pizza advice

jerryp

I made pizzas last night and they turned out mighty tasty.  The only problem is always with the first pie.  The crust never gets brown and crispy on the first one.  I suspect I don't give the stone adequate time to preheat for fear of running out of heat to cook the last pizza.  How long do you suggest I preheat the stone and also how long can I keep a ripping hot fire on a full load of charcoal (I use american royal oak).  I have made pizzas more times than I can count and always have the same problem.  Thanks.

Botch

A half-hour is about what I use, too.  

Little Steven

I made pizzas last night and they turned out mighty tasty.  The only problem is always with the first pie.  The crust never gets brown and crispy on the first one.  I suspect I don't give the stone adequate time to preheat for fear of running out of heat to cook the last pizza.  How long do you suggest I preheat the stone and also how long can I keep a ripping hot fire on a full load of charcoal (I use american royal oak).  I have made pizzas more times than I can count and always have the same problem.  Thanks.

What is your set up? Raised grid, platesetter, rig?

bubba tim

This should help.

http://www.youtube.com/watch?v=gleht5gofIo

 

 

jerryp

watched the video. Great setup. I'll try the plate setter with the legs up next time. I normally place the stone directly on the plate setter legs down. I also saw a video with plate setter legs down with a round cake pan under the stone to elevate it above the rim. Just goes to show, no matter how seasoned you think you are, you can always learn something.