Papa Murphy Pizza

blackmosquito

Got the Dome temp right at 425.

Plate setter legs down and the stone right on top.

Let them heat for about 15-20 mins.

Put pizza on stone, still in Papa Murphy card board.

After 10-12 mins, I used tongs and slid the cardboard out from pizza and left pizza on stone.

Cooked for about 6-8 mins longer and came out perfect.

Mickey

Nice

jaydub58

Another way to try this (there's always another way),  is to ease the Papa Murphy's pizza off the cardboard tray on to a sheet of parchment paper.  Seems to crisp up the crust a bit better.

 

:P

blackmosquito

Cool.  Thanks for the tip!

Terrebandit

I've got to get me a pizza stone. Love Papa Murphy Pizza.

ChokeOnSmoke

Looks good.

My biggest issue with Papa Murphy's pizzas is that the crust always gets over done.

I started heating the pizza stone for only 10 minutes, leaving the cardboard on,  and sticking closely to the 425 recommendation and then they'd turn out pretty good.

I've gone completely now to making my own crust.  It's not difficult and gets much better, consistent results.

blackmosquito

I've been wanting to do my own crust but was a last minute decision for pizza.  Been using Publix crust which isn't too bad.

Do you have a recipe for dough you use?  Breadmaker?

If that stone gets too hot, then yea it will burn em for sure.

Go with the BGE stone.  I have heard some others i.e. pampered chef and some others crack after too much heat.

jaydub58

My best luck system;  platesetter legs down.  Pizza stone on the PS with some spacers between them (I use 3/8 inch nuts).

Ease the pizza off the PM cardboard onto parchment paper.  On the stone until done.

Good eats!

Ozzie_Isaac

Where is waldo?

JohnInCarolina

My favorite part of these threads is seeing all the names of members I managed to chase away.

kl8ton

Bump

theyolksonyou

Ugg