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Mocamarc
About
- Username
- Mocamarc
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- Posts
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Comments
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Friends of mine have used cypress wood. Very weather, bug resistant.
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Really? 1200? I couldn't get past 500 the other night. I have a large egg and it was clean before building the fire.
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Really? 1200? I couldn't get past 500 the other night. I have a large egg and it was clean before building the fire.
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Really? 1200? I couldn't get past 500 the other night. I have a large egg and it was clean before building the fire.
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I bought two bags of Wicked Good and haven't been impressed. Is it just me, or can anyone get a high-heat fire with this stuff. It just doesn't seem to get very hot. I need 600F or better to cook pizza properly.
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I bought two bags of Wicked Good and haven't been impressed. Is it just me, or can anyone get a high-heat fire with this stuff. It just doesn't seem to get very hot. I need 600F or better to cook pizza properly.
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I bought two bags of Wicked Good and haven't been impressed. Is it just me, or can anyone get a high-heat fire with this stuff. It just doesn't seem to get very hot. I need 600F or better to cook pizza properly.
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How do you get the top of the crust so nicely cooked?
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I found a great round, 16" (about 3/4 inch thick) stone on Amazon.com. I've had the typical stones you usually find crack because I cook at high heat. About $50, but worth it. And do not cook on metal pans.
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For best results, stones should be heated for 45 minutes to an hour. Put plenty of charcoal into the egg. I cook at 550-600 degrees.
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I don't know the science, but having used both parchment and pan, you get a completely different texture when the dough interacts directly on the stone. It has something to do with extracting moisture. A pie cooked directly on the stone brings abo…
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700 degrees and it still took 14 minutes to cook, or was that the total time with prep?
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No! No! No! No! No! No pans or parchment! All you need is some flour, a little cornmeal or semolina flour to get the pizza off of the peel and onto the heated stone. It makes a gigantic difference when your dough is on the bare stone.
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To answer a previous question about pizza dough recipes, Jeff's recipe should work fine. Once you've let it cold rise and work it with more flour into a crust for baking, it'll be great. If your heat is hot enough and you can get the kind of circu…
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Michael B wrote: Marc, The BGE was designed to burn lump WOOD charcoal. Max burn temp for lump is between 1100 and 1400 degrees f. Coal burns at about 3500 degrees f. What do you think? Well, I [ul]think[/ul] you definitely answered my qu…
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Yeah, I keep burning up my gaskets and I'm not even doing the hardcore setup you have. So I guess the short answer is don't do coal. Don't suppose you've seen this guy's site. http://slice.seriouseats.com/jvpizza/ He rigged his kitchen r…
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I like it! You obviously fabricated the metalwork. Not sure what you mean by "sand." But that it the key for perfect pizza: high heat for short baking times. I can only do OK pizza in under 5 minutes with my basically stock setup.
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Since the best pizza kitchens use coal-fired ovens and that my application would be baking and not grilling, coal might be worth exploring. My only concern was 1) would the high heat be bad for the BGE and 2) where to buy the stuff in metro Atlan…
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Looking to bake pizza, and I though coal would burn longer and hotter. I currently have the pizza stone turned upside down as a heat defuser, have the grill placed on top of that and a thick, round 16-inch pizza stone on top of that.