Best Temp For Pizza Cooks?

Kip

What is the best temp. I've read anywhere between 450 and 650. Thanks!

WessB

Kip,
I get my best results between 550° and 600° with a pizza stone on a platesetter, both preheated for around 20 minutes..cooking the pizza for around 10-12 minutes...but as with anything...you may find you like different temps and times...[p]Wess

fishlessman

Kip, after buying different dough from different places it seems that the ingredients of the dough determine what is the best temp. the shaws brand that i currently buy cooks best at 400 F. if you make your own, you may have to experiment with the temps to get it right.

BillT

Kip,[p]I typically reheat frozen pizza at 400 or so and make homemade pizza at 350. I heat the plate setter and stone and then put on the pizza until the cheese starts to darken or the crust seems to darken (usually 20 - 25 minutes). I have great results. I am sure that the quicker cooks at high temps are also good but they can't get as much flavor (smoke) as the slower cook.

The Naked Whiz

Kip,
Here is a link to my FAQ. There is an entry with hints and tips for pizza on the BGE. Good luck![p]TNW
[ul][li]The Naked Whiz's FAQ[/ul]

Smokey Bob

Kip,
Here is my sausage pizza. Cooked 4m-20s @600 dome. I use pizza dough from Publix.[p]SB

Smokey Bob

<p />Kip,
sorry.one of those days!![p]SB

GaDawg

Kip,
As you've seen so far, the answers vary greatly.
I go for a thin crust, brick oven type result with
no smoke taste. I use the plate setter and BGE stone
and preheat for 20 minutes. My best result ever came
at 625 degrees, however, it's not easy to hold that
temp (625 is great, 700 is a disaster). So I usually
try to hold 550 and if it creeps toward 600 it's
not a problem. If you try high temps, take a wet rag
and ring it out real good. Right before putting the
first pizza on, give the stone a quick rub with the damp
rag. That seems to help take the "edge" off the stone.
Chuck

Kip

Smokey Bob,
That looks great! Did you put the sausage on raw or precooked?[p]Kip

GaDawg

Kip,
Smokey Bob makes a good point that I forgot. At these
temps, these are fast cooks (4-6 minutes). Don't walk
away for long.
Chuck

char buddy

Smokey Bob,[p]that is just too good.

Smokey Bob

Kip, The sausage (hot Italian) was pre-cooked. The pepperoni was right out of the package.[p]SB

Julie

Kip,
I usually cook my pizza at about 350 degrees for about 1/2 hour unless it is a Chicago style double crust and then it takes about 45 minutes. I think it gives it a nice smoked flavor and the top is starting to brown when the bottom starts to turn brown.
Julie

JK

Kip,[p]About 500* for 10-12 minutes for a 9 in. pie with homemade crust. Try Spin's sauce (Egg forum recipes), if you haven't already. It's fantastic.