Set up for high heat pizza baking

BigGreenBamaGriller

I am curious as to how you guys set up your egg for baking pizza at high heat, 750+?

Thanks,

Chris

Tjcoley

Never do pizza at 750+. 550 - 600 is usually as hot as I go. PS legs up, grid, raised grid, stone.

BigGreenBamaGriller

I appreciate the feedback, but one of the reasons I got a BGE was so that I could attempt to replicate the temps of brick oven pizzas, which are usually used at 800+. I don't feel comfortable going quite that high, but I'm sure someone around here fires up this sucker for pizzas

berndcrisp

Plus 1with Tjcoley, 600 is plenty for 9 minute pizza(s).

FlyingTivo

650ºF i s the highest I will go for pizza!

BigGreenBamaGriller

Well, I put my stone raised direct with a cookie sheet on the main grid. Temp was at 675 when I put the pie in. Took the daisy wheel off and let her rip for about 1:50 and the pizza was done to perfection. I was too hungry for pics, but there will be for the next one. 

Chubbs

I cooked my last pizza at 750 mainly because I accidentally overshot my temp. I rolled with it though after I lost some arm hair. Went standard setup for me- PS legs down, ceramic feet, stone. Let stone soak for 30 minutes then let her go. Good pizza. For me my results are usually about the same regardless of temp. The only thing that is different is cook time.

Clay Q

I go high in the dome for pizza, that's where the heat is for the toppings to brown up.

To do that I have stacked two fire rings in my Baker Egg with a modified plate setter and a small plate setter on top.  To buffer heat I can place a modified pizza stone between the two when the top plate setter starts to get overheated as when doing multiple pizzas.  I bake pizza between 600-650 degrees and my pizza is good.  In the pic's is New York Style.

MrCookingNurse

Don't give up Bamagriller. There are some guys one here that crank it up for pies. I personally have found staying under 650 works for my dough recipe. Usually stay around 550 though if I care to touch the settings.

I know some people on here have done like the dial rolls over to the 200 and do pies for a mater of seconds.

BigGreenBamaGriller

This is actually a somewhat older post. I have since decided to stabilize around 750, raised grid, with an aluminum drip pan as the only heat deflector. After about 1:45, I have brick oven style pizza that is delicious. I will take some good pics next time.

CigarSmokinEgger

BigGreenBamaGriller said:

This is actually a somewhat older post. I have since decided to stabilize around 750, raised grid, with an aluminum drip pan as the only heat deflector. After about 1:45, I have brick oven style pizza that is delicious. I will take some good pics next time.

Please do next time you cook, I like to make skins using "00" flour for Neo style pies which should cook in under 2 minutes.  Would love to see your results.  Thanks!

Federalist226

I use PS legs down --> green egg feet --> pizza stone --> firebricks. I find that with high-heat cooks the pizza stone gets too hot too fast, resulting in burned bottom and unfinished top. The firebricks allow for higher temp cooks without overheating the cooking surface.

Here is my most recent 2-minute pie (cooked at temps well above 750):

BigGreenBamaGriller

Oh yeah, that's the look (which equals crust flavor) I'm lookin for! Beautiful Margarita pizza sir.

Duganboy

Clay Q said:

I go high in the dome for pizza, that's where the heat is for the toppings to brown up.

To do that I have stacked two fire rings in my Baker Egg with a modified plate setter and a small plate setter on top.  To buffer heat I can place a modified pizza stone between the two when the top plate setter starts to get overheated as when doing multiple pizzas.  I bake pizza between 600-650 degrees and my pizza is good.  In the pic's is New York Style.

That crust looks awesome.  From the pics it looks like you put the pizza pan on the stone?  Is this correct?  You don't have the crust on the stone?

Focker

Still in early stages for setup in pic 1....yielded pizzas in pics 2 and 3.  Pic 4 setup is next on the schedule, put it together today.  

 

milesbrown4

Agree that 550-600 is the best temp.  But I do have a lesson learned on cooking at high heat (which I have done many times).  

Put the stone in right before the pizza.  If you let the stone stay too long in there while the heat is over 700 the crust can get black and the toppings won't have melted yet (and I had parchment underneath).  Putting the stone on right before is a good technique if you want the high heat AND want the crust, the dough and the toppings (the trifecta) to all be done simultaneously.  

Focker

I thought that too.  I've been eggin pies at those temps(550-600) since getting my egg, until last month.  Quicker cook times make a better end product, with a combination of crunch and chew from the better, and faster spring.  This spring gives you the "leopard spotting" flavor and texture contrasts you cannot get in the 550-600 ranges using stone.

Hitting the "trifecta" is a goal we all strive to achieve and is why pizza is the most difficult cook on the BGE.  When the stars aline, it is a beautiful thing.  Have only done it once.   

Push the envelope, watch it bend.