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Starting to Dial in the Pizza!

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schwim
schwim Posts: 9
edited November -1 in EggHead Forum
After playing around with pizzas on the egg a few times, I'm starting to dial in the right stone and dome temps. Stone is around 525 and the dome 575 here for a nice slight char on the bottom for a crisp crust. Using a Raytech lazer thermometer to read the stone temp. I'd like to get the temps higher at some point for a faster bake. The dough is cold fermented in the fridge for at least 24 hours.

The stone was set atop the little green feet above the plate setter with legs down.

IMAG0026.jpg

Anyone interested in the art of pizza dough making with a poolish may find this site interesting:

http://www.varasanos.com/PizzaRecipe.htm
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  • Large Marge
    Large Marge Posts: 404
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    excellent-- Varasano's site is a good guide (his restaurant is here in ATL and worth a visit someday), and it looks like you're on track. Nice crust! You can get up to 650-700 stone with 00 flour or a mix of 00 and high gluten, and get a great crust in 2-4 minutes, fairly close to his style pies.
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