First Pizzas - extra crispy...

RCflier · November 2008

It seems my "indirect" method is not indirect enough. had the egg at 550 for the first pizza, and absolutely blackened the bottom on the stone. (had bricks on the bottom level of the woo2, pizza stone above). I cooled it down for the 2nd pizza and got better results, but had to finish it under the broiler.

Looks like I need a little more practice. I must say, the results were amazing, just have to figure out the stone temp better.

Fig goat cheese, with balsamic grilled onions, basil, and heirloom tomato:

pepperoni and cheese, with fresh motz, olives, basil and heirloom tomato:

BajaTom · November 2008

I use the plate setter legs down with the stone on top. I cook at about 500 using parchment paper under the dough. I've had good results every time. good luck, Tom

RCflier · November 2008

that looks really good, makes me want to make more now. I am without a plate setter though, maybe when christmas comes around.

Zippylip · November 2008

RC, in the meantime, if you have some fireplace bricks you can put them on top of the grid side by side, then small spacers, then put the stone on top, this will work until you can get the setter

stike · November 2008

i cheat. we got this a while ago, and it works well for us. nice crispy dough (thin crust).

First Pizzas - extra crispy...

Comments

Categories