First Pizza.....temp, time, etc???

TigerEgg

Going for our first pizza tonight! My setup will be lbge, plate setter (legs down?), AF balls, pizza stone.

It seems like there are many variations on how to cook the pie. I've seen everything from 350 degrees for 20-30 minutes to 700 degrees for just a few minutes. Right now I'm planning on building the pizza on parchment paper with some corn meal sprinkled in between just to help prevent sticking. Just using publix dough for the first try.

I'm looking for ideas on:
-temp.
-time
-how long to heat stone before putting pizza on
-any other ideas or hints

Thanks in advance!!

rsmdale

550 seems to work fine for our pies.I don't think you need the corn meal if you use parchment,I never have any sticking problems.Try rubbing your crust w/roasted garlic before toppings it is tasty!!


GOOD EATS AND GOOD FRIENDS

DALE

Firetruck

I did some yesterday. Large with platesetter, legs down then small platesetter, legs up then pizza stone. Egg was stable at 450 with all inside. When I got ready to put on the pizza, I wiped the stone with a cool damp rag, then on with the pie. I took about 12-15 minutes to cook the pies which started with raw dough.

Little Steven

TigerEgg,

I use differrent temps depending on the dough. If it flatbread type dough, I go 650-700

Thin crust style dough 550 -650

Thicker dough 450 - 550

Steve

BBQMaven

A small tip that most of the time we learn the hard way... after you have lit the lump, put everything in place - PS, foil, and stone - and adjust the temp till it gets where you want to cook... now, WAIT for 30 mins before you put the first pizza on... it will take that long for the "heat soak" to stabilize all the ceramic.

Remember, your cooking with radiant heat from all sides and you want it to be even.

post some pics

TigerEgg

UPDATE: Thanks for the info everyone. The first pizza turned out great and was really easy (sorry no pics).

I added some new lump to some that was leftover from previous cooks. Lit and let go for ten minutes with the lid up. I added the plate setter, closed the lid and watched the temp climb towards 400. I then added the AF balls and baking stone and waited to get the temp around 500. I had the top vent most of the way open and the bottom vent about half way. Temp seemed to hang around 400 so I had to open the bottom vent some more, which got me up to 500 where I stabilized for a few minutes.

I cooked the pizza at 500 for 12 minutes, might could have used one more minute, but it turned out great. The kids are now saying every Saturday night is pizza night!