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Pizza

gorillan
gorillan Posts: 7
edited November -0001 in EggHead Forum
Wow, I am a rookie give me a break :) . I am cooking a pizza and would like to know how long and at what temp. Any help would be appreciated.

Thanks!
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Comments

  • ResQue
    ResQue Posts: 1,045
    Mistakes happen, I apologize. As I said before try the search function, you will be able to see different set-ups people use and get a whole bunch of info on different temps and time. I use Reinhart's neapolitan dough recipe. I cook mine at 550* and it usually takes about 8 minutes. What accessories do you have? Some people like to go higher temps and some lower.
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  • fiercetimbo17
    fiercetimbo17 Posts: 141
    Use the search feature, there are tons of threads to read on pizza. Everyone does it differently.
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  • gorillan
    gorillan Posts: 7
    Hey, thanks for the info. I assume I need to use the placesetter and then put a stone on top of it. Is that correct?
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  • ResQue
    ResQue Posts: 1,045
    That is what I do. Platesetter legs down, the little green feet with the stone on them. Make sure you preheat your stone. Also a dusting of cornmeal or flour works well if you aren't using parchment paper or a pan.
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  • BigA
    BigA Posts: 1,157
    well i think the advice on using the search function for you has been beaten like a horse! :laugh: you can do a lot of different temps and times, remember cook to doneness and not so much time. I do my pizzas all lower than most, i do them at 450 to 500, i know a lot of people do theres 650 plus. if you have the platesetter do legs down, and then a pizza stone, then pizza, i do, mine legs down, grid, bge feet holding a pizza stone, then pizza, i cook it till the crust is done to my liking and the topping is done, watch out cuz you can burn it pretty easy, but make sure you let your egg burn at your desired temp for atleast 45min before putting the pizza on. :cheer:
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  • Pepper Monkey BBQ
    Pepper Monkey BBQ Posts: 652
    I'm on board with Jagermeister ... I shoot for 550, we make our own crust and do not pre bake it. Make the dough, decorate with pizza toppings and toss in the egg. You can put a pizza stone on the plate setter, or just toss a stone in a grate. OR, just toss the pizza on your plate setter if its clean. One key to success for us (like crispy crust) is to make sure your stone is hot. Give it more than a few minutes to heat up. I usually have the stone in the egg the entire time it's coming to temp, then let it sit at temp at least ten minutes before tossing the pizza in.

    Good luck. Pizzas are like the never ending experiment.

    JM
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  • Pepper Monkey BBQ
    Pepper Monkey BBQ Posts: 652
    Good tip with the cornmeal or parchment paper. We did cornmeal for years, then tried parchment paper (after stuggling a few times with the pizza transfer). The first time we used parchment paper we looked at each other without a word shared the same thought ... "Why the hell didn't we start using this three years ago."

    JM
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  • gorillan
    gorillan Posts: 7
    Thanks! You've been a great help and I'll start using the search function.
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  • ResQue
    ResQue Posts: 1,045
    I have never tried the parchment paper. I just know that a lot of people here use it. But I don't have any problems with the pizza coming off with the cornmeal.
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  • ResQue
    ResQue Posts: 1,045
    No problem.
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