Spin Me Some Pizza

Spin

RhumAndJerk,[p]Thank you for this post. I can really relate to it. You did in one cooking session what took me six weeks to understand. You are on the path to great pizza. Stick with the stacked stones as they provide a nice thermal buffer when cooking many pies in a row. Let the dome temp rise to 550F. Control it by restricting the top opening with one of your spacers laid across the top opening (BGE firegrate and bottom vent wide open). The extra space under the bottom stone on your current setup allows much more airflow than your previous setup. Don't start preparing your pies until you need to regulate the dome temp. The cook will be shorter (6-9 minutes). Leave the top wide open after inserting the pie to allow the temp to rise again. At 550F, use the spacers to again control temp.[p]The secret to cooking great pie is creating the environment where the top of the pie is done when the bottom is done. You are well on your way. A very nice post. Thanks.[p]Spin[p]

Spin

King-O-Coals,[p]It sounds like you just lost some of your free time to being the family pizza gourmet :-}. Good for you.[p]Sue wants to know if you would make one of yours for her to taste in Atlanta? I'd like a bite too.[p]Spin

Cat

Spin,[p]Me too, but only if Tim promises not to take my picture.[p]Cathy

King-O-Coals

Spin, that's a lot of pressure yall just put on me. I will certainly try, if performance anxiety don't cause me to fall on my face. You can bet your boots I will be practicing in the mean time.

King-O-Coals

Cat, don't worry. We'll wear our disguises. No matter how many states you are wanted in, with our cheeks puffed out with pizza and pork, and our faces smudged with Qsauce and rub, nobody will recognise us.

Spin

King-O-Coals,[p]None of us are EGGxperts, just all still learning. You'll do just fine. We'll all work with you to make your pie.[p]Spin

Cat

King-O-Coals,[p]Well, you've just described my normal appearance. ;-} I'll have to hunt up a wig and a rubber nose.[p]Cathy[p]PS I made Spin's pizza dough in the food processor - even faster & easier than using a standing mixer.

King-O-Coals

Cat, hey, I used an electric hand held mixer that has two dough hooks. Quite an education. I found that the two hooks will go install 2 different ways. Wouldn't you know it,, I put them in backwards. The dough ball kept traveling up the hooks and folding out from the base of the mixer. I thought, well, it aint pretty, but I guess that's the way it works.(please somebody tell me that they have done this before) After cleanup. I looked closer. If I swap sides with the hooks, the dough ball will work its way down. And yes, I told my wife. She looked up into the beater slots at the impacted dough that had nearly made it into the motor, and told Mindy my dog to come see what daddy had done. I told her to knock it off, I'm the comedian in this family. She agreed and said I had obviously advanced to "kitchen stand-up comedy". It's not my fault,, they should have polorized the hooks and slots. :^)

KennyG

Spin,[p]The pie I made at Eggtoberfest was crafted under the strict supervision of my Mentor, it had to be great. The bad pies I did had overcooked toppings and the crust still not crispy. The setter/stone combination had plenty of time to preheat (30 minutes). Good pizza just wasn't in the cards for me on those two occasions.[p]K~G