*PING* Fidel

egger66

Hi Rod
I've got a pizza question. I used to use spacers between the plate setter and the pizza stone but the bottom of the crust wasnt getting done enough. I was letting the stone heat for about 30 mins at 450-500*. I then switched to no spacers with the same heat up and temp and they were much better. Last night, I had guests over and the stones heated up for 1 hr. + at 500-550*. The pies looked good but the bottoms were burnt. Would you go back to the spacers and a longer heat up at the higher temp? Or no spacers and lower temp with the 30 min heatup? I'm just trying to figure out what would give a more consistent cook.
Thanks

Fidel

Were you using the same dough? The hydration and sugar content of your dough will cause it to brown/burn at different times and temps.

If you like your results with no spacers at 450* then go with it. There is no hard and fast rule - just find a comfort zone and go for it.

For example, if I make a dough with no sugar and a high hydration then I will cook it at 650-700* for 5-7 minutes with spacers. If I use molasses or sugar and oil to lower the hydration then I will cook it at lower temps for longer time.

Experience and experimentation are the keys.

egger66

Thanks...
Scott

Desert Oasis Woman

Fidel, how is the "practicing for Atlanta" coming along...whatcha cookin ?

Fidel

i don't practice for Atlanta, and don't even really plan a menu until the day or two before.

I'll come up with something for the masses.....gonna be a large time.

Desert Oasis Woman

It will be a mini eggfest. There will be at least three eggers there...maybe more. Just practicing for October!

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Rod F.
Buford, GA
Sorry, guess I misinterpreted your post Friday