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jdholman

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  • Re: Pizza @ 700 Degrees + Plate Setter Only = Carbon 14

    Great feedback from all.  I'll need more thermal mass on my setter and/or an air gap between setter and a pizza stone.

    I'll give this another try next week.  Thanks for your quick and detailed responses.

    Jim
  • Pizza @ 700 Degrees + Plate Setter Only = Carbon 14

    First time in a few years since I did pizza on the Egg.  I got the temp on my XLBGE stable at 700 degrees, indirect using with the plate setter inverted.  We made a fresh pizza from pizza dough from Publix and various toppings.

    Unlike previous efforts, I opted to not use a pizza stone as the pizza I made was bigger than the pizza stones I had, plus, isn't the plate setter kind of a big pizza stone?

    Anyway, I put the pie on and peeked in the chimney (carefully...) consistently avert 30 seconds or so.  I opened the Egg a few times to check the crust, and I noticed some sizzling and charring at the edges.  Lifting the edge of the crust, I saw serious black throughout, and this was after 3 minutes.  Not much I could do at this point.  Closing the Egg, the pie was done after another 45 seconds.  Would you believe 4 minutes total from start to finish?  

    The top of the pizza was as good as I have seen anywhere.  Toppings melted and nice color on the exposed crust.  The bottom of the crust was another story.  Completely black.  Ugh.  I ate it anyway and was fortunate that the black crust didn't taste burnt, but it was visually unappealing and the texture was off.  Am I right in assuming that the plate setter is to thin to be an effective heat shield and that more thickness is needed there, wither from a proper pizza stone or a fire brick "platform"?

    I will definitely try another pizza soon and I need to get the crust right.
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