700 degrees, ready for pizza!

bcran

First attempt at homemade pizza, 6.5 minutes on the stone.  Huge success!

Sausage, pepperoni, red onion, green pepper & three cheese blend.

Skiddymarker

Good for you, if everyone was happy, wood fire pies will become a regular event. 

Some of us have found that at the higher temps, that is over 500, putting the setter legs up, grid, spacers then the stone will help save the gasket a bit. 

Griffin

Looks great. Some very thin pizzas. Did you make the dough yourself?

Krusty61

First attempt at 550 was good but at 650 I melted the gasket.   Pulled pork with caramelized onions & Shitake mushrooms covered in smoked Gouda was a nice treat.

bcran

Store purchased dough, quick, easy and tasty.  Also a good way to experiment.  Will try homemade dough next time.  We already had these in the house, from before I got my BGE.  

I've done pizza one other time, from Papa Murphy's.  Basically, take and bake.  They make the pizza, you take it home and bake it.  That turned out really well too.  

JohnInCarolina

bcran said:

Store purchased dough, quick, easy and tasty.  Also a good way to experiment.  Will try homemade dough next time.  We already had these in the house, from before I got my BGE.  

In my experience at those temperatures and for 10 minutes? - Store-bought dough means a burned crust.  Looks like yours came out OK though - nice work.  

Griffin

We've done Papa Murphy's before, but usually if we are feeling that lazy, we just throw it in the oven. Sometimes laziness/tiredness trumps firing up the Egg.

bcran

JohnInCarolina said:

bcran said:

Store purchased dough, quick, easy and tasty.  Also a good way to experiment.  Will try homemade dough next time.  We already had these in the house, from before I got my BGE.  

In my experience at those temperatures and for 10 minutes? - Store-bought dough means a burned crust.  Looks like yours came out OK though - nice work.  

6 and a half minutes.  Crust had the perfect amount of black on the bottom, nice and crispy.  

I think these are it:  http://www.mamamarys.com/7-thin-crispy.php

SamFerrise

I don't see the benefit of 700 degree pizza cooks.  Causes more problems than it is worth.  The Egg will never be a Neopolitan oven,so why go nuclear?

Griffin

@SamFerrise I know temp all depends on the dough you are using, but what is your preferred temp with your dough? We did a NY style one last night and 500F was right on.