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Consensus on Pizza cooking temp?

3Pedals6Speeds3Pedals6Speeds Posts: 439
edited 1:02PM in EggHead Forum
Using a plate setter, egg feet, then a pizza stone.

Temps suggestions?

Comments

  •  
    My one person concensus is 500° on the stone - raised grid in use.

    GG
  • WokOnMediumWokOnMedium Posts: 1,376
    I got up to 700* last Friday night and had brown bottom, and pale top.

    Several suggested 550. Haven't tried it, but I trust the sources.

    I think those higher temps are for a really really wet dough, like over 62% water. Just my 2 cents. I'm still on my quest.
  • PhilsGrillPhilsGrill Posts: 2,256
    450 - 500 works perfect for me.
  • Anywhere between 400 and 450 has worked well for me. I would suggest homemade dough instead of store bought. Cooks and tastes better.
  • Rolling EggRolling Egg Posts: 1,995
    Im always between 500 and 600 with a stone setting on my raised grid.
  • BacchusBacchus Posts: 6,019
    Between 500-550
  • 578.85930*F
  • I also go 550 give or take.

    People on here have had success cooking anywhere from 400 to 1200 (with a specially fabricated Eggcessory)

    if you like a thin pizza with a thin crust, go hot.

    If you do a thicker crust and/or heavy on toppings go lower.

    like I said, 500-550 typically works for me.
  • FidelFidel Posts: 10,172
    There is no consensus. The necessary baking temperature is going to depend mostly on the hydration level and sugar content of your dough. The thickness of the dough and amount of toppings also come into play.

    That said, 500-550 is a safe range for most doughs.
  • I have the best results at 400 dome temps.
  • Consensus? HA! Good luck with that! :laugh:

    I use different temps for different kinds of pizza. If I've got a really thin crust, without many toppings, I get the egg as hot as I can. For thicker pizzas, I use lower temps.
  • About how long does it take per pie at 500? Doing my first pizzas this weekend for the Super Bowl.
  • At 500 degrees it takes 12-14 minutes.
  • Oof. As with many types of cooks. Time is really hard to nail down. I know it sounds trite, but the answer really is "until it's done". It depends on how many toppings you've got, how thick the crust is, etc. I'd say that sweetegg's "12-14 mins" is a good starting point, but I'd peek down the top vent to check on it pretty regularly.
  • AzScottAzScott Posts: 309
    I've been doing all my pizza's grilled with no plate setter or pizza stone. Turns out awesome! I typically cook them at 400-450 till one side is slightly brown, take it off, top it, and throw it back on for about 4-5 minutes. I find I use less lump, get a crunchier crust, don't have issues with the center being gooey or undercooked, and don't wait as long for the egg to get to 550 - 600. All in all it's a win win for me. The pizza stone has been relegated to bread only.
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