pizza questions/advice

Hi Clay,

You'll be really happy with your stone. Pizzas, bread, etc. work great in the Egg. I did 12 pizzas yesterday for a party, and they came out great.

A couple of quick pointers:

1) Don't put the stone directly on your plate setter. It will get too hot, and you may scorch the bottoms of your pizzas. I usually set up with my plate setter legs down, and then use the little ceramic feet that came with the Egg to hold the stone on top of the plate setter.

2) Let the stone come up to temp with your Egg. Putting a cold stone in a hot Egg could lead to breakage.

3) You'll need a way to get the pizzas on and off the Egg. A pizza peal is the right tool for the job. Use cornmeal to keep the dough from sticking to it. If you don't have one, a flat cookie sheet will work too. For small pizzas, you can just life them out with a large spatula. You can also use parchment paper under your pizzas. It won't burn, and makes it easier to move the pies in and out. Some folks here use 'airbake pans', which you can get at a Wal-Mart or Target.

I tend to cook pizzas at a dome temp of 550-600. At this temp, they only take 8-10 minutes to cook. Note that this may scorch your gasket. Deal with it - it will still work.

Here's a link to a pizza write-up on our blog with a dough recipe and description of my technique. I think there's a link to a recipe for sauce that my wife came up with too.

http://www.fearlesskitchen.com/2008/07/recipe-pizza-al.html



Good luck,

-John

Take a look at AZRP's pizza dough recipe on the forum. Since I started using it, my pizzas have some of the best tasting crust I've had. Hope this helps.