OT**The Unofficially Official Pizza Thread**OT

Tettletime

@Photo Egg 

Photo Egg

Tettletime said:

@Photo Egg 

Thanks.
try flipping your platesetter on your next cook, legs down. Every thing else the same.
This will let you to start with more lump, increase your airflow above your lump and decrease your gap between platesetter and pizza stone. This will help roll the hot air into your dome and not so much direct into the bottom of your pizza stone.

Tettletime

Photo Egg said:

Tettletime said:

@Photo Egg 

Thanks.
try flipping your platesetter on your next cook, legs down. Every thing else the same.
This will let you to start with more lump, increase your airflow above your lump and decrease your gap between platesetter and pizza stone. This will help roll the hot air into your dome and not so much direct into the bottom of your pizza stone.

Thanks for the tip! I’ve got one more dough ball, I’ll fire up the egg tonight and try legs down. 

ColtsFan

Floor temp 860ish this time. 

Leopoldstoch

Used some left over @SGH appetizers for pizzas tonight.

Bbq sauce, smoked Gouda, topped with the sausage appetizer in chunks, pickled red onion, pickled jalapeño, then drizzled hot sauce over it all after cooking in the roccbox.

Delicious!!

GlennM

Blackstone 

GlennM

Does this count?

JethroVA

@GlennM yes sir, that Calz counts. 

GlennM

Thx!

1WVU

ColtsFan said:

Here is my very first pie using the Ardore. BBQ chicken on a 72 hr dough 

@ColtsFan I just made the plunge and purchased the Ardore.  Your pies look great. Can’t  wait to use it!  

northGAcock

Some great lookin pies on this thread. Glad I checked back in.

Canugghead

Learning more about the saputo tiles that came with my Ardore. Unlike refractory tiles, saputo is less conductive and absorbs/releases heat slower. I cooked this batch at about 800 floor temp and burner choked down to I guess 75-80%. Also, I've yet to see saputo cooked crust with the distinct patchy chars we are used to seeing, not sure if it's a good or bad thing. Should test with regular tiles and compare.

JohnInCarolina

Canugghead said:

Learning more about the saputo tiles that came with my Ardore. Unlike refractory tiles, saputo is less conductive and absorbs/releases heat slower. I cooked this batch at about 800 floor temp and burner choked down to I guess 75-80%. Also, I've yet to see saputo cooked crust with the distinct patchy chars we are used to seeing, not sure if it's a good or bad thing. Should test with regular tiles and compare.

The underside of your crust is still a little blond.  My guess is that while the top of the stone may read around 900F, the stone isn’t fully saturated with heat.  Maybe try waiting even longer before you throw the pie on.

Canugghead

@JohnInCarolina still work in progress !

Photo Egg

Canugghead said:

Learning more about the saputo tiles that came with my Ardore. Unlike refractory tiles, saputo is less conductive and absorbs/releases heat slower. I cooked this batch at about 800 floor temp and burner choked down to I guess 75-80%. Also, I've yet to see saputo cooked crust with the distinct patchy chars we are used to seeing, not sure if it's a good or bad thing. Should test with regular tiles and compare.

Did you get the original stones with yours as well as the Saputo?

JohnInCarolina

Canugghead said:

@JohnInCarolina still work in progress !

Don't get me wrong buddy, I would totally crush any of those pies!

Canugghead

@JohnInCarolina not at all, appreciate your honest feedback. Like I said, still tweaking and need lots more practice to get the hang of it 

@Photo Egg no, upgrade to saputo eliminates the original stones. Not a problem since I have easy access to refractory stones here, challenge is to swap out the tightly fitted saputo and vice versa. Guess I can try BGE stone over the saputo but that would push the pie closer to the already low ceiling; won't be doing that any time soon anyway.  If I eventually decide to switch to refractory stones permanently, I can use the saputo over the refractory stones in my higher-domed Maximus wfo as needed.

NorthPilot06

I don’t have the same oven as you, but I also wouldn’t suggest throttling the oven down to 75%. As you mentioned, Saputo floors are less conductive so you run little risk of charring the bottom and the additional heat / flames will help to create the signature leopard pattern 

Canugghead

@NorthPilot06 you're right, no risk of saputo burning the bottom, on the contrary it's the challenge of getting char in the bottom before the top is overcooked. Apology for been unclear earlier ... I ran full throttle to heat the saputo, then choked down only when pizza is launched. I don't know, may be I'm fighting a losing battle because perhaps lack of typical patchy chars is saputo's characteristic?

NorthPilot06

@Canugghead makes sense.  I’m not sure how long it takes to fully heat saturate the Adore, but as long as you’d gone for that length of time, then it definitely makes sense to throttle the gas a bit when cooking. 

I have the opposite issue, with a standard firebrick floor, I need to be conscious of how hot the floor is - if I’m at 900 I need to spend 30 seconds doming the pizza or the bottom will be black. 

Canugghead

@NorthPilot06 takes 30-35min to preheat, I guess I can try reverse-doming i.e. with the peel above the pizza to shield excessive dome heat!
I'm wondering if that's one of the reasons 90% of pizza restaurants in Naples use saputo floor so they don't have to worry about charred bottom in a hectic environment. Full size ovens should not have issue with overcooked top since it's dome is higher.

MSURacer2010

Just got the gas burner for the Uuni Pro. First time using it so lots to improve on but it’s going to be a game changer!

1WVU

@Canugghead do you have the propane version? I’m just curious how much gas you go through in a typical cook.  My plan was to use a small grill-type propane bottle to fuel the Ardore.

Canugghead

@1WVU yes I have the propane version. Used it twice with a partially used 20lb tank, too early to tell.  It's rated at 9 KWH, google translates that to 30,709 BTU ... to put that in perspective, Blackstone is 60,000+ BTU, but I believe BS takes less time to preheat.
I'm speculating with a small propane bottle you'll get may be 2-3 cooks? It would help if you have helper(s) to prep the pizza while you concentrate on the fire, thus minimising idle time between pies.
Ardore is sold out until Jan 2.

1WVU

@Canugghead thanks for the info.  Got my Ardore ordered in time; supposed to arrive on Wednesday

smokingal

I was craving some cheese last night and made a pizza with garlic, fresh mozz, lots of ricotta and roma tomatoes.

TEXASBGE2018

Cheese for kids 
Sausage Pepperoni and basil for SWMBO and I

 I cook in the oven at 500 and have a hard time getting a dark crust.

alaskanassasin

@TEXASBGE2018 those look like my pies!

BGEChicago

Damn, I cooked steak tonight, after @TEXASBGE2018 and @smokingal post I want to feed it to the dog and make a pie!!!!

Begger

I make dough the DAY before using the break machine.   1 1/2lb size, and 3 of 'em, at that.   

Here is an early effort, before I started my own dough factory.

I may try plate setter legs down.    I use a small pizza stone on TOP of the plate setter, which I space using some ceramic corner pieces.