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first time with Pizza
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Scott
Posts: 47
Tonight i am planning on grilling pizza. Going to buy pre-made dough. Need suggestions on temp and how long to cook with basic cheese and pepperoni toppings?
Comments
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i usually run mine around 500ish. takes 8- 10 min. leave daisey open all ther way during cook and you can spy on it.
happy eggin
tb
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Scott,[p]I used to cook my pizzas around 500 degrees but lately I have found I have more success at around 450 for a longer time. Especially helps if I am cooking more than one pizza. In the past the second and third pizzas would have a tendency for unevenly done crusts and the possiblility of burning. As far as time I usually start checking the crust at about twelve minutes and then just eyeball it from there.
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Scott,
may we assume you have both a plate setter and a pizza stone?
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Yup...you want to run about 500 - 525 dome temp....Make sure you pre-heat your pizza stone for at least 40 - 45 minutes....And toss some cornmeal on the pizza stone before you put the pizze on....that way the pizza will slide right off the stone!![p]Getting the pre-made dough is the best way....sure saves some serious mess as just pounding out the dough to put the sauce, cheese and toppings on is enough work....[p]Have fun![p]Ed McLean...eddiemac
Ft. Pierce, FL
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The Naked Whiz
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RRP, you know you raise a good point. I have seen FoodTV shows where they put the pizza directly on the grill to cook (I am assuming a precooked crust or you would have a big glob of burned goo). Has anyone ever done one that way?
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Wise One,
actually yes I have seen it done many times one day at our local annual eggfest! At local pizza parlor donated them and a sweet young thing to cook them on a large egg. The pizza is on a special cardboard that went directly onto the grate with no stone, no plate setter and no protection from the heat below. She baked 6 of them for the public and they were darn good!
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and yes they appeared raw and the crust browned up nicely in the BGE so it wasn't just a matter of reheating either!
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I stand before the world to correct my mistake! That gal used an inverted plate setter with the grate on the 3 legs and then the cardboard on that, but no pizza stone.
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