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Pizza Stone Temperature
Farbuck
Posts: 276
I've been having trouble getting my stone to stay at 500 degrees. I can get it there initially - I let everything go for a good 40 minutes until about 700 - 750 at the dome and the stone initially reads about 550 or 575 [per the infrared thermometer] but as soon as I cook my first pie, it drops it to the low 400s and doesn't want to come up again.
So here's what I'm wondering:
My setup is platesetter with legs up; a grid on that, small riser blocks on the grid and then the stone on the risers. The stone sits about 1.5" above the felt line.
Does anyone cook without a deflector? Suppose I use an arrangement where the pizza stone is about 1" above the felt line but there's no deflector down below. Will that work? I'm thinking it will keep the pizza stone temp higher during use.
Any thoughts??
Two Large Eggs; Too Little Time
Newtown Square, PA
Comments
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You can do it but you'll have the opposite problem on the second pie. Your stone will come back up to temp. The other option is to flip it for each one
Steve
Caledon, ON
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I get it to 700+ and don't worry about the stone temp on the 2nd pie. It may take a bit longer but still turns out good...
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Howdy. Just wondering if perhaps, even though your stone may not be at the temp you want, how are your pies coming out?? That's really what it is all about.Chris
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Nature Boy said:Howdy. Just wondering if perhaps, even though your stone may not be at the temp you want, how are your pies coming out?? That's really what it is all about.Chris
Steve
Caledon, ON
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I don't worry about the stone temp at all. I normally get it up to 650-675 dome temp. Place setter legs down place center, grill, and then stone on the grill. It stays real hot for the 6 pizza's I did the others day. Matter of fact I had to cool it with a damp cloth a few times so it wouldn't burn the crust of pizza.
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I've never worried about stone temp on second-or-more pizzas. Crust always comes out well.
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Hey Steven brutha! Over the years, it becomes clear that it is not what the temperature-na-mometer sez, but how the food is cooking! When you coming down south again? Eggtoberfest? Dizzy Pig'll be there!Beers.Chris
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You should truck out to Salado in the spring man! Best fest I've been to and it's like being in a foreign country cause they talk real funny.I mean it is a writeoff eh?The south by southwest thing is going on in Austin too.
Steve
Caledon, ON
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The twins are in college. I see good things ahead, including Salado. American Microbrews to ya pal!Chris
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I hear ya. One more year to freedom. Still have Paula though.
Steve
Caledon, ON
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PS legs down. Grid. Woo, upside down. Stone. Let it soak for a long time.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
@Nature Boy my pies came out ok. I guess I was disappointed that the bottoms didn't brown up a bit. I was doing a 65% hydration - that should be able to handle high heat in order to get the charring I was looking for. But that didn't happen. I wasn't disappointed with the cook, I just wanted something a little different.Two Large Eggs; Too Little TimeNewtown Square, PA
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I did 1 pizza cook with the stone about 3" above the felt, no deflector. Dome was about 500 but stone was too hot. When the top was done, bottom was overdone. I now do raised with the plate setter inXLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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After I found this recipe, I quit using a stone. I love pan pizza though.... http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.htmlI preheat the egg to 650, and when I put pizza in it drops to about 600 and stays there for the 12 minutes I cook it. Be sure to pull the pizza out of the skillet shortly after taking it off(I wait till the sizzling dies down somewhat), otherwise the heat left in the CI skillet will overcook the crust.
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Maybe I missed it, what stone are you using? If the large thick stone, it will take sometime for it to soak up heat to become stable, longer than the egg, A thin stone, although more fragile will recover faster.Never cooked without the setter.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I'm using the BGE 13" stone - it's about 5/8" thick.Along the lines of what you're suggesting, I think next time I'll let it heat for about an hour. Maybe the stone will retain its heat betterTwo Large Eggs; Too Little TimeNewtown Square, PA
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