Pizza methods

JustineCaseyFeldown

Fish posted that pic a long friggin time before all the experts even owned an egg

he isn't bullsh!tting

He really isn't the kind of person that needs to exaggerate, and he doesn't proclaim himself to be the be-all-end-all expert on things

dude set up a rig with an internal baffle made from a tank (IIRC), heat sink of sand.... was a damn system. Had it going well over 1100-1200 for an extended period from what i recall. Blue flame two feet out the top

pic is older than this forum

Focker

JustineCaseyFeldown said:

Fish posted that pic a long friggin time before all the experts even owned an egg

he isn't bullsh!tting

He really isn't the kind of person that needs to exaggerate, and he doesn't proclaim himself to be the be-all-end-all expert on things

dude set up a rig with an internal baffle made from a tank (IIRC), heat sink of sand.... was a damn system. Had it going well over 1100-1200 for an extended period from what i recall. Blue flame two feet out the top

pic is older than this forum

A damn system would be needed to pull it off.  
A wide open egg simply will not run after preheat, and extended times at those temps without refueling.  I have done it, enough.  Have you? 

Blue flames shot out of my egg too.  Whoop-dee-do.  Doesn't mean you can crank out a finished pie in less than a minute, even with serious modifications.

Powak

cazzy said:

I've been on a huge pizza kick the last year or so.  I love experimenting, and am fascinated how subtle changes leads to different texture and taste.  I went through the who Neo thing, but I've been stuck on NY style the past 6 months.  

No need to do all that, as @Carolina Q said, learn to use your peel and go from there.  I honestly haven't used an egg or oven for pizza since I bought a Blackstone.  Maybe one day I'll get a WFO, but it's just too easy to fire up my BS and get consistent results.  

Some recent bakes.

Good luck!!  Lots of good info on YouTube and pizzamaking forum.

Man those pies look amazing! What temps did you run?

jdsmithii

I use a wooden peel with a little cornmeal.  I form my dough, then put it on the peel, add my toppings, slide it around once or twice, then drop it on my stone.

StillH2OEgger

Carolina Q said:

I used a screen. Once. It was awful. I used parchment once too. Almost as bad.

Learn to use a peel. Here's mine with just a pinch of semolina - that's all you need! Shape the dough, place it on the peel and all toppings. Been doing it for years. Haven't lost one yet and the bottom of the crust is like the crust is supposed to be.

Curious what you did not like about parchment? I don't make pizzas often enough to become proficient like many on here, but for me (usually cooked around 550) it works well and I don't really see the drawback. But then I might just not know what I'm missing.

fishlessman

Focker said:

JustineCaseyFeldown said:

Fish posted that pic a long friggin time before all the experts even owned an egg

he isn't bullsh!tting

He really isn't the kind of person that needs to exaggerate, and he doesn't proclaim himself to be the be-all-end-all expert on things

dude set up a rig with an internal baffle made from a tank (IIRC), heat sink of sand.... was a damn system. Had it going well over 1100-1200 for an extended period from what i recall. Blue flame two feet out the top

pic is older than this forum

A damn system would be needed to pull it off.  
A wide open egg simply will not run after preheat, and extended times at those temps without refueling.  I have done it, enough.  Have you? 

Blue flames shot out of my egg too.  Whoop-dee-do.  Doesn't mean you can crank out a finished pie in less than a minute, even with serious modifications.

focker

you put this full of sand, huge heat mass



on an upsidown spider, more lump than shown



the heat is guided to the sides and high into the dome creating a zone thats hotter above the stone and you can cook a pie in less than a minute. you can actually see a blue flame hovering above the pie. now when getting up to temp it wants to max out around 900 dome temp, this setup burns lump faster than normal because the air flow does not get restricted by the flat area of a platesetter or stone. this faster burning happens without the lump settling back down, its getting loose and held together with ash, the temp doesnt budge much til you get out the wiggle rod and collapse the pile back down, then temps climb quickly to 1200. and yes again, under a minute. ive never got into the hydrated dough making, this was just store bought ball divided into 3 pies
 wasnt much to look at compared to the pies everyones making today.





i did manage 3 pies in one load of lump, but thats all the dough i had on hand. if you did not get it done in under a minute, go try again   that  was also a sticky back rutland test on their new gasket at the time, it failed around 900 degrees, ron went back to the gluedown version. i joke about lots of things, but not my cooks

JustineCaseyFeldown

Quit lying, fish. You stole those pics off the web. 

If they are your pics though, prepare to have the 'spring' of your store bought dough (sacrilege!) mocked and degraded publicly. I hope you at least cut this with a japanese shun that you sharpened yourself because it wasn't already archly superior enough. (Sarcasm)

Follow up where was your parchment paper? Or superpeel? 

cazzy

Powak said:

cazzy said:

I've been on a huge pizza kick the last year or so.  I love experimenting, and am fascinated how subtle changes leads to different texture and taste.  I went through the who Neo thing, but I've been stuck on NY style the past 6 months.  

No need to do all that, as @Carolina Q said, learn to use your peel and go from there.  I honestly haven't used an egg or oven for pizza since I bought a Blackstone.  Maybe one day I'll get a WFO, but it's just too easy to fire up my BS and get consistent results.  

Some recent bakes.

Good luck!!  Lots of good info on YouTube and pizzamaking forum.

Man those pies look amazing! What temps did you run?

I couldn't tell you exactly, but I would guess around 450-550.

Between pies, my temp is always at the lowest setting.  Once I slide the pie on the stone, I bump the temp to about 75%.  This gets my undercarriage and tops home at around the same time.

cazzy

One of the 8 pies I've made this evening for my wife's party.