First pizza tomorrow...

Ron_L

I'm going to try my first pizza on Eggbert tomorrow. I bought the premade garlic and herb dough from Trader Joe's and have sauce, cheese, Italian sausage, mushrooms and sweet peppers all ready to go. I am planning on using my platesetter (legs down) and putting the stone on the BGE feet on top of the platesetter and shooting for dome temps around 500 - 550. I do have a couple of questions...

1. My BGE pizza stone is brand new. Should I do anything to it before use of just use it as it is?

2. My wife bought a very nice peal for me at Williams Sonoma. It also is brand new. Do I need to do anything to the wood before use?

3. For those who have used the TJ pizza dough, any tips or cautions?

FlaPoolman

Did my first pizzas yesterday on new BGE stone with no pretreat. (hope I didnt mess up). used parchment paper so no new stains on the stone. Did not take pic's because they were not pretty but sure tasted good. Hope it goes well for you.
Pat

Unknown

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Parchment paper is the way to go.
Ross

Unknown

Ross

Fidel

1. Nothing to do, just use it

2. Nothing to do, just use it.

3. Never used their dough before.

I agree with Ross, parchment paper makes it easy and doesn't adversely affect the final product.

Beanie-Bean

Ron,

Are you doing New York or Chicago-style? Hehe...just thought I'd ask :P

Ron_L

Beanie-Bean wrote:

Ron,

Are you doing New York or Chicago-style? Hehe...just thought I'd ask :P

Good question... Thin crust, so closer to New York style

Thanks for the advice, gang! One more newbie question? Should I pre-cook the italian sausage or will it cook enough while the pizza cooks?

vidalia1

It may be too late but precook the sausage....

Kim Youngblood
(aka vidalia1)

vidalia1

It may be too late but precook the sausage....

Kim Youngblood
(aka vidalia1)

vidalia1

It may be too late but precook the sausage....

Kim Youngblood
(aka vidalia1)