Papa Murphy's pizza help

stevemango16

I tried a papa murphy's pizza last night on the egg. I had read many of the other comments on this forum before trying it. I had the plate setter legs down, used egg feet in between that and the BGE pizza stone. I heated the egg to 450 with plate setter in, then added the stone for about 20 minutes. I cooked the pizza with the paper bottom in came in for 15 mins at 450. The outside crust was great, but the middle was soft? Any comments on what caused that?

The Naked Whiz

I would lose the paper plate and cook it directly on the stone at a slightly higher temperature. Unless their dough is much different from most pizza joints, I'd cook it at 550 degrees for 6-7 minutes. Make sure the stone is thoroughly preheated. I always preheat mine for 30 minutes, FWIW.

(Edit: Like I said in a previous post, you can remove the plate without too much difficulty if you can get them to put a bit of flour on the plate first. Even then, it is still possible using the method I outlined before. But cooking with the paper plate limits you to 450 degrees. The take and bake pies I used to get from a local place turned out super at 550. They baked them at 550-600 in the shop, but because of the paper plate, you had to do them at 450 at home. Also, I prefer pizza cooked directly on a stone. I wouldn't make a pie at home and put it on a paper plate to cook it, so why use one just because it makes it more convenient to transport home? To each his own, but I think you get better results by losing the paper plate and cooking the pie like you would if you made it at home. Whatever, good luck with your next pie!)

thebtls

Two things, replace the paper with parchment, raise the temp and lower the cooking time and third...papa murphy's never turned out well for me, I make my own now with pillsbury crust. Open my blog and go to the index for Pizza on the left and you'll get lots of easy pizza ideas that cook in about 11 minutes...Keep On Eggin.

Clam

I have had that problem with Papa murphy's pizza baked in the oven. I thought a stone would cure it.

I occasionally like the convenience of take and bake. Costco's pizzas have worked a little better for me.

stevemango16

Thank you for the comments. I thought the bottom paper would have been okay. I'll try cooking it direct on the stone and at a higher temp. Imay even try my own crust at some point

AZRP

The paper tray is just fine, I've done a number of them and they come out good. The thing you have to remember is they are designed to be baked in a conventional oven on the wire shelf. What you should have done was stabilize the Egg at the temp they say, i think it is 450. Use the platesetter legs up with the grid. I use an extended grid on top of that to cook the toppings better but it is not necessary. Then set the paper tray right on the grid, no stone needed. Give it another try, they are pretty good. -RP

thirdeye

You're right as usual... A Pappa Murphy's guy was cooking pizzas all day at our Eggfest. He started with the Cinnamon Wheels and then moved into the traditional pies.... They turned out good.

Achate

I've cooked several Papa Murpheys pizzas, and all of them were fantastic.

I disagree with the other posts about removing the pizza from the paper tray. First of all, it's about impossible to do. The dough sticks to that paper!

I did mine exactly like you did - stabilized egg at 450, inverted plate setter and the three green feet under the pizza stone. I haven't pre-heated my pizza stone yet, but I'm told it helps.

Here's a pic of the last pizza (although this one wasn't a "stuffed crust" I have done them too successfully.

Enjoy trying again, and again, and again!

Ozzie_Isaac

Hello

The Cen-Tex Smoker

This one is full of OG BGE legends. 

Way back machine. 

The Cen-Tex Smoker

.