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Pizza question
bountyhunterboba
Posts: 44
in Baking
does everyone put the cheese in right away or do some of you bake partially then add cheese ?
Comments
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Last time I did 600 for 10 min and burnt the bottom some. I'm going to do about 8 this time
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Try 550 too. Start checking the crust at 8.Sandy Springs & Dawsonville Ga
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Thanks so much!
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Do you put your stone in the preheat before or after stable temp? I put mine in before and seems to make the temp fluctuate a lot (50 degrees up and down)
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I leave the stone in the egg to preheat. Put the prepared pizza crust on parchment paper dusted with cornmeal... add the ingredients, cheese, meat, etc.. Transfer to the egg, close the egg for 2 minutes and then pull out the parchment and cook for 8-10 more minutes at 550 deg. So far no burnt crust but crisp and it just slides off the stone. Before I had trouble transferring the pizza from the pizza peel to the stone. Hope this helps!Gate City, VA
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Preheat the stone. The purpose of the stone is to have it full of heat available to be transferred to the dough.
Use parchment or corn meal but not both. Better yet, use semolina for the dough/peel release agent.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Pizza stones usually takes longer to preheat than you would think. I let mine preheat for an hour and I still get that first pancake effect on the first pie sometimes.Not a felon
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Thanks everyone I'm going to try again tonight. White clam and garlic pizza!
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I preheat stone for over an hour, and go straight in with pizza fully assembled. I've grilled pizza without stone, and when doing that have cooked dough directly on grate before adding toppings.
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