First pizzas and questions

tz666

So I made pizza dough, a first. It came out good in the stand mixer. Do y'all put cornmeal on the stone? The first pizza came out great but while I was setting up the second one the fire got a little high, 650 or so and burned my cornmeal. I tried to scrape it off and add new but I could still taste burned cornmeal on the bottom of the second crust. I ordered a pizza peel because it's a pita to get pizza on the stone without one. I did some cookie dough and pecans for desert.

jeponline

Nothing on the stone. If it's hot enough and the bottom of your pizza is cooked, it won't stick. Corn meal is just to put on the peel so the pizza will slide off onto the stone. 

Stormbringer

Agree, nothing on the stone. You just end up with burnt cornmeal. Also from your setup it looks like you are doing it over direct heat. I did this and ended up with a burnt base, so changed to indirect.

Feel free to check out my pizza cooking guide.

https://www.thecooksdigest.co.uk/2016/08/24/cooking-pizza-with-a-big-green-egg/

Cooking pizza is a journey, that's where I ended up. Others arrive at different destinations. Wherever you end up, enjoy the trip.

Stuss

Once you get the egg up to you desired temp (550 to 650) let it roll for about 20 to 30 minutes so the stone gets nice and hot.   No cornmeal needed on stone…it just burns the dough.   I have had to go thru several failures on the egg with pizza to fine tune it.   I also started using fire bricks to raise the stone up about 3 more inches and closer to the dome.  Good Luck!

tz666

So I need a lower stone and an upper stone? 

Woodchunk

http://eggheadforum.com/discussion/1208200/new-egger-pizza-question#latest

llrickman

I will run my egg just under 600 plate setter legs down , i use the "feet" that came with my egg on top of the plate setter ( can use three balls of foil the same size) with my pizza stone on top of that. You want air flow between the stone and the plate setter

I will put the stone in for a minimum of 30 minutes before putting my pizza on

i use parchment paper under the pizza when i put it on   take it off after about 4 min

i don't ever use cornmeal and have never had a pizza stick to the stone

jeponline

tz666 said:

So I need a lower stone and an upper stone? 

Yes. The goal is to get the stone to match the temp of the egg (this usually takes me about an hour to get to 600). 

You need a lower stone (I use the plate setter) to create an indirect setup, then the pizza stone with at least a 1 inch gap between stones. If you only have the pizza stone, then it will get too hot because the fire will impact it directly rather than just the hot air in an indirect setup. 

tz666

10-4 I have the ar with rig topper, I can put my other stone down lower. Thanks peeps

StillH2OEgger

You've received good advice above. I would also add that parchment paper has been a godsend for us, though our pizzas are also done in the 525-550 range. Didn't care for the texture cornmeal adds.

blind99

All these pies look so good. Looks like you're off to a great start! I do platesetter, legs up, cooking grid, and a pizza stone on top of that. If I use cornmeal it's on the peel for transfers, and I brush the excess off the stone between pies. Otherwise I just build on parchment. 

I'm guessing with your AR you've got lots of setup options. 

Dessert looks good too

Legume

I've been putting AR on the fire ring, round stone on an oval grid, second from bottom on the AR and then pizza stone on top of the AR.  Seems to be the right spacing for me - gap between stone and pizza stone and height of the pizza.