Cooking pizza tonight and have a couple of ??

Did you have a gap between the platesetter and the pizza stone? Some use the little green feet others use plumbing elbows, I use firebrick pieces.

I have my dome at 500-600. I put my platesetter legs down, egg feet on it pizza stone on them. Let the stone heat up with the egg. I have great luck with pizza, they are a family favorite

M

There is no best temp. Depends on the dough and what kind of pizza you are cooking. If you're going for a generic 2-3 topping pizza, a la Pizza Hut, probably 450-500°. That seems to be the most popular range around here. If you want a charred crust margherita with just sauce, moz and basil, bump it up to 650-700° or more. But those two require different doughs.

Since you are asking about Publix dough, I assume you are going more for the Pizza Hut style so 450-500° is probably what you want. Should take about 10 minutes, as I recall, but you can check it through the open dome (control your temp with the bottom vent only and leave the DFMT off). Use a flashlight. Careful of the eyebrows though, sometimes the flame kicks up a bit. The margherita should only take 2-3 minutes.

As for dough, I never heard of a Publix until I signed on here so I can't help there. You might check with wherever you buy your favorite store bought pizzas and ask if they will sell you a dough ball. Mine will.

Good luck.

I like 600 dome and usually wait 15 min or so to let the stone get good and hot.

If you have a Papa Murphys in town, their pizza do great on the egg otherwise we do our own dough.

However you do it, you will find it fantastic pizza

I concur with those before me. We now get our dough at a nearby pizzeria. Pizzas have been perfect ever since.

I assume you could buy extra egg feet from the egg dealers? I am using mine under my large egg right now.

That looks great. I am going to try the 1/2" nuts between the stone and the place setter.

A later post suggested 1/2" space. Is that adequate?

See your dealer for extra egg feet. I did and they were given to me. When we went to 2009 eggfest there at the mothership I bought three for a small amount of money. Tim

You may want to check your thermometer in boiling water to make sure it's not off real bad. If it is turn the nut on the back to get it back at 210 or so. Just a thought. It shouldn't be off enough to cause you this much of a problem but it can still hinder you.

Glad it worked for you, Rob! How'd you wind up doing it? Temp, time, egg setup? Where'd you get the dough?

As for rolling, I read somewhere years ago that rolling pizza dough was not a good thing. Don't remember why, but I think it had something to do with air pockets or lack thereof. So, I never roll mine. I can't toss either, so I just use my finger tips to flatten the dough ball and shape it a bit. Then, I pick up the dough with the backs of my hands and stretch it out. Less likely to poke holes in it with your knuckles. Last, if needed, I pick it up by an edge and let the weight of the dough stretch it out more, moving my hands around the perimeter until it's stretched to my liking. My peel is the same width as my stone so if it fits the peel in my kitchen, I know it won't hang over the edge of the stone when I get to the egg.

Oh, one other thing; let your dough ball warm up before you try to shape it. Cold dough doesn't like to stay stretched. Almost like a rubber band!