Pizza question

bountyhunterboba

does everyone put the cheese in right away or do some of you bake partially then add cheese ? 

bgebrent

I start with cheese on.  

bountyhunterboba

Last time I did 600 for 10 min and burnt the bottom some. I'm going to do about 8 this time 

bgebrent

Try 550 too.  Start checking the crust at 8.

bountyhunterboba

Thanks so much!

bountyhunterboba

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) 

ETCrusader12

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!

jtcBoynton

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.

Legume

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.

bountyhunterboba

Thanks everyone I'm going to try again tonight. White clam and garlic pizza!

steelcityegger

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.