Pizza on the Mini Max

BobDanger

Well my first try on the MM. I had a hard time getting it to 550 and couldn't get it higher. Pizza turned out okat but still want to try for 650 next time. The Italian 00 flour is awesome for crust.







Pizza peal is a little big for a 10" stone.=)

Photo Egg

Looks great...
You might be able to decrease the gap between your top stone and platesetter to increase your airflow.

BobDanger

I'm using the riser blokes I got from CGS, they are lying on their side...I'm guessing 1".

Photo Egg

BobDanger said:

I'm using the riser blokes I got from CGS, they are lying on their side...I'm guessing 1".

OK, thanks.

jollygreenegg

Use a KAB or raise the stone bc it restricts the airflow

BobDanger

I’m still learning on the MM...I use the KAB, have the plate setter feet down and use the ceramic blocks under the pizza stone.

My MM takes a long time getting up to temp compared to my medium and I think I just need to add more lump on cooks...learning curve.

pgprescott

BobDanger said:

I’m still learning on the MM...I use the KAB, have the plate setter feet down and use the ceramic blocks under the pizza stone.

My MM takes a long time getting up to temp compared to my medium and I think I just need to add more lump on cooks...learning curve.

This was not my experience using one last weekend. I was using the woo and stone in lieu of the PS however 

Mattman3969

jollygreenegg said:

Use a KAB or raise the stone bc it restricts the airflow

Raising the stone higher will only restrict air flow more.   

Sounds like the OPs mm egg functions like some of the smalls.  You gotta clean it out before you want high heat