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New to BGE Pizza

GrampyGrampy Posts: 8
edited 4:09AM in EggHead Forum
I have been making thin-crust pizza in my Viking for ages (a la Pepe's, New Haven). Now the proud owner of a BGE, I intend to use the high temp for -- hopefully -- great pizza. So far I have noticed the use of parchment paper: why? Does anyone bake without it. Also, any other BGE hints? Thanks

Comments

  • BashBash Posts: 1,011
    I use it so it is easy to slide my pizza from the peel to the pizza stone. Some use cornmeal instead, but I have not had good luck with that method.

    Once the pizza cooks some (a few minutes, depending on temp, or course), I pull the parchment paper out, so the crust cooks in direct contact with the stone.

    For me, high temp cooks only work with thin crust and not many topics. If you like your pizza loaded down, it may be better to cook at a lower temp.

    Good luck!
  • fishlessmanfishlessman Posts: 18,908
    parchment isnt needed and will burn up at higher temps. i just use a little flour rubbed onto the peel and then build the pie quickly so that it doesnt have time to stick to the peel
  • chronochrono Posts: 177
    I used to use parchment paper but it always burned up so I switched to pizza screens. These work great for me.
  • GrampyGrampy Posts: 8
    Thanks. I find that the key to a good, thin crust pizza is the use of minimal toppings. rather than cornmeal. I prefer to use flour (00 or high gluten). Any excess topping makes the dough soggy. I can post a pic, but I am not familiar with this site's method of doing so.
  • GrampyGrampy Posts: 8
    I believe I posted this in a different forum, but this is what comes from the oven, and I hope to have even better results with the BGE: Pizza.jpg
  • Little StevenLittle Steven Posts: 27,949
    Grampy,

    I use parchment for the transfer to the stone. I pull it after about a minute. Most do pizzas over 500* and it's a little warm to try and correct if it folds. It is a good Idea to space your stone off of the platesetter so the stone gets to the ambient temp of the egg without being exposed to the radiant heat from the fire.

    Steve

    Steve 

    Caledon, ON

     

  • Crust looks great! Do you have a recipe? What temps do you cook at?

    Naked whiz has some tips/hints here;

    http://www.nakedwhiz.com/pizza.htm
  • GrampyGrampy Posts: 8
    I use two different recipes. One is based on the true pizza Napoletana (and is very complicated, but worth it: http://www.fornobravo.com/vera_pizza_napoletana/VPN_spec.html. I also use the Jeffery Steingarten recipe, which is much easier: http://journal.ngaloppo.org/2006/11/perfection-pizza/ As for flour, I mix Caputo 00 with King Arthur High Gluten. For the sauce, I slightly drain and hand crush San Marzano or Muir Glen tomatoes with a little salt and olive oil. I do not cook the sauce, as it will cook while baking. For a Margarita, I use a good Italian bufalo mozzarella, but I will blend cheeses for regular, NY/New Haven style.
  • Thanks for the links! Here is another interesting one that someone posted here a while back;

    http://www.varasanos.com/PizzaRecipe.htm
  • MDRMDR Posts: 55
    Pizza is my husbands favorite food off the bge. I dust my stone with cornmeal and do not use parchment paper, they turn out great every time

    Margie
  • GrampyGrampy Posts: 8
    Thanks for the link. I love Patsy's NY pizza. Too much NYC pizza these days is getting a bit too chewy and doughy for me.
  • HungryManHungryMan Posts: 3,470
    The first link didn't work. On the second one is that where you mix Caputo 00 with King Arthur High Gluten? Is it a 50/50mix? Great looking pizza you cooked. I think you may be the "Pizza King". Thanks for sharing.
  • GrampyGrampy Posts: 8
    Thanks! Try googling pizza Napoletana, and look for VPN, which is the Vera Pizza Napoletana rules. I use a 2/3 Caputo to the high gluten. Forno Bravo has a more manageable version of the VPN recipe.
  • Mike in AbitaMike in Abita Posts: 3,302
    Hello Al

    I noticed the same thing about the non working link. I was able to work around it though and found this. See if it is what you are looking for.

    http://www.fornobravo.com/pizza/index.html
  • HungryManHungryMan Posts: 3,470
    Thanks Mike
  • HungryManHungryMan Posts: 3,470
    On it, Thanks. What temp did you cook yours at?
  • Carolina QCarolina Q Posts: 9,520
    Try this link...

    http://www.fornobravo.com/vera_pizza_napoletana/pizza_napoletana.html

    Link to the "rules" is near the bottom of the page.

    I will not eat oysters. I want my food dead. Not sick, not wounded... dead.

                                                                                Woody Allen

    Michael 
    Central Connecticut 

  • fishlessmanfishlessman Posts: 18,908
    there are some safety concerns with really high temp pizzas and forget about standard gaskets, you will need to upgrade. the link shows how to increase heat flow for this style pizza cooked in the egg, and watch out for the bands, they stretch out thru thermal expansion with the longer than usual preheat which can cause the dome to drop out of the bands.forget the cornmeal, its not desired on this style pizza and it burns at high temps, pizza wont stick to a very hot stone anyways. heres how ive done it, its not your average setup.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=411252
  • Capt FrankCapt Frank Posts: 2,578
    Hi Grampy and welcome,
    I do exactly what Bash and Little Steven said. Works well for me.

    Capt Frank
    Homosassa, FL
  • wow - that is one whacked-out setup!! Grampy: welcome to the forum and glad you're working on Neapolitan pies...it's a challenge on the BGE but you'll enjoy perfecting your process. So far my best results using 00 flour (or a mix) has been to get the stone at about 600-650 degrees. I'll be curious to see how your first batch turns out and the setup you used- J
  • GrampyGrampy Posts: 8
    Greetings! As it is, my local dealer is out of the plate setter, so I will need to mope until it arrives next week. Then, it's on to experimenting! Thanks for all of your comments.
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