Awesome pizza tonight

mtbguy

Came out great tonight. Would like to get the bottom a little more crispy. Tonight was about 550 degrees for 9 mins. Was doing over 600 for 8 min before. Any suggestions on making it crispy on the bottom without burning it? Setup was grate then platesetter legs down then pizza stone. 

mtbguy

What the heck happened to finish pic 

Scottborasjr

Silly posting problems, pizza looks great, only suggestion to crisp up the bottom is brushing the crust with oil/butter before putting it on the peel or higher heat. I'm no pizza expert however. 

MaC122

Haha ...the fan on the bottom!! I love it

mtbguy

The fan works great to get it going. 

Chubbs

Explain your setup with stone. If not crispy enough the stone needs to heat longer. Then I read it burned? Maybe I am reading wrong. If burning you need an air gap between stone and indirect piece. If there is an air gap and it still burns the stone is too hot and take a wet paper towel and wipe stone to cool it some. 

Goose4u

I've been getting Papa Murphy thin crust. Comes on a thin paper plate that you throw right in the egg. Absolutely awesome. Indirect at 425F for 10 min  

cheap too. 

jak7028

I second the stone heating longer.  It takes a lot longer than you think.  The Infa-red thermometers work great for testing the actual stone temperature.  Kind of expensive toy just for that though.  Bottom line, it takes a lot longer than you think to warm up the stone.

I tried pizza this week for the second time, and it came out great.  

Thin crust
Dome temp - 650 to 700
Stone Temp - 450-500 
Time - probably 8 minutes, i looked through the top and took them off as the cheese started to brown, but not burn.

I let the egg stablize around 700 degrees while I was preparing the pizzas inside. I had to check the stone temperature multiple times.  I kept checking because I knew it would be hot enough.  This first time I checked it was only about 150 degrees, and it climbed slowly from there.

I roll out the dough then put it on parchment paper move the pizza.  Set it on the stone, wait a few minutes, and then the paper will slide right out.  To me, it is easier to use then corn meal.  Also, I can prepare several pizzas at once, I used to make then on the wooden paddle, but could only make one at a time.

jak7028

Forgot to add the dough recipe if anyone wants it.  It is very simple, and I have had good results with it on the egg or in an oven on a baking stone:

Warm up 8 oz of water and pour a small pack of yeast into so it starts bubbling

Use a food Processor:

2 cups flour
1 t salt
2T Olive oil

Start food processor and slowly pour in the yeast/water.  It will turn to a ball of dough pretty fast.  If it is still too sticky, keep slowly adding flour until the dough is tacky, but wont stick to your hands when you remove it.

Spray glass bowl with pam and put dough ball into it.  Make sure bowl is large enough, dough will probably triple in size.  Cover it with a light cloth and set it under a light on the counter for 3-4 hours. (I use the stove light under the microwave)

When you are ready, sprinkle flour on the counter and knead it like regular dough and shape out whatever size pizza you want.

mtbguy

Thanks for all the comments. I haven burnt the bottom of one yet. 

Was as thinking of trying woo with grate on it then stone on top of grate.