experimenting with pizza

TRex

<p />I have to admit that I am still a novice when it comes to cooking pizza on the Egg. I haven't quite mastered that golden mean between burnt bottom and cooked/melted toppings.[p]The other night I did the pizza above along with one other. I used platesetter, pizza stone (not BGE but one I bought at a store called Cost Plus World Market - it has performed solidly without cracking, even after some pretty decent thermal abuse) and pizza SCREEN, the latter of which I got from a friend that works at Pappa Johns, where they use these things. [p]I do have to say that the pizza screen buys you a lot of time before the bottom of your pizza burns to get your toppings melted and cooked. I did the first pizza for 8 minutes, and the second for 15, and I probably could have gone even longer, as the bottom was browned but not yet close to burning. The Egg was at 600 F dome temp, which I was able to maintain with the draft door halfway shut and daisy wheel slots only halfway open, I guess b/c the Egg was sitting at 750 for about 20 minutes before I put the first pizza on (yeah, my gasket is fried, but Egg still seals just fine).[p]Anyway, just thought I'd offer this topic up for more discussion - especially b/c I'm so pleased with how these pizza screens performed. I think I am that much closer to getting these just how I want them.[p]Happing cooking,[p]TRex

Daddyo

TRex,
I use one of those pizza pans also, but not for pizza. I usually cook my abt's on it. I found it under a pizza I had delivered once. Thought I was the only one to use it.

Spring Chicken

TRex,
I was in Cost Plus World Market (Woodlands store) yesterday and was amazed at the stuff they carry. I will definitely go back when I have more time.[p]Spring Chicken
Spring Texas USA

Banker John

Hi TRex,
I make Pizza all the time. Results vary, but more on the good side than not. I noticed how round your pie was and want to congratulate you. Mine never look like yours. I guess the best way to describe mine would be to say 'homemade"![p]I am no expert, but have found that 530 degrees is the right target temp for me. I first stabilize with no ceramic mass, then add the plate setter for 20 minutes, then add the stone for an additional 20 minutes. I do use kiln posts (1/2 brass plumber elbows) between the plate setter and pizza stone. I toss a light sprinkling of yellow corn meal on the stone just prior to placing the pie in the egg. I shoot for 9 minutes, pull the screen and finish for another 1-2 minutes. This seems to work for me... Others may chime in. [p]You may also want to send Mr. Hyde a shout. I understand he, at one time, worked in a pizza joint.[p]BTW< I always enjoy your posts. I glad you are here and contributing.[p]Banker John

usa doug

TRex,
I agree 100%, I have found that the screen makes every pizza cook more succesfull. I spray the screen with pam and lay my doe on the screen to use as a guide to help me achive a more rounded pizza then I load it up with toppings. The 530 degree temp is what works for me. I use a plate setter and a pizza stone and bring the temp. up to 600 degrees for about 15 min. before beinging it down to 530-550 degrees to cook.[p]Doug[p]

Shelby

TRex,
Looks like a fine pizza to me. Just makes me want one tomorrow night.

TRex

Banker John,[p]Thanks for your comments. I must admit though that the roundness of this pizza is due to the fact that I bought a premade crust. Yeah, that's right, I'm just too lazy to make my own crust. But when you can buy really good crust for cheap it's just hard to say no.[p]I think I'm going to try your longer residence time to let things comes up to temperature better. Also, I like the idea about taking the screen out at the end.[p]Thanks,[p]TRex

Julie

TRex,

Julie

TRex,
I find that if I cook my pizza at a lower temperature (325-350), using my grill extender and pizza stone, my crust and toppings are done at about the same time and the crust has a nice smokey taste. A regular pizza takes about 1/2 hour where as a Chicago styled pizza takes about 45 minutes. By the way, this busy mom usually cheats and uses a Papa Murphy's take and bake pizza.
Julie

Banker John

TRex,
You Pizza crust cheater! LOL I can't speak ill of your buying a ready made though. I go to our local grocery bakery (Publix) and buy dough premade for $1.65. The dough ball is enough to split and make 2 pizza's. And yes, mine are not any where near being round.[p]I did get a chance to peruse your site last evening. Some of the photos look fantastic! Makes me want to do another beef tenderloin! I had my first one New Year's Eve. Both my parents and the in-laws are still talking about it and have requested it again for July 4th. Just wish I had a digital camera to share the moment.[p]Don't give up on the pizza. I have done probably 30+ different pizza cooks and have still not perfected the results I want. The one thing I have began doing is having the deli slice fresh mozzerella (sp?) and I use this for the cheese. It is so much better. Try it![p]Banker John

LasVegasMac

Julie, hi there. Just wanted to let you know that we cheat out here, too. Papa M's is the ticket for those that have 6,000 kid related things to do during the week.[p]The wife calls from work, pizza Y/N?, if yes - she calls Papa M's and I start the Egg. Couple of extra toppings added after the pizza arrives and onto the Egg.[p]Something about that smoked flavored crust...ummmm.[p]LVM

TRex

Banker John,[p]I like this mozzerella idea - I will definitely give it a try.[p]Thanks for checking out the site - it's become one of my new hobbies - my wife says, "You're either cooking on the Egg or adding stuff about the Egg to your website or posting on the forum about the Egg."[p]Do try beef tenderloin again, but wait another month or so - I bet the price will be going down b/c of the mad cow "scare." Prime beef tenderloin is still around $27/lb here in Houston - ouch![p]Take care,[p]TRex

Unknown

Have any of you tried one of the Lodge brand pizza thing(cast iron, not stone)?
I put mine in the cooker and let it get to cooker temp (500) it seems to work great and it is indestructable.
Charles