt the bottom.
Scott
Greenville ,Tx

Xl bge with woo2 and ajustable rack

Comments

  • Black_BadgerBlack_Badger Posts: 1,092
    That happens a lot, keep at it. Try a great deflector between the fire and stone and or a lower temp.

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
  • DMWDMW Posts: 7,274
    Another trick I have found is wipe the hot stone with a damp rag before putting the first pizza on. If you put the next one on right after the first comes off, no need to wipe. If it takes a bit to get the next one ready, wipe again before putting the next one on.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • texaswigtexaswig Posts: 1,010
    That's the plan. The pizza moving is also getting to me. Looking at getting the super peel.
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • DMWDMW Posts: 7,274
    Are you building the pie on the peel? At first I was not and trying to slide fresh dough onto a peel is darn near impossible. I now use 2 peels, one for assembling the pie and putting it on and another to get them off. I use wooden for assembly and aluminum to take it off.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • texaswigtexaswig Posts: 1,010
    Your right. I made i then tried to move it.The peel I have is a sick joke.a metal one that's too small. I'm gonna get me some new peels.
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • ScottborasjrScottborasjr Posts: 3,135
    I have yet to make a successful pie so you are not alone.  They taste good, just not perfect.  Haven't experimented enough to get my technique down.  You will get there.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • DMWDMW Posts: 7,274
    Make sure you move fast. The dough will start to stick to the peel quickly. Wood is better than metal for that. Make sure the peel is floured well, but not too much or you can get a burnt flour taste on the pizza. Right when you are ready to put it on start shaking the peel to make sure the pizza is loose and keep it shaking as you put it on. Took me a bit to get it right, I did slide some off the back of the peel, still do and it bugs me every time bexause I know better now...
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • hapsterhapster Posts: 7,222
    I really cheat and use the thin crusts I can get at Shady Maple. Just build my toppings on them and let 'er rip. Way less mess and the pies turn out nice and crispy, and a little faster for feeding a crowd.

    Bought a dozen last year for a party and they were about $.70 a piece. A no brainer in my book...
  • Wow @hapster great idea. Haven't been to Shady Maple in a few years. Might be time for a trip.
    Mark Annville, PA
  • FiremanyzFiremanyz Posts: 630
    Man I miss Shady Maple. I think we may have to go to PA to visit my brother-inlaw and take a ride out to Shady Maple.
  • QDudeQDude Posts: 623
    I bought a large cookie sheet at Bed Bath & Beyond and use it as a peel. It has an angled edge on one side which allows me to hold it and slide the pizza off and on easily. Cost less than $20.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • ShiffShiff Posts: 1,351

    I used to use flour on the peel but it didn't work too well.. I then tried Corn Meal but it seemed to burn quickly at these temperatures. Now I use Semolina and that seems to work great.

     

    The biggest problem I had with getting Pizzas to cook well is to wait until the pizza stone is at least 500 degrees.  If I get impatient, the first pizza doesn't cook right.  I use an IR thermometer to check the temperature of the stone.

    Barry Lancaster, PA
  • texaswigtexaswig Posts: 1,010

    400 with parchment paper.
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
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