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2 Pizza Questions

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Unknown
Unknown
edited November -1 in EggHead Forum
I don't do it often but the kids asked if I could do some pizza. So last night I did 3 pies. Just two questions:

1. I bought some dough at a local pizzeria. The last pie shape just didn't work out so I put it back into a ball. The dough became very elastic. Is there a way, after working dough, to get it to relax so you can start over?

2. My setup was Plate Setter, with legs down, and placed a pizza stone on the 3 egg feet. Had some difficulty getting the middle of the pizza hot enough to cook. Is there a better set-up?

Thanks,
Howard
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  • Red Dog
    Red Dog Posts: 21
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    I don't know about the dough but I put the pizza stone directly on top of the leg setter and they come out just fine. Did 7 pizzas the other day and the average was less than 4 minutes per pie. Temperature was about 650 - full opened bottom and nothing over the top vent -- no daisy wheel.
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