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Pizza Novice

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RMSmithJr
RMSmithJr Posts: 30
in Baking
Well, it could have been better and have more to learn.  Pizzeria dough, one cheesie pepperoni, the other Hawaiian.  Not a brilliant success, nor a colossal scorched failure. Ran the egg up to 600F, most of the baking was done just below that range.

The pizza stone & paddles are from Bed, Bath & Beyond. 

The crust was baked on two minutes per side. Next, sauced & toppings.  Then back to egg.  Only 600F is to hot. First pizza had scorched crust @ 12 minutes.  Second pizza, was better, ten minutes @ 550 F and finished in the oven at 475.


SalemsLot, Maine
BGE.L since December 2015
Cabela's model 2007-November 2015
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  • Chubbs
    Chubbs Posts: 6,929
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    No need to pre bake the crust of put cornmeal on stone. Just dial in egg to 550 or so. Then preheat stone for 30-40 mins. Then on with pizza. Drink a beer, check top and bottom of crust. Close, drink beer and check again. Usually ready here. You'll get it. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • CPARKTX
    CPARKTX Posts: 2,095
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    A couple of suggestions. From the photos it looks like you had plate setter legs down, if so flip it th other way. Also make sure you give egg and stone a LOT of the to really stabilize at temp, 45-60 minutes ideally. If you have any BGE ceramic feet, use those as spacers to get the stone even further up (washers, etc, work too). Don't give up. 
    LBGE & SBGE.  Central Texas.  
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  • tgs2401
    tgs2401 Posts: 423
    edited March 2016
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    CPARKTX said:
    A couple of suggestions. From the photos it looks like you had plate setter legs down, if so flip it th other way. Also make sure you give egg and stone a LOT of the to really stabilize at temp, 45-60 minutes ideally. If you have any BGE ceramic feet, use those as spacers to get the stone even further up (washers, etc, work too). Don't give up. 

    Yep, what @cparktx said. See picture.
    One large BGE in Louisville, KY.
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    The idea is to get the pizza higher up in the dome and have an air gap between the plate Setter and the the stone.  Yes now need to preheat crust, but give the stone at least 30 minute more to beast up.  I like making the pizza on parchment paper and it makes it easier to transfer the pizza to the stone.   I cook at 450 to 550 and cook the pizza for 4 minutes then turn a quarter turn and remove the parchment paper.  After another 4 to 5 minutes and it should be done.  
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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