Need help with cooking time and temp for NY style pizza

mlamb01

Had a pizza failure last night, but it was a blessing in disguise.  I decided to brush olive oil on the edge of my pizza while I was dressing it out on the peel.  Well, this caused it to stick when I tried to slide it off.  All that happened was some of the cheese and toppings slid off onto the stone.  Ended up folding it over and making it into a calzone, and I was able to get that onto my hot cast iron stone.

After about 3 or 4 minutes I flipped the deformed calzone over, and it had a beautifully cooked crust.  It was just starting to get some of those char spots.  So had this pizza gone on the cast iron stone properly, I would have pulled it off right then.  But 4 minutes is not long enough to get the browning of the mozzarella cheese that I am after.

I'm not sure why my dough is cooking so quickly.  I used the lodge 14" cast iron pizza pan, platesetter legs up, and egg had been at about 525 for at least half an hour.  I thought at lower temps, NY style pies would take at least 8 to 12 minutes to cook.  If I let mine go that long, the crust will be solid black.  I think if I lowered the temp more, it will just take longer for the toppings to cook.  I'm using a homemade dough that does have a small amount of sugar in it.  My dome thermometer is calibrated.

What temp/time/surface do  you have success with when cooking a NY style pie?

Griffin

It comes down to the dough you are using and the ingredients in it. Do you remember where you got tthe recipe and what the instructions for cooking it were? I'd start there and then figure out how to make changes. Different doughs require different temps to come out perfect.

mlamb01

I'm following the NY style pizza recipe on the serious eats website...  http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html

I'd hate to think what the pizza crust would look like if I let it cook 12 minutes in the egg.

I've bought some dough from a local pizza place and tried it, and I was amazed at how smooth and putty like the dough was compared to my home made dough.  Mine tends to have air pockets in it when I stretch it, and it always thins out in the middle.  The dough from the pizza place was like working with a light putty.

I cooked the pizza place dough on a thin 15" Roshco pizza stone at 600 degrees.  Same thing, crust was burnt solid after only 8 minutes.

fishlessman

the only pie ive ever timed was cooked at 1200 degrees and it was 53 seconds
i dont time them, pizzas cooked in pans i cook between 325 and 450 depending on crust thickness, pizzas cooked on the stone the thickness of a ny pie 550 works for me, the real thin light topping pies are cooked 900 and higher.

Griffin

I really like that recipe and I've had great success with it...in an oven. 500F on the BGE pizza stone heated up for an hour, took 12-13 minutes and came out great. Haven't attempted it on the Egg just cause I haven't been eating much pizza. Trying to keep the carbs and diabetes under control. Someday, I'll do it on the Egg. I'd try to lower it to 500 and see how that works. Not sure how cast iron vs stone would affect the results. Maybe somebody could speak up on that one.

a