Pizza

Possumongus

I have a couple of questions related to baking a pizza. Question #1: I cannot seem to get the temperature of my Egg above 600 degrees (fire ring holes are clear, top and bottom vents wide open); any suggestions? Question #2: What is the best temperature for cooking pizza?

Any comments will be appreciated.

FearlessGrill

I generally cook mine around 550. I like this temp because the pies cook in 8-10 minutes and don't burn. When we do pizza, we're usually doing multiple pies, and I don't want to have to wait 20 minutes between pies. Also, I asked the owner of the local pizza shop we go to, and he said their commercial pizza oven is set to 550.

Not really sure why you can't get your temp higher (not that you need to for pizza). How much lump are you putting in? Is your thermometer calibrated? With both vents wide open and a fresh load of lump, I can easily have mine up to 900+ in less than 30 minutes.

-John

civil eggineer

My experience is 400 dome temp indirect for the best pizza. I load mine up heavy with toppings and it takes awhile to get everything warmed up.

Buzz

In my experience, the exact temperature for pizza isn't that critical. I shoot for 500, but will cook anywhere from 450-550.

I typically buy my crusts at Publix in the bakery area. Roll them thin, then put them on a pizza screen, and prick holes in the crust with a fork. I make at least a couple of pizzas ahead on screens, maybe more if I'm serving a crowd. The screens make the made up pizzas a lot easier to handle.

My setup is a pizza stone on top of a plate setter. I think the most important part is to have a good long warmup prior to starting cooking. You want the setter and stones well up to temperature before the first pizza goes on. I also turn the pizza 180 deg halfway through the cook.

Good luck!