Dinner:

Pork Butt Mike

Cranked up the large to 500 with pizza stone, and threw together a pie.

Sun Devil Brett

I'm thinking about pizza for dinner now. What's your set up there?

TXTriker

Sure does look good, Mike. You make a photo genic pie.

JLOCKHART29

Going to have to pull my stone out and try a pizza again. That just looks to good :woohoo: ! Just can't get my crust to crisp up right. I thank I don't let my stone heat up to full temp before I put the pizza on. How long do you let your stone heat?

Big'un

Great looking za! Mike, how are you doing?

Pork Butt Mike

Hey there Todd I am hanging in there how is your family doing all is fine I hope.

Eggtucky

Great lookin pie Mike! Made one myself tonight but camera is still on the fritz..did a homemade sauce, Mama Mary's crust, mozz cheese, sausage, pepperoni, black olives, and jalapenos with a dusting of Red Eye Express and grated some parmesian to top it off when done...love them pies on the egg!

Pork Butt Mike

Hey JL I put the stone in for at least 30 min. @ 500 dome. But the biggest trick is in the flour. You must use high Protein Flour. Good luck

Pork Butt Mike

Plate setter legs down and dome temp is at 500. Good Luck.

Pork Butt Mike

Dude you got a lot going on there. Sounds like it was awesome.

Fidel

Terrific pie Mike. Looks great.

Big'un

Everyone's doing fine. Thanks. Hey, do you deliver those pizzas?

Cory430

The pie looks real good Mike. Is there a way to do it without the plate setter. I've got the adjustable rig with the spider and a pizza stone. Do you think it would work using the stone as a heat barrier and throwing the pie onto an air bake pan on a raised grid above stone?

Thank you,

Pork Butt Mike

You can get the same result with the adj. rig and pizza stone. Put the stone at the second to the top level, and make sure you get temp up about 500 degrees and heat the stone up for around 30 min. The pan your talking about I am not sure, I just set my pie on a pizza screen, I do this to turn the pie because it's hard sometimes to get a even heat, this way it does not burn in the hot spot.

I have posted a few times if you want good crisp NY style pizza you have to use high protean flour. The flour is more important then the sauce believe it or not. I am going to try something today on my web site and if I can get it to work I will let all you guys know to download it, only thing I will not be able to leave it up for a long period of time.

Cory430

Thanks, I'll give it a try the next time I come up for air from work. I'll be sure to use the high protein flour.

vidalia1

Hey Mike put some pine nuts on that pie...you will love it....looking forward to seeing you guys in March...

FlaPoolman

Nice pie Mike. I'll probably give you a call tonight before I head out.

Pork Butt Mike

Hey Todd I do deliver but very expansive. Now that disk I gave you to make pizza, you can use your special BBQ sauce and like pulled pork, chicken on it. Should be awesome with that combination. I might have to try that myself.

bubba tim

Now that's dinner there neighbor! Looks great! :woohoo: