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My First Pizza!
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Hungry in Lilburn
Posts: 756
raw
raw
Done!
it was very good! However, the bottom was slightly burnt. Setup: platesetter legs down, big green egg nest feet with bge pizza stone on them, not touching platesetter. Temp 650. cornmeal on stone. cooked about 10 minutes. I think I left it on to long. maybe should have pulled it at 5 min. Or should I have cooked it at lower temp? Suggestions appreciated!
raw
Done!
it was very good! However, the bottom was slightly burnt. Setup: platesetter legs down, big green egg nest feet with bge pizza stone on them, not touching platesetter. Temp 650. cornmeal on stone. cooked about 10 minutes. I think I left it on to long. maybe should have pulled it at 5 min. Or should I have cooked it at lower temp? Suggestions appreciated!
Comments
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Looks WAYYY better than my first 30 attempts.
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Hungry...Nice pie!
You will get plenty of input, but IMO 650* is too high. 525-550* works great for us. Again though, a great first! 
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Looks yummy!
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Try 450-500 next time.
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I agree with LC. 550. Did you make the dough or is it a pre-fab?
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From a master like yourself I take that as a compliment kind sir. My wife is however reining me in and keeping me throwing another one on at a lower temp to make sure it doesn't burn the bottom. Something about my lecture the other day about "throwing" away food. Me and my big mouth!
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okay, thanks, my bge dealer told me to go 450, I might try 450 next. 10 minutes long enough?
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Thanks!
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will do!
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That looks like a pre-made dough. Use the instruction on the package for the temps.
High temp cooks are only for high hydration doughs. You have to match the temp and time (and the type/amount of toppings) to the dough you are using. -
pre fab kroger, paul newman's natural marinara, sargento mozzerella and presliced pepperonni. Tastes better even with burnt bottom than the $20 pie from the italian pizzeria we bought a couple of weeks ago! i really like the marinara, very fresh and smooth!
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okay good advice!
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Been there!!!! ;)BTW the first edible one was last nite.550 dome 12 mins.Best so far!
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Yeah,like Fidel said and if you really load it up with toppins go with even lower than recommended temps to give it time to heat throughout before the crust starts to burn.
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Great job! You are adjusting just fine. You are also in great hands. Great post! Tim
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It looks great.
You probably do need the lower temp for the premade doughs that are thicker, like you used. I roll out a thinner crust and 650 is perfect.Egging on two larges + 36" Blackstone griddle -
Thanks!
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i have tortia shells for sunday lunch
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Great looking za...and a perfect circle...nice
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Nice pie!
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