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First pizza on a stone

Zmokin
Zmokin Posts: 1,938
in Baking
I've made a few pizzas using my own dough made in a bread maker.
But tonight is my first attempt at using a pizza stone.  It is a BGE stone, but I'm going to make it easy on myself and use the indoor oven.
I have a BGE peel i will use as well, my dough is already laid out on parchment paper cut to the size of the stone. 
Should I leave the parchment paper under the pie during the whole cook?  should I remove it during the cook?  Or should I try and remove as soon as the pizza goes in.  I have put cornmeal between the dough and the parchment.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
 and a BBQ Guru temp controller.

Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

Location: somewhere West of the Mason-Dixon Line
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Comments

  • Eggcelsior
    Eggcelsior Posts: 14,414
    Remove it after a minute or 2. I have left it in the whole time as well. Once you get adept, you won't need it.
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  • GATABITES
    GATABITES Posts: 1,260
    remove it after a few minutes. it will slide right out. 
    XL BGE 
    Joe JR 
    Baltimore, MD
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  • GATABITES
    GATABITES Posts: 1,260
    btw, when i use parchment i skip the cornmeal. 
    XL BGE 
    Joe JR 
    Baltimore, MD
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  • Zmokin
    Zmokin Posts: 1,938
    Is it OK if my pie is a little larger than the width of the peel?

    I'm thinking it might be better to slide the pie off a pizza pan onto the stone going in, and then use the peel just to remove it.  Then I will have a 2nd pie to cook as well.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
    · Share on FacebookShare on Twitter
  • Zmokin
    Zmokin Posts: 1,938
    edited October 2014
    I love the results.  First time I did my own dough, it came out doughy.  Then I started par-cooking my dough before adding sauce and toppings which worked.  But this time, no par-baking of the dough, although it did sit and rise some after rolling it into round circles before adding the toppings.
    But the crust came out fully cooked, the toppings were done just right, I couldn't be more pleased with how this came out.  I'm in love with my pizza stone now.

    image

    first one out, partially eaten before picture snapped.
    image

    last but not least image

    BTW, homemade herb & cheese dough, homemade pizza sauce, and homemade ground sausage were used.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • anzyegg
    anzyegg Posts: 1,104
    I love pizza and yours look excellent.... I use the BGE stone and it's very good.... You'll be happy with it for sure....
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  • blind99
    blind99 Posts: 4,974
    Nothing better than homemade dough and sauce - except the addition of homemade sausage. Home run!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • EgginATL42
    EgginATL42 Posts: 49
    I did my first stone pizza last night. I only got to have a small slice of it as the wife and I were going out for dinner. The kids and the sitter didn't even leave me any leftovers. One things for certain, I either need to make smaller pies, or I need a bigger stone.  I was very pleased with the results. Tonight is a round of ABTs for the neighborhood Haloween party, and tomorrow is my first attempt at chili. 
    Wear wood ewe hand eye bee width know spill Czech her???
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