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Best Temp For Pizza Cooks?

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Kip
Kip Posts: 87
edited November -1 in EggHead Forum
What is the best temp. I've read anywhere between 450 and 650. Thanks!
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  • WessB
    WessB Posts: 6,937
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    Kip,
    I get my best results between 550° and 600° with a pizza stone on a platesetter, both preheated for around 20 minutes..cooking the pizza for around 10-12 minutes...but as with anything...you may find you like different temps and times...[p]Wess
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  • fishlessman
    fishlessman Posts: 32,750
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    Kip, after buying different dough from different places it seems that the ingredients of the dough determine what is the best temp. the shaws brand that i currently buy cooks best at 400 F. if you make your own, you may have to experiment with the temps to get it right.

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • BillT
    BillT Posts: 61
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    Kip,[p]I typically reheat frozen pizza at 400 or so and make homemade pizza at 350. I heat the plate setter and stone and then put on the pizza until the cheese starts to darken or the crust seems to darken (usually 20 - 25 minutes). I have great results. I am sure that the quicker cooks at high temps are also good but they can't get as much flavor (smoke) as the slower cook.
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    Kip,
    Here is a link to my FAQ. There is an entry with hints and tips for pizza on the BGE. Good luck![p]TNW
    [ul][li]The Naked Whiz's FAQ[/ul]
    The Naked Whiz
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  • Smokey Bob
    Smokey Bob Posts: 74
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    Kip,
    Here is my sausage pizza. Cooked 4m-20s @600 dome. I use pizza dough from Publix.[p]SB
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  • Smokey Bob
    Smokey Bob Posts: 74
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    pizza.jpg
    <p />Kip,
    sorry.one of those days!![p]SB

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  • GaDawg
    GaDawg Posts: 178
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    Kip,
    As you've seen so far, the answers vary greatly.
    I go for a thin crust, brick oven type result with
    no smoke taste. I use the plate setter and BGE stone
    and preheat for 20 minutes. My best result ever came
    at 625 degrees, however, it's not easy to hold that
    temp (625 is great, 700 is a disaster). So I usually
    try to hold 550 and if it creeps toward 600 it's
    not a problem. If you try high temps, take a wet rag
    and ring it out real good. Right before putting the
    first pizza on, give the stone a quick rub with the damp
    rag. That seems to help take the "edge" off the stone.
    Chuck
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  • Kip
    Kip Posts: 87
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    Smokey Bob,
    That looks great! Did you put the sausage on raw or precooked?[p]Kip
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  • GaDawg
    GaDawg Posts: 178
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    Kip,
    Smokey Bob makes a good point that I forgot. At these
    temps, these are fast cooks (4-6 minutes). Don't walk
    away for long.
    Chuck
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  • char buddy
    char buddy Posts: 562
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    Smokey Bob,[p]that is just too good.
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  • Smokey Bob
    Smokey Bob Posts: 74
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    Kip, The sausage (hot Italian) was pre-cooked. The pepperoni was right out of the package.[p]SB

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  • Julie
    Julie Posts: 133
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    Kip,
    I usually cook my pizza at about 350 degrees for about 1/2 hour unless it is a Chicago style double crust and then it takes about 45 minutes. I think it gives it a nice smoked flavor and the top is starting to brown when the bottom starts to turn brown.
    Julie
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  • JK
    JK Posts: 93
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    Kip,[p]About 500* for 10-12 minutes for a 9 in. pie with homemade crust. Try Spin's sauce (Egg forum recipes), if you haven't already. It's fantastic.
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