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Pizza still a work in progress
Comments
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Looks like your tops are nicely cooked. To get the bottoms done you need to get your stone hotter.You may want to let your fire get hotter and your stone or pan heat up for a longer time. I will let my rig sit at 650-700 for 30 minutes before I put in the first pizza. Just because the dome thermometer says it's hot enough doesn't mean the cooking surface is ready.I'd try more preheating before you go out and buy a new stone.1 LBGE in Chapel Hill, NC
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Agree with @CarloniaCrazy How long did you preheat your stone? If you don't have an IR thermometer, it's a great tool to check temp of the stone.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Thanks for the input. Kind of confirmed what I was thinking.Gulf Coast FL
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I just bought a baking steel to go with my pizza stone. Haven't used it yet for pizza but read a review from American Test Kitchen steel vs standard pizza stone. They actually found the steel heated quicker and cooked the bottom faster than the standard stone. They did however say that the stone made a nicer pizza and that was their preferred method. I believe your Emile Henry is some type of steel isn't it? I put my stone in at start up and its always hot enough after the VOC's are burnt off and it's plenty hot. I'm trying to figure a way to do two pizzas at once. I'm going to experiment with the steel on the bottom first, then try it over the stone etc.Dearborn MI
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I have a 16in round steel my BIL cut for me. It works great. I like it much better than a stone. I go PS legs down, BGE stone then the steel. I put pizza on when STEEL reaches about 400. It does a great job on the crust. I had trouble with consistency until I started using this set up.Maumelle, Arkansas
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FWIW, I preheat my stone in the oven while the fire is getting up to temperature. If you are using store-bought dough, I find that the temp needs to be kept at 500 or below. I also use parchment paper (which it looks like you did too) and I pull it off after 1-2 minutes as the pizza won't stick to the stone. Your top looks delicious.
In the Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating -
The Emile Henry is stone of some sort. I know that the second pizza was put in after the stone was plenty hot and yet the crust seemed about 3/4 done. The dough was bought at Publics. It seems to be decent crust but I need to perfect the cooking progress. Thanks again for the help.Gulf Coast FL
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I make my dough or buy from a small Italian Market by my house when I'm pinched for time. I've used that dough between 550 and 650 degrees with no problems so far. For $1.50 a ball (fresh) sometimes it seems making it myself isn't worth it.Dearborn MI
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I wish I could buy mine fresh locally. I would for sure.Gulf Coast FL
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grEGGorys said:I wish I could buy mine fresh locally. I would for sure.If you buy from a pizza place, ask 'em when it was made. If the answer is "today", bring it home and put it in the fridge for at least one day. Two or three would be better.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Although I rarely make pizza these days. When I do I get the egg and all the ceramics including the stone totally preheated. But, I find the bottom of the crust wants to burn just as the top gets perfect. To overcome that I've been swiping the stone with a damp (not saturated rag) just before I slide a pie on. I go PS legs down w/ stone on top. I don't have a gap between PS & Stone. Suggestions welcome and helpful. Thanks.
Edit: my dough is for high temps (0% sugar) and I run 650℉-750℉. It seems like I used to have a gap between the PS & stone but, for the life of me I don't remember what I used.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
A gap helps prevent scorching. I'm using the three feet that came with the Egg.Kemah, TX
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@grEGGorys. I am spoiled in the Detroit area. I can drive in any direction less than 20 minutes , many times less than 5 minutes and find any ethnic market I want. I can but anything from Italian, Indian to Japanese and Sushi grade Tuna fresh daily. I laugh at the cookbooks that have asterisks next to ingredients that says you may have to order...........However that's about the only thing I'll miss in this area when I move when I retire other than the Lions and Tigers.LOLDearborn MI
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NPHuskerFL said:I don't have a gap between PS & Stone. Suggestions welcome and helpful. Thanks. Edit: my dough is for high temps (0% sugar) and I run 650℉-750℉. It seems like I used to have a gap between the PS & stone but, for the life of me I don't remember what I used.PS: Don't use rocks from a creek bed. They can explode when heated.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
@Carolina Q that's what I used. Copper Ts. But, I like the larger gap idea. I'll try that next time I do some pies. Thanks Michael.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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You're welcome...
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I will have to ask the local pizza businesses if they sell the dough. I guess I never thought about that. Thanks for the suggestions.Gulf Coast FL
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I set my stone on the plate setter while the egg is heating up, then I take it out, throw on the grate, and put the stone back on that. The plate setter heats up faster and heats the stone up via conduction faster than the air can. The IR thermo is key too.Pittsburgh, PA - 1 LBGE
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Here is my first attempt at pizza - this was a big hit - we ended up doing 3 pizzas...stone was purchased on amazon and laid right on the plate setter. 725-750 degrees for about 7-10 minutes....Middleboro, MA - BGE Large w/ wood table - Plate Setter - Pizza Stone
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