approaching pizza perfection

GaDawg

I managed to raise my personal standard for pizza tonight. My goal
is to replicate N.Y. City brick oven pizza, with the well done chewy
crust, the occasional blackened edge, and the cheese and sauce cooked
to the "boiling" point so that everything blends together. I accomplished this by filling the fire box to the top, using the plate setter and BGE stone together, and cooking the pizzas at 620 dome after letting all the ceramic heat up for 20 minutes or so. The results were fantastic, by far a personal best. I wish I had a picture to post, it was that good.[p]Chuck

EggDawg

GaDawg,recipe for the pizza? Also, I think I've seen you post on the Dawgvent, right?

GaDawg

EggDawg,
Not me on Dawgvent, this is the only place I post.
As far as a recipe, I like Spins dough recipe from
this forum but in a pinch the Martha White dough mix
is pretty good. I use my normal homemade spaghetti sauce
and whole milk mozzarella and whatever else anyone wants.
I forgot to add in my previous post that the 620 degree
cook is really pushing my luck. I like 575 but I couldn't
get the temp down. [p]Chuck

Spin

GaDawg,[p]Then you see that a hotter cook benefits the meal. You can raise the cooking temp to well above 700°F and make a great pizza. As the heat is raised, the cooking time drops, even into the 2-4 minute cook.[p]You are well on your way to perfection.[p]Spin[p]