Today's Pizza

BigGreenGregg · September 2010

Made Large Marge's No Mixer Dough recipe yesterday and refrigerated for today's cook. Warmed at room-temp for 30 minutes before start

#1 with adjustable rig and stone on grid at 600 dome

Cooked for 6 minutes or so....

Burned bottom more than I like:

Lowered dome to 550 for #2 (cheese only) and got better results, but still some crust burn. Pulled third doughball and cooked at 500 dome with same toppings as first pie - money! Not sure if colder dough or lower temp helped, but will continue to play until we get it down.

Dough recipe was nice and dense and crisp - easy to make....big thanks to Large Marge!

egginator · September 2010

wiping the stone with a wet cloth between pies might help. Also, spacers between the plate setter and stone could help as well.

Ed

BigGreenGregg · September 2010

Thanks for advice Ed...no plate setter, did stone on top of grid on adjustable rig. Used same set-up with Trader Joe's dough at similar temp. Didn't burn, but didn't taste as good as this dough recipe either.

I'll continue to play with temp until I get it right...

Large Marge · September 2010

looks pretty good! If your crust bottom is nuking with no plate setter, try using a lower level of lump (below the fire ring) while you have the stone up high in the dome. Nicely done

berrygood · September 2010

For many, including me, cooking pizza at 600+ is difficult. I get better results at 500-550 - not as satisfying as bragging about nuclear temps, but much happier patrons!

berrygood · September 2010

My first double post...such an amateur.

BigGreenGregg · September 2010

Thanks for the tip Joe - will give a shot on next cook. Wish I had pix of third pizza, as it turned out much better with colder dough and lower dome temp

Today's Pizza

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