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First time Pizza pic heavy

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ryantt
ryantt Posts: 2,532
in EggHead Forum
well my wife picked up a new stone, it's glazed, for $15 at world market.   So we thought let's give it a try. Heated the XL up to 650 let it sit for 30 min to get the stone nice and hot.  Wife put together a simple pizza dough and topped them with a tomato pesto, fresh baby Bella's, Mozzarella and Spinach 


XL BGE, KJ classic, Joe Jr, UDS x2 


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  • ryantt
    ryantt Posts: 2,532
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    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • fljoemon
    fljoemon Posts: 757
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    Looks great ... homemade tastes so good!
    LBGE & Mini
    Orlando, FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Looks good. The toppings sound good too.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • ryantt
    ryantt Posts: 2,532
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    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • ryantt
    ryantt Posts: 2,532
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    @NPHuskerFL @fljoemon thanks guys.  It was actually kind of fun making pizza as a family.  Loved the new stone she picked up at world market today.  
    Just a quick question, if I put the pizza higher up in the dome, would the top have darkened a little more. 
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • bud812
    bud812 Posts: 1,869
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    ryantt said:
    @NPHuskerFL @fljoemon thanks guys.  It was actually kind of fun making pizza as a family.  Loved the new stone she picked up at world market today.  
    Just a quick question, if I put the pizza higher up in the dome, would the top have darkened a little more. 
    Yes.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • ryantt
    ryantt Posts: 2,532
    edited May 2015
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    Thanks @bud812 for the response.  I'll try putting it up higher in the  dome next time.  Is raising it 6 inches above the felt about right.  


    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • bud812
    bud812 Posts: 1,869
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    Just don't go too high that your stone blocks the air flow.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • Cookinbob
    Cookinbob Posts: 1,691
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    Looks great!  I would be concerned about burning the crust (and myself) at 650, but it looks like you were fine.   +1 raising the stone higher in the dome.  Top will cook better 
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • IPASooner
    IPASooner Posts: 208
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    Nice job - pizza looks terrific!
    LBGE

    Marblehead, MA
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  • CTsmokin
    CTsmokin Posts: 7
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    I actually have a half dozen white firebrick I use to cook pizza on.  I put them on my old grate and let them heat for about 45 min with a really hot fire.  Then youre good to go.  pizzas only need about 3 minutes and are to die for.
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  • ryantt
    ryantt Posts: 2,532
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    @Cookinbob would a temp of 500-550 be better  
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • Cookinbob
    Cookinbob Posts: 1,691
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    @ryantt, I got the 500-550 from seriouseats.com. It serves me well. Search out their NY style pizza write up for both technique and recipe. It transfers great to the egg!
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • LDR
    LDR Posts: 414
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    The only thing that's not come out well for me has been pizza.  Yours look great.  Mine were horrible.  I need to try this again.

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  • ryantt
    ryantt Posts: 2,532
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    Thanks @LDR  definitely give it another go, there have been some good tips on here.  I do like the stone my wife got today  on a whim,  heated up quick and nothing stuck to it.  I can't tell if it will hold up long as it is kind of thin but they suggested  preheating it to at least 550. And at $15 at world market it was with a try.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • mtbguy
    mtbguy Posts: 299
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    I usually try to heat stone to about 400 degrees. The the dome temp is around 500. About 7-8 minutes for a nice crisp bottom. I use parchment paper. Never a problem sticking and you can have more pies ready to be made up. I use a infared temp thermometer. Works great. 
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  • AUCE
    AUCE Posts: 890
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    Cookinbob said:
    @ryantt, I got the 500-550 from seriouseats.com. It serves me well. Search out their NY style pizza write up for both technique and recipe. It transfers great to the egg!
    Agreed 650 for me burns the crust before tops cooked

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
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    Old pizza.guy told me 550 575 perfect.temp for.stone cooking 

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • ryantt
    ryantt Posts: 2,532
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    @AUCE thanks for the info, going to try another one this weekend Using the 550 mark.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • GlennM
    GlennM Posts: 1,365
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    You can use higher temps if there is no sugar in the dough. I have trouble getting mine to brown sometimes  




    In the bush just East of Cambridge,Ontario 
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  • Cookinbob
    Cookinbob Posts: 1,691
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    First of all, @GlennM, that is one awesome looking pie!  if you did it on the egg, you need to give all the details.  Looks like a studio photo too - nice work!

    Beyond that, I thought I would chime in with a little more info now that I am on a computer rather than my phone.

    @ryantt, first of all, you got the setup right for your first attempt - plate setter with the stone somewhere above that.  As for temperature, while your dome was 650, your stone most certainly well below that.  It takes at least an hour at temperature to get close.  Fortunately that is not necessary.  I sell thermal imagers, so always have a couple on hand, here is a pic of a stone in my egg after preheating.  setup similar to yours,  Dome was 550.

    As I read and cooked more, I learned the importance of getting the stone higher in the dome - it does make a difference.  Below is a pic of a later cook where I had the stone raised with a couple of flower pots


    Here is a link to the Seriouseats post from their "pizza lab".  Lots of testing and good info here.  I also like their dough and sauce recipes.  I have used their dough recipe, but mix it in a Kitchen Aid rather than a food processer

    Lastly, a lot of folks now cook on a steel rather than a stone.  Steel holds and transfers heat better than any stone, and it will never break!  It can also be used as a flat-top for searing steaks, burgers, or even cooking pancakes and the like on the grill.  You can buy a really nice one on Amazon or from bakingsteel.com for about $75.  I bought a 14 x 16" piece of steel plate from a local metal shop for $14, and it works as well as my son's baking steel.  Good luck and keep posting pics.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • ryantt
    ryantt Posts: 2,532
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    @Cookinbob with the stone only being 1/2 inch thick and leaving it in the entire time I would hope the stone was around 500 mark.  I'll look into the steel as well...I've also thought about the lodge ci pan.  Last thing how much is a thermal imager 
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • GlennM
    GlennM Posts: 1,365
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    I have to confess, mine was cooked on the Blackstone. I do get great results in the egg, but the Blackstone is so much easier! For sure higher in the dome and leave the stone in for a long time I always check the temperature of the stone with a laser thermometer and try and get it 550 or so
    In the bush just East of Cambridge,Ontario 
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  • Cookinbob
    Cookinbob Posts: 1,691
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    ryantt said:
    @Cookinbob with the stone only being 1/2 inch thick and leaving it in the entire time I would hope the stone was around 500 mark.  I'll look into the steel as well...I've also thought about the lodge ci pan.  Last thing how much is a thermal imager 
    The Pizza lab did a comparison between the Lodge CI pan and the baking steel, the steel won hands down.  Do some searching and reading at Seriouseats if you want to up your pizza game!

    As for thermal imagers, they run from $700 up.  At the low end, temp range is limited, and image quality is poor.  The pics above were taken with an $8,000 FLIR camera.  All you need is an IR Thermometer.  Thermoworks has one for $39 that will get you up to 1000 degrees.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • buzd504
    buzd504 Posts: 3,824
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    If you put a head of garlic on your stone right as you start to preheat it, it will be perfectly roasted by the time your stone is ready (45 minutes or so).
    NOLA
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