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Papa Murphy's at 700+ degrees?

GuinnessGuyGuinnessGuy Posts: 45
edited 10:47PM in EggHead Forum
I am wanting to try a pizza on the Egg but I would like to try it at a very high temp to reproduce the classic restaurant brick-oven process. Every time I see somebody talking about doing something like a Papa Murphy's take-n-bake on their Egg, however, it seems they are more like 400 - 450 deg. Is there any reason why I can't cook it much hotter at around 700 deg? If not, how long should I expect a pizza to take at that temp? Has anybody tried the same type of pizza at both temp ranges to see if there really is a difference?

Thanks,
Jeff

Comments

  • RRPRRP Posts: 21,917
    IMO take and bake pizzas are aimed at the typical household where the higher cooking end of gas or electric ovens is in the 400 to 450° range. As for egging a take and bake at 700, I bet you're apt to burn the crust.
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • BacchusBacchus Posts: 6,019
    700deg is friggin HOT. Makes for a pretty volitile situation, and almost nonexistent margin of error.
  • AZRPAZRP Posts: 10,116
    I've done PM pizzas but only at 450, not sure that paper tray they come on could take 700 degrees. -RP
  • AZRPAZRP Posts: 10,116
    just curious. -RP
  • AzScottAzScott Posts: 309
    I hate that paper tray. Papa Murphy's is convenient but I've given up on them in the egg. A stop to Trader Joes for pizza dough and toppings always works out much better for me.
  • AZRPAZRP Posts: 10,116
    I liked that dough you made at your store's open house. -RP
  • Turned out great! Thanks for all of your help! More details here:

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=692626&catid=1#
  • RRPRRP Posts: 21,917
    of course you could be a leader and try at 700° and then tell us! :whistle:

    OTOH what I really meant to add in my initial response was the properties in the take and bake dough recipe probably calls for the 400 to 450 baking range. Maybe some of the bread masters here can tell us what flour etc to use when baking at 700°
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Yeah, if nobody here has tried that then I'm going to have to be the trailblazer. I've been reading for days now about "real Italian" wood-fired oven pizzas that are all baked between 750 and 850 deg F. The pizzas only take about 3 minutes to cook at these temps. Of course as you point out the dough could be entirely different from what PM is using. I have found a book called "American Pie" that is supposed to detail a lot of the real dough and sauce recipes used by pizza places. If the PM experiment fails, I may have to pick up that book and try some of those out.
  • jpEGGjpEGG Posts: 60
    American Pie is a great book! Super background and a variety of different styles to cook pizza.
  • deltadawndeltadawn Posts: 94
    Been there, done that, at 500 and burnt it bad. Let us know if you have better luck.
  • tjvtjv Posts: 3,716
    www.ceramicgrillstore.com ACGP, Inc.
  • aircowboyaircowboy Posts: 32
    There are two books that will help you perfect your grilled pizza. Pizza on the Grill and Grilled Pizzas and Piadanas.
  • aircowboyaircowboy Posts: 32
    There are two books that will help you perfect your grilled pizza. Pizza on the Grill and Grilled Pizzas and Piadanas.
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