I took a walk on the wild side, set legs DOWN for this pizza...

flyerdoc

Here are a few pics from todays final day pizza trial. The last two dough balls have been refrigerated for 5 days, then brought to room temp for 2 hours.

Stretched out and a few items added: mushrooms, home grown red peppers and tomatoes.


Decided to switch things up and go with the plate setter legs down this cook, then the extender then the pizza stone:



Pizza placed on parchment paper, cooked for 4 minutes at a stone temp of 600F, then rotated the pizza and removed the parchment paper...let cook another 3 minutes...


 
On the pan ready to slice...

Lit

Pizza looks great. If you have that much space between the plate setter and stone it doesn't matter legs up or down there's going to be very little difference except legs down direct the heat directly at your gasket and will toast it much faster.

flyerdoc

Lit said:

Pizza looks great. If you have that much space between the plate setter and stone it doesn't matter legs up or down there's going to be very little difference except legs down direct the heat directly at your gasket and will toast it much faster.

Hmm, I hadn't thought of that...I had hoped that by putting the setter legs down I would get a better air flow from the fire to the dome.

Lit

flyerdoc said:

Lit said:

Pizza looks great. If you have that much space between the plate setter and stone it doesn't matter legs up or down there's going to be very little difference except legs down direct the heat directly at your gasket and will toast it much faster.

Hmm, I hadn't thought of that...I had hoped that by putting the setter legs down I would get a better air flow from the fire to the dome.

You probably do get better air flow. Did you notice a difference versus legs up?

flyerdoc

I thought the temp

Lit said:

flyerdoc said:

Lit said:

Pizza looks great. If you have that much space between the plate setter and stone it doesn't matter legs up or down there's going to be very little difference except legs down direct the heat directly at your gasket and will toast it much faster.

Hmm, I hadn't thought of that...I had hoped that by putting the setter legs down I would get a better air flow from the fire to the dome.

You probably do get better air flow. Did you notice a difference versus legs up?

I believe the pizza stone came up to temp (600 degrees) much quicker, which I would account to the increased air flow.

SmokingPiney

The pie looks tasty, Doc! 

flyerdoc

SmokingPiney said:

The pie looks tasty, Doc! 

Why thank ye...and yes, it was

During this testing phase I made pizzas over 5 days...I love pizza, but let me tell you, I am ready for some spare ribs about now