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Four pizzas only - not 40!

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An Egg Downunder
An Egg Downunder Posts: 152
edited November -1 in EggHead Forum
pizza1.jpg
<p />I think I might have finally worked it out. Here's one of the four pizzas I cooked tonight(but it's not the best one!).[p]I prepped them on silicone paper and then removed it after the first couple of minutes in the egg (I don't have a peel). The undersides were beautiful.[p]Roast lamb next!
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  • Chef Arnoldi
    Chef Arnoldi Posts: 974
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    to do many pizzas, i would use at least 3 pizza screens.
    you build them on the screen, then place the screen on the pizza stone (which sits on the platesetter-legs down)
    while one pizza is cooking, you can build the second one & be ready for baking.
    when first one comes off, remove from the 1st screen to a wooden cutting board and allow the screen to cool off, while building a 3rd pizza on the the 3rd screen.
    keep going until all are done
    [basically you'll be runing a production line]
    using screens is the best way to make pizza that is crisp, but not burned at the bottom (normally 20min @ 400-450F dome)
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  • icemncmth
    icemncmth Posts: 1,165
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    An Egg Downunder,[p]Looks great!....
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  • Clay Q
    Clay Q Posts: 4,486
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    An Egg Downunder,
    Very nice pizza! I like your "brick oven" setup.
    Clay
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  • Jackbythesea
    Jackbythesea Posts: 102
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    Pizza.jpg
    <p />An Egg Downunder,
    Looks great! Have you tried brushing EVOO on the edge of the crust before the toppings go on and then drizzle a little bit on the pie before it goes on the egg to cook? Makes the crust crisp and gives the pie extra flavor!
    Jack
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  • Lucky Duck
    Lucky Duck Posts: 80
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    icemncmth,
    You mention 49 pizzas and the three hour time slot... Was the lump spilling out over the gasket? 600 degrees for that long is a wonder. I've only done four at 500 and started to lose m' heat[p]Thanks a mil,[p]Phil, D'Duck
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  • icemncmth
    icemncmth Posts: 1,165
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    jackbythesea,[p]If you want an extra crunchy crust....mist the exposed crust lightly with water a min or two after you put the pizza in the egg...this is an old trick to do with bread and works great on pizzas
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  • FL Bob
    FL Bob Posts: 39
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    Are those firebricks in your setup?
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  • Lucky Duck
    Lucky Duck Posts: 80
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    An Egg Downunder,
    Pizza is a favorite of mine... Too bad for all the calories...[p]Your "brick oven is cool? Not hardly when it's 500 degrees. I put a commercial stone on the legs up plate setter and it collapsed! Fortunately, before I pizza-fied it. Has anyone tried the cast iron pizza "stone" from Lodge? I set it on the grid and that goes on the legs up plate setter. Big drawback is cleaning 'tween pizzas. Oh but a great crust![p]Thanks guys...[p]Phil, D'Duck
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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
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    Lucky Duck,[p]Don't tell me you have gave up on posting pictures.[p]I'm gonna have to talk to your wife about you. LOL[p]-Smitty[p]Here's an "action" shot of the Duck making pizza-[p]DSC_751022.jpg

     

    -SMITTY     

    from SANTA CLARA, CA

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  • Lucky Duck
    Lucky Duck Posts: 80
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    SMITTYtheSMOKER,[p]You're too much![p]Phil D'Duck
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  • icemncmth
    icemncmth Posts: 1,165
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    Lucky duck,[p]I just loaded up some Ozark lump and put it to the top of the firebox...that was about it....[p]I started the fire at 600 but after the first pizza the temp would hang around 525-550...[p]
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